The Most Amazing White Cake
User Reviews
4.8
The Most Amazing White Cake
Description
This white cake recipe creates a softly textured cake using softened butter creamed with sugar and almond extract, adding a distinctive nutty aroma. Sour cream or buttermilk adds moisture and tenderizes the crumb. Cake flour and baking powder provide a light rise and fine crumb structure, while egg whites incorporate air for fluffiness.
The batter is layered evenly in prepared pans and baked to a golden finish. The accompanying buttercream frosting is rich with powdered sugar, butter, milk, and almond extract, complementing the cake’s flavors with a smooth, spreadable topping.
The cake can be baked as two thicker or three thinner layers depending on preference. It is versatile for celebrations or everyday desserts where a classic white cake is desired.
Notes mention option to substitute all milk or buttermilk without sour cream while maintaining moisture and flavor of the cake.
Ingredients
White Cake Batter
- 1 cup butter softened, salted
- 1 1/2 cups granulated sugar
- 2 teaspoons almond extract
- 1/2 cup sour cream , room temperature
- 3 1/2 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 6 egg room temperature, white
- 1 cup milk room temperature, or buttermilk
Buttercream Frosting
- 1 1/2 cups butter softened, salted
- 2 teaspoons almond extract
- 4 cups powdered sugar
- 1 tablespoon milk
Instructions
- Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
- In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in almond extract. Beat in sour cream until just combined.
- Use a fork to combine the eggs and milk together in a bowl or 2 cup liquid measuring cup. Set aside.
- In another mixing bowl stir together cake flour, baking powder, and salt.
- Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
- Divide the batter evenly between the prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
Buttercream Frosting
- Use a hand mixer to whip softened butter and almond extract together. Slowly add in powdered sugar, about 1 cup at a time. Thin out with milk if it gets too thick.
Notes
- You may choose to bake the cake as two thicker layers or three thinner layers depending on your presentation preference.
- Either use the 1 cup milk plus 1/2 cup sour cream combination or substitute with 1 1/2 cups milk or buttermilk without sour cream for similar results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings or 1 3 layer (9-inch) layers
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 272mg | 11% |
| Potassium | 240mg | 5% |
| Sugar | 26g | 52% |
| Vitamin A | 520IU | 10% |
| Calcium | 103mg | 10% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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