White Wedding Cake – From Scratch

This is my variation of a recipe I found on iambaker.net.  Makes two 8″ round cakes or 24+ cupcakes.  

INGREDIENTS:

  • 246 grams general purpose flour (2.25 cups)
  • 34 grams corn starch (4.5 Tablespoons)
  • 1 cup evaporated milk
  • 6 large egg whites at room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract (clear will keep the cake white)
  • 1 3/4 cup granulated sugar (415 grams)
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup sour cream

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees.
  2. In a mixer, mix the milk, egg whites, and extracts.
  3. In a bowl, whisk together the flour, sugar, baking powder, and salt.  
  4. Add the sour cream to the dry ingredients and mix together until crumbly.
  5. Add all but about 1/2 cup of the egg mixture to the mixer and mix for 30 – 45 seconds.  
  6. Add the remaining egg mixture and mix for another 30 seconds until smooth.  
  7. Grease and flour (or use Cake Goop) cake pans.  
  8. Pour mixture into cake pans.
  9. Bake on the middle rack in the oven for 35 – 40 minutes.
    1. Turn the pans 180 degrees and swap left for right after 15 – 20 minutes to ensure they cook evenly. 
    2. Cakes are done when they are slightly brown around the edges and a toothpick pushed into the center comes out dry or with small, dry cake crumbs attached.  
    3. If you are making cupcakes, cut the times in half.  
  10. Place the cake pans on a cooling rack and remove the cakes when the pans are cool enough to touch with bare hands but still warm.  

FROSTING INGREDIENTS:

  • 1 cup softened butter (room temperature)
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 32 oz (1 bag) of confectioners sugar (powdered sugar)
  • If using unsalted butter, add a pinch of salt

Frosting Instructions:

  1. Beat the butter for 3 minutes until smooth.
  2. Beat in the extracts.  
  3. Add the sugar slowly
  4. The mixture will become very thick and almost impossible to beat.  
  5. Add 6 – 7 tablespoons of milk (add 1 tablespoon at a time until the frosting mixes easily.  
  6. Whip frosting for several minutes.  
  7. For super airy and easy to spread frosting, transfer to a food processor and mix on low speed for 5 minutes.  
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