Simple White Cake

Simple White Cake

Celebrations have become a piece of cake thanks to this recipe passed down over generations. When you have a perfect original, there’s no need for improvements. This heirloom recipe is a favorite among Texans with its light, fluffy sponge and rich chocolate buttercream.

This recipe is sponsored by Imperial Sugar. However, all opinions and recipe creation are my own. Thank you for taking checking out this recipe.

This recipe is from Imperial Sugar’s Baked with Love Cookbook and was originally published in Imperial Sugar’s 125th Anniversary Cookbook.

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Ingredients

For the Cake:

• ¾ c. unsalted butter
• 2 c. Imperial granulated sugar, divided
• 3 c. all-purpose flour, sifted
• 1 Tbsp. baking powder
• ½ tsp. salt
• 1 tsp. vanilla
• ½ tsp. almond extract
• ½ c. milk, room temperature
• ½ c. water, room temperature
• 6 egg whites

For the Chocolate Buttercream:

• ¾ c. heavy cream
• ¾ c.milk
• 1½ c. unsweetened chocolate, finely chopped
• 1 c. unsalted butter, room temperature
• 9 c. Imperial Powdered Sugar, sifted
• 1 ½ Tbsp. vanilla extract
• ¼ tsp. salt

Instructions

To make the cake:

1. Preheat oven to 350 degrees. Butter three 9-inch cake pans or line with parchment paper. Set aside.

2. Cream butter until soft and light.

3. Gradually add 1 1/2 c. granulated sugar and continue creaming for several minutes to incorporate as much as possible.

4. Sift together flour, baking powder, and salt. Set aside.

5. In a separate bowl, combine vanilla, almond extract, milk, and water.

6. Add flour alternatively with liquid to creamed mixture and beat well after each addition. Set aside.

7. In a clean bowl, beat egg whites until soft peaks form. Gradually beat in 1/2 cup granulated sugar and continue until stiff, but not dry. Fold egg whites into the batter, blending well.

8. Pour into prepared cake pans. Bake for 25 minutes or until an inserted toothpick comes out clean.

9. Cool five minutes, then turn onto cooling racks and remove pans.

10. While cakes are cooling, prepare Chocolate Buttercream Frosting.

11. Once cakes have cooled, place the first layer on a cake stand and frost the top. Repeat with second and third layers. Apply a crumb coat of frosting around top and sides of cake, then complete with a final layer of Chocolate Buttercream Frosting.

To make the frosting:

1. Bring heavy cream and milk to a boil. Remove from heat and whisk chopped unsweetened chocolate. Set aside.

2. Cream butter until light and fluffy. Add one cup of powdered sugar and mix until light and creamy.

3. Gradually add remaining powdered sugar alternating with chocolate mixture. Scrape bowl well. Whip until very light and fluffy. Add vanilla and salt and combine well.

4. Assemble cake.