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RECIPE AND PHOTO SUBMITTED BY Rosetta Sperring
Here’s a recipe by Martha Stewart called “The Perfect White Cake.” I had a request for a confetti birthday cake so I decided to use this recipe and add the sprinkles to it. I used a recipe I have called Vanilla Buttercream Icing for the cake and decorated it with additional colored sprinkles. This recipe can be used for cupcakes also.
VISIT ROSTTA’S  SWEAT TREATS  http://rosettassweettreats.wordpress.com/2012/01/28/perfect-white-cake-with-buttercream-icing/

Perfect White Cake

18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, room temperature, plus more for pans

4 1/2 cups cake flour (not self-rising) plus more for pans

1 1/2 cups whole milk

9 large egg whites, lightly beaten

1 tablespoon pure vanilla extract

1/2 teaspoon almond extract

2 tablespoons baking powder

1 1/2 teaspoons salt

2 1/4 cups sugar

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Directions

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Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.

In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.

Add one-third of the flour mixture and one-third of the milk mixture, and beat on low-speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.

Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.

Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.

Place one cake layer on a cake stand. Spread 3/4 cup buttercream evenly over top of cake. Sprinkle with a few raspberries. Top with a second layer. Repeat with a second layer. Top with third cake layer. Insert a few skewers into cake to keep cake from sliding. Spread remaining buttercream evenly over surface of cake.

http://www.marthastewart.com/316175/perfect-white-cake

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Vanilla Buttercream Icing

1 cup unsalted butter (2 sticks or 1/2 pound), softened

4 cups confectioners (powdered) sugar (pre-sifted)

1/4 teaspoon table salt

1 tablespoon vanilla extract up

4 tablespoons heavy whipping cream (can use milk)

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Instructions

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Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter.

Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

* if icing is too thick, add more milk, if it’s too thin, add more confectioner sugar.

 

This photo was taken at work and the lighting is much better,

you can see the icing is much whiter.

 

 

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