White Cake with Vanilla Buttercream

To make a 2 layer 8 inch cake you will need:

• 2 cups FLOUR
• 4 Tbs CORN STARCH
• 1 cup MILK
• 6 EGG WHITES
• 1-2 tsp VANILLA
• 1 & 3/4 cup SUGAR
• 4 tsp BAKING POWDER
• 1 tsp SALT
• 1 & 1/2 stick UNSALTED BUTTER (12 Tbs)

To make a 3 layer (3 & 1/2 - 4 inches tall) 6 inch cake you will need:

• 1 & 1/2 cups FLOUR
• 3 Tbs CORN STARCH
• 3/4 cup MILK, room temperature
• 4.5 EGG WHITES, room temperature
• 1-1.5 tsp VANILLA
• 1 & 1/4 cup + 1 Tbs SUGAR
• 3 tsp BAKING POWDER
• 3/4 tsp SALT
• 1 stick + 1 Tbs UNSALTED BUTTER (9 Tbs softened but still cool), cubed

To make enough vanilla buttercream to cover the 3 tier 6 inch cake (but not much extra):

• 1 stick UNSALTED BUTTER
• 3 cups POWDERED SUGAR
• 4 Tbs MILK
• 1 tsp VANILLA

Preheat the oven to 350 degrees F. Start off by mixing together the milk, egg whites, and vanilla in a small bowl.

Sift together the flour, corn starch, sugar, baking powder, and salt into the bowl of a stand mixer. Use the paddle attachment to continue mixing.

Add the cubed butter, and continue beating on low for 1-2 minutes.

It should turn into a fine meal.

Add all but 1/3 cup of the milk mixture. Mix for 1-2 minutes. Then add the rest of the milk. Mix for another minute.

Pour batter into pans that have been sprayed with cooking spray. When making a 3 tier 6 inch cake, bake for 27-35 minutes. Bake longer than expected! Cake keeps falling...

To make the buttercream, cream the butter until light, add the vanilla, then slowly add the sugar and milk, alternating between the two to keep a smooth consistency.

After the cakes have cooled, level them, and decorate!

Look at that crumb!

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White Cake

Ingredients:

To make a 2 layer 8 inch cake you will need:

• 2 cups FLOUR
• 4 Tbs CORN STARCH
• 1 cup MILK
• 6 EGG WHITES
• 1-2 tsp VANILLA
• 1 & 3/4 cup SUGAR
• 4 tsp BAKING POWDER
• 1 tsp SALT
• 1 & 1/2 stick UNSALTED BUTTER (12 Tbs)

To make a 3 layer 6 inch cake you will need:

• 1 & 1/2 cups FLOUR
• 3 Tbs CORN STARCH
• 3/4 cup MILK, room temperature
• 4.5 EGG WHITES, room temperature
• 1-1.5 tsp VANILLA
• 1 & 1/4 cup + 1 Tbs SUGAR
• 3 tsp BAKING POWDER
• 3/4 tsp SALT
• 1 stick + 1 Tbs UNSALTED BUTTER (9 Tbs softened but still cool), cubed

Directions:

1. Preheat the oven to 350 degrees F. Start off by mixing together the milk, egg whites, and vanilla in a small bowl.
2. Sift together the flour, corn starch, sugar, baking powder, and salt into the bowl of a stand mixer. Use the paddle attachment to continue mixing.
3. Add the cubed butter, and continue beating on low for 1-2 minutes. It should turn into a fine meal.
4. Add all but 1/3 cup of the milk mixture. Mix for 1-2 minutes. Then add the rest of the milk. Mix for another minute.
5. Pour batter into pans that have been sprayed with cooking spray. When making a 3 tier 6 inch cake, bake for 27-35 minutes. Bake longer than expected! Cake keeps falling...
6. After the cakes have cooled, level them, and decorate!

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Vanilla Buttercream

Ingredients:

To make enough vanilla icing to cover the 3 tier 6 inch cake (but not much extra):

• 1 stick UNSALTED BUTTER
• 3 cups POWDERED SUGAR
• 4 Tbs MILK
• 1 tsp VANILLA

Directions:

1. To make the icing, cream the butter until light.
2. Add the vanilla.
3. Then slowly add the sugar and milk, alternating between the two to keep a smooth consistency.
4. If it is too thick, add more milk, if too thin, add more powdered sugar.

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I got the white cake recipe from: http://iambaker.net/the-perfect-white-cake/

The buttercream recipe came from: http://www.marthastewart.com/336452/billys-vanilla-buttercream