The Best White Cake Recipe

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The Best White Cake Recipe Today I’m so excited to be sharing the very best white cake recipe! This recipe yields a fluffy, snow-white cake that’s light and soft but still sturdy enough to stack or cover with fondant. Read on for plenty of tips for making the perfect white cake, completely from scratch!

 

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The Best White Cake Recipe

  • Author: Arleena Young
  • Yield: 12 Slice Cake

Description

The Best White Cake Recipe Today I’m so excited to be sharing the very best white cake recipe! This recipe yields a fluffy, snow-white cake that’s light and soft but still sturdy enough to stack or cover with fondant. Read on for plenty of tips for making the perfect white cake, completely from scratch!


Ingredients

Cake
6 Tablespoons unsalted butter softened to room temperature 85g
2/3 cup canola oil or vegetable oil 160ml
2 cup sugar 400g
1 Tablespoon clear vanilla extract
2 2/3 cup + 2 Tablespoon all-purpose flour 345g
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk room temperature preferred (235ml)
6 large egg whites room temperature

Double batch Vanilla Buttercream Frosting
1 cup unsalted butter softened to room temperature 226g
1/4 teaspoon salt
3 cups powdered sugar 375g
3 Tablespoons heavy cream
1 teaspoon vanilla extract


Instructions

Cake

  1. Preheat oven to 350F and prepare two 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.
  2. In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.
  3. Add sugar and oil and beat until all ingredients are well-combined and creamy.
  4. Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
  5. In separate bowl, whisk together your flour, baking powder, and salt.
  6. Measure out your milk.
  7. With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
  8. Pause occasionally to scrape down sides and bottom of bowl.
  9. In separate bowl combine your egg whites and using a hand-mixer on high-speed beat until stiff peaks form.
  10. Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
  11. Evenly divide cake batter into prepared pans.
  12. Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
  13. Cakes will be a light golden brown when done baking.
  14. Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack.
  15. Allow to cool completely before covering with buttercream frosting*. I used a double batch of my recipe (linked above) to thoroughly cover and decorate this cake.

Vanilla Buttercream Frosting (for single recipe)

  1. Beat butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine.
  2. Gradually, about 1/2 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.
  3. With mixer on medium-low speed, add the heavy cream, one tablespoon at a time. Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds.
  4. Add vanilla extract and stir well.
  5. Pipe or spread frosting over cooled cupcakes. Top with sprinkles, if desired. This frosting will be fine at room temperature for 2 days or refrigerated in an airtight container for about a week.

Notes

Make double servings for Vanilla Buttercream Frosting to make this cake recipe.

Keywords: Cake Recipes, Dessert Recipes

 

Recipe by: sugarspunrun.com

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