Triple-Layer White Cake With Buttercream Frosting
Ingredients:
For the Cake:
2 ½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
5 large egg whites, room temperature
1 tablespoon vanilla extract
1 cup whole milk, room temperature
For the Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
3-4 tablespoons heavy cream
Pinch of salt
Directions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
Whisk dry ingredients—cake flour, baking powder, and salt—in a bowl. Set aside.
Cream butter and sugar in a large bowl until light and fluffy. Add egg whites one at a time, beating well.
Mix in vanilla extract, then alternate adding dry ingredients and milk, starting and ending with dry ingredients.
Divide batter evenly among the prepared cake pans. Bake for 22-25 minutes until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare frosting by beating butter until creamy. Gradually add powdered sugar, vanilla, and salt. Add heavy cream one tablespoon at a time until fluffy.
Assemble the cake by layering cake rounds with frosting in between. Frost the top and sides smoothly.
Decorate as desired and enjoy!
Prep Time: 20 minutes | Baking Time: 25 minutes | Total Time: 45 minutes
Kcal: 480 kcal per slice | Servings: 12 slices
Tips:
For a pure white cake, use clear vanilla extract and avoid overmixing the batter.
Chill the cake before slicing for cleaner, neater layers.
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