Whether you dress it up or down, this simple white cake recipe is sure to wow the crowd.
Homemade and moist, it’s easy to put together with pantry staples from Publix.
This white cake is easy to put together with pantry staples from Publix.
Credit:Antonis Achilleos; Prop Styling: Christina Lane; Food Styling: Torie Cox
Lightly grease 3 (8-inch) round cake pans with cooking spray.
Line bottoms of pans with parchment paper rounds, and spray paper.
Combine butter and sugar in bowl of a heavy-duty stand mixer fitted with paddle attachment.
Beat on medium-high speed until creamy and fluffy, 3 to 5 minutes.
Stop mixer, and scrape down sides.
Add extracts, beating on low speed just until combined.
Whisk together flour, baking powder, and salt in a bowl.
Beat until blended after each addition.
Divide batter evenly among prepared pans.
Cool Cake Layers in pans on wire racks 15 minutes.
Invert onto wire racks, remove pans, and cool completely before frosting, 30 minutes.
Reduce speed to low.
Beat in vanilla and salt.
Place 1 Cake Layer on a serving plate or cake stand.
Spoon about half of buttercream into a large 16-inch disposable piping bag.
Cut a 12-inch opening in tip of bag.
Pipe buttercream, 13 inch high, in concentric circles starting from the outside and working your way in.
Top with second Cake Layer; repeat process, refilling bag as needed.
Top with third Cake Layer; repeat process.
Generously cover cake with buttercream using an offset spatula.
Drag spatula around sides of cake, starting at the bottom.
Smooth top of cake
Insert rosemary into top of cake; dust with powdered sugar.
