Let me tell you, that is a lot of cupcakes to pile high with frosting and then consume.
Anyways, my sister’s actual birthday (along with like a million other people I’m close to) was on the 14th. About a month before I had decided that I would end up making my sister’s birthday cake, but I would keep it a secret from her. You see, for our birthdays, we usually get that store-bought stuff. It’s actually pretty good, but I thought it would be more special (and fun) to make it for her myself.
Snow White Cake
adapted from Sweetapolita
½ stick of unsalted butter, soft
1 cup sugar
1 ¾ cup unbleached all purpose flour
½ tsp salt
1 ½ tsp baking powder
¾ cup ice water
1 tsp vanilla extract
¼ tsp almond extract
2 egg whites, beaten stiff
- Preheat the oven to 350 degrees F. Grease and line a 9 inch round cake pan with parchment paper.
- Cream the butter and the sugar together for about 3-5 minutes. Don’t worry if the mixture doesn’t become light and fluffy like most creaming methods, I just don’t think that is part of this batter making process.
- Sift together the flour, salt, and baking powder. While beating on a medium speed, slowly add about a third of the flour mixture into the batter and immediately follow with about a third of the ice water. Keep doing this until both are used up. Be sure to scrape the sides of the bowl after each addition of the flour and water. The batter will look really watery at first, but all of the water will incorporate into the batter. Add in the vanilla and almond extracts.
- Gently fold the beaten egg whites into the batter.
- Pour the batter into the prepared cake pan. Place on the middle rack of the oven and bake for about 25-30 minutes. The cake came out perfect at 26 minutes for me when I baked on a convection setting.
- Once the cake has finished baking, let the cake cool in the pan for about 10 minutes. Invert the cake onto a cooling rack to cool complete. Make sure the cake has cooled thoroughly before covering it in frosting.
Ultimate Vanilla Buttercream Frosting
slightly adapted from my recipes
1 stick of unsalted butter, soft
2 ½ tsp vanilla extract
1/8 tsp salt
1 (16 oz.) package powdered sugar
3-5 tbsp milk
- Beat the butter on medium speed until it has become creamy and soft.
- Turn the speed down and gently add in the powdered sugar. I didn't use all of the powdered sugar, just to save me some of the sweetness, I personally should have omitted about 2 oz. worth. Add in the milk, 1 tbsp at a time, alternately with the powdered sugar. Add as much of the milk as you need for the desired consistency, I found that 4-4 ½ tbsp was enough. Add in the vanilla extract and beat until creamy.
- Now is the time, if you want, to add a bit of color to the frosting. Just remember that food coloring is very potent and that the tiniest bit can be too much.
- Frost the cake with as much frosting as you please!