Simple white cake recipe from scratch

A delicious white cake is versatile and a welcome addition to any occasion. This simple white cake requires no special techniques. For example, you don’t need to whip egg whites to stiff peaks.Yes, we use egg whites to keep the cake true to form Whitebut we are turning to other leavening agents (i.e. baking powder). and (Baking soda) Adds beauty and height to the cake while baking.

The butter adds richness, and the oil adds moisture. The buttermilk interacts with the leavening agent to make the cake fluffier and the layers more puffy. The flavors become deeper and even something as simple as a white cake becomes something special.

Learn how to make a white cake from scratch and choose the type of frosting that best suits it. There are many suggestions.

White cake vs. vanilla cake

Vanilla cake is a cake with vanilla flavor. White cake is a type of vanilla cake. However, white cake has a unique white color because it is made only with egg whites. Most classic vanilla cakes use whole eggs, resulting in a creamier, yellow cake.

simple white cake ingredients

To make a white cake, you will need the following baking ingredients:

• Bleached soft flour: Look for this in the baking aisle next to all-purpose flour. Cake flour is finer than all-purpose flour, so the resulting texture is delicate and light. The classic angel food cake also uses cake flour, so if it’s not your regular flour, you can find other recipes to use up this flour.
• Baking powder and baking soda: Both leavening yeasts help lift the cake. Use these in place of the whipped egg whites often used in white cakes to create fluffy, light layers. Save time and leave the fermentation work to the fermenter.
• Table salt: It balances and enhances the other flavors in the cake.
• Unsalted butter: The butter adds richness to the cake. If using salted butter, omit the extra table salt and make sure the butter reaches room temperature before mixing in the mixer. Cold butter cannot absorb and retain air properly. This is an important step in ensuring that your homemade cake rises successfully.
• Canola oil: This will keep the cake moist and soft.
• Granulated sugar: It provides sweetness and helps prevent cake layers from drying out.
• White meat: Like butter, egg whites must be at room temperature before making the cake batter. It will foam better and the cake will be light and airy.
• Vanilla extract: Vanilla cake requires vanilla extract. I used classic brown vanilla extract in this recipe, but if you want the whitest possible cake, use clear vanilla extract.
• Whole buttermilk: Activates baking soda during baking, giving it a great rise.

How to make white cake

This white cake is very easy for beginners and experienced bakers. Here’s a quick guide to the process:

• step 1. Prepare the cake pan. Coat 2 (9-inch) cake pans with cooking spray. To keep the cake from sticking, line the bottom of the cake pan with parchment paper and spray the paper again with cooking spray. You can bake a cake even if you don’t have a parchment paper. Make sure the baking sheet is well coated with cooking spray.
• Step 2. Make the cake batter: First, combine the dry ingredients in one bowl. Next, beat in the butter until light and fluffy. The key to properly whipping butter is to start by softening it. Add the oil and sugar, followed by the egg whites and vanilla. Again, you don’t need to beat the egg whites to stiff peaks. We keep it simple. Finally, add the flour mixture and buttermilk alternately and mix until the dough is just combined. Over-whipping can result in a dense cake.
• Step 3. Bake the cake layers. Divide the batter between the two cake pans and bake at 350°F for 25-30 minutes. The outer layer of the cake will turn golden brown, but the inside will remain white. Let the cake layers cool for a few minutes before removing from the mold. Let cool completely before adding frosting or decorations.

Tips for making the best white cake

We made sure that this white cake recipe is simple. I skipped whisking the egg whites and instead used baking soda and baking powder to add flavor to the cake. However, a few other tips will help ensure this is a truly great cake.

• Room temperature materials only: Warm eggs, buttermilk, and butter thoroughly before using. Softened butter will foam better, and the room temperature buttermilk and eggs will be more evenly incorporated into the batter.
• Use soft flour. Finely milling the flour produces a more delicate crumb. If you use all-purpose flour, the texture and crumb of the final cake may vary slightly. It’s not bad, but it might not be the fluffy cake you’re looking for.
• Separate the egg whites and yolks into separate bowls. This recipe doesn’t whip the egg whites, so you don’t have to be careful not to mix the yolks with the egg whites. However, I recommend separating the eggs before adding them to the bowl with vanilla. This will separate the egg yolk from the white cake.

How to store white cake

A cloudless white cake can be left on the counter overnight. First, wrap it in a layer of plastic wrap and foil or store it in an airtight cake container.

After frosting, you may need to move the white cake to the refrigerator. Some frostings require refrigeration, while others do not. For example, buttercream is fine to leave for a day or two. However, it can become very soft, and if your home is warm, the top cake layer may slip.

Can white cake be frozen?

Yes, the white cake layers can be frozen for up to 3 months. Wrap in plastic wrap, then aluminum foil, and store in a ziplock bag. Thaw in the refrigerator overnight or on the counter for 1 hour before frosting and decorating.

If you want to freeze frosted cake slices, wrap them individually in storage wrap and wrap in foil. These slices will keep for up to 2 months and can be enjoyed by placing them on the counter about 30 minutes before you’re ready to eat.

frosting for white cake

With a classic white cake like this one, you can get creative with the frosting you use. Please choose according to your mood and event. Some of our favorites include: