My daughter loves white cake and it really came as a total surprise to me. She’s a sweets girl. She even says, “Can I have some sweets,” which is really cute and one of those sayings that only kids might blurt out.
I thought she would be like Kevin who is a chocolate on chocolate person. Chocolate cake – preferably flourless so there’s more room for chocolate – and then top it all off with more chocolate frosting and maybe some raspberry sauce.
But no. She is a simple vanilla ice cream and white cake girl. I think she’s a bit of an old soul who feels deeply, loves intensely and likes simple things. At the end of the day she and I are a lot alike. Although, I love a good twist when it comes to flavor and probably life too.
When I made this simple, white sheet cake she was in heaven. She gobbled up a giant piece of it and asked for more. I declined since she had already eaten more than she needed. She took it in stride – especially since we decided to save some for the next day.
Most recently, I made this cake for the 4th of July. However, it’s simple enough that you can really make it for any occasion and decorate it however you want. I will probably get a request to make it for my girl’s birthday, which is coming up later this month.
As far as I go with dessert, I have to be honest, I’m more of an ice cream girl or a pie girl than a cake kind-of-girl.
But, in my option, it all truly rides on the frosting.
I’m actually not a huge fan of most frostings because butter cream just feels so heavy and overly sweet to me. Often times I think it’s is caked on so thick (pun not intended 🙂 ) that it overwhelms the cake or the cupcake that it’s placed on.
All that said, I find this cake absolutely delicious! It’s light, it’s moist and the frosting is sweet without feeling heavy and overly sugared. Kevin said it tastes like a heavier angel food cake and ate a giant piece.
Here’s how I make my simple, white cake recipe and smooth buttercream frosting.
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White Cake Recipe with Smooth Buttercream Frosting
White Cake Recipe Ingredients
- 2 3/4 cup of cake flour, sifted
- 1 Tbsp. of baking powder
- 1/2 tsp. of salt
- 3/4 cups of butter, softened to room temperature
- 2 cups granulated sugar
- 2 Tbsp. of olive oil
- 5 egg whites from large eggs, room temperature
- 1 Tbsp. vanilla
- 1/4 - 1/2 tsp. almond extract I literally pour the almond extract somewhere in between these two when using the measuring spoon
- 1/3 cup sour cream, room temperature
- 1 cup whole milk
- Fruit topping as desired.
- 1 cup of unsalted butter, softened at room temperature (Two sticks)
- 5 cups powdered sugar
- 1 cup heavy whipping cream
- 1 Tbsp. vanilla
- 1/4 tsp. salt
- Preheat your oven to 350 degrees.
- In a large bowl mix together your flour (sifted), baking powder and salt. Then set aside.
- In another large bowl use a hand-held mixer and blend together butter and sugar until well combined.
- Add in your oil, egg whites, almond extract and vanilla until well combined Then add your sour cream and fold it in with a spatula and blend again on low.
- Add in your milk and mix again on low.
- Begin combining the flour mixture with the liquid mixture until you've combined everything. Add a little of the flour mixture at a time until that bowl is empty.
- In a metal baking pan, line the bottom with parchment paper. Then oil the sides of the pan. I always use olive oil to do this but you can use any oil or even more butter.
- Carefully pour the cake batter into the pan and bake for about 30-35. Test with a toothpick.
- Let the cake cool for about 1 hour before frosting.
Buttercream Frosting Instructions
- Combine with a hand mixer your butter and sugar until they're well combined.
- Add your vanilla, salt and heavy whipping cream. Mix on medium for about 10 minutes or until your frosting is light and fluffy. Stop randomly to scrape the sides and make sure that you're getting all the ingredients into the mix.
- Top your cake once it's cool and then top with fruit as desired. Serve and enjoy!