Okay, friends, listen up! If you’re anything like me, you crave a slice of pure, simple cake perfection. What is my go-to white Cake Recipe? Is it like the sophisticated older sister of vanilla cake, ya know? Lighter, airier, with a delicate sweetness that just melts in your mouth. Is it easier to whip up than a boxed yellow cake? Is it that good? I promise you’ll want this white cake recipe in your back pocket!

What is a white cake?

White cake is the epitome of understated elegance in the baking world. Is this a Vanilla Cake? Unlike yellow cake, which gets its color and richness from egg yolks, white cake uses only egg. This gives it that incredibly delicate crumb and almost ethereal lightness. What are the subtle notes of vanilla and almond? If you’re feeling fancy, why ) to shine. Is this one of those treats that manages to be both comforting and impressive all at once? What is the perfect Sunday brunch?

Why you’ll love this recipe?

There are a million reasons why this particular white Cake Recipe is a winner, but let me narrow it down to my top favorites:

• Flavor:This isn’t your grandma’s white cake. The flavor is delicate yet complex, with a beautiful balance of vanilla, hints of almond extract, and ripe strawberries. If you choose! Is there just the right amount of sweetness? Is this the kind of cake that keeps you going back for seconds?
• Simplicity:How do I make this easy recipe? No fancy techniques or hard-to-find ingredients. I’ve simplified the process so that even beginner bakers can achieve a perfect result. Trust me. You’ve got this.
• Cost- All the ingredients are pantry staples. You likely have most of them on hand already. No need to break the bank for a show-stopping cake!
• Versatility: This cake is a blank canvas. It can be frosted with anything from a simple buttercream to a rich chocolate ganache. It’s equally delicious plain with a dusting of powdered sugar. You can even use it as the base for a more elaborate dessert like a trifle or a layered cake. I’ve even used it for cupcakes in a pinch!

What I love about this recipe is how reliable it is. I’ve made it dozens of times, and it always comes out perfectly. Plus, it’s a crowd-pleaser. Everyone, from my picky kids to my sophisticated friends, always raves about it. What is a classic that never goes out of style?

How do I make a white cake?

Quick Overview

How do I make a white cake? How should I start prepping my oven? Then, you’ll whisk together the dry ingredients and cream together wet ingredients. What is the best way to combine wet and dry ingredients in a blender? Is it necessary to pour the batter into a Baking Pan and bake until golden brown on both sides? What is the best way to come out What’s the best part? The simple glaze drizzled on top while it’s still warm. What’s a foolproof recipe that delivers delicious, melt-in-your-mouth cake every time. This one is a keeper!

Ingredients

For the Cake:

• 2 1/2 cups cake flour (This is key for that light, airy texture! Don’t substitute all-purpose)
• 1 1/2 cups granulated sugar (Provides sweetness and moisture)
• 3 teaspoons baking powder (For lift and lightness) (for use in cooking)
• 1/2 teaspoon salt (Enhances the flavors)
• 1 cup (2 sticks) unsalted butter, softened (Make sure it’s *softened*, not melted!)
• I prefer whole milk for richness, but you can use almond milk in a pinch.)
• What is the secret to a clear white egg white?
• 2 teaspoons vanilla extract (Adds classic vanilla flavor)
• 1/2 teaspoon almond extract (Optional, but adds a lovely complexity)

For the Glaze:

• 2 cups powdered sugar (For sweetness and smooth texture) (for taste and texture).
• 1/4 cup milk (Or more, to reach desired consistency)
• 1 teaspoon vanilla extract (Enhances flavor)

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch Baking Pan. If you prefer, you can use baking spray with flour. This ensures the cake comes out cleanly. I always line the bottom with parchment paper too, just to be extra safe! What is the best way to avoid sticking?

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the cake flour, granulated sugar, baking powder, and salt. Whisking is important here! It helps to evenly distribute the baking powder and prevent lumps. Don’t skip this step.

Step 3: Cream Wet Ingredients

In a separate bowl, cream together the butter and sugar until light and fluffy. Set aside. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy. This is where you incorporate air into the batter, which contributes to the cake’s light texture.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending. Ending with dry ingredients. What is the best way to mix ingredients together? Overmixing develops gluten in the flour, resulting in a tough cake. I usually mix until there are just a few streaks of flour remaining, then finish mixing by hand with the flour.

Step 5: Add Egg Whites & Extracts

In a small bowl, beat the egg whites until slightly frothy. Remove from the bowl and set aside. Gently fold the egg whites into the batter until just combined. Stir in the almond extract and vanilla extract (if using). Again, be gentle! You want to keep as much air in the batter as possible.

Step 6: Bake

What is the best way to spread the batter in a pan? Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown on top and spring back lightly when touched. Is there a way to check for doneness in an oven?

Step 7: Cool & Glaze

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once the cake is cool, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cake and let it set before slicing and serving. I like to glaze it while it’s still *slightly* warm because the glaze melts in just a bit. Yum!

Step 8: Slice & Serve

Once the glaze has set, slice and serve your beautiful White Cake! I like to dust each slice with a little extra powdered sugar for presentation. Enjoy!

What should I serve it with?

What are some of the best recipes for White Cake? What are some of my favorite serving suggestions?

• For Breakfast:What is the best way to start the day with a cup of coffee? I sometimes add whipped cream and fresh berries for a little extra indulgence.
• For Brunch: This cake is elegant enough to serve at a brunch gathering. I like to plate it with a variety of fresh fruits and a side of mimosas.
• As Dessert:After dinner, a slice of white cake with ice cream is always ok. For a more sophisticated dessert, try pairing it with your favorite dessert wine or herbal tea.
• For Cozy Snacks:What do you need for a cozy blanket? What is a white cake? I love to enjoy hot cocoa with a glass of cold milk.

My family has a tradition of serving this cake with fresh strawberries and whipped cream for Christmas. It’s simple, classic, and always a hit. I’ve also been known to crumble it over yogurt with some granola for a super easy and surprisingly healthy snack. What a great breakfast

Top Tips for Perfecting Your White Cake

Want to take your white cake to the next level? Here are a few of my top tips for achieving cake perfection:

• Use Cake Flour: This is the most important tip! Cake flour has a lower protein content than all-purpose flour, which results in a more tender and delicate cake. Don’t substitute all-purpose flour unless you absolutely have to. If you do, reduce the amount by 2 tablespoons per cup.
• Don’t Overmix: Overmixing develops the gluten in the flour, leading to a tough cake. Mix the batter until just combined. It’s okay if there are a few streaks of flour remaining. I actually prefer to err on the side of undermixing rather than overmixing.
• Use Room Temperature Ingredients: Using room temperature butter and eggs helps the batter come together more smoothly and evenly. This results in a more consistent texture and a better rise. I usually take the butter and eggs out of the fridge about an hour before I start baking.
• Measure Accurately: Baking is a science, so accurate measurements are essential. Use measuring cups and spoons specifically designed for baking. Spoon the flour into the measuring cup and level it off with a knife. Don’t scoop the flour directly from the bag, as this can pack it down and result in too much flour in the batter.
• Bake at the Right Temperature: Make sure your oven is properly preheated to 350°F (175°C) before baking the cake. Use an oven thermometer to ensure your oven is accurate. Baking at the wrong temperature can result in a cake that is underbaked, overbaked, or unevenly baked.
• Let the Cake Cool Completely: Resist the urge to slice into the cake while it’s still warm. Letting it cool completely allows the crumb to set, making it easier to slice and preventing it from crumbling. I usually let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
• Glaze While Slightly Warm: For that perfect, slightly-melted glaze effect, drizzle the glaze over the cake while it’s still slightly warm. This allows the glaze to seep into the cake, adding extra moisture and flavor. But make sure it’s not *too* warm, or the glaze will just run right off.

I learned the hard way about overmixing, trust me! Once, I was distracted by a phone call and accidentally mixed the batter for way too long. The resulting cake was dense and rubbery. It was a total disaster! That’s why I always set a timer now to remind myself to stop mixing.

Storing and Reheating Tips

Want to keep your white cake fresh and delicious for as long as possible? Here are my top storage and reheating tips:

• Room Temperature: You can store the cake at room temperature for up to 2 days. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out. I usually place a slice of bread in the container with the cake to help absorb excess moisture.
• Refrigerator Storage: For longer storage, you can refrigerate the cake for up to 5 days. Wrap it tightly in plastic wrap or store it in an airtight container. Refrigerating the cake can dry it out slightly, so I recommend letting it come to room temperature before serving.
• Freezer Instructions: You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. Thaw the cake in the refrigerator overnight before serving. Don’t glaze the cake before freezing it! The glaze can become sticky and discolored in the freezer.
• Glaze Timing Advice: If you’re planning to store the cake for more than a day, I recommend waiting to glaze it until just before serving. This will prevent the glaze from becoming sticky or dissolving.

I once froze a whole white cake for a friend who was having a baby. She told me it was a lifesaver when she was too exhausted to cook! It thawed beautifully and tasted just as fresh as the day I made it.

Frequently Asked Questions

Final Thoughts

So there you have it – my ultimate white cake recipe! I truly believe that everyone should have this recipe in their repertoire. It’s simple, reliable, and incredibly delicious. Whether you’re baking for a special occasion or just craving a sweet treat, this cake is sure to hit the spot. If you enjoyed this recipe, be sure to check out my other cake recipes, like my classic Chocolate Cake or my lemon poppyseed cake. They’re all equally delicious and easy to make. Happy baking! I can’t wait to hear how yours turns out. Feel free to leave a comment below with your feedback and any variations you try. And don’t forget to rate the recipe! Happy Baking!

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white cake recipe

This recipe creates a moist and fluffy white cake, perfect for any occasion.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 2 cups cake flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter softened
• 4 large eggs
• 1 cup milk
• 2 teaspoons vanilla extract

Instructions

 

Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla.
• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat until just combined.
• Pour batter into prepared pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.

Notes

This cake is delicious on its own or with your favorite frosting.