fluffy white cake

This BEST white cake recipe yields a fluffy, snow-white cake that's light and soft but still sturdy enough to stack or cover with fondant.

The Best White Cake Recipe

Tablespoons unsalted butter softened to room temperature (85 grams)

canola oil or vegetable oil (160 milliliters)

sugar (400 grams)

Tablespoon clear vanilla extract

+ 2 Tablespoon all-purpose flour (345 grams)

Tablespoon baking powder

salt

milk (room temperature preferred (235 milliliters))

Vanilla Buttercream Frosting ((click link for recipe))

Preheat oven to 350F and prepare two 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.

In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.

Add sugar and oil and beat until all ingredients are well-combined and creamy.

Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.

In separate bowl, whisk together your flour, baking powder, and salt.

Measure out your milk.

With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.

Pause occasionally to scrape down sides and bottom of bowl.

In separate bowl combine your egg whites and using a hand-mixer on high-speed beat until stiff peaks form.

Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.

Evenly divide cake batter into prepared pans.

Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.

Cakes will be a light golden brown when done baking.

Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack.

Allow to cool completely before covering with buttercream frosting*.&nbsp; I used a double batch of my recipe (linked above) to thoroughly cover and decorate this cake.&nbsp;&nbsp;

https://embed.mediavine.com/videos/f2ccqjseav7kutelv1xe

This recipe yields a fluffy, snow-white cake that’s light and soft but still sturdy enough to stack or cover with fondant.

White Cake

This white cake has the most soft, tender crumb and is so easy to put together! Bursting with vanilla flavour and a slight touch of almond flavour to provide a more complex flavour, this will be your new go to white cake!

Moist White Cake

flour (regular all purpose (see note 1 if you want to use cake flour))

cornflour (also known as cornstarch)

2½ tsp baking powder

(omit

milk (room temperature)

tsp white vinegar

unsalted butter (room temperature)

unflavoured vegetable oil (I use canola)

white granulated sugar

icing sugar (also known as powdered sugar/confectioners sugar)

vanilla essence/extract

cream

Preheat oven to 160 °C (320°F) with the fan on (see note 4 if you don&#39;t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

In a bowl, sift together your flour, cornflour, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

Combine the milk and vinegar in a small bowl. Mix and set aside.

Separate the yolks and whites from 6 large egg whites. You should end up with 225g of egg whites. Set aside for now.

In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 3 minutes until light and creamy.

Add in egg whites in 3 batches on a low-medium speed, mixing well in between each addition (about 10-15 seconds between each batch.

Add in your vanilla flavouring, almond flavouring, and half of the milk/vinegar mixture and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining milk/vinegar mixture, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3).

Distribute the batter evenly into the two 8 inch cake tins, and bake for 30 minutes or until a toothpick comes out clean.

Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the vanilla buttercream recipe below, or another frosting of your choice.

In the bowl of a stand mixer, add in the butter, icing sugar, vanilla and cream.

Using the paddle attachment, mix on the lowest speed until the ingredients are combined (about a minute), and then turn up the speed to a medium high and mix for a full 10 minutes. Scrape the bowl down half way through.

The frosting is now ready to use.

Vanilla Buttercream Frosting

OPTIONAL: Begin by trimming off all the caramelised edges on the top, bottom and sides of the cake layers. This will give you that clean white slice at the end. Also level the tops if the cake layers have a slight dome on the top.

Place your first cake layer onto your cake stand, and spread out a generous amount of the frosting on top.

Place the next cake layer on top and cover the top and sides with more frosting. If you have a cake scraper, you can use it to smooth out the sides. I like to do a little bit of piping on the top (I used a 1M piping tip for this cake), and piped little swirls on the top.

Assembly

Loved this recipe it came out perfect! I halved the ingredients for one 8 inch pan, omitted the almond extract and replaced the milk/vinegar mixture with buttermilk. It came out so moist and had a wonderful flavor and rose well with a spongy soft texture. Would make again!

Five stars! The cake is light, airy, and has a lovely delicate flavor from the almond and vanilla. It cuts into beautiful, white slices. My mom couldn't get enough of it!

This cake and frosting are amazing!!  It really stands out amongst other white cakes.  It is moist, flavorful and has a nice crumb.  I made it for my son's 21st birthday.  He was a fan!  I can't wait to try more of your recipes!

The cake is so delicious! But I’m having a hard time keeping the frosting from separating, do you have any suggestions? Thank you so much!

I've made vanilla/white cakes from scratch before and never have been happy with the results. Until now. I made this for my niece's birthday, and everyone LOVED it. Definitely will make again.

https://www.youtube.com/watch?v=W5WKGlbnAk4

RECIPE: https://cakesbymk.com/recipe/moist-white-cake/
SHOP: https://www.amazon.com/shop/cakesbymk

This white cake has the most soft, tender crumb and is so easy to put together! Bursting with vanilla flavour and a slight touch of almond flavour to provide a more complex flavour, this will be your new go to white cake! Perfect for birthday and wedding cakes. 

INGREDIENTS:

White Cake
▢2⅓ cups (300 g) flour - regular all purpose (see note 1 on blog post if you want to use cake flour)
▢¼ cup (25 g) cornflour - also known as cornstarch
▢2½ tsp baking powder
▢½ tsp salt - omit if using salted butter
▢1 cup (240 g) milk - room temperature
▢1 tsp white vinegar
▢6 large (225 g) egg whites - room temperature, size 7 eggs
▢½ cup (113 g) unsalted butter - room temperature
▢½ cup (105 g) unflavoured vegetable oil - I use canola
▢1¾ cups (350 g) white granulated sugar
▢2½ tsp vanilla essence/extract - use a clear version for a whiter cake
▢1 tsp almond essence/extract - use a clear version for a whiter cake

Bake at 160 °C (320°F) with the fan on (convection mode) for 30 minutes, or until a toothpick comes out clean. If you don't have a fan function, increase the temp to 175°C (347°F).

Vanilla Buttercream Frosting
▢1½ cups (340 g) unsalted butter - room temperature
▢3 cups (375 g) icing sugar - also known as powdered sugar/confectioners sugar
▢2 tsp vanilla essence/extract
▢½ cup (120 g) cream - room temperature heavy or whipping cream, minimum fat percentage of 34%

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Thanks for watching!

I couldn't believe it. The most soft, velvety WHITE CAKE I've ever made! White vanilla cake recipe

Top 2 fluffy white cake recipes from across the web

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The Best White Cake Recipe

Moist White Cake

Top 2 fluffy white cake recipes from across the web

The most viewed fluffy white cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best White Cake Recipe

Moist White Cake

The most viewed fluffy white cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine