This recipe, for White Cake is a favorite for occasions! It’s not just wonderfully moist and tender but incredibly easy to make.
After I shared my popular Tasty Oreo Cake Recipe. I received emails and comments requesting we want moist white cake recipe.
This cake is perfect for birthdays, anniversaries and even weddings!
It has become a classic in our home. Let me tell you it’s, without a doubt the Best White Cake I’ve ever tasted.
I think you’ll agree when you try it, too!
What is a White Cake?
A white cake is essentially a vanilla cake without egg yolks, resulting in a lighter color, ideal for occasions like weddings or when you need to add color.
Some recipes include almond essence for a nuanced flavor without being overpowering. I personally enjoy the subtle difference it brings to the taste.
If you don’t specifically need a “white” cake and prefer using whole eggs, you might want to check out a vanilla cake recipe instead.
Why You’ll Love This White Cake Recipe
- This cake has a plush, moist, and fluffy texture without being overly artificial like some store-bought ones. No more dense cakes!
- It stays nearly perfect for a couple of days – still 96% fresh by Day 3, which is quite unusual!
- You’ll love the delightful vanilla and butter flavor without any greasiness.
- Plus, it has an even, elegant crumb with no large tunnels or crumbly holes. It bakes perfectly flat, so no need for leveling!
- It’s also ideal for making cupcakes, and it’s not overly sweet.
How To Make White Cake Recipe?
A white cake is basically a vanilla cake that doesn’t have egg yolks giving it a shade thats great for weddings or when you want to add some color. Some recipes include almond essence to enhance the flavor subtly.
This cake has a moist and airy texture without being too heavy. It stays fresh for several days which is uncommon, for cakes. The delicious combination of vanilla and butter flavors along with its structure makes it a hit for any celebration!
To make this cake you’ll need kitchen tools like mixing bowls and an electric hand mixer or stand mixer well as ingredients like all purpose flour baking powder, salt, sugar, butter, vanilla extract almond extract (if desired) whole milk and egg whites.
The process involves mixing ingredients first beating butter and sugar until creamy adding egg whites and extracts gradually while alternating with the flour mixture and milk. Next step is to divide the batter between cake pans and bake until brown.
For the vanilla buttercream frosting; beat softened butter until smooth; gradually add sugar; mix, in vanilla extract; add milk slowly until the frosting is smooth and fluffy. Finally assemble the layers by stacking them with frosting in between.
You can also get creative with frosting options and decoration ideas to personalize it according to your taste!
Moist White Cake Recipe
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
Ingredients
For White Cake
- 3 cups all-purpose flour 360g
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 2 cups granulated sugar 400g
- 1 cup unsalted butter softened (227g)
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract optional
- 1 cup whole milk room temperature (240ml)
- 5 large egg whites room temperature
For the Vanilla Buttercream
- 1½ cups unsalted butter room temperature (340g)
- ½ teaspoon salt
- 5 cups confectioner’s sugar 600g
- 2 teaspoons vanilla extract
- 1 – 4 tablespoons whole milk
Instructions
Making The Cake
- Preheat your oven to 350°F.
- Grease two 8-inch round pans with baking spray or butter and flour. Then line the bottoms with parchment paper.
- In a medium bowl, mix together flour, baking powder, and salt. Set aside.
- In a big mixing bowl, beat butter until creamy (about 30 seconds).
- Add sugar and beat until fluffy (about 3 minutes).
- Add egg whites one by one, mixing well after each addition. Don’t forget to scrape down the bowl.
- Mix in extracts until fluffy (about 30 seconds).
- Gradually add flour mixture and milk in turns, mixing well between each addition. Make sure the batter is mixed evenly.
- Divide the batter between the cake pans.
- Bake for 35 to 40 minutes until the centers spring back when pressed gently.
- Let the cakes cool completely on wire racks. Once cool, invert them onto the racks and remove the parchment paper.
- Beat butter and salt until soft and smooth (about 2 minutes).
- Gradually add confectioners’ sugar while mixing on low speed. Scrape the bowl occasionally.
- Beat in vanilla. Slowly add 1 tablespoon of milk, then continue beating and adding more milk until the frosting is smooth and fluffy (about 2 to 3 minutes).
For the Assembly: Layering and Frosting
- Place one cooled cake layer top-side up on a cake stand.
- Spread 1 cup of frosting over the top, all the way to the edge.
- Top with the other cake layer, placing it bottom-side up.
- Spread the remaining frosting over the top and sides of the cake.
- If you like, you can reserve ½ cup of frosting to pipe decorations onto the cake.
White Cake Frosting & Decorating Ideas
- Sprinkles: Add a pop of color and cheerfulness with sprinkles, ideal for birthdays and festive occasions.
- Chocolate Buttercream: Ideal for classic birthday cakes, or opt for pastel-colored buttercream for themed cakes like Easter.
- Fresh Flowers: For an elegant touch, adorn the cake with fresh flowers. Wrap the ends with foil before inserting them into the frosting or cream to prevent any contamination.
- Rich Chocolate Fudge: Frost the cake with Chocolate Fudge Frosting made from melted chocolate. Double the frosting to ensure you have enough for the inside, top, and sides. Plus, no electric beater is required!
- Jam and Cream: Create a Victoria Sponge-inspired cake by spreading strawberry jam on the bottom layer, then topping it with lightly sweetened vanilla whipped cream. Place the top layer on top and dust with powdered sugar for a fluffy and delightful treat.
- Strawberry Shortcake: Instead of using Japanese sponge cake, try this Vanilla Cake as a base for a classic Strawberry Shortcake. Pair it with fresh strawberries and whipped cream for a delicious twist on a timeless dessert.
- Vanilla Buttercream: This classic option is loved for its rich, buttery flavor and creamy texture. The white-on-white look adds elegance and highlights the vanilla flavor.
- Chocolate Mirror Glaze: For a professional touch, try this glossy glaze over a base of Vanilla Buttercream. Follow the Mirror Glaze recipe carefully for a flawless finish.
- Secret Less-Sweet Fluffy Vanilla Frosting: This silky smooth frosting is lighter and less sweet than buttercream, making it a dream to pipe. It mimics Vanilla Buttercream but with a subtler sweetness. It’s perfect for those who prefer less sugary treats.
Pro Tips For White Cake Recipe
- For optimal results, make sure the milk and butter are hot when mixing the batter. I can’t explain the science behind it, but melting the butter in the milk ahead of time, then letting it cool while preparing other ingredients, resulted in a cake that didn’t rise as well.
- Once you start beating the eggs, keep going until the cake is in the oven. Avoid interruptions, like taking a call, as bubbles in the batter may subside, leading to a denser cake.
- Follow the steps in the recipe order precisely. I’ve outlined them for the best outcome. Avoid prepping ingredients ahead, such as melting butter in hot milk, as it may cool or develop a skin, affecting the cake’s rise.
- For the best outcome, use a cake pan without a loose base. The batter is thin and might leak slightly if using a springform or loose base pan. It’s not a major issue, but using a solid pan can prevent it.
Tips From Some Home Bakers For White Cake Recipe
Boost your cake’s flavor by adding vanilla bean seeds. Simply scrape them out and mix them into the batter, or infuse them into the milk for an extra kick of deliciousness! I have another tip that you all like which is mentioned below.
Spice up your cake by using vanilla-flavored Rice Krispies! Crush them into a powder and mix them into your batter, replacing some of the flour. This trick not only lightens the cake but also enhances its vanilla flavor.
Revive dry cake layers by soaking them in a simple syrup mixture. Make it by boiling equal parts water and granulated white sugar for about a minute. Get creative by adding flavors like lemon zest, orange zest, earl grey tea, coffee, lavender, or rose petals. Let the flavor infuse, then strain it out. Use a pastry brush to generously soak your cake layers before assembling your masterpiece.
Frequently Asked Questions About White Cake
Can I Make This Recipe Into Cupcakes?
Absolutely! You can easily turn this recipe into cupcakes. Just fill each cupcake liner about ¾ full (be careful not to overfill), then bake them at 350°F for around 18 minutes. If you’re making mini cupcakes, bake for about 14-15 minutes instead. With this recipe, you’ll end up with roughly 30 standard-sized cupcakes. Enjoy!
What is the flavor of the white cake?
The flavor of this homemade white cake recipe is creamy and light with a hint of almond, thanks to the addition of almond extract and vanilla. This combination creates a delightful almond flavor that’s often found in bakery cakes, making it simply irresistible! If you’re feeling adventurous, you can also experiment with other extracts to customize the flavor to your liking.
How do I store leftovers?
To store leftovers, keep them at room temperature for up to 3 days. You can use a cake dome or insert toothpicks into the top layer and cover it with plastic wrap. If you’ve used cream cheese frosting or you’re in a warmer climate, it’s best to store leftovers in the refrigerator.
