Fluffy White Layered Cakes Recipe
A light and fluffy white layered cakes recipe with creamy frosting and a chocolate garnish.
5 large egg whites, at room temperature
3/4 cup whole milk, divided
2 1/2 teaspoons vanilla extract
2 1/2 cups cake flour
1 3/4 cups granulated sugar
1 tablespoon PLUS 1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature and cube
1 1/2 cups unsalted butter, at room temperature
3 1/2 cups confectioners sugar
3 tablespoons milk
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 cup chocolate, shaved
Preheat oven to 350 degrees F. Grease two 13x9 inch cake pans. have ready a large heart shaped cookie cutter to cut out small cakes.
In a measuring cup, whisk together the egg whites, ¼ cup of milk, and the vanilla. Set aside.
In the bowl of an electric mixer, combine the dry ingredients.
Add in the butter and the remaining ½ cup of milk. Mix on low speed just until moistened. Increase the speed to medium and mix for 1 minute.
Scrape down the sides of the bowl. With the mixer on medium speed, add the egg mixture.
Divide the batter evenly into the cake pans using an offset spatula to level the batter.
Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes., invert cakes onto wire racks to cool completely.
For the Frosting. In the bowl an eectric mixer fitted with the whisk attachment, whip the butter on medium speed until creamy, 5-8 minutes.
With the mixer on low, add in the remaining ingredients and mix for 1 minute. Increase the speed to medium and whip until frosting is very light and fluffy, 5-6 minutes.
To Serve cup cooled cakes using heart or any shapped cookie cutter, frost and garnish each serving.