The Perfect White Cake

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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.
http://iambaker.net/the-perfect-white-cake/

I used my famous Crusting Buttercream recipe to frost this cake.

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.

whitecake

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

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Comments

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  1. Nicole says

    I know this post is old but please tell me how you made the buttercream look two toned in this picture. I love it! Is it just a very light green food color? Sorry if this seems like a dumb question; but I’m new to baking and looking for simple and elegant ideas.

  2. says

    Would this cake be firm enough to cover with fondant? I would intend to make a small 2 layer, 8 inch
    cake, and cover with fondant. No top layers.

  3. Kristen says

    Did you bake this in 4 8″ cake pans or 2 and split? Or just double for a really tall really pretty cake?

  4. says

    Yes, this is a great recipe! Tested and re-tested and made by thousands of bakers around the world. If it came out terrible there unfortunately something must have gone wrong.

  5. Rashmi says

    I live in a country where cake flour is not available. What is a good recipe to make my own cake flour. I really wish to give this recipe a try. Thanks

    • vee says

      Get a cup of all purpose flour, remove two tbsps, and then add 2 tbsps of cornstarch. Mix thoroughly.

  6. Leese says

    It was meant to be! Thanks to this post on FB I was inspired to bake this for my daughter’s birthday yesterday. I used a raspberry filling with buttercream frosting & made two layers in two 9in pans. I baked it until it was ‘done’ (toothpick came out clean) for about 22 minutes. I always set timer 10 min under to what the recipe states so I don’t over bake. I refrigerated it overnight to frost the next day.

    It was moist, flavorful, and rose beautifully! So easy & very pleased! It was served cold and if served at room temperature both ways you will get a moist, tasty cake. Next time I will attempt four layers & use a cream cheese frosting. Not sure if Amanda used two 8 inch pans and made into the four layers or used four 8in pans, & doubled the recipe? Does anyone know who has tried this?

    The variations are endless with this cake! Thanks again for sharing!

  7. Adrienne in Atlanta says

    I too had seriously full 8″ pans, but I used the insulating wraps that make the cake bake levelly. Worked like a charm. I think next time I will use three 8″ pans and make a triple layer cake (easier than slicing layers anyway). Even with my doubled buttercream batch, the cake to icing ratio could have been a little better. The flavor of this cake is great (although I did use all vanilla and no almond due to allergies), and the crumb is both dense and fluffy (crazy sounding but true). It means business. After chilling briefly in the fridge and a quick crumb coat, it was easy to handle and decorate. It was a big hit! Great recipe!

  8. Regina Keller says

    Will this cake hold up to a marshmallow fondant? I’m doing a wedding cake and the request was an all white cake (white on white) and they don’t want regular fondant but marshmallow. I have until mid May 2015 to find a moist white cake that tastes device and holds up to the weight of the fondant.

  9. says

    Can I just tell you how much I heart you? I have been working on my own white cake recipe for the past few months. I did attempt number 10 over the weekend and was really frustrated with the results – I thought I had been headed in the right direction but this last one was a step backwards. Any who. This post made me feel so much better!!! To hear a talented baker like you talk about the dilemma and the search for the perfect white cake recipe! It made me feel about 800 times better. I will keep trucking along because I’m stubborn and I really want it to be my own, but thank you!

  10. Jess says

    Have you ever tried to substitute the cake flour with all purpose gluten free flour and xantham gum to make it gluten free? Any suggestions?

  11. Moira Michaud says

    Hi,

    i would like to use your white cake recipe to make a american football cake. I must use two 9″ X9″ cake pans or a 9″ x13″ cake pan. I’m afraid that I will not have enough batter. Can you please help?

    thank you

  12. CARISSA LUI says

    Like another commenter had asked, I, too, wonder how well this recipe converts to cupcakes and the amount it makes?

  13. Colleen says

    Hi there! I love reading your blog/Instagram! I just made this cake yesterday for
    My daughter’s birthday and the flavor was perfect but the texture was very spongy and thick. I was curious to know what you thought my problem could be —eggs too big maybe? Over mixing? I want to give it another go!

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 […]