white cake

A white cake recipe that is light, fluffy, full of flavor and easy to make! A great base recipe for any baker that can be adapted to other recipes.This recipe makes enough batter for two 8"x2" round cakes or three 6"x2" tall cakes

White Cake Recipe

oz unsalted butter (room temp)

oz sugar

oz AP flour

tsp baking powder

tsp salt

tsp almond extract (use clear for a whiter cake)

tsp vanilla extract

oz milk (room temp)

oz vegetable oil

oz unsalted butter (room temperature)

Tbsp vanilla extract

oz white chocolate

oz warm water

tsp warm brown food coloring

tsp Truly Mad Plastics super gold

Tbsp Everclear (lemon extract

Preheat your oven to 335ºF and prepare two 8&quot;x2&quot; cake pans with cake goop or another preferred pan release.

Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes)

Combine your flour, baking powder and salt and set aside

Combine milk, oil and extracts and set aside

Add in egg whites one at a time (roughly) and let fully combine after each addition before adding the next. If your egg whites aren't at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.&nbsp;

Add in 1/3 of your dry ingredients and let combine. Add in 1/2 of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined.&nbsp;

Add batter into prepared cake pans and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center. 

Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired. Chill cake.&nbsp;

White Cake Recipe Instructions

Combine egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Turn mixer up to high and whip until light, fluffy and white.&nbsp;

Easy Buttercream Frosting

Melt chocolate and water in the microwave and whisk until smooth. Add in a couple drops of food coloring. Let cool to about 90 degrees before attempting to drip over the chilled cake. Once chocolate is set, you can combine the everclear and gold dust to make a paint and paint the drip.&nbsp;*note: this is a non-toxic gold dust

Gold Drip

Seriously the best white cake recipe ever made from scratch and from simple ingredients you probably already have in your kitchen. This cake is so simple, I made it with my four year old daughter, Avalon (no my hands are not super tiny, those are my kids). 
This classic white cake recipe has a little oil to keep it super moist and has a delicious delicate crumb that melts in your mouth. You'll never need another white cake recipe!

The best white cake recipe from scratch _ Sugar Geek Show

It is possible to make velvety, soft white cake from scratch. How you mix the cake makes a big difference. By using the reverse creaming technique you'll get a white cake with a tender and moist crumb.

Velvety Soft White Cake

(9 ounces, 252 grams) cake flour

baking powder

baking soda

salt

(12 oz, 336 grams) granulated sugar, 1/2 cup set aside.

(8 oz, 224 grams) sour cream

(8 oz, 224 grams) unsalted butter

real vanilla extract

egg egg

Preheat the oven to 350°F. Line two 8"...

Preheat the oven to 350°F. Line two 8" cake pans (don't use non-stick pans) with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan.

Sift the flour, baking powder, baking soda and...

Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar. Mix the dry ingredients on low speed for 30 seconds to distribute the leavening. With the mixer on low speed, add half the sour cream and toss in the butter a tablespoon at a time.

Scrape the sides and bottom of the bowl....

Scrape the sides and bottom of the bowl. With the mixer running on low speed, add the remaining sour cream and vanilla.

Increase the speed to medium and beat about...

Increase the speed to medium and beat about 3-4 minutes until the batter lightens in texture and becomes aerated. If your using a hand mixer this may take an extra minute or two. Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter.

In another bowl, whip the egg whites on...

In another bowl, whip the egg whites on medium high until they form soft peaks. Turn the mixer to medium low and slowly add the other 1/2 cup sugar. Turn the mixer to medium and whip the whites to full peak.

Fold the whites into the base in 3...

Fold the whites into the base in 3 parts, folding just until there are no streaks of egg white. Divide the batter evenly between the 2 pans and spread so it's level.

Bake 25-30 minutes until the center of the...

Bake 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean.

Cool at least 20 minutes in the pan...

Cool at least 20 minutes in the pan and then turn out onto a cooling rack.

Trim the brown edges off the cake, split...

Trim the brown edges off the cake, split each cake into two layers

Fill and ice with vanilla Italian Meringue Buttercream...

Fill and ice with vanilla Italian Meringue Buttercream or your favorite icing.

https://mediavine-res.cloudinary.com/video/upload/dnj1vfvxajz8kccuyyaw.mp4

White Cake can be soft and velvety with a perfect vanilla flavor, with the proper ingredients and mixing technique. Watch this video to see how to make a melt-in-your-mouth white cake.

This white cake recipe is buttery and moist with the fluffiest crumb and creamiest vanilla buttercream. The tricks are to use cake flour, egg whites, and sour cream.

Favorite White Layer Cake

(1.5 sticks; 170 grams) unsalted butter, softened to room temperature

sugar

egg whites,

(120 grams) sour cream,

Tablespoon pure vanilla extract (yes, Tbsp!)

(240 milliliters) whole milk,

(600 grams) confectioners’ sugar

(80 milliliters) heavy cream

vanilla

sprinkles

Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.

Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy &#8211; about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Make the frosting

 In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy &#8211; about 2 minutes. Add confectioners&#8217; sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners&#8217; sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet.

Assemble and frost: 

First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Decorate top of cake with sprinkles, if desired. Slice, serve, enjoy!

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

This is my go to cake recipe for a homemade cake.  I like that it's the right amount of sweet to go with any icing.

This is the first time I have left a comment for a recipe but this cake is soooo good. I have been looking for a white cake recipe to taste as good as my wedding cake (26 years ago)and have had no luck until now. My family is also crazy for this cake... the BEST! I also used your tip to make AP flour into cake flour. That is key to a great texture and crumb. Thanks, Sally!

This is the 4th time I've made this cake. I've turned it into a fresh cherry cake with cherry buttercream frosting for my husband's birthday. I made it with whipped chocolate ganache for my son's birthday, and with vanilla buttercream for my youngest's birthday. This last time I did a brown butter cream cheese frosting and covered it with fondant for a friend's birthday. This recipe is the BEST birthday cake ever. I don't think I'll ever use another cake recipe for birthday cake. It is perfect, delicious, and no-fail. Thank you!!

This is hands down the best white cake recipe I have ever used. I have tried many recipes in the past, and they are usually dry or not very flavorful, but this cake is moist and delicious.

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

This white cake recipe is buttery and moist with the fluffiest crumb and creamiest vanilla buttercream. The tricks are to use cake flour, egg whites, and sour cream.

Ingredients
2 and 1/2 cups (250g) sifted cake flour* (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature*
1 Tablespoon pure vanilla extract (yes, Tbsp!)
1 cup (240ml) whole milk, at room temperature*

Vanilla Frosting
1 and 1/4 cups (2.5 sticks; 287g) unsalted butter, softened to room temperature
5 cups (600g) confectioners’ sugar
1/3 cup (80ml) heavy cream
2 teaspoons pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)
1/8 teaspoon salt
sprinkles for garnish

Get the full recipe: https://sallysbakingaddiction.com/new-favorite-white-layer-cake/

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#baking #recipes #cake

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

• For more of my favorite recipes go to https://sallysbakingaddiction.com/ 

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Favorite White Cake | Sally's Baking Addiction

Store-bought cake mixes are a thing of the past~ this Homemade White Cake Mix can be thrown together in literally no time and can be used right away or made in advance and stored in your refrigerator until your ready to bake. Homemade white cake at your fingertips!

Homemade White Cake Mix

unbleached cake flour or all-purpose flour

(half a stick) softened unsalted butter

In a large mixing bowl, whisk together the...

In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.

Then use a pastry blender to cut the...

Then use a pastry blender to cut the butter into the dry ingredients. Blend until the butter is not longer detectable and the mix is a fine crumb.

Store in an airtight container and refrigerate until...

Store in an airtight container and refrigerate until ready to use.

This moist fluffy white cake recipe covered in creamy Swiss meringue buttercream might just be the perfect cake!.

all-purpose flour (200 grams)

tsp baking powder (4 grams)

tsp baking soda (2 grams)

salt (5 grams)

butter (171 grams room temp)

sugar (200 grams)

tsp almond extract (10 milliliters)

milk (240 milliliters)

sour cream (60 milliliters)

tbsp vinegar (15 milliliters)

sugar (300 grams)

butter (room temp 454 grams)

Preheat oven to 350F. Butter and flour three 6 inch round pans. Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Mix vinegar, sour cream, and milk in a small bowl and set aside.

Cream butter and sugar in a stand mixer using a paddle attachment.&nbsp;

Add extract and egg whites one at a time mixing until incorporated before adding the next. Scrape the bowl down. 

Add flour and milk mixtures to the butter in alternating batches.&nbsp;

Bake at 350F for about 30 minutes or until the centers are set and springy.

For the Cake:

Whisk together egg whites and sugar in a glass bowl. Set over a pot of simmering water making sure the water doesn&#x27;t touch the bowl.

Whisk over hear until a thermometer reads 165F. Transfer mixture to a stand mixer fitted with a whisk attachment and mix on high for a few minutes then stitch to medium low until room temp.

Switch to a paddle attachment and add butter a tablespoon at a time. Scrape bowl down and remember to beat a few seconds just before transferring to piping bag.

For the Frosting:

Add buttercream to the first layer. Place second layer on top and repeat the process until cake is three layers tall.

Cover cake in buttercream and smooth.

Use a large star tip to pipe dollops on top

Add confetti sprinkles to the bottom third of the cake&#x27;s side and sprinkle on dollops.

For the Assembly:

This moist and fluffy, melt in your mouth white cake recipe is wrapped in a creamy, dreamy, and light Swiss meringue buttercream that is easy to make and so versatile you’ll be whipping it up nonstop! I made this as a cute little six inch cake but you can easily scale up to an eight inch cake by doubling the recipe or a nine inch cake by tripling it.

Full Recipe: https://preppykitchen.com/white-cake-recipe/

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The BEST White Cake Recipe

This 6 inch birthday cake is complete with easy buttercream flowers and swirls. Follow this recipe and my video tutorial to recreate at home!

6 Inch Birthday Cake with Easy Buttercream Flowers

(210 grams) cake flour (spoon & leveled)

(200 grams) granulated sugar

(120 grams) full-fat sour cream,

2 teaspoons pure vanilla extract

(120 milliliters) whole milk,

rainbow sprinkles

6 cups (580 grams) confectioners’ sugar

(80 milliliters) heavy cream or whole milk

Preheat oven to 350°F (177°C). Grease three 6-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cakes seamlessly release from the pans.

Make the cake: 

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the milk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. Gently fold in the sprinkles. The batter will be slightly thick.

Pour batter evenly into cake pans. Bake for around 18-21 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it&#8217;s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Make the frosting: 

In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners&#8217; sugar, heavy cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners&#8217; sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more of salt if frosting is too sweet.

Assemble and decorate

Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 3/4 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 3/4 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides or, to replicate the decoration in the pictures and video, follow my directions in the recipe notes below. Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.

Cover leftover cake tightly and store in the refrigerator for 5 days.

I have never made a cake in my life, but want to make the smash cake for my daughter's first birthday so I know exactly what ingredients are in it.  I found your recipe and did a trial run tonight - full disclosure I did try a different icing, but the cake was AMAZING!  I don't make cake, I don't even like to eat cake, but this was delicious and easy.  And I SO appreciated your step-by-step instructions, and the link about the room-temperature ingredients convinced me to plan ahead enough to let things sit out for an hour.  I accidentally used two 6 inch cake pans instead of three, and just had to cook it a little longer but it still came out wonderfully.  Thank you for sharing this!!!

I practiced the frosting and piping techniques today on a six inch cake and it came out almost like yours. I am so pleased. I’ll be making a 4 inch version for my granddaughter’s smash cake, and now I know I can do it! Thank you so much for detailed instructions and the video.  The video is SO HELPFUL!!

Hi, can you tell me which Wilton tip is the same as or similar to the Ateco 844 tip that you used?
(Beautiful design in the cake. Love it!)

Used this recipe today for Easter! Love it and it was a huge hit with the kiddos, gonna use it again for a birthday next month.  Frosting was so good, I’ll never use another recipe for frosting, I found the perfect one here!

Hi Sally, 
Love all your recipes and tutorials. I have a question about the buttercream. When I make it using all butter the frosting becomes a melted mess. To combat that I use a solid shortening like Crisco which helps to stiffen it. The problem is though the consistency of the frosting is too stiff. Any ideas to help?

Fun recipe!  I needed a smaller cake for my daughter's 8th birthday for just the family.  It was just the three of us and on another day she was going to have a bigger cake with her friends.  This 6 inch recipe was perfect. She loved the sprinkles in the cake (festive) and I used different color frostings to pipe decorations.  Cake was mildly dense, but I live at 5000 feet altitude.

Super birthday cake!!!  News to share about Mama Sally and baby???  So eager to hear how everyone is!!!❤️❤️❤️

Hi Sally,

Why do you only use egg whites in this recipe?

Hello. I just love your  recipies. I am a home baker myself and gave used your website multiple times. Over the past year.. I just wanted to know - how do I avoid condensation on my buttercream frosted cake? I had this problem today and it ruined the decoration as colors started to run. Please let me know. Thanks!

Can’t wait to try this! I bought the pans you suggested but I only bought two and I know you’re generally supposed to bake one pan at a time in the over so do you any suggestions on how to go about making the batter? Should I split the ingredients by 3 or should I make all of it together then somehow store 2/3 while each is baking? I also don’t have a scale or an electric mixer, do you think it is still doable? Sorry I’m a little nervous, I’ve never baked a cake and have always been nervous about making something I can’t try before giving someone so any tips would be much appreciated! I love your website

https://www.youtube.com/watch?v=Xrp6VHrv7w0

This 6-inch birthday cake is complete with easy buttercream flowers and swirls. Follow this recipe and my video tutorial to recreate at home!

Ingredients
1 and 3/4 cups (200g) sifted cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large egg whites, at room temperature
1/2 cup (120g) full-fat sour cream, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature
1/2 cup rainbow sprinkles

Vanilla Buttercream
1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
6 cups (580g) confectioners’ sugar
1/3 cup (80ml) heavy cream or whole milk
2 teaspoons pure vanilla extract
1/8 teaspoon salt

Get the full recipe: https://sallysbakingaddiction.com/decorated-6-inch-cake/

• Subscribe and turn on notifications to never miss a new video: https://www.youtube.com/channel/UCXSCbnLpg23d7WU5bIOAsBg?sub_confirmation=1

#baking #recipes #cake

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

• For more of my favorite recipes go to https://sallysbakingaddiction.com/ 

• Follow me
Instagram: https://www.instagram.com/sallysbakeblog
Facebook: https://www.facebook.com/sallysbakingaddiction/
Twitter: https://twitter.com/SallysBakeBlog
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Floral Cake Decoration | Sally's Baking Addiction

The Most Amazing White Cake is here! It's light, and airy, and absolutely gorgeous. This is the white cake you've been dreaming of!

The Most Amazing White Cake

salted butter (, softened)

almond extract

sour cream (, room temperature)

cake flour

egg whites (, room temperature)

milk

Prepare pans, preheat oven

Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.

Mix butter, sugar and almond extract

In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in almond extract. Beat in sour cream until just combined.

Mix eggs and milk

Use a fork to combine the eggs and milk together in a bowl or 2 cup liquid measuring cup. Set aside.

Mix dry ingredients

In another mixing bowl stir together cake flour, baking powder, and salt.

Combine all ingredients for batter

Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.

Divide, bake, cool, frost

Divide the batter evenly between the prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.

Use a hand mixer to whip softened butter and almond extract together. Slowly add in powdered sugar, about 1 cup at a time. Thin out with milk if it gets too thick.

Buttercream Frosting

This Homemade White Cake is made from scratch using a homemade white cake mix. With ingredients you can pronounce, this homemade cake is deliciously moist and tender and frosted with layers of sweet vanilla buttercream frosting. Just add sprinkles! Yields 1 double layer 9-inch cake which will feed 8 to 32 people if sliced accordingly.

Easy Homemade White Cake with White Buttercream Frosting

recipe homemade white cake mix

grapeseed oil

vanilla extract

white buttercream frosting

In the bowl of your stand mixer, fitted with the paddle attachment; add the cake mix, milk, oil and vanilla extract. Mix on low speed until combined. Then add in the egg whites and mix until incorporated.

Divide the cake batter amongst pans, tap each pan on the counter before sliding into your preheated 350° oven for 25 minutes or until a cake tester comes out with only a few crumbs attached.

Allow the cakes to cool in the pans for 10 minutes. Run a knife around the edges of each cake before removing the cake and transferring to a cooling rack. Cool completely before frosting.

Place one cake onto a cake stand or plate. Top with half of the frosting and spread evenly to the edges of the cake. Place the second layer on top and repeat with the frosting.

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