white layer cake

If you are looking for a show stopping cake, this white layer cake is perfect! With a delicious strawberry filling, the vanilla cake is topped with whipped cream frosting for a wonderful dessert center piece.

White Layer Cake with Whipped Cream Frosting and Strawberry Filling

water

cornstarch

sugar

strawberries (washed, stemmed & divided)

salt

lemon juice

Red food coloring (if needed and/or desired)

cream cheese (softened)

confectioners’ sugar (divided)

vanilla extract or vanilla bean paste

almond extract

table salt

heavy whipping cream ((1 quart))

bleached cake flour,

unsalted butter, pliable but cool, about 65°F ((2 sticks))

virgin coconut oil, solid, room temperature ((4 ounces))

sugar ((16 ounces))

baking powder

baking soda

vanilla extract

cultured low-fat buttermilk, room temperature ((16 ounces))

strawberries (washed, dried, hulled and halved)

Rough-chop 1½ pounds (about 3 cups) strawberries.

Halve the remaining 1-pound strawberries and reserve for the topping.

In a large saucepan, whisk together water and cornstarch until smooth.

Add strawberries, sugar and salt; stir well.

Cook the mixture over medium heat, stirring often. After the strawberries cook about 3 minutes, mash about half of them.

Continue cooking and stirring the mixture until thickened, about 15 minutes.

Remove from heat.

Add lemon juice and stir well.

If desired, add red food coloring; stir well.

Pour mixture into a heat-resistance, air-tight refrigerator container. Cool to room temperature, stir, cover and refrigerate until ready to use (at least 2 hours and up to 5 days).

For the Strawberry Filling:

In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream on medium-high speed until thickened. Add ½ cup confectioners’ sugar and whisk until very stiff peaks form. Set aside.

Place cream cheese, ¼ cup confectioners’ sugar, vanilla, almond and salt in another mixing bowl. Whisk on medium-high speed for 4 minutes, scraping downs the sides as needed, until creamy and fluffy.

Add the whipped cream and whisk, on low speed, until fully incorporated.

Increase the speed to medium-high and whisk until light and fluffy and the mixture has firm peaks.

Keep refrigerated in an airtight container up to 24 hours

For the Whipped Cream Frosting:

Adjust the oven rack to lower-middle position and heat oven to 325°F.

Line 2 (if making a 4-layer cake) and 3 (if making a 3-layer cake) 8x3-inch aluminum cake pans with parchment and spray with nonstick cooking spray.

Sift the flour into a large mixing bowl; set aside.

Add butter, coconut oil, sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Fit the mixer with the paddle attachment. Set the mixer to low to moisten, then switch to medium speed and cream until light and fluffy, about 5 minutes, scraping as needed.

With the mixer running, add egg whites, one at a time.

Add vanilla and almond extracts and mix 30 seconds.

Scrape down the bowl and paddle.

Set mixer to low speed and slowly add one-third of the flour, followed by one-third of the buttermilk. Mix just until each addition is roughly incorporated. Add the remaining flour and milk, alternately, one-third of each at a time. Mix just until smooth.

Turn off the mixer and use a rubber spatula to scrape all dry ingredients from the bottom. Mix on low speed just until dry ingredients are incorporated.

Divide batter evenly between the prepared cake pans and bake about 40 minutes or until the cakes internal temperature registers 210°F. The cakes should be pale, brown around the edges and firm. A toothpick inserted in the middle of each cake should come out almost clean – with just a few crumbs attached.

Transfer cakes to a wire rack and cool 15 minutes. Remove cakes from the pans and remove the parchment. Return them to the wire racks to cool completely.

If not serving the cake within a couple of hours, wrap the cake layers tightly with plastic wrap up to 24 hours ahead. Keep the frosting and filling refrigerated until ready to frost.

For the White Layer Cake:

If the Whipped Cream Frosting is too stiff to spread, leave it on the counter for about 15 minutes, stir or beat it for a few seconds and it should be good as new.

Place one cake layer on a plate or cake stand and spread about 1½ cups Whipped Cream Frosting on top. Spread it evenly while building a ½-inch “barricade” of frosting around the edge to keep the filling from leaking out.

Add about ½ cup Fresh Strawberry Filling in the middle of the frosting and spread it out evenly to the frosting “barricade”.

Add the next layer of cake and add the filling and frosting as before.

After adding all the layers, frost the sides of the cake with Whipped Cream Frosting.

For the top of the cake, arrange halved strawberries as desired.

Refrigerate until ready to serve and serve within 6 hours.

Enjoy!

To fill and frost the cake:

https://embed.mediavine.com/videos/iiXol7yD0

White Layer Cake with Strawberry Filling

A vanilla cake with buttercream frosting and what looks like an upside down ice cream cone melting on top.

Upside Down Ice Cream Cone Cake

white cake mix (I used Pillsbury Moist Supreme Classic White)

all-purpose flour

eggs (room temperature)

vegetable oil

sour cream (room temperature)

almond extract (depending how much almond flavor you want)

unsalted butter, softened to room temperature (2 sticks)

heavy cream

vanilla

Blue and green food coloring

pink candy melts

white chocolate chips

sprinkles

ice cream cone ((plus 3 lollipop sticks))

Preheat oven to 350°F. Grease 3 (6-inch) round cake pans and line with parchment paper. Grease again or spray with non-stick cooking spray. Set aside. Place all of the CAKE ingredients (including cake mix) in a large bowl. With an electric mixer, stir on low speed to combine (30 seconds). Then turn mixer up to medium and beat for 2 minutes. Divide batter evenly into the 3 prepared cake pans. Bake in preheated oven for 40-50 minutes or until a toothpick stuck in the middle of the cake comes out clean. Let cool. Level the cakes by cutting horizontally to remove the domed tops. Reserve the cut pieces of cake and crumble into a bowl. Add about 1/2 cup of frosting. Stir into crumbs until combined. Form into 2-3 large cake balls (about the size of a scoop of ice cream). Place in refrigerator to chill for about an hour.

For the CAKE

Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Note: If the frosting is too thick, you can add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like. Add a little bit of blue and green food coloring to achieve a pale blue-green color. Stir well.

For the FROSTING

Fill and frost cake with a crumb coat. Refrigerate for one hour. Frost the cake with a smooth finish. Add sprinkles to the bottom sides of the cake. Refrigerate again for 30 minutes.

Melt the white chocolate according to package instructions. I did it in the microwave. Be careful not to overheat. Microwave for 20 seconds. Stir. Then microwave for 10 seconds. Stir until smooth. Add a teaspoon of oil. Stir. Dip the ice cream cone in the melted white chocolate then add sprinkles. Put on a parchment lined cookie sheet and put in refrigerator to harden. Dip a lollipop stick into melted chocolate, about 1/4 inch down. Stick in middle of cake ball. Repeat with remaining cake balls. Set aside. (Note: You only need one cake ball for the cake, but have extra in case you mess up or have taste testers that want to eat them.)

Melt pink candy melts according to package instructions, being careful not to overheat. Add 2 tablespoons oil and stir until smooth. It should be soupy. You can add a little more oil, if needed. Stick a cake ball into the middle of the cake. Pour melted pink candy melts over the cake ball and stick the prepared cone on top. Working quickly, drizzle sides of cake, then fill in the top section. The cake is ready to serve.

To assemble CAKE

A note about serving. You can either have 12 big slices of cake or 24 small slices of cake. To get 24 servings, slice the cake (like a pie) into 12 slices. Then cut each of the slices into 2 servings.

Serving the CAKE

The search is over for the perfect classic cake recipe to add to your repertoire. This White Cake is impossible to beat since it’s simple, versatile, and oh-so-delectable.

White Cake Recipe

buttermilk

unsalted butter (softened)

cake flour

Tablespoon baking powder

Tablespoons milk

To prepare cake, grease and flour two 9-inch cake pans and line bottoms with parchment paper (cut circles to fit). Set aside. (or use my homemade cake release).

In small bowl, mix egg whites and ¼ cup buttermilk. Set aside.

In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Beat in vanilla extract. Add in dry ingredients and mix until combined. Slowly add in egg white mixture.

Beat in remaining buttermilk for 1-2 minutes until fluffy.

Pour evenly into cake pans. Bake in a 350 degree oven for about 25-28 minutes, until toothpick comes out clean. Remove and cool in cake pans 5 minutes. Invert onto a wire rack and cool completely before frosting.

For the frosting, beat butter for 3-4 minutes until pale in color. Add powdered sugar, vanilla, and milk. Beat an additional 3-4 minutes until fluffy and smooth!

To assemble. Lay one layer of cake on a cake plate. Add frosting to middle layer. Top with second layer of cake. Frost sides and top of cake with remaining frosting.

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The most viewed white layer cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine