This is a recipe for the best white cake you can make from scratch.
Ah, the classic white cake – a canvas of culinary delight! Crafting this white cake from scratch is a rewarding journey that yields a light, fluffy, and moist masterpiece. A true classic in the world of cakes, this recipe strikes the perfect balance of flavor and texture. Whether it's for weddings, celebrations, or simply indulging in a slice of heaven, this white cake recipe stands the test of time.
This recipe for white cake is the quintessential classic white cake. It’s light, fluffy, moist, and packed with flavor. In the world of cakes, there’s a common joke that white isn’t really a flavor, but rather, it’s a vanilla cake. However, a white cake isn’t just white. Let’s explore what components go into creating the ideal and most exceptional white cake recipe.
White Wedding Cake Recipe
Originally, white cake recipes were created for weddings. In the past, only the wealthy could afford white flour and sugar, so a white cake was considered a symbol of their wealth. Nowadays, a white cake with a moist and fine crumb is one of the most commonly baked cake flavors for all types of occasions.
It’s ironic that in Portland, Oregon, the more natural and less processed your ingredients are, the higher the cost tends to be. It’s interesting how things have a way of coming back around.
What is the difference between a white cake recipe and a yellow cake recipe?
Many people tend to confuse white cake recipes with yellow cake or even vanilla cake. Despite being similar, these are actually completely different types of cakes, mainly due to how eggs are incorporated in them. A white cake recipe only uses the egg whites, which are sometimes whipped and then folded into the batter, or added directly to the butter/sugar mixture. Vanilla cake, on the other hand, uses both the egg whites and the egg yolks (usually), resulting in a slightly off-white colored cake with a more distinct flavor. Finally, a yellow cake is made using only the egg yolks, which gives the batter a rich and golden color, a lot of flavor, and results in a very moist cake.
Vanilla and white cake recipes are commonly utilized in various recipes as a base by replacing spices or extracts. Yellow cake is typically combined with rich chocolate buttercream or ganache and is rarely used as a base recipe for other flavors, although it is possible.
People often find it amusing when we describe the flavor of a cake as “white” or “yellow.” However, using these terms helps us all understand what type of cake we are referring to. Ordering an “all egg yolk cake” may not convey the same meaning as using color descriptions. Ultimately, it’s just a way to ensure that everyone is on the same page.
How Do You Make White Cake?
To create the best white cake ever, it’s essential to use the right ingredients. In this recipe, we’re using all-purpose flour because it’s versatile. For the butter, we recommend using a high-quality brand that doesn’t contain artificial dyes. Some companies add artificial coloring to butter to make it appear more yellow, but the whiter the butter, the whiter the cake. The traditional white cake recipe calls for almond extract, which is clear. However, if you’re not a fan of the almond flavor, you can substitute it with a combination of vanilla bean paste and vanilla extract.
Wait a minute! You mentioned that the ingredients needed to be clear!
I understand that you said that the recipe should have a pure white color, but there are some exceptions to that rule when it comes to taste. Even though this recipe has few flavoring ingredients, the quality of the vanilla extract is crucial. The vanilla bean paste and extract will give the batter a slightly off-white color, but I prefer that over a lack of flavor. If you insist on having a pure white color, you can reduce the amount of vanilla extract by half and add half a teaspoon of almond extract instead.
If you plan to use this white cake recipe as a base for another cake recipe where color is important, then consider using almond extract or clear vanilla (imitation) extract. This will ensure that the cake batter stays white and the added colors appear true to their actual shade. For instance, if you’re making a strawberry cake and want the color to be vibrant, the whiter the cake batter, the more accurate the final color will be.
Why is there oil in this white cake recipe?
When we eat a cake, we enjoy it most when it has the right texture, flavor, and moisture. While proper mixing methods and high-quality extracts add texture and flavor respectively, getting the right amount of moisture can be tricky. Adding too much moisture can make the cake soggy. However, adding a small amount of oil can make your brain think that the cake is moist. I recommend using about an ounce of vegetable oil, as it is colorless and doesn’t affect the taste of the cake.
If you prefer not to use vegetable oil, feel free to substitute it with any other oil that has a mild flavor.
Should You Put Sour Cream In White Cake?
I remember reading in the cake forums long ago about a magical white cake recipe called WASC cake that was popular among cake decorators. Although I didn’t know what it was, I was keen on finding out more. Eventually, I discovered that WASC stood for White Almond Sour Cream cake, and I learned that the first ingredient was a white box cake mix.
Whomp Whomp
While boxed cake mixes are fine for some people, as a cake decorator, I prefer making cakes from scratch. It gives me the satisfaction of creating something unique and adds a special touch that cannot be achieved with a boxed mix.
This white cake recipe is a simple way to enhance a boxed cake mix. The addition of sour cream and eggs makes it richer and more moist, while also masking the chemical taste that many boxed mixes can have. It’s a no-fail recipe that’s sure to please those who want a quick and easy solution.
Baking from scratch or using a mix is up to you. Honesty with your customers is important. If you advertise that your baked goods are made from scratch, then actually make them from scratch. If you use a mix, say you use “freshly baked cakes.”
How To Make The Best White Cake Recipe From Scratch
When it comes to white cake recipes, there are many different approaches to take.
Who even came up with that saying? It’s so bizarre.
To make a white cake recipe, you can use the traditional mixing method. Cream butter and sugar, add egg whites, then dry ingredients and liquids.
Whip up egg whites to soft peaks, cream butter and sugar, add dry and liquid ingredients alternately, fold in egg whites. Be careful not to over-mix. This technique makes a lighter, delicate cake.
You can try both methods and determine which one suits you better.
One useful tip for baking cakes is to wrap them while they are still warm. Use plastic wrap to wrap the cake and then place it in the freezer. To retain the moisture of the cake, it is recommended to follow this tip. Once it has cooled but not frozen, you can optionally trim the brown edges off your cake (which results in a whiter slice) and frost it with any frosting you desire.
I hope I have addressed all your queries related to white cake! In case I have missed anything, please feel free to drop a comment. Moreover, if you like this recipe, kindly share and provide a link back to me if you use it. Your support will be much appreciated!
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Have a great time baking!
The most common cake that harmfully affects both your figure and health in the most ordinary way. It's quite simple: this cake contains simple carbohydrates from sugar and white flour, as well as a large amount of saturated fats from butter. This combination is considered the most harmful for health and youthfulness in dietetics, as it has a negative impact on the cardiovascular system, liver, and the entire gastrointestinal tract, and also ages the body at the cellular level. People with particularly sensitive skin may also expect breakouts on their face or body after consuming such a dessert (although I'm sure it's very tasty).
Creating the perfect white cake requires precision, and here's a pro tip to ensure your cake is pure perfection: wrap it warm! Once your cake has cooled slightly, wrap it tightly in plastic wrap while it's still warm. This technique locks in moisture, resulting in an even moister and more delicious cake. Plus, it's a secret trick to maintain that pristine white slice. So, wrap, chill, and enjoy the magic of homemade white cake!
