This past weekend we celebrated my grandmother’s birthday and I thought I’d try my hand at baking a cake and making frosting all from scratch. It was actually pretty easy to make, but it was only about 80% successful so I’ll give you the low down- do as I say not as I do 🙂
To make the white cake I followed this recipe from Better Homes & Gardens.
- 6 egg whites
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 cup butter, softened
- 2 2/3 cups sugar
- 2 teaspoons vanilla
- 3/4 teaspoon salt
- 2 cups buttermilk (I did not have buttermilk so instead I put 2 1/2 tablespoons of white vinegar in a measuring cup, then poured milk in up to the 2 cup line. Wait 7-10 minutes and stir. The milk will look a little curdled, but don’t worry.)
- Allow egg whites to sit at room temperature for at least 30 minutes. Preheat oven to 350*
- Grease THREE round cake pans then lightly flour the bottoms
- In a medium bowl stir together flour, baking powder, and salt
- In a large bowl beat butter on high for 30 seconds, then add sugar and vanilla and beat until well combined. Add the egg whites all at once and beat on medium-high for 3 minutes
- Alternately add dry ingredients and buttermilk, beat about 30 seconds after each addition. Divide the batter into your THREE pans, it may look slightly curdled
- Bake for 30-35 minutes
Note: I thought I was so darn smart squeezing this batter into two pans because I didn’t have three. I WAS NOT. This meant it couldn’t rise as much as much as it needed to and the cake was super dense. Delicious, but not light and fluffy like it should have been.
To make the frosting I followed this recipe on Cake Merchant.
- 3 1/2 sticks butter at room temperature (I let it sit on the counter for about 30 minutes)
- 2 1/2 cups powdered sugar
- a pinch of salt
- 2 teaspoons vanilla
- 2 tablespoons 2% milk
- Beat the butter 3 minutes until it becomes creamy (time yourself- at 2 minutes it looks done but at 3 minutes it looks much better)
- Add powdered sugar and beat on low until combined, then beat on medium for another 3 minutes
- Add the vanilla and beat on medium for 3 minutes
- Add the cream 1 tablespoon at a time, beat 3 minutes with each tablespoon
Note: Time yourself when using your electric mixer, it’s all the whipping up that makes this frosting ah-mazing.
Keep refrigerated until a few hours before you eat it, because the frosting is basically a giant hunk o’ dairy.