How to make it

  • Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Grease and flour two - 8 inch (20 cm) round cake pans. Alternatively spray pan with Baker's Joy. Line bottom of pan with parchment paper and grease and flour parchment paper. Set aside.
  • White Butter Cake: While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
  • In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.
  • In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
  • With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
  • In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.
  • Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20 - 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
  • Cream Cheese Frosting: Cream the butter and cream cheese together until nice and smooth with no lumps. Add the confectioners' sugar, one cup at a time, beating well after each addition. Scrape down the sides of the bowl. Add the zest and vanilla extract and beat on high speed until the frosting is light and fluffy.
  • Assemble: Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with about 1/4 cup of strawberry sauce or your favorite jam. Next, spread about 3/4 cup of the frosting on top of the sauce or jam. Place the next cake layer, top of the cake facing down, onto the filling. Spread the remaining frosting over the top and sides of the cake. Cover and refrigerate until serving time. Just before serving garnish the top of the cake with fresh berries.
  • Makes one - 8 inch (20 cm) two layer cake.

Reviews & Comments 6

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  • myrna 10 years ago
    My Dad is coming to visit: a true white cake lover. May give this one a whirl!
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  • zsabuwa 11 years ago
    What size pans did you use for the 3-tiered cake? I am planning on baking a 3-tiered cake for a 65th birthday party and I have 14"x3", 10"x3", and 6"x3" pans. I calculated that I would need 4.5 times the batter in the standard recipe but it doesn't seem enough! How much did you use?

    Thanks for your help!
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    " It was excellent "
    madmommy ate it and said...
    sooooo pretty! looks like your friend had an amazing wedding cake!! Beautiful post, thank you for sharing!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Such pretty cake, decadent looking.

    Thank you for your comment on my Frittata With Black Bean Cilantro And Dill Salsa Recipe.

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    " It was excellent "
    sunny ate it and said...
    Fabulous cake!
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    " It was excellent "
    henrie ate it and said...
    Sounds good, great post, thanks for sharing.
    Was this review helpful? Yes Flag

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