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!

4.74 from 23 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) cups 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

  • Melissa Benson says:

    I would also like to know how to convert 8×8 to a 13×9 the white snack cake looks delicious and easy I also baked and decorated cakes for years Wilton taught.Do I just double every thing?love this site!

  • Fred says:

    Can I use regular flour or only cake flour?

  • Anga-Lee Brewster says:

    Love your cakes. Always a hit at my gatherings. Thanks for the recipes.

  • Angelica Sales says:

    Great recipe, I’ve just made it today for my husband’s birthday and it turned out exactly as your pictures show. Thank you.

    • Amanda Rettke says:

      thrilled to hear! Happy birthday to your guy!

  • Natalie says:

    Is baking time the same if I use a 9×13 pan instead? Looking for a thinner cake

  • Cortney says:

    Most delicious white cake I’ve ever had! Needed a small portion for our son’s birthday while camping & it was AMAZING! Thank you 🎂

  • Brenda Turrentine says:

    love to try this……g f suggestions?

    • Elizabeth Keeney says:

      Hi, Brenda! I work with iambaker and am happy to help with questions. We have not made this recipe gluten-free, but most gluten-free flours are interchangeable with regular flour. Let us know how it turns out, and have a great day!

  • Milly says:

    Hey, i just made this cake and followed the carefully followed the process. My cake collapsed in the oven. A big part of the batter fell over the lid and the cake sank down and did not fluff. What do you reckon I did wrong?

  • sue says:

    Can I double this recipe

  • Estefany says:

    Can i use all purpose flour instead of cake flour?

    • Elizabeth Keeney says:

      Hi, Estefany! I work with iambaker and am happy to help with questions. For every one cup of cake flour needed in a recipe, you could use one cup all-purpose flour minus 2 tablespoons + 2 tablespoons cornstarch. I hope this helps, and have a great day!

  • Mikayla Plumb says:

    How do you convert for 2-8 inch round pans?

  • Samantha says:

    Can you please let me know how to adjust measurements to make into a 9×13 instead of an 8×8?

    • Elizabeth Keeney says:

      Hi, Samantha. I work with iambaker and am happy to help with questions. We have not replicated this recipe in a 9×13-inch baking dish, so I cannot say what the exact measurements would be. A 9×13-inch pan has just about double the volume of an 8×8-inch dish (15 cups vs. 8 cups); so, it is possible that doubling the recipe could work. Let us know if you try it, and have a great day!

  • Margo says:

    My cake flour has baking powder and salt already in it. Do you think it is the right amount?

    • Elizabeth Keeney says:

      Hi, Margo! I work with iambaker and am happy to help with questions. You would still need to follow the recipe, including using the additional baking powder. Have a great day!

  • donna sykes says:

    I made the chocolate I put chocolate mousse on top it did not last gone the next day so I will make the white

  • Gordon Smith says:

    My cake came out very heavy. Did I over do the folding in process?

    • Elizabeth Keeney says:

      Hi, Gordon! I work with iambaker and am happy to help with questions. A few things that could cause a dense cake are:
      -too much liquid
      -too much sugar
      -Butter that is not room temperature
      -over creaming butter and sugar
      -oven temperature (Make sure you use an oven thermometer to check that your oven is at the temperature it is set.)
      I hope this helps, and have a great day!

  • Angela says:

    I made this today and it is delicious. I added almond extract to the frosting like you suggested, and I am so glad that I did! I also cut the cake and made it into a layer cake! My whole family loved it! Thank you. I also used all purpose flour instead of cake.

  • Bernie says:

    Fabulous recipe ! It was soft and light as air ! I topped it with a coffee buttercream and cashew nut praline . This will be my go to recipe for cake !! Thanks

  • Gazeyel says:

    Wow

  • Sharyn says:

    Hi Amanda, Wondering if you wouldn’t mind sharing your frosting recipe for the White Snack Cake. It almost looks like whipped cream! I can’t wait to try this cake recipe. Thank you! Sharyn

    • Elizabeth Keeney says:

      Hi, Sharyn! I work with iambaker and am happy to help with questions. Whipped Vanilla Buttercream was the recipe used as the frosting for this cake. Have a great day!

  • Stephanie says:

    It looks absolutely delicious. Do you know how I can make this gluten free?

  • Jennie Morris says:

    Your recipes look great and yummy!