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

One of the MOST common questions I get about this cake is:

Can I make it into cupcakes?

Yes, you can! But you will need to adjust cooking times dramatically. Start checking at 15 minutes; you want to cupcakes to no longer appear “wet” in the center and to spring back when touched. If the edges are brown(dark) the cupcakes may be overdone.

Do not fill the cupcake liners more than 2/3 full.

The cupcakes do not create a big dome, they will be a bit flatter.

They are delicious!!

*****

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

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  1. Cassandra says

    I made this and the cake tasted great however I noticed the batter wasn’t smooth at all which made the butter fall to the bottom. How can I prevent this from happening?

  2. Linda plants says

    my question is… Why are you using skimmed milk when the recipe calls for one and a half sticks of butter anyway? What is the point?

  3. Amy says

    I can’t wait to try this recipe. I too have searched for the perfect white cake recipe to duplicate the bakery birthday cakes of my childhood. It’s all in the almond extract! Does anyone have a recipe for bakery style white icing that also has almond extract in it. It’s not butter cream, more shortening based. Thanks!

  4. Jean Marie Daigle says

    I made it today with whole milk, unbleached organic raw sugar, and unbleached organic wheat pastry flour which I sifted prior to use. Absolutely fantastic!

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 […]