Perfect White Cake with Vanilla Buttercream

• Vegetarian

• Refrigerated

  • 5 Egg whites, large

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1 tbsp Baking powder
  • 2 3/4 cup Cake flour
  • 1 3/4 cup Granulated sugar
  • 4 cups Icing/powdered sugar
  • 3/4 tsp Salt
  • 3 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 1 3/4 cup Butter, unsalted
  • 1 cup Buttermilk
  • 1/4 cup Sour cream
  • 1/4 cup Whipping cream or half and half cream

Found on justsotasty.com

Description

Directions

• Preheat the oven to 350F degrees. Line the bottom of a 9x13 inch metal baking pan with parchment paper and grease the sides of the pan with non-stick cooking spray or butter.
• In a large bowl whisk together the flour, baking powder and salt for about 30 seconds. Set aside.
• In a large bowl using a stand or hand-held electric mixer on medium speed, beat together the butter and sugar until fluffy (about 2 minutes). Add in the oil, egg whites, vanilla extract and almond extract until combined (about 30 seconds). Turn off the mixer and stir in the sour cream using a large rubber spatula or wooden spoon.
• With the mixer on low, beat in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Turn off the mixer and scrape down the sides of the bowl using a large rubber spatula or wooden spoon. Turn the mixer back onto low and beat in the rest of the flour mixture followed by the rest of the buttermilk.
• Carefully pour the batter into your prepared pan and bake in the preheated oven for about 28-35 minutes, or until an inserted toothpick comes out clean or with a few cake crumbs.
• Allow to cool fully before frosting.
• To make the buttercream, in a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until fluffy (about 2-3 minutes). Add in the icing sugar about 3/4 cup at a time followed by the cream, vanilla & salt until the desired consistency is reached. Either invert the cake onto a large service platter or board, or frost in its pan.