Welcome to your next baking adventure where we’re diving into the art of making the perfect white cake from scratch. Whether it’s for a special occasion or just because, this recipe promises a light, fluffy, and deliciously moist cake that’ll have everyone asking for seconds.
Why This Recipe Works
- Uses a combination of butter and oil for the perfect balance of flavor and moisture.
- Incorporates cake flour for a lighter, more tender crumb than all-purpose flour can offer.
- Egg whites are whipped to stiff peaks, ensuring the cake rises beautifully and stays airy.
- A touch of vanilla and almond extract adds depth to the flavor profile without overpowering.
- Simple syrup brushed on the layers keeps the cake moist for days.
Ingredients
- 2 1/2 cups cake flour, sifted
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1/4 cup vegetable oil
- 4 large egg whites, room temperature
- 1 cup whole milk, room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tbsp baking powder
- 1/2 tsp salt
Equipment Needed
- Stand mixer or hand mixer
- Two 9-inch round cake pans
- Parchment paper
- Cooling rack
- Mixing bowls
- Whisk
- Spatula
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease your cake pans with butter, line the bottoms with parchment paper, and lightly flour the sides. This ensures your cakes will release easily after baking.
Mix Dry Ingredients
In a large bowl, whisk together the sifted cake flour, baking powder, and salt. Sifting the flour not only removes lumps but also aerates it, contributing to a lighter cake texture.
Cream Butter and Sugar
In your stand mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Gradually add the oil, ensuring it’s fully incorporated. This step is crucial for creating a smooth, emulsified base that will hold the structure of your cake.
Incorporate Egg Whites
In a separate bowl, whip the egg whites to stiff peaks. Gently fold them into the batter in three additions, being careful not to deflate the mixture. This technique introduces air, making your cake incredibly light.
Bake to Perfection
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Tips and Tricks
For an even more moist cake, brush each layer with simple syrup before frosting. If you’re short on time, you can use all-purpose flour, but replace 2 tablespoons per cup with cornstarch to mimic cake flour’s properties. Always ensure your ingredients are at room temperature to achieve a smooth, homogenous batter. For a professional finish, use a cake leveler to even out the tops before stacking.
Recipe Variations
- Lemon White Cake: Add the zest of two lemons to the batter and substitute lemon juice for half of the milk.
- Coconut White Cake: Replace the milk with coconut milk and fold in 1 cup of toasted coconut flakes into the batter.
- Berry White Cake: Fold 1 cup of fresh raspberries or blueberries into the batter for a fruity twist.
- Chocolate Chip White Cake: Stir in 1 cup of mini chocolate chips for a sweet surprise in every bite.
Frequently Asked Questions
Can I make this cake without a stand mixer? Absolutely! A hand mixer will work just fine, though it might take a bit more elbow grease to whip the egg whites to stiff peaks.
How can I store the cake? Once frosted, store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the cake layers? Yes, wrap the cooled layers tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting.
Summary
This white cake recipe is a testament to the beauty of simplicity, offering a moist, fluffy, and flavorful base that’s perfect for any occasion. With these tips and variations, you’re well-equipped to make it your own.