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Perfect White Cake

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A white cake is an all-American classic recipe. This white cake recipe will become your favorite for celebrations and holidays -- and it tastes just like the white cake you'd find in your local bakery. (Don't worry. We won't tell your guests how easy it is!)

  • Servings: 12

Ingredients

  • 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, room temperature, plus more for pans
  • 4 1/2 cups cake flour (not self-rising) plus more for pans
  • 1 1/2 cups whole milk
  • 9 large egg whites, lightly beaten
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 2 1/4 cups sugar
  • 1 pint raspberries
  • 5 to 6 cups Italian Meringue Buttercream for Perfect White Cake

Directions

  1. Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.

  2. In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.

  4. Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.

  5. Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.

  6. Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.

  7. Place one cake layer on a cake stand. Spread 3/4 cup buttercream evenly over top of cake. Sprinkle with a few raspberries. Top with a second layer. Repeat with a second layer. Top with third cake layer. Insert a few skewers into cake to keep cake from sliding. Spread remaining buttercream evenly over surface of cake. Decorate cake with raspberries. Remove skewers before serving.

Reviews Add a comment

  • anna.moomaw
    31 MAR, 2017
    It was very easy to make, however it says bake time is 25-30 minutes at 350. This cake came out of the oven at 55 minutes! I would try it again but I need to know what temp I should be baking it at or if I need to expect 55 minutes for bake time? P.S. I am in Seattle, WA
    Reply
  • PCAddict
    27 MAR, 2017
    Too bad someone wouldn't send me a heavy duty Kitchen Aid- so many recipes that I like call for one and things just don't come out as perfect without one.
    Reply
  • cynthia humbertson
    19 MAY, 2015
    This is a beautiful white cake! I have noted several comments saying that the cake was dry. Most white cakes are drier, because the fat and ""richness" contained in the egg yolks is absent. This cake has a beautiful "crumb", yet is not too soft to handle for stacking and/or decorating. This is a keeper!
    Reply
  • Comfy2cook
    5 DEC, 2014
    I baked this cake because I wanted a white cake for making cake pops. It turned out beautifully - very moist, with a fine crumb & nice height. I didn't need a 3 pan recipe, so I adjusted all to 2/3 - it was pretty simple math. With the 6 leftover egg yolks, I used her vanilla pudding pop recipe to make the chocolate pudding variation - it only called for 4 egg yolks - so I did 1&1/2 times the ingredients; with a thin slice of cake & a sprinkle of Skor bits, this will make a delicious dessert!
    Reply
  • mxrosefoodie
    6 APR, 2014
    I've made this cake twice already. Good recipe, but had to tweak the amount of baking powder. The full two tablespoons of baking powder was too much and gave the cake a slight bitter aftertaste. I adjusted it to 1 1/2 and it was perfect second time around. And it is just a bit dry, would like a little more moisture. The almond extract gives it a great flavor, I use a cream cheese and strawberry frosting it pairs wonderfully. My family loves it.
    Reply
  • Fireflyjh30
    11 MAR, 2014
    I made this cake for my son’s birthday party and it was a huge hit. I omitted the almond extract and raspberries, and instead threw in about ½ cup of Rainbow Jimmies for a Funfetti variation – super cute. Also, to save a few eggs I used the egg whites in the carton and had fine results. Moist and flavorful, this is a great simple white cake recipe.
    Reply
  • Katie B
    9 FEB, 2013
    Isurus9 Thank you for mentioning the mixing aspect. I am a cake baking novice so I might have made the same mistake as you! I did go ahead and look up the term "incorporated" as a baking term. The definition I found was "Wholly incorporated means to mix or blend well together ~ so that the dry ingredients are mixed smoothly with the liquid ingredients." Technically the terminology was correct, but we didn't understand it. Isurus is right--mix that puppy until the lumps are gone, but no more!
    Reply
  • isurus9
    8 AUG, 2012
    Nice recipe but you have to mix THOROUGHLY at the end to distribute baking powder evenly, I found the notes misleading in that it said mix till just incorporated and then finish by hand DO NOT DO THIS, mix for 1-2 mins on medium speed or else you will waste 2 full cake batters like I did and have a heavy holey frisbee. I found the recipe and notes for this not organized well at all, a bit confusing. End result is a decent white cake if you mix correctly.
    Reply
  • Paige2966
    8 MAY, 2012
    The taste of this recipe is AWESOME, but as listed, it's a little dry~ so find a trick that works for you ...the only thing I had to alter was my secret ingredient for added moisture. The almond extract gives it an elegant taste (if that makes sense).
    Reply
  • BradFrackinLee
    29 NOV, 2010
    This is an answer to some of your quantity questions. Check Wilton.com out at this address: http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm. In short, this recipe should make approximately 16.5 cups of batter. This will fill 2 (9" x 13") sheet pans with 2.5 cups left over. Or, you could make 2 (12" round) layers for a 2 layer cake leaving about 1.5 cups leftover. Also, this will make around 66 cupcakes. Hopes this helps!
    Reply