💡 Baker's Notes for Success
- Room Temperature is Key: Ensure your butter, egg whites, and milk are all at room temperature. This allows the ingredients to emulsify properly, resulting in a smoother, more uniform, and lighter batter.
- Do Not Overmix: Overmixing the batter, especially after adding the flour, develops the gluten and can result in a tough, dense cake. Mix only until the ingredients are just combined.
- For a Whiter Cake: Some classic white cake recipes call for separating and whipping the egg whites to stiff peaks and then gently folding them into the final batter. The recipe above uses egg whites beaten directly into the creamed mixture, which is easier and still yields a beautiful cake.
- Cake Flour Substitute: If you don't have cake flour, you can make your own: for every 1 cup of all-purpose flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch. Whisk well before using. (For this recipe, use 2 ¼ cups all-purpose flour, remove 4 ½ tablespoons, and replace with 4 ½ tablespoons cornstarch).
- Storage: Store the cake covered at room temperature for up to 3 days, or refrigerate for longer storage. Bring to room temperature before serving for the best texture.
✨ Variations and Serving Suggestions
- Almond Extract: Add ¼ teaspoon of pure almond extract along with the vanilla for a classic "wedding cake" flavor.
- Fruity Twist: Top the cake with fresh berries (like raspberries or strawberries) or a fruit jam before frosting.
- Coconut Cake: Swap the vanilla extract for coconut extract and sprinkle toasted coconut flakes on top of the finished frosting.
- Simple Glaze: For an even quicker finish, skip the buttercream and drizzle the cooled cake with a simple glaze made from powdered sugar and a touch of milk.
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