Ingredients:
*½ cup butter, softened
*1 cup granulated sugar
*½ cup whole milk, room temperature
*1 teaspoon vanilla extract
*¼ teaspoon pure almond extract, optional
*1½ cups cake flour
*2 teaspoons baking powder
*4 large egg whites, room temperature
Instructions:
*Preheat oven to 350°F.
*Prepare 8×8 square pan with butter and flour or baking spray.
*Beat butter at medium speed with a hand-held mixer until creamy, roughly 3-4 minutes.
*Gradually add sugar, beating until light and fluffy.
*Stir together milk and vanilla. (If you are adding almond extract, add it here)
*Sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
*Beat egg whites at medium speed until stiff peaks form; gently fold into batter.
*Pour batter into prepared pans.
*Bake at 350° for 35-38 minutes or until a wooden pick inserted in center comes out clean.
*Cool in pan on wire rack for 10 minutes.
Optional: Cover with white frosting.
White Buttercream Frosting
Ingredients:
*1 cup unsalted butter room temperature
*4 cups confectioner’s sugar sifted to remove lumps
*⅓ cup heavy cream cold
*2 teaspoons vanilla extract
*¼ teaspoon almond extract * optional, see note below
*⅛ teaspoon salt
Instructions:
*In a large bowl, add room temperature butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
*Add confectioner’s sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
*Add heavy cream, vanilla extract (and optional almond extract), and salt, then whip for an additional 2-3 minutes, or until light and fluffy.
*Add additional heavy cream as needed to reach desired consistency.
*Pipe or spread frosting on cake or cupcakes.
Note: Almond extract is optional. It gives your frosting a slightly elevated flavor – great for wedding and celebration cakes.