White Cake Recipe
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White Cake Recipe
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The search is over for the perfect classic cake recipe to add to your repertoire. This White Cake is impossible to beat since it’s simple, versatile, and oh-so-delectable.
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Ingredients
For the Cake
- 5 egg whites room temperature
- ¾ cup buttermilk
- ¾ cup unsalted butter softened
- 2 teaspoons vanilla extract
- 1 ¾ cup granulated sugar
- 2 ½ cup cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
For the Frosting
- 1 cup unsalted butter softened
- 4 ½ cups powdered sugar
- 2 teaspoons pure vanilla extract
- 3 Tablespoons milk
Instructions
- To prepare cake, grease and flour two 9-inch cake pans and line bottoms with parchment paper (cut circles to fit). Set aside. (or use my homemade cake release).
- In small bowl, mix egg whites and ¼ cup buttermilk. Set aside.
- In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Beat in vanilla extract. Add in dry ingredients and mix until combined. Slowly add in egg white mixture.
- Beat in remaining buttermilk for 1-2 minutes until fluffy.
- Pour evenly into cake pans. Bake in a 350 degree oven for about 25-28 minutes, until toothpick comes out clean. Remove and cool in cake pans 5 minutes. Invert onto a wire rack and cool completely before frosting.
- For the frosting, beat butter for 3-4 minutes until pale in color. Add powdered sugar, vanilla, and milk. Beat an additional 3-4 minutes until fluffy and smooth!
- To assemble. Lay one layer of cake on a cake plate. Add frosting to middle layer. Top with second layer of cake. Frost sides and top of cake with remaining frosting.
Notes
- Store cake covered at room temperature. Or freeze slices in plastic wrap (then slide in ziploc or airtight container) for up to 3 months.
- Cut out parchment paper circles to line the cake pan bottoms. This way, you’ll avoid the dreadful cake-stuck-in-pan situation. We buy precut rounds on Amazon!
- Customize this recipe by switching up the extract you add to the frosting. Try almond, raspberry, or orange extracts for a new and delicious take on this versatile White Cake.
- Add a tiny bit of purple food dye gel to your buttercream frosting to counteract the yellow undertones in the butter. You’ll end up with the brightest white frosting you’ve ever seen!
- Add a filling. Add some chocolate ganache or lemon curd filling to this delicious, moist cake.
- Swap the vanilla butter cream frosting for a tangy vanilla sour cream frosting. You'll love the flavor!
- Make cupcakes. Use our delicious white cupcake recipe for a batch of 24 cupcakes.
Nutrition Information
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Serving
1slice
Calories
475kcal
(24%)
Carbohydrates
71g
(24%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
7g
Cholesterol
54mg
(18%)
Sodium
175mg
(7%)
Sugar
53g
(106%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 475kcal | 24% |
| Carbohydrates | 71g | 24% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 54mg | 18% |
| Sodium | 175mg | 7% |
| Sugar | 53g | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.
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