White Mountain Wedding Cake
For the Something-Old White Mountain Cake:
  • 3 cups cake flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • ½ teaspoon fine salt
  • ¾ cup (12 tablespoons, 6 ounces) unsalted butter, room temperature
  • 1 ¾ cup granulated sugar
  • 5 large egg whites, room temperature
  • 1 ¼ cup whole milk, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
For the Cream Cheese Filling:
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 teaspoons vanilla extract
  • 1 pound powdered sugar, sifted
  • pinch of fine sea salt
For the Swiss Meringue Buttercream:
  • ½ cup plus 2 tablespoons egg whites
  • 1 ¼ cups granulated sugar
  • 2 cups (4 sticks, 1 pound) unsalted butter, room temperature and cut into cubes
  • 2 teaspoons vanilla extract
For the White Mountain Wedding Cake:
  • 1 batch Mirror Glaze
To make the Something-Old White Mountain Cake:
  1. Preheat oven to 350 degrees F. Grease three 8-inch cake pans with baking spray, set aside. Sift cake flour, baking powder, and salt together 3 to 4 times, set aside. In a stand mixer fitted with a paddle attachment, beat butter on medium speed until pale, white, and fluffy, about 1 to 2 minutes. Add granulated sugar and cream for an additional minute. With the mixture on medium-low, gradually add egg whites.
  2. Scrape the sides and bottom of the bowl and paddle down. In a spouted measuring cup, whisk milk and extracts together. With the mixer speed on low add the dry-mixture in three batches alternately with the wet-mixture in two batches, mixing until the dry or liquid just disappears into the batter, beginning and ending with the dry ingredients. Give the batter a few folds and stirs by hand.
  3. Divide batter between prepared pans and bake for 25 to 28 minutes, rotating halfway. The can should start to pull away from the pans, it will not brown. A toothpick inserted will come out with a few moist, not wet, crumbs. Do not over bake this cake. After a minute rest in their pans, invert cakes onto a wire rack to coo completely.
To make the Cream Cheese filling:
  1. Put the butter and cream cheese 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. Add a pinch of salt. Add the milk cereal, a tablespoon at a time, until the frosting becomes a sturdy to but too thin consistency. Beat again on a medium-high speed for a final 1 to 2 minutes.
To make the Swiss Meringue Butter:
  1. Put the egg whites in a stand mixer's bowl laying above water simmering in a small sauce pot, creating a double boiler. The bowl should not have contact with the water below. Lightly whisk the egg whites and sugar until a thermometer reads 160 degrees F. Fit the bowl to the stand mixer.
  2. Using the whisk attachment, whip the egg white mixture on a medium-high speed until stiff peaks form, about 8 to 10 minutes. At this point the mixer's bowl should have cooled down to room temperature. Switch the whisk to the paddle attachment.
  3. Turn the mixer back on, this time to a low speed. Add the butter, a few tablespoons at a time, followed by the vanilla. Once added, raise the speed to a medium-high speed and beat until silky, smooth, and lump free, about 3 to 5 minutes. Refrigerate until ready to assemble.
To assemble the White Mountain Wedding Cake:
  1. Use a serrated knife to level off the cakes.
  2. Dollop a bit of frosting onto the cake board or plate. Place one cake layer onto the cake board and spread some of the Cream Cheese Filling onto that cake layer. Place the second cake layer onto top, spread more frosting, and top with the final cake layer. Coat cake with Swiss Meringue buttercream and freezer for 4 hours, preferably overnight. Apply mirror glaze over cake.
Recipe by Layer Cake Parade at https://layercakeparade.com/white-mountain-wedding-cake/