Cakes & Cupcakes
Last updated on: August 23, 2018
This is my favorite white cake recipe! This cake is light, tender, moist, and topped with a delightful vanilla buttercream frosting.
Right after I posted my favourite chocolate cake recipe a handful of months in the past, I had a number of requests for a white cake recipe also. Now, I’ve often been a chocolate cake lover but after receiving so numerous requests I decided it was time to genuinely perform on a very good white cake recipe.
I knew that this white cake required to be light, soft, fluffy, and exceptionally moist. Right after some trial and error, I ultimately discovered the winning recipe! I even baked a white cake box mix to compare it to this recipe and my husband advised me that my version was far better and had a lot more taste. Now that’s what I phone a win!
I’ve also integrated instructions for how to bake this cake in a 913 pan if you don’t want to make a layer cake and some additional photographs to assist you along the way!
How To Make This Cake
To make this cake, you’ll begin out by whisking together your dry components some cake flour, baking powder, and salt. When it comes to this cake, I actually recommend sticking with cake flour versus all-goal flour. Cake flour has a lower protein content material than all-purpose flour which creates a tender, fine crumb.
I did test this cake with a cake flour substitute (all-purpose flour + cornstarch) and identified that the cake flour version was significantly lighter and the cake layers were taller as well. If you don’t have any cake flour, I’ve integrated the cake flour substitute in the recipe notes. But if you can get your hands on some cake flour I do recommend it. A couple of of my favourite cake flours that I’ve used are Pillsbury Softasilk and Swans Down.
As soon as you’ve mixed the dry ingredients collectively, whisk collectively your buttermilk with some vanilla extract and set them the two aside.
Then, you’ll cream collectively some unsalted butter and granulated sugar. I do love brown sugar in cakes, but for this recipe, you want to stick with granulated sugar to get that classic white cake seem.
You also want to cream the butter and sugar with each other until they’re light in colour and fluffy, which can consider about four-5 minutes. I know that would seem like a whilst to cream collectively some butter and sugar, but this step is crucial. Why? Simply because it will integrate far more air into the batter which will develop a lighter, fluffier cake.
Then, include the dry substances to the creamed butter and sugar in three additions alternating with the buttermilk mixture. Start off with one/three of the dry elements, then mix in half of your buttermilk mixture, an additional 1/3 of the dry elements, the remaining buttermilk mixture, then the final 1/3 of the dry elements. Alternating the dry ingredients with the buttermilk aids to avert overmixing the cake batter which can end result in a denser cake.
The last phase is to beat your egg whites and fold them into the batter. Why just egg whites? Egg yolks have excess fat in them which can weigh down the cake. By making use of just egg whites, you’ll generate a lighter cake and it will help you keep that traditional white cake search as well.
You also want to beat the egg whites right up until they attain the stiff peak stage (when you lift the beaters out of the bowl the egg whites don’t fold above but rather, they stand straight up). It’s also ideal to let the egg whites sit at area temperature for about thirty minutes 1st, this will aid them whip up considerably much better. Just make confident to gently fold them into the batter, I like to fold in half of the egg whites then fold in the rest. When they’re folded in, your batter ought to seem like the picture over.
Then, you can either bake this cake in two 9-inch cake pans or make it a bit less complicated and bake it in a 913 pan. I’ve integrated directions for the two options in the recipe.
For this certain cake, I used my favored vanilla buttercream frosting recipe but increased the volume of frosting so I had adequate to decorate the entire cake. I have a handful of other frosting recipes in that publish also, so truly feel totally free to use your favourite for this cake!