Perfect White Cake

Perfect white cake

I have deemed this year the year of entertaining. Since finally having moved out of the shoebox we lived in for 7 years, I now have a home and a great backyard that is great for entertaining (or at least it will be). I already have 3 big parties on the calendar, with the first being in one week.

perfect white cake

If you visit my Pinterest page, over half of my boards are party related. The problem with this is that you, and by you I mean me, get so inspired that you buy everything to make absolutely every detail from scratch, then get so overwhelmed that you end up with barley half of what you had planned. I have vowed that this will not be the case this year, so I have a very detailed to do list.

white cake

Like last year, I want the birthday cake to be the “piece de resistance.” However I am not the best cake decorator so this should be interesting. In an effort to get organized, I have been testing cake recipes for the last month. I wanted a cake that was stable and could hold up multiple layers.

ombre cake

Well folks, this is the recipe. It is delicious and will be perfect for my multi layer cake. The recipe comes from Add A Pinch. Basically the only thing I did differently was use all buttermilk. It was moist and delicious! I used my favorite Italian Meringue recipe because it makes a ton and is beater licking delicious! I highly recommend this cake for your next birthday cake baking!

white cake

Perfect White Cake


  • 1 cup (2 sticks) butter, softened
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup buttermilk, room temperature
  • Italian Meringue Buttercream
  • 1¼ cups sugar, divided into 1 cup and ¼ cup
  • 1/3 cup water
  • 6 large egg whites, room temperature
  • 3/4 teaspoon cream of tartar
  • 1 cup Plugrà European salted butter, very soft cut into pieces
  • 1¼ cup Plugrà unsalted butter, very soft, cut into pieces


  1. Preheat your oven to 350 degrees and grease 3 9 inch cake pans with non-stick cooking spray.
  2. Cream butter, shortening, and sugar until light and fluffy.
  3. Add eggs, one at a time, mixing throughly in between each addition.
  4. Mix in vanilla.
  5. In a separate bowl combine flour, baking powder and salt and mix to combine.
  6. Add 1/3 of the flour to the butter/egg mixture, mixing on low.
  7. Mixing just enough to combine, add 1/3 of the buttermilk.
  8. Continue until all of the flour and buttermilk has been incorporated, again mixing until just combined (do not over mix!)
  9. Evenly distribute cake batter into pans and bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove from oven and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
  10. Frosting
  11. To make the Italian Meringue combine 1 cup of sugar and water in a small sauce pan.
  12. Heat sugar and water on medium until boiling (you want large bubbles).
  13. In the bowl of your electric mixer, beat egg whites and sugar until frothy.
  14. Increase your mixer speed to high and beat egg whites until hard peaks form.
  15. Reduce mixer speed to low and slowly and carefully pour into egg whites.
  16. Slowly increase the mixer speed again and beat until the mixture is no longer hot or warm and is fluffy. (mixture needs to be as close to room temperature as possible before adding butter).
  17. With the mixer set at medium speed, slowly add butter pieces. Mix until smooth.
  18. Separate buttercream into 3 bowls, and color with your preferred frosting colors.
  19. Fill each layer with buttercream and stack cake.
  20. Frost assembled cake.

Cakes and Graduations

 Guava Cake with a Tropical Glaze and Mango Buttercream Frosting

This weekend my little sister graduated from high school. Since she is the last child (in my family), it was a big deal. My mother hosted a big party to celebrate the event. It was a beautiful party, and great seeing relatives from Hawaii. In a few months she will be off to San Francisco State, and we will miss her dearly.

I remember when I finished high school and how excited I was to think that I was no longer obligated to go to school. Little did I know, I would soon  become a “career” student!

Anyway, my mother asked me to make the desserts. Specifically, s’mores cupcakes. Unfortunately, I started the cakes the day before the party and they took way longer than I had anticipated. I attempted to get up at 5am the day of the graduation to make them before having to leave (and have 3 children and a husband) ready by 8 am. Baking on less than 3 hours of sleep is not conducive to quality baking and the cupcakes reflected that! The spread all over my ungreased pan and sank in the middle. Although they were delicious, they looked like hell and by no means was I going to serve them. So, on the way to the party I made a quick stop at Sprinkles to rectify the situation.

Since this was a Hawaiian style party, this cake was guava flavored with a tropical glaze and a mango buttercream. I also made the inside “ombre” as well. The cake was delicious, and a huge hit! This frosting technique was very simple…just really time consuming. There is a wonderful (and hilarious) tutorial on The Hungry Housewife’s blog that shows exactly how to make it.

4 Layer Coconut Cake with Lime Coconut Cream Cheese Frosting

This cake came out wonderful as well. It was a 4 layers of coconut cake with a lime coconut cream cheese frosting, one of my favorites.

All in all it was a great, but exhausting weekend. Congratulations to my beautiful sister!

Thanks Karen for the great picture!