White Cake with Whipped Cream Frosting
A perfectly moist and simple white cake paired with a light and fluffy whipped cream buttercream frosting.
Ingredients
- 2 cups (240g) all-purpose flour
- 2 Tablespoons (15g) cornstarch
- 1 and ¾ cups (350g) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 Tablespoons (171g) unsalted butter (softened to room temperature1)
- 1 cup (240mL) heavy cream (room temperature1,2)
- 6 large egg whites (room temperature1)
- 2 and ½ teaspoons vanilla extract
- 1 cup (227g) unsalted butter (softened to room temperature)
- 4 cups (480g) powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- pinch of salt
- ¼ to ⅓ cup (60-80mL) heavy whipping cream
Directions
- 1
Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8" or 9" round cake pans.
- 2
In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- 3
Place one layer, bottom side up, on a plate or cake stand. Using a spatula or knife, spread an even layer of frosting over the entire surface. Place the second layer on top, bottom side down, and press down on the top lightly. Spread the rest of the frosting on the cake, beginning with the top and working your way down the sides. Decorate as desired.