White Cake Recipe: A classic white cake is light, fluffy, and perfect for any occasion. Its soft, snow-white crumb and tender texture make it a favorite choice for birthdays, weddings, or simple family desserts. But baking the perfect white cake takes a bit of technique and the right balance of ingredients.
In this guide, you’ll learn how to make a delicious white cake step by step, ensuring success every time. Let’s dive into the recipe and get baking!
Ingredients for White Cake
To make a perfect white cake, you need high-quality ingredients that result in a clean and pure flavor.
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ¾ cup unsalted butter (room temperature)
- 1 ¾ cups granulated sugar
- 1 teaspoon pure vanilla extract
- 5 large egg whites (room temperature)
- 1 cup whole milk (room temperature)
For the Frosting (Vanilla Buttercream):
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons whole milk or heavy cream
Tools and Equipment Needed
To make a flawless white cake, you’ll need the following kitchen tools:
- Measuring cups and spoons
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Cake pans (8-inch or 9-inch rounds)
- Parchment paper
- Cooling racks
- Offset spatula (for frosting)
Step-by-Step Guide to Make a White Cake
Let’s break down the process of baking a white cake step by step to ensure perfection.
Step 1: Prepare the Baking Tools and Ingredients
Before you begin baking, gather all your ingredients and tools. It’s important to measure the ingredients precisely, as baking is all about accuracy. Ensure the butter, milk, and egg whites are at room temperature.
Step 2: Preheat the Oven and Prepare the Cake Pans
- Preheat your oven to 350°F (175°C).
- Grease your cake pans lightly with butter and line the bottoms with parchment paper. This prevents the cake from sticking and makes removal easier.
Step 3: Mix the Dry Ingredients
In a large bowl, sift together the flour, baking powder, and salt. Sifting ensures that there are no lumps and the dry ingredients are well combined.
Step 4: Cream the Butter and Sugar
- In a separate bowl, use an electric mixer to cream the butter and sugar together at medium speed for about 3-4 minutes.
- The mixture should be light, fluffy, and pale in color. Properly creamed butter and sugar create air pockets that help the cake rise.
Step 5: Incorporate the Egg Whites and Vanilla
- Gradually add the egg whites, one at a time, beating well after each addition.
- Stir in the vanilla extract for that sweet, fragrant flavor.
Step 6: Combine the Dry Ingredients with Milk
- Reduce the mixer speed to low.
- Alternate adding the dry ingredients and milk to the butter mixture in 3 parts, starting and ending with the dry ingredients.
- Mix until just combined—do not overmix, as it can toughen the cake.
Step 7: Divide the Batter into Cake Pans
Divide the batter evenly between your prepared cake pans. Use a spatula to smooth the tops so they bake evenly.
Step 8: Bake the Cake Layers
Place the cake pans in the preheated oven and bake for 25-30 minutes. The cakes are ready when the edges pull away slightly and the tops look set.
Step 9: Test for Doneness
Insert a toothpick into the center of the cakes. If it comes out clean, the cakes are done. If not, bake for another 2-3 minutes and check again.
Step 10: Cool the Cakes Properly
- Let the cakes cool in the pans for 10 minutes.
- Then, carefully turn them out onto cooling racks and allow them to cool completely before frosting. Cooling ensures the frosting won’t melt when applied.
Step-by-Step Guide to Make White Cake Frosting
A classic vanilla buttercream frosting perfectly complements a white cake. Here’s how to make it:
Step 1: Whip the Butter
In a large bowl, beat the butter on medium speed for 2-3 minutes until smooth and creamy.
Step 2: Gradually Add Powdered Sugar
- Slowly add the powdered sugar, 1 cup at a time, mixing well after each addition.
- Start on low speed to avoid sugar clouds and then increase to medium-high.
Step 3: Add Vanilla and Milk
Stir in the vanilla extract and milk (or cream) 1 tablespoon at a time until you reach a smooth, spreadable consistency.
Assembling the White Cake
- Level the Cake Layers: Use a serrated knife to trim the domed tops of the cake layers.
- Frost Between Layers: Place one layer on a cake stand, spread frosting evenly, and stack the next layer.
- Cover the Cake: Apply a thin crumb coat first, refrigerate for 15 minutes, then frost the entire cake with smooth buttercream.
Decorating Tips for White Cake
- Keep it simple with fresh flowers, white sprinkles, or edible pearls.
- Use a piping bag with decorative tips for elegant frosting designs.
Tips to Make a Perfect White Cake
Always test the cake for doneness with a toothpick.
Use room-temperature ingredients for a smooth batter.
Avoid overmixing, as it can result in a dense cake.
FAQs about White Cake Recipe
1. What ingredients do I need for a basic white cake?
For a basic white cake, you typically need all-purpose flour, sugar, unsalted butter, eggs, baking powder, salt, and vanilla extract. Some recipes might also include milk or buttermilk for added moisture.
2. How do I ensure my white cake is moist and fluffy?
To ensure your cake is moist and fluffy, make sure your ingredients are at room temperature before mixing. Cream the butter and sugar thoroughly until light and fluffy to create air pockets that give the cake its light texture. Additionally, don’t overmix the batter once the flour is added, as this can lead to a dense cake.
3. Can I make this cake without eggs?
Yes, you can make a white cake without eggs by using substitutes such as applesauce, mashed bananas, yogurt, or commercial egg replacers. Keep in mind that each substitute might slightly alter the flavor and texture of your cake.
4. What frosting pairs well with white cake?
Classic buttercream frosting pairs beautifully with white cake, providing a rich and creamy complement to its light and delicate texture. For variety, you might also consider cream cheese frosting, Swiss meringue buttercream, or even a simple dusting of powdered sugar.
5. How long does white cake last and how should it be stored?
White cake can last up to one week when stored properly. Keep it in an airtight container at room temperature for the first few days, then refrigerate if keeping longer. For optimal freshness, wrap the cake in cling film or store it in a cake box.
6. Can I add flavors or colors to my white cake?
Absolutely! White cake is like a blank canvas. Feel free to add citrus zest, almond extract, or even a few drops of food coloring to the batter to make it your own. Just be careful not to add too much liquid, as it can affect the consistency of the batter.
7. What are the common mistakes to avoid when baking a white cake?
Common mistakes include overmixing the batter, which can make the cake tough, and not preheating the oven, which can affect how the cake rises. Also, be sure to measure your ingredients accurately to prevent a cake that is too dense or too dry.
8. Can white cake be made into cupcakes?
Yes, white cake batter is excellent for making cupcakes. Simply adjust the baking time — cupcakes usually bake faster than full-sized cakes. They are ready when a toothpick inserted into the center comes out clean.
