The Best White Cake Recipe

We’ve covered chocolate cake, vanilla cake (one of my most popular recipes, thanks to you guys!), and even pineapple upside-down cake, but up until today we’ve been missing a critical flavor: a classic, delicious, white cake!

This is a classic cake flavor and a personal favorite of mine, so when I say up in the intro that I’m excited to share this recipe with you, I really, really mean it. This cake is delicious, and honestly so easy to make… even if you’ve never beaten egg whites before I’m going to walk you through that below so you too can enjoy a perfect, from-scratch white cake.

In case this white cake recipe seems familiar to you, I should probably mention that it is essentially my Funfetti cake recipe, only scaled down to be just two layers (so if you want a 3 layer white cake recipe, just head over to my Funfetti recipe and leave out the sprinkles!).

Let’s dig in to what makes this cake so incredible.

Place your egg whites in a completely clean and grease free bowl. It’s best to separate your whites and yolks in a separate bowl first, that way if a small bit of yolk escapes you don’t have to start over. Even the smallest bit of grease or yolk can ruin your egg whites and keep them from reaching stiff peaks.
Reaching stiff peaks will take several minutes, just keep beating and you will see them start to take shape!
Stiff peaks are formed when the whites have increased in volume (see visual below) and, if you pull a beater straight out of the mixture, a peak forms that does not recede back into itself — its holds its shape.  Once you reach this point, stop beating, as it is totally possible to over-beat your egg whites.

  • 6 Tablespoons unsalted butter softened to room temperature 85g
  • 2/3 cup canola oil or vegetable oil 160ml
  • 2 cup sugar 400g
  • 1 Tablespoon clear vanilla extract
  • 2 2/3 cup + 2 Tablespoon all-purpose flour 345g
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk room temperature preferred (235ml)
  • 6 large egg whites room temperature
  • Double batch Vanilla Buttercream Frosting

  1. 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.
  2. In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.
  3. Add sugar and oil and beat until all ingredients are well-combined and creamy.
  4. Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
  5. In separate bowl, whisk together your flour, baking powder, and salt.
  6. Measure out your milk.
  7. With mixer on medium speed, gradually alternate between adding the flour mixture and the milk, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
  8. Pause occasionally to scrape down sides and bottom of bowl.
  9. In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
  10. 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.
  11. Evenly divide cake batter into prepared pans.
  12. 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.
  13. Cakes will be a light golden brown when done baking.
  14. 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.
  15. Allow to cool completely before covering with buttercream frosting*.  I used a double batch of my recipe (linked above) to thoroughly cover and decorate this cake.  

If you don't like buttercream frosting, my favorite chocolate frosting or favorite cream cheese frosting would also taste great with this recipe!

Read The Original Full Recipe in Source (Thank You): sugarspunrun.com

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