Creamy White Cake with Buttercream Frosting
This creamy white cake with buttercream frosting is a delicious cake with a scrumptious frosting and shredded coconut.
Servings: 12 Servings
Calories: 816kcal
Ingredients
White Cake
- 3 cup all purpose flour
- 2 cup granulated sugar
- 1 tablespoon baking powder
- 1 cup whole milk
- 1 cup butter
- 1 teaspoon vanilla extract
- 5 egg whites
- ½ cup coconut flakes, optional for garnish
Buttercream Frosting
- 1½ cups butter
- 5 cups powdered sugar
- 3 tablespoons whole milk
- 1½ teaspoon vanilla extract
Instructions
- Preheat oven to 350° and grease 3 (9 inch) round cake pans. Line with parchment paper. Grease and flour parchment paper. Set aside.
White Cake
- Allow eggs whites to sit out at room temperature for 30 minutes before using.
- In a small bowl, mix milk and vanilla together. Set aside.
- In a medium bowl, beat butter until creamy. Add sugar. Mix until light and fluffy. Add flour and baking powder, into the butter mixture, alternating with the milk and vanilla mixture. Set aside.
- Beat egg whites until stiff peaks form. Fold gently into cake batter. Pour into prepared pans. Spread with spatula to cover pans completely with batter.
- Bake at 350° for approximately 30 minutes or until wooden tooth pick inserted in the center comes out clean. Place on cooling rack for 10 minutes then removed from pans, set cakes on cooling rack and discard parchment paper.
Buttercream Frosting
- Beat butter until light and creamy. Add milk and vanilla and mix well. Gently add powdered sugar and mix until well blended.
- Frost as soon as cake has cooled. Garnish with coconut flakes.
Notes
Storage
- Store at room temperature for up to 3 days in an airtight container.
- Refrigerate for up to 5 days in an airtight container.
- Bring your cold ingredients to room temperature for easier, more complete mixing.
- Mix your cake batter until just combined. Overmixing will create a dense, tough cake.
- Ensure your cake is completely cooled before frosting it. Otherwise, the frosting will slide off the cake.
- Stop beating the egg whites as soon as stiff peaks form. Overbeating will deflate the whites.
- Sift your powdered sugar for the richest, creamiest frosting.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Cake adapted from My RecipesNutrition
Calories: 816kcal | Carbohydrates: 111g | Protein: 6g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 105mg | Sodium: 347mg | Potassium: 218mg | Fiber: 1g | Sugar: 85g | Vitamin A: 1221IU | Calcium: 91mg | Iron: 2mg