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Heavenly White Cake


Heavenly White Cake






For the Cake:


2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1/2 cup unsalted butter, softened

1 cup whole milk

3 large egg whites


2 teaspoons baking powder

1 teaspoon vanilla extract

1/2 teaspoon salt

For the Frosting:

1 cup unsalted butter, softened


4 cups powdered sugar

1/4 cup heavy cream

1 teaspoon vanilla extract

A pinch of salt

Heavenly White Cake

Heavenly White Cake




Preheat Oven:

Preheat your oven to 350°F (175°C).

Grease and flour a 9×13 inch baking pan.

Prepare the Cake Batter:

In a large bowl, sift together the flour, baking powder, and salt.

In another bowl, cream the butter and sugar until light and fluffy.

Add the egg whites one at a time, beating well after each addition.

Mix in the vanilla extract.

Gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending


with the flour mixture. Beat until just combined.

Bake the Cake:

Pour the batter into the prepared baking pan and smooth the top.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out


Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Prepare the Frosting:

In a large bowl, beat the butter until creamy.

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Add the heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.

Frost the Cake:

Once the cake is completely cool, spread the frosting evenly over the top.

Slice and serve.

Enjoy your delicious and fluffy White Cake!

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