Description

A scientifically perfected white cake that balances tenderness and structural integrity, specifically designed for holiday celebrations. This recipe uses a hybrid flour blend and a precise creaming method to achieve a professional-grade velvet crumb topped with dual-flavored buttercreams.

Ingredients

1 cup (226g) unsalted butter, room temperature
2 cups (400g) granulated sugar
1 cup (210g) egg whites
1 cup (245g) whole milk
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (113g) softened butter (for chocolate buttercream)
1/2 cup (55g) cocoa powder
3 cups (330g) confectioners’ sugar
1/3 cup (43g) milk
2 teaspoons vanilla extract
1 cup (226g) softened butter (for vanilla buttercream)
7-8 cups (1000g) confectioners’ sugar
1/4 cup (32g) milk
Vanilla extract and salt to taste

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Instructions

Preheat your oven to 350°F (175°C) and prepare a 9×13 baking pan with grease and flour or professional pan release.
In a stand mixer with a paddle attachment, cream 1 cup butter and granulated sugar on high speed for exactly 5 minutes until pale and fluffy.
In a medium bowl, whisk together the egg whites, 1 cup milk, and 2 teaspoons vanilla extract.
In a separate bowl, sift together the all-purpose flour, cake flour, baking powder, and salt to aerate.
Set the mixer to low speed and alternate adding the dry flour mixture and the liquid mixture to the creamed butter, beginning and ending with the dry ingredients.
Pour the batter into the prepared pan and bake for 25–30 minutes until the internal temperature reaches 200°F–205°F.
Allow the cake to cool completely on a wire rack before attempting to frost.
To make the chocolate buttercream, cream 1/2 cup butter, then beat in the sifted cocoa, 3 cups sugar, 1/3 cup milk, and vanilla until spreadable.
To make the vanilla buttercream, whip 1 cup butter with vanilla and salt, then gradually add 7-8 cups sugar and 1/4 cup milk for 3 minutes until fluffy.

Notes

To ensure the most accurate results, use a kitchen scale to measure your ingredients in grams rather than volume. If your batter appears curdled during the mixing process, your liquid ingredients were likely too cold; ensure the milk and egg whites reach room temperature before beginning to maintain a stable emulsion.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American