How to Make a White Cake: A Classic Recipe for Every Occasion

White cake. Just the name conjures up images of pure, elegant celebrations: weddings, birthdays, baby showers. But you don’t need a special occasion to enjoy this versatile treat. Its subtle sweetness and pillowy texture make it the perfect canvas for a variety of flavors and frostings. Whether you’re a seasoned baker or just starting out, this guide will walk you through how to make a white cake from scratch that’s moist, fluffy, and absolutely irresistible.

From Box to Bakery-Style: The Secrets to a Perfect White Cake

Many people shy away from baking white cake from scratch, thinking it’s too complicated. But I’m here to tell you, it’s easier than you think! The secret lies in understanding a few key ingredients and techniques:

• Cake flour: Unlike all-purpose flour, cake flour has a lower protein content, resulting in a tender crumb.
• Buttermilk: The acidity in buttermilk reacts with the baking soda to create a light and airy texture.
• Room temperature ingredients: Using ingredients that are at room temperature ensures they blend together evenly for a smooth batter.
• Whipping egg whites: Whipping egg whites separately and folding them into the batter creates air pockets, giving the cake its signature fluffy texture.

Mixing White Cake Batter

Ingredients You’ll Need

Here’s what you’ll need to gather to make this delightful white cake:

• 2 1/4 cups (281g) cake flour
• 1 1/2 cups (300g) granulated sugar
• 1 tablespoon (15g) baking powder
• 1/2 teaspoon (3g) salt
• 1 cup (2 sticks) (226g) unsalted butter, softened
• 1 cup (240ml) buttermilk
• 1/2 cup (120ml) whole milk
• 2 teaspoons (10ml) pure vanilla extract
• 1 teaspoon (5ml) almond extract
• 4 large egg whites, at room temperature

For the frosting:

• This white cake recipe pairs beautifully with a variety of frostings! Check out our delicious recipes for White Chocolate and Raspberry Frosting and Classic Vanilla Buttercream.

Tools of the Trade

Having the right tools on hand makes the baking process smoother. Here’s what you’ll need:

• Two 9-inch round cake pans
• Parchment paper
• Electric mixer (stand mixer or hand mixer)
• Measuring cups and spoons
• Rubber spatula
• Wire rack

Step-by-Step Baking Instructions

1. Prep the Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy cake removal later.

2. Combine Dry Ingredients: In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.

3. Cream Butter and Sugar: In the bowl of your electric mixer, cream together the softened butter and sugar until light and fluffy. This should take about 3-5 minutes.

4. Add Wet Ingredients: Gradually add the buttermilk, whole milk, vanilla extract, and almond extract to the butter mixture, mixing on low speed until just combined.

5. Whip the Egg Whites: In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.

6. Fold in Egg Whites: Gently fold the whipped egg whites into the cake batter in three additions. Be careful not to overmix.

7. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

8. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Frosting a White Cake

Tips and Tricks for Baking Success

• Room Temperature is Key: Make sure your butter, eggs, and buttermilk are at room temperature before you begin. This will help them emulsify properly, resulting in a smooth, well-blended batter.

• Don’t Overmix: Once you add the dry ingredients and egg whites, mix the batter just until combined. Overmixing can develop the gluten in the flour, leading to a tough cake.

• Test for Doneness: Always test for doneness with a wooden skewer or toothpick. If it comes out with a few moist crumbs attached, the cake is done. If it comes out wet, bake for a few more minutes.

• Cool Completely: Allow the cakes to cool completely before frosting. This will prevent the frosting from melting and sliding off.

FAQs: Your White Cake Questions Answered

Q: Can I use all-purpose flour instead of cake flour?

A: While cake flour yields the best texture, you can substitute all-purpose flour. For every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour.

Q: Can I make cupcakes instead of a layered cake?

A: Absolutely! This recipe makes about 24 cupcakes. Fill cupcake liners 2/3 full and bake for 18-20 minutes.

Q: How should I store my white cake?

A: Frosted white cake can be stored at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 5 days.

Indulge in the Simplicity

There’s a reason why white cake is a classic. It’s simple to make, endlessly adaptable, and always pleases a crowd. So go ahead, preheat your oven, and experience the joy of baking a white cake from scratch!

Don’t forget to share your baking triumphs with us! We’d love to see your creations. Tag us on social media and show off your white cake masterpiece! And for more delicious cake recipes and baking inspiration, explore our collection of decadent white chocolate cake recipes. Happy baking!