White Butter Cake

I love that when my children's teachers need a treat for the class they think of me.

I've actually got a list of recipes to try for just these occasions. After all, who needs 18 cupcakes just because they want to eat one?

There's a frosting that I've been dying to try but I'm sure it's more a fun thing for kids rather than adults. But it needs a plain cupcake.

And I don't have a box mix hidden anywhere so the kids got cupcakes from scratch.



But I did use half of the batter from the 3rd batch (yes 3 batches of this recipe were made all in one session) and made a loaf cake, for the family. Because I love them. And, ok, I wanted something for me.

I'm so glad I found this recipe. It will be my go to recipe from now on whenever I need a simple white cake. And don't let the directions scare you, it was really easy to make.

White Butter Cake
from Joy of Baking

2 large eggs, separated
1/2 cup butter, at room temperature
1 cup sugar, divided
1 teaspoon vanilla
1 3/4 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/8 teaspoon cream of tartar

Preheat oven to 350 degrees. Grease and flour 2 cake pans, then line bottom with parchment paper and grease and flour parchment or line muffin tins with paper liners. I used a baking spray.

Sift together flour, baking powder and salt.

In mixing bowl cream butter till smooth. Add 3/4 cup sugar and cream again. Add egg yolks, one at a time, making sure they are completely incorporated. Add vanilla and mix to blend.

It really looks yellow about now but trust me, you'll get a white cake. 

Add flour and milk, alternating flour and milk, you know what I'm trying to say.

Flour, mix.

Milk, mix.

Flour, mix.

Milk, mix.

last of flour, mix.

In a separate bowl, beat egg whites till foamy.

Add cream of tartar and beat until fluffy and peaks are beginning to form.

Gradually add in remaining 1/4 cup of sugar while beating. Beat until stiff peaks form.

Take a spoonful of beaten egg whites and

fold into butter mixture to "soften" the mixture. Fold in remaining egg whites being careful not to over fold.

You don't want to lose the "fluff" in your batter.

Spoon batter into prepared baking pans. For cupcakes bake 18-20 minutes.

For 2 cake pans, bake 24-26 minutes. Test for doneness using a toothpick. Let cakes rest in pan for 10 minutes before removing to racks to cool completely.

I frosted this cake with a Chocolate Buttercream from Savory Sweet Life. The perfect combination.

I've linked up at some of these great parties!