The Perfect {Bakery Style} White cake is a beautiful, moist, and light cake with the perfect texture that I topped with my whipped vanilla buttercream. Try this White Cake Recipe if you are looking for more of a snack cake.
The Perfect {Bakery Style} White Cake
I have been searching for this cake for about two years now. In my experience, making a White Cake at home is just never as good as the bakery. (Sorry! I know some of you just cringed reading that.) Until now. I am not kidding when I tell you that this recipe is it. The flavor is fantastic and the texture is truly perfect. Even the-pickiest-dessert-eater-ever, aka my hubby, loved it.
White Cake 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. And, if you live at a higher altitude, be sure to check out my High Altitude Baking Tips.
How to Make The Perfect White Cake
To get started making this cake, first, pour the milk, egg whites, and both extracts into a bowl. Blend the ingredients with a fork. Next, in the bowl of a stand mixer, mix the cake flour, sugar, baking powder, and salt. (If you don’t have cake flour, here is how to make homemade cake flour to use.)
Add the cubed butter to the flour mixture and continue to beat on low speed for a couple more minutes. Then, add all but 1/2 cup of the milk mixture to the flour mixture. Beat at medium speed for a minute and a half before adding the remaining milk mixture to beat for one additional minute.
Pour the batter into the prepared pans. Bake for 27-30 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter. Let the cakes cool in the pans for about 5 minutes before flipping them onto a wire rack to cool to room temperature.
Frosting
I used my famous Whipped Vanilla Buttercream recipe to frost this cake. (You can see a video of me decorating a cake with this design here) This is the BEST buttercream (American version) that I have ever tried. FOR AN EXTRA VELVETY TEXTURE: try subbing sour cream for the butter. You would use 3/4 cup for this recipe. I have made this cake more times than I can count! It works every time and tastes bright and fresh.
How do you get a Truly White cake?
- Egg whites in the recipe. There should not be egg yolks in a white cake recipe.
- Butter color. I try to use pale butter. There are many brands of butter that have the most glorious, rich, and vibrant yellow tones. I don’t use those when trying to make my cake white. You can also whip the butter on its own for 3-5 minutes to lighten its color.
- Imitation clear extract. Vanilla can add a dark tinge to your batter, taking away from a vibrant white. Imitation clear vanilla extract helps to keep the batter colorless.
Can I make this Cake into Cupcakes?
Yes… kind of. 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. If you want the PERFECT WHITE CUPCAKE, I recommend my Elegant Cupcake Recipe.
Looking for More Cake Recipes?
White Cake Recipe
Ingredients
- 1 cup (245g) whole milk, room temperature
- 6 large (197g) egg whites, room temperature
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2¼ cups (261g) cake flour
- 1¾ cups (350g) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup (1½ sticks or 169g) unsalted butter, softened but still cool, cut into cubes
Instructions
- Preheat oven to 350°F. Prepare two 8-inch cake pans. (Use butter and flour, line with parchment paper, or spread GOOP.)
- Pour milk, egg whites, and extracts into a medium bowl. Stir with a fork until blended.
- In the bowl of a stand mixer, mix cake flour, sugar, baking powder, and salt. Mix on low speed (just to sift and incorporate ingredients). Add butter, cut into cubes, and continue beating on low for about 1-2 minutes.
- Add all but ½ cup of the milk mixture to the flour mixture and beat at medium speed for 1½ minutes. Add the remaining ½ cup of the milk mixture and beat for about 1 minute.
- Pour batter evenly between two prepared cake pans (approximately 2¾ liquid cups or 612 grams per pan).
- Bake until a toothpick inserted in the center comes out with a few crumbs and has no wet batter clinging to it, about 27 to 30 minutes.
- Allow cake to cool in pan about 5 minutes then carefully flip onto a cooling rack to cool to room temperature.
- Frost cakes with your favorite frosting.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I will be trying this recipe tomorrow. I see you said you used a 8″ pan. Other than adjustments for time can this recipe be used for a 6″ round and also a 11×13 ? I understand cook time will be different. Making for my grandson’s first birthday.
Am making this now. With all of the egg whites in it, just wondering what attachment you used on the stand mixer–whisk or paddle.
My daughter asked for white cake for her birthday and she also mentioned an orange cake. I used the white cake recipe but substituted orange extract for the vanilla and added some zest. I made cupcakes and added sprinkles. They were a hit! The cake was so moist and delicious. I don’t usually change recipes the first time I make a recipe but I made an exception here. I topped them with cream cheese orange flavored buttercream and added sprinkles. So good!
It was a bit on the heavy side but flavor was good. I substituted butter flavor Crisco for the butter which probably wasn’t the best idea. I think I will try again according to recipe.
This cake is amazing!
I was wondering if you could explain why you leave some of the milk/egg white mixture in reserve until the end?