This white cake recipe is the perfect classic white cake. Light and fluffy, moist and full of flavor. There is a joke in the cake world that white is not a flavor, it’s actually a vanilla cake. But a white cake is not just white. Let’s dive into what makes the perfect, best white cake recipe.
White cake recipes where originally created for weddings. Only the rich could afford white flour and sugar so a white cake was considered a symbol of your wealth. These days, a white cake with a fine, moist crumb is probably the most common flavor cake baked for all types of occasions.
White Cake Recipe
A white cake recipe that is light, fluffy, full of flavor and easy to make! A great base recipe for any baker that can be adapted to other recipes.
This recipe makes enough batter for two 8"x2" round cakes or three 6"x2" tall cakes
Course Dessert
Cuisine American
Keyword white cake
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings
28
Calories 589 kcal
Ingredients
White Cake Recipe Ingredients
14 oz AP flour
2 1/2 tsp baking powder
1/2 tsp salt
8 oz unsalted butter room temp
14 oz sugar
1 tsp almond extract
1 tsp vanilla extract
6 egg whites fresh not boxed at room temp
10 oz milk room temp
2 oz vegetable oil
Easy Buttercream Frosting
1 cup pasteurized egg whites room temperature
2 lbs powdered sugar
2 lbs unsalted butter room temperature
1/2 tsp salt
1 Tbsp vanilla extract
Gold Drip
6 oz white chocolate
1 oz warm water
1 tsp warm brown food coloring
2 tsp truly mad plastics super gold
1 Tbsp everclear lemon extract or rose water can be used
Instructions
White Cake Recipe Instructions
Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes)
Combine your flour, baking powder and salt and set aside
Combine milk, oil and extracts and set aside
Add in egg whites one at a time (roughly) and let fully combine after each addition before adding the next. If your egg whites aren't at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.
Add in 1/3 of your dry ingredients and let combine. Add in 1/2 of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined.
Add batter into prepared cake pans and bake at 335 degrees F for 25-35 minutes or until a toothpick comes out clean when poked in the center.
Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired. Chill cake
.
Easy Buttercream Frosting
Combine egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Turn mixer up to high and whip until light, fluffy and white.
Gold Drip
Melt chocolate and water in the microwave and whisk until smooth. Add in a couple drops of food coloring. Let cool to about 90 degrees before attempting to drip over the chilled cake. Once chocolate is set, you can combine the everclear and gold dust to make a paint and paint the drip. *note: this is a non-toxic gold dust