Classic White Cake and Cream Cheese Icing
Classic White Cake:
12 tablespoons (1 ½ sticks) unsalted butter, softened
1 ½ cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 large egg whites (¾ cup)
¾ cup milk
2 teaspoons vanilla extract (I used almond extract)
Set a rack at the middle level of the oven and preheat to 350 degrees.
In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy.
Stir together flour, baking powder and salt. Set aside.
Combine egg whites, milk and vanilla extract.
Add ⅓ of the flour mixture to butter mixture then add half the milk mixture.
Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often.
Pour batter into prepared pan(s) and smooth top.
Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
- Let cool for at least 30 minutes before applying frosting and/or removing from pan(s).
Cream Cheese Frosting:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract (I used almond extract)
- In a large bowl, beat together the butter and cream cheese with an electric mixer.
- With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
- Beat in the vanilla extract.