Best White Birthday Cake
Hate to be that girl, (#sorrynotsorry) but my favorite cake, and probably dessert all together, is a good ol’ vanilla cake.
I had a stint with cheesecake being my favorite dessert, and spent many years having it as a birthday cake. I may have spent a couple years favoring banana cake. But for most of my life, and likely most of my future, vanilla birthday cake has been where it’s at for me. My husband insists chocolate cake is the best, but I’m all set.
Sometimes I still stray from my favorite on my own birthday, but typically I’m looking for a really tender, strongly vanilla birthday cake. This one fits the bill! I like the addition of a chocolate mousse filling to mix things up a bit- I know, call the police, we’re putting chocolate on vanilla here, it’s UNHEARD of.
Now, let’s talk about this French buttercream because I can’t even. I’ve made a lot of frosting recipes, and it’s honestly not my strong suit in the world of desserts. For some reason I just usually prefer that super sweet canned stuff. I’ve made traditional buttercreams. I’ve made whipped buttercreams. I’ve made Swiss buttercreams. But I’d never made a French buttercream until now, and I feel totally duped for never having known about it. It’s too good.
I am using the recipe from Mikey’s In My Kitchen for this cake. Basically, French buttercream takes a lot more work, like, A LOT. But the results are seriously unbelievable. It’s so amazing, I really hope you try it! I am absolutely in love!
- 2 cups sugar
- 1 1/2 sticks butter, room temp
- 5 egg whites
- 1 whole egg
- 3 cups flour
- 3 tbs. cornstarch
- 1/2 tsp salt
- 1 tbs. baking powder
- 1 cup heavy cream
- 1 tsp. vanilla
- 1 tsp. almond extract
- 1 batch French Buttercream recipe (see link above)
- 1 cup heavy cream
- 1/2 cup chocolate chips
- 3 tbs. instant vanilla pudding mix
- Preheat oven to 350 degrees, and grease two 9 inch round cake pans
- Beat together the sugar and butter until light and fluffy. Beat in the egg whites, and egg.
- In a separate bowl, mix together the flour, cornstarch, salt, and baking powder.
- In a separate bowl, mix together the heavy cream, vanilla, and almond extract.
- Add the flour mixture alternating with the cream mixture, starting and ending with the flour. Mix until fully combined.
- Pour into cake pans, and bake for 18-22 minutes, or until a cake tester comes out clean. Allow to fully cool before frosting.
- Melt the chocolate chips, and let cool slightly.
- Whip the heavy cream and pudding mix until soft peaks form. Mix in the melted chocolate.
- Chill until ready to frost your cake.
- Put the chocolate mouse the center of the cake, stack, and frost with your French buttercream, or frosting of choice!