My fiancé loves cake. In fact, after we got engaged and we were talking about how we were going to handle the wedding planning, he told me that he wanted to be responsible for the cake and the DJ. That’s it, just the cake and the DJ. Everything else, I could decide. And my fiancé’s favorite cake is white cake, white frosting (which really helps in keeping the wedding cake within budget).
White cake frosted rustically frosted with white buttercream frosting
So when my Food and Wine Baking Bucket List challenge came around in December and the cake this month is a white layered cake, I knew I couldn’t help but indulge him. Unfortunately for him, the cake was coming to a Christmas party so had to share it with everyone else. I holiday’d up the cake with a homemade cranberry sauce and candied clementine peel.
This cake turned out moist and airy with that fantastic hint of vanilla. With the frosting, my fiance’s favorite, it was sweet, but not too sweet, and baking a white cake with white frosting gives you a canvass to be as creative as you want with decorating. Overall, the entire bite will be like Christmas in your mouth.
Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in vanilla extract.
Use a fork to combine the eggs and milk together in a bowl or 2 cup liquid measuring cup. Set aside.
In another mixing bowl stir together cake flour, baking powder, and salt.
Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
The Wandering Baker 