Winter Wonderland White Cake
One of my all-time favorite cakes is my Winter Wonderland White Cake. It's perfect for your holiday get-togethers or any time of the year you're craving that perfect white cake.
Servings: 16
Calories: 503kcal
Ingredients
White Cake:
- 5 large egg whites at room temperature
- ¾ cup whole milk divided, at room temperature
- 2½ teaspoons pure vanilla extract
- 2 ½ cups cake flour sifted then spooned & leveled
- 1 ¾ cups sugar
- 1 tablespoon PLUS 1 teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter at room temperature and cubed, 1 ½ sticks
Vanilla Frosting
- 1 ½ cups PLUS 2 tablespoons unsalted butter softened but cool, 3 sticks
- 3 ½ cups powdered sugar sifted
- 3 tablespoons milk
- 1 ½ teaspoons pure vanilla extract
- pinch of salt
Assembly
- winter sprinkles of your choice for decoration optional
Instructions
White Cake
- Preheat oven to 350 degrees F. Grease two round 9-inch cake pans. Place round pieces of parchment paper in the bottom of each cake pan and grease the parchment paper. Flour the bottom and sides of the cake pans by tapping a spoonful of flour around to coat. Discard any remaining flour.
- In a measuring cup, whisk together the egg whites, ¼ cup of milk, and the vanilla. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients on low speed for 30 seconds.
- 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 ½ minutes.
- Scrape down the sides of the bowl. With the mixer on medium speed, add the egg mixture in 3 batches, beating for 20 seconds after each addition.
- Divide the batter evenly into the cake pans using an offset spatula to level the batter. You can weigh the cake pans on a kitchen scale to ensure even layers.
- Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Be very careful not to over bake! Let cool in pans for 10 minutes. Loosen the sides of the cakes with a small knife or spatula and invert cakes onto greased wire racks. Gently re-flip the cakes so that the top of the cakes are facing up. Let cakes cool completely.
Vanilla Frosting
- In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on medium speed until pale and creamy, about 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, about 6 minutes.
Assembly
- Place the bottom cake layer bottom/flat side down on a cake stand (or any dish that you will be serving it on).
- Place about 1 cup of frosting on the top and spread it evenly with an offset spatula.
- Gently place the 2nd cake layer top/rounded side down on top.
- Place a small amount of frosting on top of the cake and create a crumb coat by spreading the frosting thinly over the top and sides with a small offset spatula. Place in the refrigerator and chill for about 30 minutes.
- Remove the cake from the refrigerator. Place remaining frosting on top of the cake and spread it evenly over the top and sides. You can make the frosting textured to look like freshly fallen snow, as I did, or make it smooth.
- Decorate the cake with winter style sprinkles of your choice
Video
Nutrition
Calories: 503kcal | Carbohydrates: 63g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 136mg | Potassium: 139mg | Fiber: 1g | Sugar: 48g | Vitamin A: 821IU | Calcium: 60mg | Iron: 1mg