Today I'm very excited to share the recipe for the best white cake! Read on for tons of tips on how to make the perfect white cake from scratch!This recipe produces a light, fluffy, snow-white cake that is solid enough to be stacked or covered in fondant.
White cake recipe
We've got chocolate cake, vanilla cake (one of my favorite recipes, thank you!) and even pineapple upside down cake, but so far we've been missing a key flavor: classic delicious white cake!
Classic white cake
This is a classic cake flavor and my favorite. So when I say in the intro that I can't wait to share this recipe with you, I mean it. This cake is delicious and honestly so easy to make...even if you've never whipped egg whites I'll break it down below so you too can enjoy a perfect white cake from scratch.
If this white cake recipe looks familiar to you, I should probably mention that it's basically my funfetti cake recipe reduced to just 2 layers (so if you want a 3-layer white cake recipe, go for it to the funfetti recipe and skip the sprinkles!).
This cake is also used in weddings and events, and today we might call it a wedding cake recipe.
Let's find out what makes this cake so amazing.
As I mentioned before, this cake is pretty simple, but there is one important technique I want to cover when it comes to egg whites. To make the batter all white, we don't use the yolk and instead beat the egg whites until stiff (if you made my meringue cookies, you've already whipped the egg whites). I'll tell you how :
Here a paragraph about how to make a cake
How to beat egg whites until stiff to get a white batter.
Place the egg whites in a perfectly clean and grease-free bowl. It's best to separate the egg white and yolk first in a separate bowl so you don't have to start over if you miss some yolk. Even the smallest sliver of fat or yolk can ruin the egg whites and prevent them from forming a stiff foam.
It will take a few minutes for the steep spikes to come out, keep hitting and you'll see them start to take shape!
As the egg white expands, it forms stiff peaks (see figure below), and if you take the whisk straight out of the mixture, a peak forms that does not fold back but keeps its shape. Once you get to that point, stop beating, as it's perfectly possible to beat egg whites.
Carefully fold the egg white into the rest of the batter. I always recommend doing this part by hand.Be sure to mix enough so that the egg whites are well incorporated into the batter, but use a light hand so you don't get any air out of the egg whites or you'll end up with a thick batter.
Don't worry if the cake gets too dark during baking. The outside of the cake will bake golden brown in the oven, but don't worry, the inside of the cake will be pure white when you start slicing.
Popular Questions of white cake
What type of extract should I use for my white cake?
I employ only vanilla.Your cake will still be largely white and work just fine with plain (caramel-colored) vanilla extract. (check out my funfetti cake mentioned above, made with standard vanilla extract),but for this white cake recipe, I went for one clear cake extract with pure white decided inside.
Many white cake recipes also call for almond extract. None of my family members are big fans of almond extract so I don't know, but if you like the taste you can substitute vanilla extract for the almond...since almond extract is quite strong I personally wouldn't recommend using more than 1 ½ -2 teaspoons for this recipe, but feel free to experiment!
Can I substitute 9-inch cake pans for 8-inch ones?
Yes! However, the cooking time is reduced. Start monitoring the dough after 30 minutes.
Can I make cupcakes with this recipe?
Yes!Fill each cupcake tin about ¾ full (do not overfill) and bake at 180°C for about 18 minutes (for mini cupcakes, bake for 14-15 minutes). This recipe makes about 30 standard cupcakes.
What Sets The White Cake Recipe Apart From The Yellow Cake Recipe?
White cake recipes are frequently confused with yellow cake or even vanilla cake. These cakes are completely different sorts despite looking identical. primarily because of the way the eggs are integrated. The only egg used in a white cake recipe is the egg white, which is sometimes whisked and then incorporated into the batter and other times just put to the butter/sugar combination. Vanilla cake, which typically includes both egg whites and yolks, produces a slightly off-white cake but, in my opinion, has the best flavor. Only egg yolks are used to make yellow cakes, giving the batter its rich, golden color and is incredibly moist.
By exchanging out spices or extracts, vanilla and white cake recipes can both be utilized as a base in many different variations. Yellow cake is not frequently used as a base recipe for other tastes, but it may be. Instead, it is typically served with a rich chocolate buttercream or ganache.
Again, many snicker and claim that "white" and "yellow" are not flavors, but ordering "all egg yolk cake" doesn't sound the same. It's just a technique of defining the cake so that everyone is clear on what it is.
Why Does This White Cake Recipe Contain Oil?
It's funny how certain cake ingredients cause us to scream "YUM!" as we bite into them. taste, wetness, and texture. By using the right mixing techniques, flavor may be produced, although moisture is more difficult to control. You can't merely add more moisture to your cake batter; else, it will turn out gummy. The addition of a little oil is one thing that causes your brain to think "moist." I try not to add too much; one ounce is sufficient. Vegetable oil is my preferred choice because it has no flavor and is colorless.
You can use any mildly flavored oil if you don't want to use vegetable oil.
Ingredients of cake
▢6 tablespoons unsalted butter, softened to room temperature (85 g)
▢⅔ cup canola or vegetable oil (160 ml)
▢2 cup sugar (400 g)
▢1 tablespoon light vanilla extract
▢ 2 ⅔ cup + 2 tablespoons all-purpose flour (345 g)
▢ 1 tablespoon baking powder
▢ 1 teaspoon salt
▢ 1 cup room temperature milk (235 ml)
▢ 6 room temperature egg whites
▢ Double Vanilla Frosting (click link for recipe).
Instructions of this simple cake recipe
- Prepare two 8-inch round cake pans by greasing and flouring them thoroughly, covering the bottoms with a circle of parchment paper, and preheating the oven to 350 degrees. Make certain to shake off any extra flour.
- Beat butter until creamy with a stand mixer (or with an electric mixer) on medium speed.
- Once all the ingredients are blended and smooth, add the sugar and oil.
- Add your vanilla extract after cleaning the bowl's edges and bottom.
- Mix your flour, baking powder, and salt in an other basin.
- Count out the milk.
- Start and end with the flour mixture as you progressively alternate adding the milk and the flour combination to the butter mixture while the mixer is running at medium speed. Before adding the next, stir each until it is almost entirely incorporated.
- Take a moment now and then to scrape the bowl's sides and bottom.
- Your egg whites should be combined in a separate bowl and whipped with a hand mixer at high speed until stiff peaks form.
- Gently incorporate your egg whites into the batter using a spatula. To ensure that the ingredients are thoroughly incorporated, scrape the sides and bottom of the bowl, being careful not to overmix.
- Divide the cake batter equally among the prepared pans.
- A toothpick inserted in the center of each cake layer should come out clean or with few crumbs after 35 to 40 minutes of baking at 350°F. (should not be wet). Cake pans should be rotated halfway through baking for optimal results to ensure even baking.
- When baked, cakes will be a pale golden brown.
- Cakes should be taken out of the oven and given 15 minutes to cool. Each pan should be turned over onto a cooling rack after having the inside rim of each one knifed.
- Before coating with buttercream icing, let the cake cool fully. I made a double batch of my recipe (found at the top of the page) to completely cover and embellish this cake.
Notes of this simple cake recipe
If buttercream frosting isn't your thing, try one of these alternatives
- whipped cream frosting
- Buttercream with Swiss Meringue
- Buttery peanut frosting
- my preferred chocolate icing
- Frosting with chocolate cream cheese
Important Information Before You Begin
- To prevent your batter from breaking or curdling, bring all of your ingredients (eggs, buttermilk, butter, etc.) to room temperature or even slightly warm.
- Unless otherwise indicated, weigh all of your components, including liquids, using a scale. (Tablespoons, teaspoons, pinch etc). The recipe card includes a list of metric measures. Scaled ingredients are far more precise than those measured in cups and help make sure your dish turns out well.
- Practice putting everything in its proper place, or mise en place. To lessen the likelihood of forgetting an ingredient, measure them out beforehand and have them ready before you begin mixing.
Nutrition of easy white cake recipe
Serving size: 1 slice, with the following nutritional breakdown: Calories: 415kcal, Carbohydrates: 56g, Protein: 5g, Fat: 19g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 17mg, Sodium: 230mg, Potassium: 186mg, Fiber: 1g, Sugar: 35g, Vitamin A: 208IU, Calcium: 74mg, and Iron: 1mg.
What patterns are popular for cakes?
White cake design ideas
Baking with an oil-based cake sponge; luxury cakescapes; inclusive cakes; comic cakes; Kinder Bueno cakes; cupcakes; macarons.
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