Original Post: https://www.sweetandsavorybyshinee.com/white-cake-recipe/
Classic White Cake Recipe
Servings: 12 servings
Yields: One 8-inch 2-layer cake
Calories: 740kcal
Make this classic white cake recipe for your next special event. It’s moist and tender, has a perfectly fine crumb, and is easy to customize!
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Ingredients
- 1 cup (240 ml) milk at room temperature
- ½ cup (120 g) sour cream at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract optional
- 2 ½ cups (310 g) cake flour Note 1
- 1 ½ cups (300 g) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons (170 g) (1 ½ sticks) unsalted butter softened
- 6 (210 g) large egg whites at room temperature, Note 2
Frosting:
- 1 ½ batches Vanilla Swiss Buttercream
Equipment
- 2 8-inch (21 cm) round cake pans
- 1 Mixer fitted with a paddle attachment
- 1 Serrated knife
Instructions
- Preheat the oven to 350°F (175°C).
- Line the bottom of two 8-inch round cake pans with parchment paper. Then, spray the pans with cooking spray to prevent the cake from sticking.
- In a medium bowl, whisk together milk, sour cream, vanilla, and almond extracts.
- In a mixing bowl with paddle attachment, mix flour, sugar, baking powder and salt on low speed.
- Add butter and continue to mix on low speed until no dry ingredients are left.
- Add the egg whites and mix on medium speed until combined, about 1 minute.
- Add half of the milk mixture and beat on medium speed for 1 ½ minutes.
- Then add the remaining milk mixture and continue to beat for another minute, scraping the sides of the bowl halfway.
- Pour the batter evenly into the prepared pans and smooth the tops. Bake the cake for 23-28 minutes, or until the cakes are light golden and the inserted toothpick comes out clean.
- Let the cakes rest in the pans for 3 minutes. If needed, loosen the edges with a knife and invert the cakes onto a wire rack to cool completely. (At this point, cake layers can be wrapped and stored at room temperature for up to 1 day or frozen for up to 1 month.)
To assemble the cake:
- For flawlessly white cake, trim off the brown edges, top and bottom with a serrated knife. (TIP: The cake layers are easier to handle once they are completely cooled and/or chilled in the fridge.)
- Smear 1/3 of the frosting on the first cake layer into an even layer. Place the second cake layer and cover the entire cake with the remaining frosting.
- Store the frosted cake for up to 5 days in the refrigerator.
Notes
Note 1: I do not recommend substituting all-purpose flour as it will result in a dense, coarse texture.
Note 2: You can use carton egg whites, about ¾ cup.
Storing Tips:
- Store your frosted cake on the counter at room temperature for 1-2 days or in the fridge for up to 5 days. Cover the cake with an airtight cake container, or loosely wrap it in foil.
- Frosted cakes freeze well, too! Wrap the cake tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months.
- Store your frosted cake on the counter at room temperature for 1-2 days or in the fridge for up to 5 days. Cover the cake with an airtight cake container, or loosely wrap it in foil.
- Frosted cakes freeze well, too! Wrap the cake tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months.
Nutrition
Servings: 1 serving
Calories: 740kcal
Carbohydrates: 113g
Protein: 4g
Fat: 31g
Sugar: 89g
Sodium: 531mg