Rich White Cake with Strawberry Frosting
Indulge in the decadence of a Rich White Cake with Strawberry Frosting—a showstopping dessert that's perfect for celebrations or elevating an ordinary day. This moist, fluffy white cake is crafted with silky egg whites, creamy milk, and a touch of vanilla for a delicate yet rich flavor. The homemade strawberry frosting, featuring pureed fresh strawberries and a hint of vanilla, adds a vibrant sweetness and natural pink hue that beautifully complements the cake. With just 30 minutes of prep time, this recipe creates two perfectly tender layers, frosted to perfection with light and creamy strawberry buttercream. Whether you're baking for a birthday, bridal shower, or just a sweet craving, this luscious dessert promises to delight every palate.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Egg whites, room temperature
- 2 teaspoons Vanilla extract
- 1.25 cups Whole milk, room temperature
- 0.5 cup Fresh strawberries, hulled and pureed
- 1.5 cups Unsalted butter, softened (for frosting)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 2 tablespoons Heavy cream
Instructions
Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the egg whites one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
Bake the cakes in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
For the frosting, beat the softened butter in a large bowl until creamy, about 2 minutes.
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the pureed strawberries and vanilla extract, and beat until fully incorporated.
Add the heavy cream and beat on high speed for 1-2 minutes until the frosting is light and fluffy. Adjust consistency if needed by adding more powdered sugar or cream.
Once the cakes are completely cool, spread a layer of strawberry frosting on top of one cake. Place the second cake on top and frost the outside and sides evenly with the remaining frosting.
Decorate the cake as desired and refrigerate for 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
7473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.7 g | 400% | |
| Saturated Fat | 195.0 g | 975% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 2697 mg | 117% | |
| Total Carbohydrate | 1140.0 g | 415% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 893.5 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 494 mg | 38% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1231 mg | 26% | |
*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.
