White Cake
- Maria Cheshier
- May 29
- 2 min read
Ingredients
White Cake Recipe Ingredients
8 oz unsalted butter room temp
14 oz sugar
6 large egg whites fresh not boxed at room temp
14 oz AP flour
2 ½ teaspoon baking powder
½ teaspoon salt
1 teaspoon almond extract use clear for a whiter cake
1 teaspoon vanilla extract
10 oz milk room temp
2 oz vegetable oil
White Cake Recipe Instructions
Preheat your oven to 335ºF and prepare two 8"x2" cake pans with cake goop or another preferred pan release.
Combine milk, oil and extracts and set aside
Combine your flour, baking powder and salt and set aside
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)
Add the egg whites one at a time (roughly) to the butter mixture while mixing on low 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 ⅓ of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in ½ 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 335º 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.
Scaled White Cake Recipe (1.5x)
Dry Ingredients
21 oz all-purpose flour
3 ¾ tsp baking powder
¾ tsp salt
Wet Ingredients
12 oz unsalted butter, room temperature
21 oz granulated sugar
9 large egg whites, room temperature
15 oz whole milk, room temperature
3 oz vegetable oil
1 ½ tsp vanilla extract
1 ½ tsp almond extract (use clear extract for a whiter cake)
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