Ingredients
- CLASSIC WHITE CAKE
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 tsp. vanilla extract
- 1 tsp. almond extract
- 2 cups all-purpose gluten free flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 cup whole milk, room temperature
- 6 egg whites, room temperature
- BIRTHDAY BUTTERCREAM FROSTING
- 2 cups butter, softened
- 4 cups powdered sugar
- 2 tsp. vanilla extract
- Pink food coloring, if desired
- WHITE CHOCOLATE DRIP
- ½ cup white chocolate baking chips
- ¼ cup heavy whipping cream
- Pink food coloring
- Chef's dispenser bottle
Directions
CLASSIC WHITE CAKE
Preheat oven to 350 degrees. Grease and flour four 6” round straight-sided cake pans or two 8” round cake pans.
In a standard mixer or mixing bowl, cream the butter on medium-high speed for 2-5 minutes until white in color and creamy. Add the sugar, vanilla extract, and almond extract and combine until smooth.
In a separate bowl, sift together the flour, baking powder, and baking soda. Alternate adding the dry ingredients along with the milk.
Whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter with a spatula. The mixture should be runny and smooth. If need be, combine the batter using a whisk.
Evenly distribute the cake batter into each pan. Bake for 22-25 minutes or until toothpick runs clean. Allow to cool completely before frosting.
BIRTHDAY BUTTERCREAM FROSTING
In a large standard mixer or mixing bowl, whip the butter on medium-high speed for 2-5 minutes or until white in color and creamy.
Sift the powdered sugar into the buttercream. Add the vanilla and combine. Frost onto layers of cake.
MELTED WHITE CHOCOLATE DRIP
Melt the chocolate in a microwave-safe bowl for 25 seconds at a time, stirring after each interval until completely melted. Add the heavy whipping cream and combine until smooth. *If you need to add more heavy whipping cream to thin out the chocolate drip, add 1 tbsp. at a time until it has a runny consistency for a drip, being mindful not to add too much whipping cream as it will become too runny. Add drops of food coloring. Place into chef’s dispenser bottle and decorate onto cake along with sprinkles! Serve, celebrate, and enjoy!
