Enjoying the Simple Pleasures of Life, While Living in a Complicated World

Annie’s Best White Cake & Butter Cream Frosting

Annie’s Best White Cake
Annie’s Best Butter Cream Frosting

Anniversary Week~ Making My Special Cake

Every year, during our anniversary, I make this delicious white cake. I’ve been baking this recipe for over 30 years, and it has never failed me! This recipe easily doubles, for larger cakes. The delicious taste and texture comes from using good quality ingredients, and it includes butter…

Annie’s Best White Cake

All ingredients at room temperature
Preheat oven to 375 degrees
Makes a 9″ X 13″ cake, or 3-8″ round pans

Annie’s Best Butter Cream Frosting (recipe follows)

Cake ingredients, sifted together, 2 times:
3 1/2 cups sifted cake flour
4 teaspoons baking powder
1/2 teaspoon salt

Cream well, until very light-using an electric hand mixer:
1 cup butter
2 cups sifted sugar

Add the flour mixture to the butter mixture in 3 parts, alternately with:
1 cup whole milk, at room temperature
Stir batter until smooth after each addition.

Beat in-by hand:
1 teaspoon vanilla
1/2 teaspoon almond extract

Whip until stiff, not dry-using an electric hand mixer:
7 or 8, large egg whites
Fold egg whites by hand, using a large spatula, into the cake batter.
Bake in buttered pan(s), about 25 minutes.
Allow the cake to cool completely before frosting. Brush any crumbs from the top and sides.
Spread the cake with butter cream frosting.

Annie’s Best Butter Cream Frosting

1 pound of confectioners sugar (3 1/2-4 cups)
1/2 cups butter, room temperature
5-6 tablespoons cream or half and half
1 1/2 teaspoon vanilla
1 teaspoon almond extract

Mix with an electric mixture until evenly smooth. It will be slightly stiff, add more cream if you find it’s too stiff to spread over your cake. This icing sets up beautifully in about 10 minutes and is perfect for decorations.


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