White Cake Recipe
User Reviews
4.7
White Cake Recipe
Description
This White Cake recipe starts by whipping egg whites to stiff peaks separate from the batter, ensuring a delicate and airy texture. Butter is creamed with sugar until pale and fluffy before alternately adding sifted cake flour mixed with baking powder and salt, and milk flavored with vanilla or almond extract. The final step is folding in the whipped egg whites gently to preserve the air incorporated. The batter is divided into greased and floured pans and baked until a toothpick tests clean. The resulting cake is light with a fine crumb and subtle vanilla flavor, ideal for layered cakes or desserts needing a refined white base.
The cake pairs well with vanilla buttercream frosting or other frostings of choice. Nutritional details are approximate and based on serving size and ingredient brands. Careful measuring and folding technique are important for maintaining the cake’s characteristic lightness.
Ingredients
- 1 cup butter softened, salted
- 1 1/2 cups granulated sugar
- 3 cups cake flour 345 grams spooned & measured carefully
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup milk 2% milkfat, 2%
- 1 teaspoon vanilla extract or almond extract
- 3/4 cup egg This is about 6-7 large egg whites, white; plus 3 tablespoons
Instructions
- Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.
- Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachmenuntil it is white in appearance.
- Add the sugar to the butter and beat with the paddle attachment until fluffy (about another 1-2 minutes).
- In a medium bowl, whisk together the dry ingredients: flour (measured carefully*), salt and baking powder. Set aside.
- In another bowl, combine the milk and vanilla extract.
- Add the flour mixture to the butter mixture alternately with the milk.
- Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.
- Grease and flour 2 9" round cake pans. Line with parchment paper to ensure the cakes come out cleanly. Pour the cake batter equally into the prepared cake pans.
- Bake the cakes at 350ºF for 25-27 minutes or until the top bounces back when you touch it.
- Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a cooling rack, allowing them to cool completely.
- Frost the cakes once they are cooled. If you are not frosting the cakes right away, wrap them in plastic wrap so that they stay fresh.
Notes
- This cake is best frosted with vanilla buttercream or your preferred vanilla-based frosting.
- Calories shown are approximate and based on 15 slices of unfrosted cake.
- Careful measuring of flour and gentle folding of egg whites ensures a light texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 34mg | 11% |
| Sodium | 213mg | 9% |
| Potassium | 123mg | 3% |
| Sugar | 20g | 40% |
| Vitamin A | 405IU | 8% |
| Calcium | 50mg | 5% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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