The Perfect Homemade White Cake

November 26, 2012
Iain Bagwell
We baked dozens of delicious cakes for our annual holiday contest and found a white cake layered with buttercream goodness as pure as the driven snow.
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Classic White Cake

Photo: Iain Bagwell

Think of this instant classic as the little black dress of white cakes. It's appropriate for every occasion on its own and versatile enough to show-case any of our festive fillings and frostings. And don't forget to accessorize with our easy decorating ideas. So break out those cake pans. Your forecast is looking white!

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The Fillings

Iain Bagwell

Ready to dress up your little black dress of a white cake? Accessorize! Layer it with festive fillings, and pair it with our seasonal frostings.

(Clockwise from top)

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The Frostings

Photo: Iain Bagwell

From buttercream to salted caramel and beyond, these holiday-inspired frostings make—and take—the cake.

(From top to bottom)

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Fondant Snowflakes Garnish

Photo: Iain Bagwell

Don't let the cake bosses and bakers extraordinaire fool you. Smooth, pliable, decorative fondant is easy to use, particularly one straight from the box. Follow our directions, applying a little edible glitter and pearl sparkling dust, such as Wilton Shimmer Dust. Don't forget the pearls!

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Almond Bark Garnish

Photo: Iain Bagwell

Melt 1 (24-oz.) package almond bark candy coating. Pour about 3/4 cup onto parchment; spread into a thin 4- × 12-inch rectangle. Transfer parchment to top of a muffin pan; freeze 20 minutes. Repeat 4 times. Let bark stand at room temperature 10 minutes; break into pieces. Adhere to cake with frosting. Mound center with berries.

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Dot-Push Pattern Garnish

Photo: Iain Bagwell

Add Vanilla Buttercream Frosting to a pastry bag fitted with a 1/4-inch round tip. Pipe 1 column of dots on side of cake from top to bottom so that dots touch each other. Gently smear each dot using an offset spatula, 1 at a time. Repeat to cover sides completely; garnish top, if desired.

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Mini Meringues Garnish

Photo: Iain Bagwell

Stack your favorite color of store-bought miniature meringues on top of a frosted cake, or adhere to sides of cake using extra frosting. Dust the meringues generously with powdered sugar.

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Fondant Holly Garnish

Photo: Iain Bagwell

Cut thinly rolled fondant with a 1 3/4-inch holly leaf cutter. Draw veins on leaves with a small knife. Crumble 2 sheets of aluminum foil into ropes; arrange on a baking sheet. Drape leaves over foil to curl. Let dry at room temperature 12 hours. Arrange leaves and fresh cranberries on cake, pressing gently to adhere.

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