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Grandma's White Birthday Cake|Weston Table

Sweet Things

Grandma's White Birthday Cake

This is a classic and simple cake that has been in our family since at least the 1930s. The recipe has been updated to use an electric stand mixer, but it can and was made for decades with a large whisk and some serious arm muscle--seven minutes of whisking the frosting by hand may seem like an eternity. While this recipe sticks to the uncomplicated version enjoyed by wee folk and grandpas alike, we have over the years added jammy fruit spread on top of the frosting between each of the four layers for added goodness and an over the top pretty factor when it is sliced and plated. Sugared pansies or marzipan or fresh flowers or even hundreds and thousands have topped this cake to make it extra special for the birthday girl or boy. We hope you will make this cherished recipe and decorate it  in your own way for someone special.

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cuisine American
difficulty Easy
season Year Round
serves 8

Ingredients For the Cake

  • 2 eggs, separated, room temperature
  • 8 tablespoons butter, room temperature
  • 1/2 cup white granulated sugar
  • 3 cups minus 2 tablespoon cake flour, sifted
  • 4 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup whole milk
  • 1 1/2 teaspoons pure vanilla extract

Ingredients for the Seven Minute Frosting

  • 2 large egg whites, room temperature
  • 1 1/2 cups granulated white sugar
  • 1/2 cup water
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract

Directions for the. Cake

  1. Preheat the oven to 350 degrees F.
  2. Butter the sides and bottoms of four 6-inch cake pans. Line each pan with parchment paper and lightly flour making certain to tip out the excess flour.
  3. Beat the egg yolk in a small bowl.
  4. In the bowl of an electric stand mixer, cream the butter and sugar together until light and fluffy.
  5. Beat in the egg yolk.
  6. Sift the cake flour, baking powder, and salt together three times.
  7. Add the flour mixture to the creamed butter and sugar 1/3 at a time and alternating with 1/3 of the milk. Mix until well combined.
  8. In another bowl that fits on the electric stand mixer, whisk the egg whites until stiff peaks form. Fold the egg whites and the vanilla into the cake batter.
  9. Pour the batter into the prepared pans and smooth the tops with a rubber spatula.
  10. Bake for 25 minutes, or until a cake tester comes out clean. Do not overbake.
  11. Let the cakes cool in their pans on a wire rack for 10 minutes. Turn out the cakes onto the racks, peel off the parchment, and let the cakes cool completely before frosting them.
  12. Spread the frosting between each layer and then frost all over using an upward pulling motion to get the frosting to look like swirls all over the cake.

Directions for the Frosting

  1. In the bowl of an electric stand mixer, beat the egg whites until stiff and glossy peaks form.
  2. In a double boiler over gently simmering water, mix the sugar and the water. Stir until the sugar is completely dissolved.
  3. Boil without stirring until the mixture reaches 242 degrees F. on a candy thermometer.
  4. With the electric mixer running, gradually add the syrup to the egg mixture in a thin stream. Add the vanilla and continue beating for about 7 minutes, or until the frosting reaches a spreadable consistency. Remove from heat and let the frosting cool to room temperature before spreading over the cakes.

Kitchen Notes

A drop or two of food coloring may be added to the frosting along with the extract to add color. Any berries may be served alongside the cake. Refrigerate uneaten cake but know that the texture of the frosting will change. Almond, orange, lemon, or raspberry extract may be added for extra flavor.

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