Classic White Cake

cakebycourtney.com

Mary Beth

subheading: For the cake:

5 large egg whites at room temperature

½ cup (120 grams) sour cream at room temperature

1 cup (240 g) buttermilk at room temperature

3 tsp (12.6 g) clear vanilla extract

3 cups plus 3 tbsp (366.5 g) cake flour

1 ¾ cups (350 g) granulated sugar

1 tbsp (14g) baking powder

¾ tsp (4g) salt

1 cup (226 g) unsalted butter at room temperature and cut into cubes

subheading: For the buttercream:

2 cups (452g) unsalted butter slightly chilled

6 cups (750 g) powdered sugar measured and then sifted

3 to 4 tbsp (43 to 57g) heavy whipping cream

2 tsp (8.4 g) clear vanilla extract

Pinch of salt

This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.

Note: Ingredients may have been altered from the original.

Directions at cakebycourtney.com

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