recipe for a white cake

Simple White Cake

40 mins
Vadim Rachok
29.01.2024
04.02.2024
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Recipe Ingredients Video Nutrition
2 / 10
Health score
Nut Free DishVegetarian Dish

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.

step by step recipe for a white cake

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.

recipes for white cake

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.”

a white cake recipe

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!

Looking to decorate a cake like a pro? Join my FREE training and learn how to make your very first cake!

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).

Jenny Dobrynina
Jenny Dobrynina
Nutrition Editor
Health score:
2 / 10
Simple White Cake
Easy Buttercream Frosting
Gold Drip
Simple White Cake
Author:Vadim Rachok
Category:Desserts
This recipe for a simple cake was given to us by our children's school. It is the easiest and best-tasting cake I have ever made, and it is great to bake with the kids, especially for cupcakes. You can use your favorite frosting to top this delicious cake.
recipe for a white cake
Prep Time:
15 mins
Cook Time:
28 mins
Total Time:
40 mins
Servings:
8
Yield:
1 9-inch square cake
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
Easy Buttercream Frosting
8 oz pasteurized egg whites room temperature
32 oz powdered sugar
32 oz unsalted butter room temperature
½ teaspoon salt
1 tablespoon vanilla extract
Gold Drip
6 oz white chocolate
1 oz warm water
1 teaspoon warm brown food coloring
2 teaspoon Truly Mad Plastics super gold
1 tablespoon Everclear lemon extract or rose water can be used
Let’s start !
1
1 Preheat your oven to 335°F. Prepare two 8″x2″ cake pans with cake goop or another preferred pan release.
2
2 To prepare the mixture, kindly combine milk, oil, and extracts together. Once done, set the mixture aside for further use.
3
3 Mix the flour, baking powder, and salt together, then put them aside.
4
4 Put butter in a stand mixer with a paddle attachment and cream until smooth. Add sugar and whip on high until light and white (about 5 minutes).
5
5 To combine the egg whites with the butter mixture, add them one at a time, making sure to fully mix each one in before adding the next. It’s important to note that if your egg whites are not at room temperature, you can microwave them for a few seconds, but be careful not to cook them. Using cold egg whites will cause the batter to curdle.
6
6 To make your batter, begin by adding ⅓ of your dry ingredients to the egg and butter mixture. Mix on low speed until everything is just combined. Then, add in ½ of your liquids, followed by the remaining dry ingredients. Mix everything again until just combined. Finally, add the remaining liquids and dry ingredients. Mix everything together until just combined.
7
7 Add batter to prepared pans and bake at 335º F for 25-35 mins or until a toothpick comes out clean.
8
8 After baking the cakes, let them cool for 10 minutes before turning them out onto a cooling rack. While still warm, wrap the cakes up and place them in the freezer to flash chill. This will help lock in the moisture. Once the cakes are cool but not frozen, you can trim off the brown edges and frost them as desired. After frosting, chill the cake before serving.
Let’s start !
1
1 To make a delicious frosting, first combine egg whites and powdered sugar in a mixing bowl using a whisk attachment. Whisk them together on low speed, then increase the speed to high while adding small chunks of butter, vanilla, and salt. Continue whipping on high speed until the mixture becomes light, fluffy, and white.
Let’s start !
1
1 To prepare a chocolate drip cake, first melt chocolate and water in the microwave. Whisk the mixture until it becomes smooth. Add a few drops of food coloring to the mixture. Once done, let the mixture cool down to 90 degrees before pouring it over the chilled cake. After the chocolate has set, mix everclear and non-toxic gold dust to create a paint. Use this paint to decorate the drip.
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Watch How To Make It

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!

Vadim Rachok
Vadim Rachok
Pro tip from chef
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