Perfect Party Cake
Delight your guests with the Perfect Party Cake, a showstopping dessert designed to turn any gathering into a celebration. This two-layer vanilla cake is irresistibly tender and light, thanks to its whipped egg whites and the perfect balance of all-purpose flour and whole milk. Slathered in a fluffy, velvety buttercream frosting made with powdered sugar and cream, this beauty is layered with a sweet-tart berry compote for a burst of fruity flavor in every bite. The crowning touch? A scatter of fresh, vibrant berries that not only add color but also elevate the cake's natural elegance. Perfect for birthdays, anniversaries, or festive holidays, this cake is as photogenic as it is delicious—your guests will be asking for seconds and the recipe!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 large Egg whites
- 2.5 teaspoons Pure vanilla extract
- 1 cup Whole milk
- 1.5 cups Unsalted butter (softened, for frosting)
- 4.5 cups Powdered sugar (sifted)
- 3 tablespoons Heavy cream
- 0.5 cup Berry compote (store-bought or homemade)
- 1 cup Fresh berries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixer or handheld mixer, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the egg whites to the butter mixture one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Reduce the mixer speed to low. Add the flour mixture in three batches, alternating with the milk (starting and ending with the flour mixture). Mix just until the ingredients are combined, being careful not to overmix.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and tap the pans gently on the counter to release any air bubbles.
Bake in the preheated oven for 23-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
While the cakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until smooth.
Add the heavy cream one tablespoon at a time, beating until the frosting reaches a fluffy, spreadable consistency.
Once the cakes are fully cooled, place one layer on a serving plate. Spread a thin layer of frosting on top, then add a layer of berry compote.
Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream frosting.
Decorate with fresh berries on top, if desired. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Slice and serve your Perfect Party Cake to your delighted guests!
Nutrition Facts
Calories |
9790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 506.4 g | 649% | |
| Saturated Fat | 318.0 g | 1590% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1366 mg | 455% | |
| Sodium | 2701 mg | 117% | |
| Total Carbohydrate | 1276.0 g | 464% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 1012.6 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 532 mg | 41% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1333 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
