Whiteout Cake: White Cake With Whipped Vanilla Almond Buttercream
A moist white cake with a fluffy vanilla almond frosting that is a cross between buttercream and whipped cream frostings. Delicious on its own, or the perfect backdrop for your favorite fruit!
Servings: 12 slices
Equipment
- Two 8- or 9-inch round cake pans
- parchment paper
- Stand mixer or hand mixer
Ingredients
White Cake
- 2 c granulated sugar
- 1 c butter, softened
- 6 egg whites
- 3 c all-purpose flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 c milk
- 1 T + 1 tsp vanilla extract, preferably clear
- 1 tsp almond extract
Whipped Vanilla Almond Buttercream
- 1 c butter, softened
- 3 c powdered sugar, sifted
- 1 tsp vanilla extract, preferably clear
- 1/2 tsp almond extract
- 1/2 c heavy whipping cream, at room temperature
- pinch salt
Instructions
White Cake
- Preheat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans, line the bottoms with parchment paper, then grease and flour the parchment paper.
- In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In a small bowl, combine milk, vanilla, and almond extract. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), cream butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add egg whites one at a time, mixing until combined and scraping bowl in between additions.
- Add 1/3 of the dry ingredients, mixing until combined. Then add 1/2 of the wet ingredients, mixing until combined. Repeat. Then add the remaining dry ingredients and mix until combined. Scrape the sides of the bowl and make sure everything is uniformly mixed (but don't over-mix).
- Divide the batter evenly between the prepared pans. Bake for about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set cake pans on a cooling rack to cool for about 10 minutes, then remove cakes from pans and allow to cool completely on cooling racks (about 2 hours total).
Whipped Vanilla Almond Buttercream
- In the bowl of a stand mixer fitted with the whisk attachment, beat butter until creamy, 1-2 minutes. Add powdered sugar and mix until combined. Then whip on medium-high speed until fluffy, about 2 minutes.
- Add vanilla and almond extracts and heavy whipping cream. Whip on medium-high speed for a minute or so, until light and fluffy like whipped cream.
- To frost the cake, spread about 1/3 of the frosting onto the first layer, smoothing until evenly spread. Use remaining frosting to frost the top and sides of the cake as desired. This makes enough frosting for a thin layer of frosting on the sides—a "naked"-looking cake.
- Top cake with berries or another fruit of your choice, if desired. Slice, serve, and enjoy! Store any leftovers in the fridge, but allow it sit at room temperature for 10 min or so before serving.