White Butter Cake for Rose-Petal Wedding Cake
Use this recipe to make our Rose-Petal Wedding Cake. For batter amounts for pans, see end of ingredients list.
- Yield: Makes 6 cups batter
Source: Martha Stewart Weddings, Summer 2005
- 14 tablespoons (1 3/4 sticks) unsalted butter, softened, plus more for pans
- 3 1/4 cups sifted cake flour (not self-rising), plus more for dusting
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 1 cup plus 2 tablespoons whole milk
- 1 tablespoon pure vanilla extract
- 1 3/4 cups sugar
- 5 large egg whites
- Batter amounts for each pan: 6-by-3-inch, 3 1/2 cups; 8-by-3-inch, 6 cups; 11-by-2-inch, 4 cups
Preheat oven to 350 degrees. Butter pans; line with parchment paper. Butter lining; dust with flour, tapping out excess. Set aside.
Sift flour, baking powder, and salt into a medium bowl; set aside. Stir together milk and vanilla in a small bowl; set aside.
Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Gradually add sugar in a steady stream; mix until pale and fluffy, about 3 minutes.
Reduce speed to low. Mix in flour mixture in 3 batches, alternating with 2 batches of milk mixture, until just combined.
Whisk egg whites in a clean bowl until stiff peaks form. Fold 1/3 of egg whites into batter. Gently fold in remaining whites in 2 batches. Pour batter into prepared pans; smooth tops with a spatula. Firmly tap pans on counter to eliminate any air bubbles.
Bake until a cake tester inserted in centers comes out clean and tops are springy to the touch, about 28 minutes for the 11-inch layers, 40 to 50 minutes for the 8- and 6-inch layers. Let cool in pans on wire rack 15 minutes. Turn cakes onto racks to cool completely. Cakes can be frozen, wrapped in plastic, up to 1 month.