Buttercream Frosted White Cake

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Ingredients
  

White Cake

  • 2 cups flour
  • 2 tbsp cornstarch
  • 1-3/4 cups sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 3/4 cup unsalted butter 1-1/2 sticks
  • 1 cup heavy cream
  • 6 large egg whites room temperature
  • 2-1/2 tsp vanilla extract

Buttercream Frosting

  • 1 cup unsalted butter 2 sticks
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 pinch salt
  • 1/4-1/3 cup heavy cream

Instructions
 

Cake

  • Preheat oven to 350 F, placing the rack on the middle setting.
  • Grease baking pan(s) and coat with flour to help prevent sticking.
  • In your mixing bowl, combine flour, cornstarch, sugar, baking powder, and salt.
  • Using the paddle attachment, blend ingredients on low until completely combined.
  • Add butter and beat on low until mixture resembles sand. Scrape the sides of the bowl and continue mixing until completely combined.
  • In a 2 cup measuring cup (or similar), combine the heavy cream, egg whites, and vanilla extract. Mix gently with a fork until blended.
  • Running the mixer at medium-low speed, add half of the milk mixture to the crumb mixture. Continue to mix until thoroughly blended.
  • Add the remaining milk mixture to the batter and mix on medium-low until thoroughly combined.
  • Using a spatula, scrape the sides and bottom of the bowl, the beat the batter on medium speed for about 30 seconds, or until batter is smooth.
  • Bake for about 26-28 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top of the cake should be slightly brown.
  • Remove cake from the oven and allow to cool completely on a wire rack. Leave cake in the pan until completely cool.

Buttercream Frosting

  • Add butter to mixing bowl and beat on medium speed until creamy. About 2 minutes.
  • With the mixer on low, add the powdered sugar, vanilla extract, almond extract, and salt. Add the cream and continue to mix until everything starts to come together.
  • Increase mixer speed to high, and beat until the frosting is fluffy. About 3 to 4 minutes. Pause once or twice to scrape down the sides and bottom of the bowl. Do not over-beat the mixture as whipping cream will start to clump. Lower mixer speed and add cream if clumping occurs.

Notes

It is extremely important to use room temperature ingredients in this recipe.  Let ingredients sit at room temperature for at least 45 minutes before beginning.