White Cake Recipe
User Reviews
4.9
White Cake Recipe
Description
The White Cake Recipe involves creaming butter with sugar followed by the gradual incorporation of egg whites and extracts. A flour mixture of all-purpose flour, baking powder, and salt is alternated with milk to create a smooth batter, carefully mixed to avoid overworking.
Baked in two 8-inch pans lined with greased and parchment paper, the cakes bake for 35-40 minutes until centers are springy. This produces even, level layers with a soft crumb and subtle vanilla flavor enhanced optionally by almond extract.
The accompanying vanilla buttercream combines room temperature butter, confectioners sugar, salt, vanilla extract, and milk to make a smooth frosting that spreads easily over cooled cakes, perfect for birthdays or other occasions.
Tips include using parchment to prevent sticking, alternating dry and wet ingredients to ensure batter consistency, and using cake strips for level layers. Cakes cool before frosting for best results. Variation in pan sizes affects baking time.
Ingredients
For the Cake:
- 3 cups all-purpose flour (360g)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 2 cups granulated sugar (400g)
- 1 cup butter softened (227g, unsalted
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- 1 cup milk room temperature (240ml, whole
- 5 large egg room temperature, white
For the Vanilla Buttercream:
- 1½ cups butter room temperature (340g, unsalted
- ½ teaspoon salt
- 5 cups confectioners sugar 600g
- 2 teaspoons vanilla extract
- 1 - 4 tablespoons milk whole
Instructions
For the Cake:
- Preheat oven to 350°F. Lightly grease two 8-inch round pans with baking spray or butter and flour, then line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl with a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds. Add the sugar and beat until light and fluffy, about 3 minutes.
- Add the egg whites, one at a time, mixing until incorporated well before adding the next. Stop and scrape the bowl down occasionally. Add the extracts and beat until fluffy, about 30 seconds.
- With the mixer on low, add a third of the flour mixture followed by half of the milk. Repeat with another third of the flour, the remaining milk, finally ending with the remaining flour. Scrape down the bowl and ensure the batter is well mixed. Divide the batter among the prepared cake pans.
- Bake for 35 to 40 minutes or until the centers spring back when gently pressed. Let the cakes cool completely in the pans set on wire cooling racks. Once cooled, invert the cakes onto the racks and remove the parchment paper.
For the Frosting:
- In a large mixing bowl with a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until very soft and smooth, about 2 minutes.
- With the mixer on low speed, gradually add in the confectioners’ sugar. Scrape the bowl down ocassionally. Beat in the vanilla. Slowly beat in 1 tablespoon of milk and continue beating on medium-low speed adding more milk as needed until the texture is smooth and fluffy, about 2 to 3 minutes.
For the Assembly:
- Place one cool cake layer top-side up on a cake stand. Spread 1 cup of frosting over the top of the cake all the way to the edge. Top with the other cake layer, placing it bottom-side up.
- Spread the remaining frosting all over the top and sides of the cake. If desired, you can reserve ½ cup of frosting to pipe decoration onto the cake.
Notes
- Line cake pans with parchment rounds after greasing to prevent sticking and ensure easy removal.
- Alternate adding flour and milk while mixing on low speed for a smooth batter without overmixing.
- Use cake strips during baking to promote flat, even cake layers.
- Check doneness by pressing the center; cakes should spring back when lightly touched.
- Cool cakes completely on wire racks before frosting to prevent melting.
- Baking times vary with pan size: two 9-inch rounds bake 30-35 minutes; 9x13 sheet cake bakes about 40 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 800 kcal
% Daily Value*
| Calories | 800kcal | 40% |
| Carbohydrates | 108g | 36% |
| Protein | 6g | 12% |
| Fat | 39g | 60% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 2g | 100% |
| Cholesterol | 104mg | 35% |
| Sodium | 351mg | 15% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 84g | 168% |
| Vitamin A | 1217IU | 24% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
