White Cake Recipe
Ingredients
- 8 oz unsalted butter
room temp
- 14 oz sugar
- 6 large egg whites
fresh not boxed at room temp
- 14 oz AP flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp almond extract
use clear for a whiter cake
- 1 tsp vanilla extract
- 10 oz milk
room temp
- 2 oz vegetable oil
- 8 oz pasteurized egg whites
room temperature
- 32 oz powdered sugar
- 32 oz unsalted butter
room temperature
- 1/2 tsp salt
- 1 Tbsp vanilla extract
- 6 oz white chocolate
- 1 oz warm water
- 1 tsp warm brown food coloring
- 2 tsp Truly Mad Plastics super gold
- 1 Tbsp Everclear
lemon extract or rose water can be used
Directions
- 1
Preheat your oven to 335ºF and prepare two 8"x2" cake pans with cake goop or another preferred pan release.
Combine milk, oil and extracts and set aside
Combine your flour, baking powder and salt and set aside
Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes)
Add the egg whites one at a time (roughly) to the butter mixture while mixing on low and let fully combine after each addition before adding the next. If your egg whites aren't at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.
Add in ⅓ of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in ½ of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined.
Add batter into prepared cake pans and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center.
Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired. Chill cake. - 2
- 3
White Cake Recipe
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About this Recipe
Dreaming of a classic white cake that’s perfectly light, fluffy, and bursting with delightful flavor? This white cake recipe delivers just that, offering an easy-to-make foundation for any baking occasion. It’s the kind of reliable recipe you’ll return to again and again, whether for a special celebration or just a sweet craving.
Why This White Cake Recipe Works
This recipe stands out for its thoughtful ingredient choices that guarantee a superior crumb and taste. Using room temperature butter and milk ensures a smooth, emulsified batter, while fresh egg whites contribute to the cake’s signature light and airy texture. It’s not just a cake; it’s a versatile base that promises a consistently delicious result, making it a favorite for bakers of all levels.
What to Expect
Prepare for a truly exquisite baking experience. This white cake yields a beautifully soft and tender crumb that’s rich in flavor without being overly sweet. The delicate hint of almond and vanilla extracts creates a harmonious aroma and taste, making each bite a pure pleasure. It's a reliable recipe that provides enough batter for either two 8-inch round cakes or three 6-inch tall cakes, offering flexibility for your decorating plans.
Customization & Variations
This white cake is a fantastic canvas for your creativity. To achieve an even brighter, whiter cake, opt for clear almond extract instead of the standard amber variety. For decorating, if you're experimenting with the Truly Mad Plastics super gold, you can swap the Everclear for lemon extract or rose water to thin the gold dust. This base recipe also adapts beautifully to different frosting flavors and fillings, allowing you to personalize it for any event.
Serving & Context
This elegant white cake is perfect for any celebration, from birthdays and anniversaries to simple family gatherings. Serve it as a centerpiece dessert, adorned with your favorite frosting and decorations. Its inviting flavor pairs wonderfully with a cup of coffee or tea.