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.)
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.
I used my famous Crusting Buttercream recipe to frost this cake.
I have made this cake more times than I can count! It works every time and tastes bright and fresh.
There is just something beautiful about a “naked” cake, you know?
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: