Tender white cake layers with vanilla buttercream.
I’ve got two littles at home with me: Westin (6) and Avery (2). Avery actually just turned two last week, and when I had asked her what she wanted for her birthday, she said nothing about toys. Instead she would tell me, “I want pink birthday.”
So, a pink birthday it was!”
For her cake, I decided on a classic white cake, with a strawberry filling and my whipped vanilla buttercream… in pink, of course. Something simple and classic.
This particular white cake is very light in texture and kind of resembles the fluffy white cake mix that can be so hard to mimic in a homemade version, minus the added preservatives and chemicals.
You’ll notice there are a lot of egg whites and only one whole egg. All the egg whites help to create a light and fluffy texture and ensure the cake doesn’t turn yellow.
And because I’m a visual person, I love seeing pictures of the different steps in the baking process to make sure I’m doing everything right. So, here are some pictures that might help you along the way.
The texture of the dry ingredients when you’ve added all of the cold butter.
The consistency of the batter when all the wet ingredients are added.
Fresh strawberries because they’re simply gorgeous!
To ensure your filling doesn’t ooze out the sides of your cake, make sure to pip a circle of frosting around the edge of the cake to create a barrier for the filling.
The birthday girl and all her pink!
My second cake, on the left, is a dark chocolate cake, with the same strawberry filling and frosting as the white cake.