I Am Baker

The Perfect White Cake

I have been searching for this cake for about two years now.  In my experience, making white cake at home is just never as good as the bakery. (Sorry!  I know some of you just cringed reading that.)

The Perfect White Cake

Until now.

I am not kidding when I tell you that this recipe is it.  The flavor is fantastic and the texture is truly perfection.  Even the-pickiest-dessert-eater-ever, aka my hubby, loved it.

And I know you will too.  As I noted in the recipe I found this cake on epicurious who got it from Cooks Illustrated.  I have never been led astray with either of those sources so I am confident you will find the same success I did!

One major adaptation I did was using 8-in cake pans.  The original recipe calls for 9-in and about 5 minutes less cooking time.  If you plan on using 9-in plans please do consult the original recipe.  The first time I made it I used 8-in cake pans with no time adaptation and was not as successful.

The Perfect Homemade White Cake

 

 

The Perfect White Cake

Ingredients

  • 2 1/4 cups cake flour
  • 1 cup milk at room temperature
  • 6 large egg whites at room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1 3/4 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 1 1/2 sticks unsalted butter, softened but still cool

Instructions

  1. Heat oven to 350 degrees. Prepare two 8-inch cake pans.
  2. Make sure milk and eggs are room temperature.
  3. Pour milk (I used skim) , egg whites, and extracts into medium bowl and mix with fork until blended.
  4. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
  5. Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
  6. Pour batter evenly between two prepared cake pans.
  7. Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
  8. Allow cake to cool to room temperature.
  9. Frost cakes with favorite frosting.
  10. Just barely adapted from epicurious, taken from Cooks Illustrated.
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The Best Homemade White Cake

I have made this cake more times than I can count!  It works every time and tastes bright and fresh.

Partial Frosting of White Cake

There is just something beautiful about a “naked” cake, you know?

The Perfect White Cake

I think my heart skips a beat when I see a white on white cake.  This is the “after” of my naked cake above.

If you like this Perfect White Cake you will surely love these:

Perfect Yellow Cake!

Homemade Yellow Cake Mix

Perfect Crusting Buttercream

The Perfect Crusting Buttercream

Chocolate Rose Cake!

The Perfect Chocolate Cake

Comments

    • says

      So sorry that happened to you! Yes, the recipe is very specific in that it needs the cake flour. Hope you will be able to try again and get better results!

    • Susan Wortham David says

      That’s because cake flour has leavening in it. If you don’t use cake flour you need to put in baking powder or baking soda…you can look up the substitution measurements by googling it.

  1. ziba says

    Hi Amanda,
    I baked this cake (used it for colored cake) and it turned out great. even my very fussy son loved its taste, the only problem was that I was silly and used my vanilla extract (which was brown not clear) so I did not get the colors as perfect as I needed. I also reduced the sugar (I omitted 1/4 cup) but in addition to frosting it was too sweet for me (although every body loved it).
    thanks
    Ziba

  2. CupcakeKille702 says

    I made this yesterday, and used the cake as a base for a Boston Cream Pie Cake. And boy, let me tell you what, this IS indeed the only white cake recipe you’ll ever need. It was quite possibly the best white cake I ever made that tasted great. This one is a def keeper.

  3. Jeno says

    So good, it made me feel like I was back in pre school having my first cupcake. THANK YOU!

    I had my egg whites and milk at room temperature but the batter wouldn’t emulsify correctly with the liquid mixture. So I did a “bain marie” with a stainless steel bowl over over simmering water, heated the bowl then slowly added the batter while mixing. It took less than a minute for the batter to come together. EXCELLENT RECIPE

  4. Dhivya says

    Hi Amanda,
    Perfect white cake. I want this cake on Saturday. Shall I bake this on Thursday and do frosting on Friday? After that do I want the cake to be kept at room temperature covered or else in the fridge?

  5. Marlene Seymour says

    I need to go GF so is there a cakeflour that is gf or can I improvise and use my gf (cup4cup) flour with some rice flour to make it lighter? I might try it if I don’t hear a reply. Sounds so absolutely delish!!!!

  6. Janice says

    I wanted to bake my daughter the perfect white cake with the almond flavor for her birthday. I was very disappointed in the way the cake turned out. I follow the receipt to the “T” and it was not the perfect white cake I was hoping for. As I was preparing the cake, I thought to myself, would using 1 teaspoon of salt be a bit too much?
    I did not want to alter the recipe in anyway and decided to follow the recipe as is. After my family and I sang Happy Birthday to my daughter, she blew the candles out and cut the cake, I was hoping for positive response that the cake was good. The cake tasted salty and the texture was not as moist as I was expecting it to be. I wanted to buy her another cake but she refuse. No one went back for seconds and she did not take any cake home with her.
    I should have used a pinch of salt instead of 1 teaspoon. I also think the cake had a little too much sugar and not enough flour when you compare your white cake recipe with other recipes. You learn from your mistake when you try something different then you decide for yourself if it works for you or not. I will not be using this recipe ever again.

    • says

      So sorry for any issues Janice. Especially sorry that your daughters birthday was not perfect, as I am sure you hoped it would be. Please accept my sincere apologies.

  7. Paula says

    Hi Amanda. I would like to try your white cake, but I have a question. The recipe says to bake in 2 8″ pans, and one of your lovely photos shows your “naked” cake in 4 layers. Did you torte the two layers for this? Thank you.

  8. Rachel says

    Amanda- this IS the perfect white cake! Kudos to you! I made the recipe just as you listed with only one change- I used buttermilk because that’s all I had on hand. It’s so light, and moist. The almond extract makes it perfect for wedding cakes. Thanks for sharing!

  9. Marianne Pettibone says

    Hi, Amanda. Why is it that when I try to print any of your cake recipes all I get is a blank page. Any suggestions?

  10. says

    Delicious recipe! I will say that I had to bake quite a bit longer than the suggested 27-30 min. Closer to 40, in fact. Maybe my oven is just whack, but still they turned out delicious and with a BEAUTIFUL consistency nonetheless.

  11. Lyssa says

    Hi Amanda,
    My mom just have away my 6 large eggs and now she only has extra large. Do you think that’s going to make a difference? Thanks!

      • Lyssa says

        I just have another question regarding the butter. It’s a stick and a half of a big brick type thing? I bought the equivalent of a brick that’s in 4 smaller sticks. The total is 454g. In another comment you mentioned in an earlier comment that the total butter needed is 115g. That’s only 1 stick. So is it 1 1/2 sticks or just 1? Hope that makes sense.

Trackbacks

  1. […] Amanda’s white cake recipe OR 1 box white cake mix Amanda’s Decadent Brownies OR 1 box brownie mix 2 squares (2 ounces) semisweet chocolate, finely chopped 7 ounces sweetened condensed milk (half of a 14-ounce can) Cream Cheese Frosting: 1 8-ounce package cream cheese, room temperature 1/2 cup unsalted butter, room temperature 1 teaspoon vanilla extract 4 cups confectioner’s sugar 1/4 cup milk […]

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