Silver Cake
 
 
Recipe type: Dessert
Serves: 1 3-layer 8-inch cake
Ingredients
For the Fluffy Silver Cake:
  • 8 egg whites
  • 3 ½ cups cake flour, sifted then measured
  • 1 tablespoon plus 1 teaspoon baking powder
  • ½ teaspoon fine salt
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 1 cup buttermilk, room temperature
  • 1 tablespoon vanilla bean paste
For the Classic Cream Cheese Frosting:
  • 16 ounces cream cheese, room temperature
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 2 lbs powdered sugar, sifted
  • 1 tablespoon plus 1 teaspoon vanilla bean paste
For Assembling:
  • Silver Spray
Instructions
To make the Fluffy Silver Cake:
  1. Preheat the oven to 350 degrees F. Grease 3 8-inch cake pans with baking spray, set aside. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until very stiff and dry. Place into a separate bowl.
  2. Sift the flour, baking powder, and salt 2 to 3 times, set aside.
  3. Clean the bowl of the stand mixer and cream the butter and sugar on a medium-high speed until light and fluffy, about 6 to 8 minutes. Scrape the sides and bottom of the bowl as needed. Turn the speed to the lowest setting and add the sifted dry ingredients in 3 additions and the buttermilk in 2 additions, beginning and ending with the dry ingredients. Beat in the vanilla bean paste, give the batter a final stir with a rubber spatula, making sure nothing is suck to the bottom of the bowl.
  4. Fold the stiff egg whites into the batter. Divide among the 3 cake pans, tapping the pans on the counter to release any air bubbles. Bake for 22 to 27 minutes, rotating halfway. When a toothpick is inserted, a few moist crumbs cling to the tooth pick. Bang the cake pans on the counter to prevent the cakes from shrinking. Let them cool completely.
To make the Classic Cream Cheese Frosting:
  1. Put the cream cheese and butter in a stand mixer fitted with a paddle attachment. Beat on a medium-high speed until pale in color and lump free. Add the vanilla and then scrape the sides and bottom of the bowl.
  2. With the mixer's speed on low, slowly add the powdered sugar, scraping the bowl as needed. Beat again on a medium-high speed for a final 1 to 2 minutes.
To assemble the cake:
  1. If the cakes are domes, use a serrated knife to level off the tops. Frosting each layer with a generous portion of frosting. Do an initial crumb coat, chill in the freezer for 15 minutes. Do a final coat, use a bench scraper to get a smooth and even finish. Spray the cake with color mist.
Recipe by Layer Cake Parade at https://layercakeparade.com/silver-cake/