White Cake Recipe with Ermine Frosting
Coooking Temperature: 325°F / 165°C / Gas Mark 3
Calories: 23
Adjust Servings Here: 9 servings
Description
Satisfy your sweet tooth with this delicious white cake recipe. Delicate, light and airy, layers of white vanilla cakes with a creamy Ermine frosting for an extra special dessert. Try this recipe to make a heavenly white wedding cake today!
Ingredients
Makes 9 x Dessert servings or 18 Wedding cake servings
White cake
- 375 g (3 cups) All-purpose flour
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 113 g (½ cup) Butter (1 stick) unsalted, room temperature
- 400 g (2 cups) Sugar divided
- 160 ml (⅔ cup) Oil cooking
- 240 ml (1 cups) Buttermilk
- 6 large Egg whites
- ⅛ tsp Cream of tartar or ¼ tsp salt for egg whites
- ¼ tsp Clear vanilla extract or regular vanilla
- ⅛ tsp Almond extract optional
- ⅛ tsp Rose extract optional
Ermine frosting
- 200 g (1 cup) Sugar
- 60 g (½ cup) All-purpose flour
- ¼ tsp Salt
- 180 ml (¾ cup) Milk full-fat
- 227 g (1 cup) Butter (2 sticks)
- 1 tsp Vanilla Extract
Instructions
Cake
- Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and line 3 x 8-inch round cake pans with parchment paper. Divide the recipe in half (½X) to make 3 x 6-inch round cake pans.
- Dry ingredients – in a bowl, combine flour, baking powder, baking soda, salt, - set aside375 g All-purpose flour, 1½ tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
- Wet ingredients - In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and half the sugar until light and fluffy. Gradually add the oil, then continue whipping until light and airy. Then, add the vanilla, almond, and rose extract.113 g Butter, 160 ml Oil, ¼ tsp Clear vanilla extract, ⅛ tsp Almond extract, ⅛ tsp Rose extract, 200 g sugar
- Combine - Next, add the flour mixture and buttermilk in three batches alternating each other - set aside.240 ml Buttermilk
- Whip - Clean the bowl of the stand mixer and whisk attachment, then add the egg whites and cream of tartar. After two minutes, gradually add the remaining sugar, one tablespoon at a time. Once all the sugar is in, whip the egg whites to almost stiff peaks.6 large Egg whites, ⅛ tsp Cream of tartar, 200 g sugar
- Fold - Gently fold the whipped egg whites into the cake batter with a spatula making sure not to overmix.
- Bake - Pour batter into the prepared baking pans - tap a few times to remove any air pockets. Bake on the center rack for 35 to 40 minutes or until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
Ermine Frosting
- Make the roux - In a saucepan, combine sugar, flour, salt, and milk. Place over medium-low heat, stirring constantly. Cook until you have a thick, smooth paste, about 5 to 7 minutes. Remove from heat and transfer to a cool bowl.200 g Sugar, 60 g All-purpose flour, 180 ml Milk full-fat
- Cool - Cover with plastic wrap making sure the plastic touches the top surface of the roux. Set aside to cool completely.
- Whip - In the bowl of a stand mixer with the whisk attachment on medium speed, cream the butter for a minute until light and fluffy.227 g Butter, ¼ tsp Salt
- Combine - Gradually add the cooled roux at low speed - one tablespoon at a time. Making sure to scrape the sides of the bowl for any butter stuck to the bowl. Once all the milk paste/roux has been added, whip the buttercream for 2 full minutes until light and fluffy.
- Flavor - Finally, add the vanilla extract and any other flavoring if desired.1 tsp Vanilla Extract
Assemble
- Using a bread knife or cake leveler cut the domes off the cake layers.
- Stack layers - Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Then top the second cake layer on top followed by more buttercream and the last layer.
- Crumb coat - Spread a thin layer of frosting on top and around the cake. Place the cake in the fridge to chill for 10 to 15 minutes.
- Frost - Spread the remaining buttercream around and on top of the cake. Smooth as best you can and chill the cake again for 30 minutes. A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better.
- Final smoothing - dip an off-set spatula and bench scraper in warm water and smooth the sides and top of the cake.
- Pipe - Add the remaining frosting in a piping bag with the star tip. Pipe a border on top of the cake and at the bottom of the cake (see video).
- Decorate the top as desired - I added silver-coated chocolate ovals.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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