My youngest daughter just turned 7 a few weeks ago. I don’t even know how this has happened so quickly. For her birthday cake she wanted strawberries…lots and lots of strawberries. She didn’t want a kids cake…just a strawberry cake. So, I made our favorite White Cake Recipe and covered it with one of our favorite frostings and her beloved strawberries…and it was good…really good!
I needed her to have a more youthful cake though…because I don’t want her growing up ANY faster at this point. So…after I took these pictures, we added some of her Strawberry Shortcake dolls to the top of the cake along with a 7 candles. She loved it! You can’t go wrong with Strawberry Shortcake…right? This is coming from a child of the 80’s…and I totally just dated myself!
This White Cake Recipe is one of the best that I have personally made. It was surprisingly moist and had a great flavor which is good, since most white cakes, for me, tend to be sort of bland. I have a feeling this will be added to our Recipe Rotation though and I am excited to try it a few different ways now. The addition of the Strawberries along with our favorite light and fluffy frosting also added to the yummy factor.
Best White Cake Recipe
2 3/4 cups sifted cake flour (sift before measuring)
4 teaspoons baking powder
3/4 teaspoon salt
4 egg whites
1 1/4 cups white sugar
3/4 cup butter, room temperature
1 1/2 cups milk
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
- Measure sifted cake flour, baking powder, and salt; sift together a few times! This will make your cake more light and fluffy.
- In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating till the meringue holds stiff peaks. Test by pulling up your beaters in the meringue…if the meringue stands up and stays in a peak you are finished. Set aside.
- Beat butter until smooth. Gradually add remaining 3/4 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in your extracts.
- Add meringue, and fold it into your batter carefully.
- Line your cake pan with parchment paper. Spread batter in your cake pan.
- Bake at 350 degrees F. for 30 to 35 minutes.
- Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling.
This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.
*Click here for a printable version of the White Cake Recipe.
Light and Fluffy Frosting Recipe
1 cup butter (room temperature)
1 tsp. vanilla extract
3-4 cups powdered sugar
1-2 tsp. of milk
1 (16 oz.) tub of Cool Whip
Place 2 sticks of salted butter, at room temperature (otherwise you will get chunks of butter in your frosting), into mixer and whip together until nice and smooth. Then add 1 teaspoon of vanilla. Gradually add about ½ to ¾ of a bag (regular size about 4 cups? ) of powdered sugar (Confectioner’s sugar). It will be a bit chunky and not very smooth. Gradually add 1 teaspoon of milk while mixing frosting. If it is still not the consistency you desire, add another teaspoon of milk until you get a nice thick frosting that is smooth. Then fold in 1 tub of CoolWhip. That’s it. This makes a very light and creamy frosting. Make sure to go easy on the frosting between layers so you have enough to cover the entire cake.
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