Dessertscelebratingsweets5.0
White Cake Recipe
The perfect celebration cake! Three layers of soft white cake covered in a silky buttercream frosting flavored with vanilla and a hint of fresh lemon. Options to add raspberry jam filling and garnish with fresh raspberries and shredded coconut.
👥 16 Servings⏱️ Prep & Cook: 58 min⏳ Prep: 35 min🔥 Cook: 23 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Cake:
2
Preheat oven to 350°F. Line the bottoms of three 8-inch round cake pans with parchment paper and grease the pans. Set aside.
3
Dry ingredients
4
In a medium bowl, whisk flour, baking powder and salt until combined. Set aside.
baking powder3 teaspoons
5
Wet ingredients
6
Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat sugar, oil, eggs, egg whites, vanilla, and lemon zest until combined. Add the sour cream and beat until combined. Add half of the flour mixture, beating until just combined. While still beating, slowly add milk, then the remaining flour mixture. Scrape the sides and bottom of the bowl as needed. Be careful not to overmix it.
large eggs (room temperature)2large egg whites (room temperature)2
7
Pour into pan
8
Divide the batter evenly between the three pans. Tap/gently drop the pan on the countertop a couple times to remove any air bubbles.
9
Bake for ⏱️ 20-25 minutes, until a toothpick inserted into the center comes out clean. If necessary, rotate the pans once during bake time to ensure even browning. Place the pans on wire racks to cool completely.
10
Frosting:
11
Frosting
12
Using a hand mixer, or stand mixer fitted with the paddle attachment, beat butter and half of the powdered sugar until well-combined (starting out the mixer low and increasing to medium-high). Slowly add the remaining powdered sugar, followed by vanilla, lemon zest and 2 tablespoons milk.
13
Frosting
14
Turn the mixer to medium-high and beat well for ⏱️ 1-2 minutes. If necessary, add more milk to thin it out or more powdered sugar to thicken. Taste the frosting and add more lemon zest, if desired.
15
Assembly:
16
Place one layer of cake on a serving plate. Top with approximately ½ cup of frosting, spreading into an even layer. Top with 3-4 tablespoons raspberry jam, spreading into an even layer. Don't spread the jam too close to the edges of the cake, you don't want it to squeeze out, leave about a 1-inch border. Repeat with the second cake layer, topping it with frosting and jam. Add the third cake layer. At this point you can proceed with frosting the top and sides of the whole cake OR you can place the cake into the freezer for ⏱️ 10 minutes. This helps the jam and frosting to firm up so that the cake layers don't slide around while you're trying to spread the remaining frosting.
17
Once you have frosted the sides and top of the cake, press shredded coconut onto the sides (if desired). I decorate the top of the cake with swirls of frosting (using a large open star tip) and fresh raspberries. You can decorate it however you like. Place the cake in the refrigerator until the frosting has firmed up. Allow the cake to sit at room temperature for ⏱️ 30 minutes before serving.
fresh raspberries (optional garnish)
Nutrition Facts
calories
688 kcal
fat Content
35 g
serving Size
1 serving
fiber Content
1 g
sugar Content
74 g
sodium Content
131 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
87 mg
carbohydrate Content
93 g
saturated Fat Content
18 g
unsaturated Fat Content
14 g
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