Source: Kitchen Trial and Error
White Cake with Blackberry Buttercream
White Layer Cake
adapted from Cook's Illustrated
40 minutes plus cooling time, serves 12
2 1/4 cups cake flour
1 cup whole milk, room temperature
6 egg whites, room temperature
2 teaspoons almond extract
1 teaspoons vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
1. set oven rack in the middle position. preheat oven to 350F. spray two nine inch cake pans with non stick spray. dust pans with flour.
2. whisk together milk, egg whites, and almond and vanilla extracts. set aside.
3. in a separate bowl, mix the flour, sugar, baking powder, and salt. add butter and mix until it forms coarse wet crumbs.
4. add all but 1/2 cup of the milk mixture and beat at medium speed for 1 1/2 minutes. add remaining milk mixture and beat another 1 minute.
5. divide batter evenly among the two pans. smooth out the batter so it's even in the pan.
6. bake 20-25 minutes, until a toothpick comes out clean.
7. let the cakes cool in the pan a couple minutes before inverting. cool completely on a wire rack, about 2 hours. frost with blackberry buttercream.
adapted from The Novice Chef
10 minutes, makes plenty for a two layer cake (divide in half if your crew doesn't care for buttercream so much)
2 sticks (1 cup) butter, room temperature
6 cups confectioners sugar
6 tablespoons strained blackberry puree
1 teaspoon vanilla
1/2 teaspoon almond extract
1. beat butter on medium speed until fluffy, about 2 minutes.
2. slowly add 1 cup sugar and beat until smooth.
3. add blackberry puree, vanilla, and almond until blended.
4. add remaining sugar half a cup at a time, blending after each addition.
5. when all the sugar is added, beat on medium high until light and fluffy, about 3 minutes.