Sometimes, cakes come from heaven.
Glowing with a halo of sparkling sugar.
An angelic marshmallow-ey, white chocolaty frosting, lighter (and I assume far tastier) than a cumulus cloud.
Enrobing a cake that deserves its own religion.
Not to mention its very own place of worship. Although a plate and fork will do just fine.
And a devout group of followers, but that’s implied with the heavenliness of this cake.
Make this cake, and you shall be converted – your life shall be guided by a new light – this cake. Which goes marvelously with strawberries for breakfast I might add.
The Whiteout Cake from the super marvelous guys at BAKED
For the Cake:
- 2 1/2 cups cake flour
- 3/4 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup vegetable shortening
- 1 3/4 cup sugar
- 1 tablespoon pure vanilla extract
- 1 large egg
- 1 1/2 cups ice cold water
- 3 large egg whites, at room temp
- 1/4 teaspoon cream of tartar (or 1 teaspoon vinegar or lemon juice)
- 6 ounces white chocolate, coarsely chopped
- 1 1/2 cups sugar
- 1/3 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/3 cup heavy cream
- 1 1 /2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
- 1 teaspoon vanilla extract
- Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper (important!) and butter the parchment and cake pans. Dust with flour.
- Sift the flours, baking powder, baking soda, and salt together into a large bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg, and beat until just combined.
- Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
- In a medium bowl, whisk the egg whites and cream of tartar (or vinegar or lemon juice) until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
- Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
- Using either a double boiler or a microwave oven, melt the white chocolate and set it aside to cool.
- In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes. THE MIXTURE MIGHT SEEM THICK AFTER 5 OR SO MINUTES, BUT KEEP COOKING AND STIRRING, IT WILL GET MUCH THICKER. DO NOT LOSE FAITH IN THIS ODD MIXTURE THAT IS SUPPOSED TO BE FROSTING AT SOME POINT.
- Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool – this may take a while, like 10 minutes or so. Reduce the speed to low and add the butter (MAKE SURE THE MIXTURE IS COOL – YOU DO NOT WANT THE BUTTER TO MELT!), mix until thoroughly incorporated. Increase the speed to medium high and beat until the frosting is light and fluffy. This part is magical.
- Add the vanilla and white chocolate and continue mixing until combined. IT IS ALSO IMPORTANT TO MAKE SURE YOUR WHITE CHOCOLATE IS COOL BEFORE YOU ADD IT. If the frosting is too soft, put the bowl in the refrigerator to chill slightly (although this may be difficult if your refrigerator is filled to the brim with various easter food items and preparations), then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until is it the proper consistency. And what exactly is the proper consistency? I say it’s whatever consistency you feel comfortable frosting your cake with. Trust the cake baker instincts deep inside you.
- Refrigerate the frosting for a few minutes (but no more) until it can hold its shape. Place on cake layer on a serving platter. Trim the top to create a flat surface, and evenly spread about 1 1/4 cups of the frosting on top. Add the next layer, trim and frost it. Then add the third layer.
- Crumb coat the cake and put the cake in the refrigerator for about 15 minutes to firm up the frosting.
- Frost the sides and top with the remaining frosting.
- Garnish with whatever and however you desire.
- Refrigerate for 15 minutes to firm up the finished cake.
- This cake will keep marvelously in a cake server at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days. Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.