White cake is the blank canvas of any cake decorator's arsenal of tools. Right up there with the always scrumptious yellow birthday cake and chocolate buttercream, white cake with white frosting may be the Plain Jane in a world where maple bacon cupcakes are all the rage, but true classics never lose their charm or appeal.

Whether you're a purist baker at heart, or a dreamer with lofty ideas of being your own Cake Boss or Ace of Cakes, this white cake recipe is a must for everyone. It can bring back that wonderful nostalgiac feel of licking the bowl with mom as a kid or it can be the basis for some wild modern creation. I know, I know--I say it all the time--but it truly has become one of my new favorites. Since I first tested it, I've made it into 4th of July Cupcakes, a totally 80s pimped out Goonies cake and a classic frosted cake to celebrate the Saints season opener against the Vikings, and it was everything I dreamed of every single delicious bite.

This tender-crumbed, fluffy cake is delicate and delicious enough on its own, but sturdy enough to stand up to a good slathering of frosting or decorations. It comes courtesy of Cook's Illustrated and although the original recipe calls for a raspberry filling, I'd imagine it would go well with pretty much anything you want from lemon to strawberry or dare I say it--chocolate. To the the white cake purists, it may be sacreligeous, but I truly can't imagine any filling this cake wouldn't go wonderfully with. Please, enjoy this as much as I have.

Classic White Cake from Cook's Illustrated
Ingredients
2 1/4 cups cake flour (9 ounces), plus more for dusting the pans
1 cup whole milk , at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool

Instructions

1. Pre-heat oven to 350. Prep two 9-inch round cake pans with non-stick spray, butter, or shortening and line with parchment or waxed paper. Grease again after inserting paper rounds and dust with flour.
2. Pour milk, egg whites and almond and vanilla extracts into a 2-cup measure or small bowl and mix until blended.
3. Mix dry ingredients--cake flour, sugar, baking powder and salt--in the bowl of an electric mixer at low speed. Add in the butter until you get a consistent crumby texture with no powdery streaks left.
4. Add in all but 1/2 cup of the milk mixture to the crumbs and beat on medium for a minute and a half. Add the last 1/2 cup of milk and beat for another 30 seconds. Scrape bowl with a rubber spatula and make sure everything has been incorporated.
5. Divide batter between the two pans, spreading to make sure they are both even. Bake 23 to 25 minutes or until a toothpick inserted in the center comes out clean.

Crumby Notes:

• If you really want to bring out the almond flavor that you get in great wedding cakes, use a little more almond extract and a little less vanilla. How much is entirely up to you, but I like using 3 teaspoons of almond and 1/2 teaspoon of vanilla if I'm really looking for that extra punch.
• If you forget to bring your milk and eggs to room temperature, put them in a glass measuring cup and place it in a shallow bowl or dish filled hot water. Stir it until it feels cool rather than cold. Alternatively, you can also put your measuring cup in the microwave for about 20 seconds or so depending on your own microwave, of course. You don't want to over do it, so caution is key when nuking.

I have two buttercream frostings that I love pairing with this cake. I love both of them, but it seems other reviews are all over the place for these two. Fluffly White Buttercream is simple and sweet, while Swiss Merignue Buttercream is rich and buttery with a silky texture that was just made for wedding cakes. Apparently if you love one, you're supposed to hate the other...but what can I say? I love 'em all and have the growing love handles to prove it. ;)

Fluffy White Buttercream
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
1 cup shortening
5 1/2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
2 -3 teaspoons of milk or other flavorings

Instructions

1. Cream butter and shortening on medium-high speed with paddle attachment until light and fluffy, about 2-3 minutes.
2. Reduce speed to low and add sugar one cup at a time, making sure to scrape the bottom of the bowl as needed. 
3. Add in vanilla and other flavorings and beat frosting on medium-high speed. It is very important to beat for at least 5 minutes to get a proper consistency. 

Crumby Notes:

• Whip it good! No, really. You'd be amazed how much a few more minutes make all difference for the texture of this frosting.
• How much or how little liquid you add will depend on what you're using it for and if you need it stiffer for a filling or smoother for piping and writing work. If it isn't for kids, I like adding in a little Grand Marnier or Kahlua instead of milk. With such a little amount, it really just gives it a better finish but it does make a difference. Sometimes I'll even use flavored coffee syrups or whatever new extract I've stumbled upon to.
• It's really up to you if you want to use all butter or all shortening and in what proportions, but I've found I like half and half the best.
• Pros: This frosting is super easy to whip up; stands up great at room temp or even outside at moderate temperatures since Crisco's melting point is between117°F and 119°F, while butter melts between 90 °F and 95 °F; and colors pretty easily with food coloring or color mist cans.
• Cons: This frosting is pretty sweet and doesn't have the silky smooth texture of Swiss Buttercream. 

Swiss Meringue Buttercream from Martha Stewart
Ingredients (makes about 5 cups)

5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract

Instructions

1. Combine egg whites, sugar and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and feels completely smooth when rubbed between your fingertips.
2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula and continue beating until the frosting is completely smooth. 

• Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
• To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

Crumby Notes:

• Sometimes if it is too warm in your kitchen or you add a little to much liquid to this recipe it won't set quite right. Let it chill in the fridge for a few minutes and whip it up again.
• Like the Fluffy White Frosting, it can be adapted with any flavored syrups, extracts or  liquors you'd like.
• Pros: the silky smooth texture is luxuriously delicious and spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns.
  
• Cons: It can't stand up to the heat as well as the Fluffy White Buttercream, and while I love the silky texture, some people think it's just too buttery.

Enjoy and Happy Baking!

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