June is one of my favorite months of the year! Wedding bells are chiming and love is in the air during this romantic summer month. Today marks the date of my parent's 50th wedding anniversary. This is such an accomplishment and inspiration. We are having a celebration with our family this weekend to commemorate this major milestone in their lives. I was so excited for the celebration, I baked this Classic White cake with whipped buttercream icing, which is reminiscent of the one my husband and I had at our wedding (only without a fountain and a few tiers smaller!) But taste wise, it sets my heart in motion! To make the cake extra moist, I added a cup of oil to the batter. In place of butter, which yields a more dense cake, I used Wilton butter flavoring. This also cuts down on the calories, so I can fit into my dress for the anniversary celebration! The icing is made with heavy whipping cream, so it spreads easily and it nice and light. Hope you enjoy this classic white recipe for the month of white weddings. Here's how I made it:
Cake: 3 cups flour; 2 cups sugar; 1/4 tsp. sea salt; 3 tsp. baking powder; 5 egg whites; 1 and 1/2 cups water; 1 cup vegetable oil; 1 tsp. vanilla; 1 tsp. Wilton butter flavoring
Icing: 1 pint heavy whipping cream; 1 cup powdered sugar; 1/4 tsp. vanilla; 1/4 tsp. Wilton butter flavoring
Cake: Preheat oven to 350 degrees. Grease 2 8x8 cake pans. Set aside. In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Stir. In another large mixing bowl, combine the egg whites, water, oil, vanilla, and butter flavoring. Stir to combine. Add the wet ingredients to the dry ingredients. Using a hand mixer, mix batter on medium speed for 2 minutes. Divide batter equally among the 2 cake pans.
Icing: Pour the heavy whipping cream into the chilled bowl. Beat on medium high speed until stiff peaks form. Add the powdered sugar, vanilla extract, and butter flavoring. Stir for 30 additional seconds, or until combined. When cake is cooled, level cakes with a serrated knife. Place one cake layer on a serving platter. Use half the icing to frost sides and top of cake layer. Place the remaining layer on top. Frost top and sides of top layer.
My parents 50th anniversary celebration at The English Inn Bed and Breakfast
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!