White Cake Recipe
This White Cake recipe is a part of American cuisine, specifically within the classic American baking tradition. It is widely popular in the United States and Western cuisines, often used for weddings, birthdays, and celebrations. Its light and fluffy texture makes it a versatile dessert that pairs well with various frostings and fillings.
Equipment
- Mixing Bowls – For combining dry and wet ingredients separately.
- Electric Mixer (Hand or Stand Mixer) – Helps cream butter and sugar and mix the batter smoothly.
- Measuring Cups and Spoons – Ensures accurate ingredient measurements.
- Sifter (Optional) – For sifting flour to prevent lumps and create a lighter texture.
- Spatula – For scraping down the sides of the bowl and evenly spreading batter.
- Cake Pans (Two 8-inch or 9-inch round pans) – Holds the cake batter for baking.
- Parchment Paper (Optional) – Helps prevent the cake from sticking to the pan.
- Oven – Preheated to the right temperature for baking.
- Wire Cooling Rack – Allows the cake layers to cool evenly after baking.
- Toothpick or Cake Tester – Checks doneness by inserting into the cake center.
Ingredients
Dry Ingredients:
- 2 ½ cups (310g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 5 large egg whites, room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract (optional, for extra flavor)
- 1 cup (240ml) whole milk, room temperature
Instructions
- Prepare the Oven and Cake PansPreheat your oven to 350°F (175°C).Grease two 8-inch or 9-inch round cake pans and line them with parchment paper.
- Mix the Dry and Wet IngredientsIn a bowl, whisk together flour, baking powder, and salt; set aside.In a large mixing bowl, beat butter and sugar until light and fluffy.Add egg whites, one at a time, followed by vanilla and almond extract.
- Combine the BatterGradually mix in the dry ingredients, alternating with milk, starting and ending with the dry ingredients.Mix until just combined—avoid overmixing.
- Bake the CakeEvenly divide the batter between the prepared pans.Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and ServeLet the cakes cool in the pans for 10 minutes, then transfer to a wire rack.Cool completely before frosting and decorating as desired.
Notes
Use Room Temperature Ingredients – Ensures a smooth batter and even baking.
Measure Ingredients Accurately – Use the spoon and level method for flour to avoid a dense cake.
Do Not Overmix – Overmixing can make the cake tough. Mix just until combined.
Egg Whites Only – This keeps the cake bright white; yolks would add a yellow tint.
Use Parchment Paper – Lining your cake pans prevents sticking and ensures easy removal.
Check for Doneness – A toothpick should come out clean or with a few crumbs when inserted in the center.
Let It Cool Completely – Frosting a warm cake can cause it to melt and slide off.
Storage Tips – Store at room temperature for 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.
These notes will help you achieve a perfectly fluffy and moist White Cake every time!