Use this recipe to make our Rose-Petal Wedding Cake. For batter amounts for pans, see end of ingredients list.
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
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Directions
Directions
- 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.
Cook's Notes
You will need to fill and bake one each of the six- and eight-inch pans, plus three each of the eleven-inch pans. Make four batches of batter for the Rose-Petal Wedding Cake.More from Martha Stewart Weddings:
