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Apr 6, 2007 01:22 PM

Looking for delicious white birthday cake and frosting recipes.

Teenager has requested white cake with white frosting for the birthday cake. I don't make white cake often so I don't have a recipe to turn to with confidence. Anyone have a wonderful recipe for cake and/or frosting to share?
I'll probably bake tonight, maybe tomorrow morning.

Thank you very much!

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  1. My aunt is an unconventional baker, and loves challenges. My sister LOVES the flavor layer cakes but wanted something with an angelfood like color/texture -- it is sort of an "Super Angelfood" that might need a bit of tweaking -- keep about a third less/extra flour to adjust the batter. I have watched my aunt and copied out this recipe:

    2C. sugar
    1/4 C. butter
    1/2 C. crisco
    1/8 tsp salt

    5 egg whites
    1 C. water
    1 box instant vanilla pudding
    1 C. sour cream (only use the "full fat" stuff!)

    2 1/2 C. flour
    2 teas. baking powder
    1/2 C. milk

    cream together shortening, butter, sugar, salt.

    beat egg whites to a foam, desolve pudding in water, fold in sourcream

    beat together most of flour, baking powder, milk. Add in creamed sugar/shortening. Fold in pudding/sourcream mixture, adjusting batter with additional flour it seems too thin.

    Pour into two 9" butter & floured round cake pans. Bake for 20 mins at 350 -- check for doneness. Do not allow to over bake -- this will be a pale cake, but is done when toothpick comes out clean.

    Frost with either cream cheese frosting (which I think does not complement the cake but is sis' fav) or coconut (which is much tastier).

    2 Egg whites
    1 1/2 c Sugar
    1/2 c Water
    1 tb Light corn syrup
    1 1/2 c Coconut,grated

    1. Combine all ingredients except coconut in top of double boiler. Beat 1
    minute to blend, then place over boiling water and beat with rotary hand or
    electric beater until stiff peaks form, stirring mixture up from bottom and
    sides of pan occasionally.
    2. Transfer to a large bowl and beat 1 minute more, or until thick enough
    to spread.
    3. Frost cake, then sprinkle generously with grated coconut.
    4. Makes sufficient frosting for sides and top of 2 9" cake layers.

    1. Here's the white cake recipe I use most often. It's from Rose Levy Beranbaum's Cake Bible, called "white velvet butter cake." Ideally, you should use a stand mixer, and you absolutely MUST line the cake pans with parchment paper then grease and flour again. The cake has a very fine crumb and will fall apart easily when you take it out of the pans, otherwise. The mixing method seems unconventional if you've not used her recipes before, but please trust me, they work well, and it's easier to get an even and delicate crumb this way.

      4 1/2 egg whites from large eggs
      1 cup milk
      2 tsp. vanilla extract
      3 cups sifted cake flour
      1 1/2 cups sugar (I use fine baker's sugar)
      1 tbsp. + 1 tsp. baking powder
      3/4 tsp. salt
      12 tbsp. unsalted butter, soft

      Grease two nine inch round baking pans, then line the bottom with parchment paper, and grease and flour, knocking out the excess. Set aside. Preheat the oven to 350 degrees.
      In a small bowl, combine 1/4 c. of the milk, the egg whites, and the vanilla extract.
      In a large mixing bowl, combine the flour, sugar, baking powder, and salt and mix to distribute everything. Add the butter (which has to be soft!) and the remaining 3/4 c. milk, and mix on lowest speed until everything is moist. Increase the speed to medium for a stand mixer or to high if you're using a hand beater, and beat for a minute or two until air has been incorporated and the mixture is lighter in color. Scrape down the sides and beat in one third of the egg white mixture for about 20 seconds until it's just combined. Beat in another third for another 20 seconds, and then the final third of the mixture, scraping down the sides as necessary to combine. Pour into prepared pans and rap lightly on the counter once to release any air bubbles. Bake for 25-35 minutes until a tester inserted in the center comes out cleanly. Let them cool on racks in their pans for 10 minutes, before loosening the edges with a thin, sharp knife, and turning out onto racks to cool completely upright. (Don't cool them upside down or they're likely to split, because this cake is delicate.)

      For a teenager, I would use the common confectioner's sugar buttercream, made with unsalted butter, vanilla extract, and cream rather than a meringue based buttercream. Some teens might also like a boiled frosting for its marshmallowy quality, too. This cake is also good plain with strawberries poured over each slice.

      1. Thank you, renov8r and amyzan. renov8r, that angel cake sounds wonderful. Anything with sour cream is a friend of mine. I am keeping your recipe for another time as it really appeals to me but I knew that what our teen had in mind was not an angelfood type cake. amyzan, I made your cake and it was just delicious. I did exacty as you instructed and, as you said it would, the cake turned out beautifully. The parchment made it very easy to work with the baked layers and the texture was so nice. I made a buttercream frosting out of the Cook's Illustrated Best Recipe cookbook and everyone was very happy indeed. Tomorrow we'll serve it again with a big bowl of strawberries.

        Many thanks to you both for taking the time to post your recipes. Loved the cake we had today and looking forward to trying the other recipe soon!