Vanilla Cake with White Chocolate Buttercream Frosting

When I made these red velvet brownies for Valentine's Day, I loved the frosting so much that I decided to make it to frost my daughter's birthday cake. I made her a ladybug cake with some extra cupcakes. I'll post the recipe for the ladybug cake later. This cake was delicious but it's the frosting that I love so much!


Printable Recipe


Golden Vanilla Cake
2 cups sugar
3 1/4 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
3/4 cup unsalted butter, soft
1 1/4 cups milk, at room temperature
2 tsps vanilla extract
4 large eggs


Preheat oven to 350. Lightly grease and flour baking pans or place cupcake liners in muffin tins. In a bowl of a stand mixer or large mixing bowl, whisk together sugar, flour, baking powder, and salt. Add butter and beat at low speed, until the mixture looks sandy. Combine the milk and vanilla and add to the mixing bowl. Mix at low speed for 30 seconds, then increase speed to medium and beat for 30 seconds. Scrape the bottom and sides of the mixing bowl. With the mixer running at low speed, add 1 egg. Increase speed to medium and beat for 30 seconds. Repeat this process with each egg until all 4 are added. After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 seconds. Pour mixture into prepared pans or muffin tins. Bake for 40 minutes for a 9x13 pan, 27 minutes for 9" layers, 24 minutes for 8" layers, or 23-25 minutes for cupcakes. The cake is done when a toothpick inserted into the center of the cake comes out clean. Cool completely before frosting. 


Recipe source: King Arthur Flour


White Chocolate Buttercream Frosting
3/4 cup unsalted butter, at room temperature
3 3/4 cups powdered sugar
1 1/2 tsp vanilla extract
6 oz good quality white chocolate (not chips), melted
3-4 Tbsp heavy cream
Food coloring, if desired


Place butter in the bowl of a stand mixer fitted with the paddle attachment. Cream butter until soft and fluffy. Beat in vanilla. With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time. Allow the sugar to mix in before adding the next 1/2 cup. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add the heavy cream 1 Tbsp at a time until it reaches desired consistency. Add desired food coloring and mix well.


Past recipes:
One year ago: Oven Baked Chimichangas
Two years ago: Porcupine Meatballs