The Absolute Best White Cake
This white cake is a recipe you will come back to time and time again for a delicious and beautiful result. Fluffy, moist, and soft, this really is a cake to impress!
Time to put away that boxed cake mix. Homemade cake is a game changer! Key lime, piña colada, and butter are more melt-in-your-mouth summer cakes that you will adore!
The Absolute Best White Cake Recipe
White Cake is easily one of my favorites. When made properly, it is so light, fluffy, and decadent without any overpowering flavors. Making White Cake at home used to be a little intimidating for me since you have to get the egg whites right for the perfect cake texture. I have learned that it really is not that difficult to put together and has the best flavor and texture! It is better than any white cake that I have gotten from a bakery.
This is one of those anytime cakes. Whether it is for a wedding, a birthday, or when you’re just craving a good cake, this white cake recipe is there for you. It only takes a few straightforward steps to make and comes out perfectly every time! It is the perfect base for beautiful cakes and cupcakes, and you are free to customize with fillings and frostings as you please! If any cake recipe is the tried and true recipe, it’s this one. Let’s get baking!
White Cake Ingredients
Everything you need for a crisp, white cake with incredible flavor. Individual measurements can be found in the recipe card at the end of the post!
- Flour: I like to use all-purpose flour in my cakes.
- Baking Powder and Baking Soda: Vital for making your cake light and fluffy.
- Salt: To enhance flavor.
- Butter: Adds flavor and moisture. I prefer using unsalted butter in cakes.
- Sugar: Granulated, for sweetness.
- Egg Whites: Makes your cake light and fluffy. The absence of the yolk preserves your cake’s lovely bright white color.
- Vanilla Extract: Clear vanilla works best in this recipe to keep the color light. I will explain more about this in the tips section below.
- Almond Extract: For flavor.
- Whole Milk: Adds moisture and fat content.
- Sour Cream: The secret ingredient for the creamiest cake.
- White Vinegar: Makes your cake nice and airy without altering the flavor.
How to Make The Absolute Best White Cake
Follow these instructions for a bakery-worthy cake! This white cake is moist, soft and full of flavor in every bite. Just enough sweet for you to love!
- Preheat Oven and Prep Pans: Preheat the oven to 350° Fahrenheit. Spray two 8 inch round cake pans with cooking spray and dust with flour. Set aside.
- Sift Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Mix Butter, Sugar, and Egg Whites: In the bowl of your mixer, beat the butter until creamy. Add the sugar and beat again for about 3-5 minutes on medium-high speed until it turns white and fluffy. Add in the egg whites one at a time and mix on medium until each one is fully mixed in.
- Mix in Remaining Wet Ingredients: Add the extracts, milk, sour cream, and vinegar to the butter mixture and mix on medium speed until combined. Add the dry ingredients and mix until just combined.
- Pour Batter Into Pans and Bake: Separate the cake batter evenly into the two cake pans and bake for about 25-30 minutes, until a toothpick comes out clean and the center of the cake springs back when lightly pressed.
Tips for Making The Absolute Best White Cake
Level up your cake-making abilities with just a few simple tips and tricks!
- Don’t Overmix Egg Whites: Once your cake and egg white mixture is fluffy and holds its shape, do not continue to mix. The egg whites will get dull and fall apart.
- Surface Color: Don’t worry about the surface of your cake turning golden brown during the cooking process. The inside will still be bright white when cut into!
- Using Clear Vanilla: Getting clear vanilla is the best investment when making a white cake. It still adds great flavor to your cake but will keep it from turning slightly yellow. If the color of the cake isn’t that important to you, you can substitute it with your favorite vanilla extract.
- Making Cupcakes Instead: You can easily make cupcakes with this recipe instead. Cook for 15-20 minutes at 350 degrees Fahrenheit, or until a toothpick comes out clean.
- Keep Ingredients at Room Temperature: Making sure your wet ingredients are room temperature before mixing will ensure that everything blends together well and you achieve a soft, smooth batter.
- Frosting: Because of its stark white color, Swiss Meringue frosting looks (and tastes) amazing on top of this cake. You could also use a whipped cream-based frosting to match the light, fluffy flavor that white cake has. But because this cake is like a delicious canvas for all of your cake ideas, the sky is the limit! It also tastes delicious with strawberry, chocolate, and lemon frosting.
- Fillings: Fill the layers of your cake with frosting, fresh fruit, or lemon curd for a pop of flavor!
Storing Leftover White Cake
White Cake is best stored at room temperature, covered in plastic wrap for up to 5 days.
- In the Refrigerator: If you have used a cream cheese or whipped cream-based frosting, live in a hot and humid climate, or have fresh fruit in your cake, store it in the fridge. It will last for up to 1 week.
- In the Freezer: White cake is best frozen without frosting. Wrap your cake tightly in plastic wrap- it will keep for up to 3 months. To thaw, keep in the fridge overnight.
- 2 1/3 cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups butter softened
- 1 ¾ cups granulated sugar
- 6 large Egg whites room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract optional
- 1 ½ cups whole milk
- ½ cup sour cream
- 2 Tablespoon white vinegar
Preheat the oven to 350°. Spray two 8 inch round cake pans with cooking spray and dust with flour. Set aside.
In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of your mixer, beat the butter until creamy. Add the sugar and beat again for about 3-5 minutes on medium high speed until it turns white and fluffy. Add in the egg whites one at a time and mix on medium until each one is fully mixed in.
Add the extracts, milk, sour cream and vinegar to the butter mixture and mix on medium speed until combined. Add the dry ingredients and mix until jut combined.
Separate the cake batter evenly into the two cake pans and bake for about 25-30 minutes, until a toothpick comes out clean and the center of the cake springs back when lightly pressed.
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