White Cake with Chocolate Fudge Frosting

This cake has been my go-to cake for years. It is very simple but that is part of why I love it! The cake has a dense, white, vanilla cake with a chocolate fudge icing.

My intent was to cover the sides in rows of almonds and clean up the edges but I got rushed towards the end of the cake (which also explains my lack of pictures of the second half of the process).

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I started off with creaming the butter and measuring out the dry ingredients. To the creamed butter, I mixed in the sugar and vanilla and then the egg whites one at a time.

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Then I alternated adding the dry ingredients with sour milk to finish off the batter. I divided it evenly into two greased and floured 9-inch cake pans and put them in a 350 degree oven.

When the cakes were done and cooled I cut off the tops to make a more level cake. It isn’t required but it does make the finished cake more aesthetically pleasing.

To make the frosting I…..

Now it was time to assemble! I frosted the top of one layer, added the next and frosted the top and sides. I added almonds on the bottom edge just for the visual but you can decorate however you want.

White Cake with Chocolate Fudge Frosting

Ingredients for the Cake

• 2 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup butter
• 2 cups sugar
• 1 tsp. vanilla extract
• 4 egg whites
• 1 1/3 Tbsp. lemon juice
• Almost 1 1/3 cup milk

Ingredients for the Frosting

• 4 3/4 cup powdered sugar
• 1/2 cup cocoa powder
• 1/2 cup butter
• 1/3 cup boiling water
• 1 tsp. vanilla extract

Preparation

1. Preheat oven to 350 degrees. Combine flour, sugar, baking powder, and baking soda in a bowl and set aside. Place 1 1/3 tablespoons of lemon juice in a measuring cup and add enough milk to have 1 1/3 cups of total liquid. Stir and let sit for at least 5 minutes.
2. In a mixing bowl, cream butter until light and fluffy. Mix in vanilla and egg whites one at a time. Once combined alternate adding the dry ingredients and sour milk until fully combined.
3. Divide batter evenly into two greased and floured 9 inch round baking pans. Bake for 35 minutes or until a toothpick inserted into the center comes out clean and the edges start to brown and pull away from the pan.
4. Cool the cakes in the pans on wire wracks for 10 minutes. Remove from pans and allow to cool completely before frosting.
5. For the frosting, mix together powdered sugar and cocoa powder. Cream margarine for 1 minutes. Add sugar, cocoa powder, boiling water, and vanilla and whip until combined. Allow frosting to cool to room temperature or until spreading consistency and frost the cake layers.