White Cake Recipe

filed under: White Cakes on October 19, 2016

This delicious White Cake Recipe hits the spot when you have a craving for cake! If you love Cake Recipes, I’ve got the 50 best for ya!

White Cake

White Cake

I love a good white cake. But sometimes I just want it for a snack and not make a layer cake. In those moments this is my go-to recipe! There are only 8 ingredients and it can be in front of you in just under an hour!

To make this cake you will need:

White snack cake recipe (below)

Vanilla buttercream recipe

8×8 pan

White Cake with White Buttercream

For the frosting, I used this Whipped Buttercream recipe and halved it.

White Cake Recipe

Tips for Success:

You’ll notice that I listed almond extract as optional. I am a HUGE fan of almond extract in white cake and absolutely love the freshness that it adds to this delicate cake. If you would prefer to not use it, simply omit from recipe. 🙂

Be sure your milk and eggs are at room temperature. (More info on that in my Best Yellow Cupcakes blog post) To quickly warm milk you can pop it in the microwave for 10 seconds. To warm eggs, just let them sit in a cup of warm water for about 5 minutes. Easy peasy!

Make sure you prepare your dish well! I love using GOOP (Homemade Pan Release) in this recipe.

If you plan on serving your cake right in the pan as I did, try my tips for baking a level cake.

Check out my High Altitude Baking Tips if you are baking this as a higher altitude.

White Cake Recipe

Just look at the crumb!!

One thing I love about this cake is how easily adaptable it is. You can serve it with fresh fruit, with chocolate frosting, or even by itself! You can add raspberry extract, peppermint extract, orange extract, or add some lemon zest and lemon juice. The possibilities are endless!

4.79 from 28 votes
WhiteSnackCake3
White Snack Cake
Prep Time
15 mins
Cook Time
38 mins
Total Time
53 mins
 

This delicious White Cake Recipe hits the spot when you have a craving for cake!

Course: Snack
Cuisine: American
Keyword: white cake
Servings: 9 people
Author: Amanda Rettke
Ingredients
  • 1/2 cup (113g) butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (123g) whole milk, room temperature
  • 1 tsp. vanilla extract
  • 1/4 tsp. pure almond extract, optional
  • 1 1/2 cups (180g) cake flour
  • 2 tsp. baking powder
  • 4 (120g or 4 ounces) egg whites, room temperature
Instructions
  1. Preheat oven to 350°F. Prepare 8x8 square pan with butter and flour or baking spray.

  2. Beat butter at medium speed with a hand-held mixer until creamy, roughly 3-4 minutes.
  3. Gradually add sugar, beating until light and fluffy.
  4. Stir together milk and vanilla. (If you are adding almond extract, add it here)
  5. Sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
  6. Beat egg whites at medium speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
  7. Bake at 350° for 35-38 minutes or until a wooden pick inserted in center comes out clean.
  8. Cool in pan on wire rack for 10 minutes.
  9. Optional: Cover with white frosting.

Recipe Video

*****

If you like this cake, you will love my Chocolate Craving Cake!

The BEST cake for your chocolate cravings!

 

 

 

 

 

 

 

 

Or maybe you love Yellow Cake? This is the BEST recipe!

Tested and true... this is the best yellow cake!

 

 

 

 

 

 

 

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Comments

  • Zb says:

    I just love ur recipes they’re simple yet amazing. Truly inspired by ur skills…

  • Jami says:

    I, too, am interested in making a 13×9 inch cake. Do I simply double the recipe or is there a conversion?

  • Foodiewife says:

    I love you. As an empty nester, this scratched my itch for homemade scratch cake. That frosting!! Wow! So good! Thank you for posting this. I can’t wait to try the chocolate version.

  • Cheryl says:

    Margo…. that’s NOT cake flour. What you have is self rising flour. When using self rising flour, you’re supposed to skip adding baking powder and salt.

  • renata says:

    thank you, ammanda, for the beautiful and useful recipe. just have the cake in the oven, l’ll taste it tomorrow.

  • dawn says:

    This tasted really nice – light fluffy white cake!

  • Vickie Britton says:

    Hi, made the white cake with sprinkles in it but it was yellow instead of white. Maybe the sprinkles melted and changed the colour??

  • Angelic says:

    The best white snack cake ever. I wanted to eat the whole pan but instead I shared😋. It’s perfect alone. I added strawberries and coco whip on top. Delicious!

  • Hayley says:

    Just put it in the oven! Smells amazing – for my best friends’ bday! Going to pair with your brownie batter frosting!!!!

  • Sonja says:

    Why does my cake look so flat? What did I do wrong? Overmix?