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20 servings
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Ingredients
White Cake
- 14 oz flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 10 oz milk, room temperature
- 2 oz canola oil
- 8 oz unsalted butter room temperature
- 14 oz sugar
- 6 egg whites, room temperature
- Strawberries and Blueberries
Vanilla Buttercream
- 2 cups unsalted butter room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 7 cups powdered sugar
- 3 tbsp heavy cream
Ingredients
White Cake
Vanilla Buttercream
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Instructions
White cake
- Preheat your oven to 335ºF. Grease and flour two 8"x2" cake pans.
- In a medium bowl, combine your flour, baking powder and salt and set aside. This is the flour mixture.
- In a measuring cup, combine milk, oil and extracts and set aside. This is the milk mixture.
- In a stand mixer bowl, cream butter until smooth. Add in your sugar and then let whip on high until light and white, for about 5 minutes.
- Add the egg whites one at a time to the butter mixture while mixing on low and let fully combine after each addition before adding the next. Remember to scrape the sides after each addition.
- Add in 1/3 of flour mixture and mix on low until just combined. Then add in 1/2 of the milk mixture. Repeat those 2 steps until ending with flour mixture. Let mix until just combined.
- Split the batter into prepared cake pans and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center.
- Let cool ten minutes then turn out cakes onto a cooling rack. Let cool completely then wrap with plastic wrap and leave it in the fridge for at least 3 hours before torting the cake. The torte the cakes to make 4 layers.
Vanilla Buttercream
- Beat butter on a medium speed for 30 seconds until smooth.
- Mix in vanilla extract and salt on a low speed.
- Slowly add in 7 cups of powdered sugar, 1 cup at a time. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in 1 tbsp of cream (1 Tbsp at a time). If the frosting is too thin, add 1/4 cup of powdered sugar.
- Spread the buttercream on a layer of cake and add strawberries. Spread a layer of buttercream at the bottom of a cake layer, and put on top of the strawberries.
- Spread the buttercream on that layer of cake and add blueberries. Spread a layer of buttercream at the bottom of a cake layer, and put on top of the blueberries. You should have 3 layers of cake.
- Spread the buttercream on that layer of cake and pile on with strawberries and blueberries.
Recipe Notes
Adapted from : Sugar geek show and Chelsweets
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