Whipped Cream Frosted White Cake

Ingredients

For the White Cake:

• 2 ¼ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 6 large egg whites, room temperature
• 1 tablespoon pure vanilla extract
• 1 ½ cups granulated sugar
• 12 tablespoons unsalted butter, softened

For the Whipped Cream Frosting:

• 2 cups heavy whipping cream, chilled
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

To Make the Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Wet Ingredients: In a small bowl, mix together the milk, egg whites, and vanilla extract until smooth.
4. Cream the Butter and Sugar: In a large bowl, use a hand mixer to beat the softened butter and sugar together until light and fluffy, about 3 minutes.
5. Mix Ingredients Together: Gradually add the flour mixture to the butter mixture, alternating with the milk and egg white mixture. Start and end with the flour mixture. Beat until just combined.
6. Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

To Make the Whipped Cream Frosting:

1. Whip Cream: In a large mixing bowl, use a hand mixer to beat the heavy cream on medium-high speed until soft peaks form.
2. Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract while continuing to beat until stiff peaks form.
3. Frost Cake: Once the cakes are completely cooled, spread a generous layer of whipped cream frosting over the first layer of cake. Place the second cake on top and frost the entire outside of the cake. Be sure to smooth the sides and top for a polished look.

Optional Toppings:

• White chocolate shavings
• Fresh berries
• Coconut flakes

Notes:

• If you prefer a taller cake, you can bake three thinner layers instead of two thicker ones.
• Ensure that the cake is completely cooled before frosting, as the whipped cream could melt if the cake is warm.

Enjoy your light and fluffy cake!