white cake recipe

This BEST white cake recipe yields a fluffy, snow-white cake that's light and soft but still sturdy enough to stack or cover with fondant.

The Best White Cake Recipe

Tablespoons unsalted butter softened to room temperature (85 grams)

canola oil or vegetable oil (160 milliliters)

sugar (400 grams)

Tablespoon clear vanilla extract

+ 2 Tablespoon all-purpose flour (345 grams)

Tablespoon baking powder

salt

milk (room temperature preferred (235 milliliters))

Vanilla Buttercream Frosting ((click link for recipe))

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.

In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.

Add sugar and oil and beat until all ingredients are well-combined and creamy.

Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.

In separate bowl, whisk together your flour, baking powder, and salt.

Measure out your milk.

With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.

Pause occasionally to scrape down sides and bottom of bowl.

In separate bowl combine your egg whites and using a hand-mixer on high-speed beat until stiff peaks form.

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.

Evenly divide cake batter into prepared pans.

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.

Cakes will be a light golden brown when done baking.

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.

Allow to cool completely before covering with buttercream frosting*.&nbsp; I used a double batch of my recipe (linked above) to thoroughly cover and decorate this cake.&nbsp;&nbsp;

https://embed.mediavine.com/videos/f2ccqjseav7kutelv1xe

This recipe yields a fluffy, snow-white cake that’s light and soft but still sturdy enough to stack or cover with fondant.

White Cake

This moist fluffy white cake recipe covered in creamy Swiss meringue buttercream might just be the perfect cake!.

White Cake Recipe

all-purpose flour (200 grams)

tsp baking powder (4 grams)

tsp baking soda (2 grams)

salt (5 grams)

butter (171 grams room temp)

sugar (200 grams)

tsp almond extract (10 milliliters)

milk (240 milliliters)

sour cream (60 milliliters)

tbsp vinegar (15 milliliters)

sugar (300 grams)

butter (room temp 454 grams)

Preheat oven to 350F. Butter and flour three 6 inch round pans. Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Mix vinegar, sour cream, and milk in a small bowl and set aside.

Cream butter and sugar in a stand mixer using a paddle attachment.&nbsp;

Add extract and egg whites one at a time mixing until incorporated before adding the next. Scrape the bowl down. 

Add flour and milk mixtures to the butter in alternating batches.&nbsp;

Bake at 350F for about 30 minutes or until the centers are set and springy.

For the Cake:

Whisk together egg whites and sugar in a glass bowl. Set over a pot of simmering water making sure the water doesn&#x27;t touch the bowl.

Whisk over hear until a thermometer reads 165F. Transfer mixture to a stand mixer fitted with a whisk attachment and mix on high for a few minutes then stitch to medium low until room temp.

Switch to a paddle attachment and add butter a tablespoon at a time. Scrape bowl down and remember to beat a few seconds just before transferring to piping bag.

For the Frosting:

Add buttercream to the first layer. Place second layer on top and repeat the process until cake is three layers tall.

Cover cake in buttercream and smooth.

Use a large star tip to pipe dollops on top

Add confetti sprinkles to the bottom third of the cake&#x27;s side and sprinkle on dollops.

For the Assembly:

This moist and fluffy, melt in your mouth white cake recipe is wrapped in a creamy, dreamy, and light Swiss meringue buttercream that is easy to make and so versatile you’ll be whipping it up nonstop! I made this as a cute little six inch cake but you can easily scale up to an eight inch cake by doubling the recipe or a nine inch cake by tripling it.

Full Recipe: https://preppykitchen.com/white-cake-recipe/

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The BEST White Cake Recipe

Amaretto Pineapple Upside Down Pound Cake recipe is an elevated take on an American classic. A moist pineapple upside-down cake joins a buttery pound cake for a spectacular dessert.

Amaretto Pineapple Upside Down Pound Cake

butter (unsalted, melted)

brown sugar (packed)

pineapple

13+ maraschino cherries (stems removed)

sugar

real butter (unsalted, at room temperature, no substitutions)

eggs (at room temperature)

all-purpose flour (sifted then measured)

whipping cream (heavy cream, NOT WHIPPED)

vanilla extract

Amaretto

pineapple juice

Preheat the oven to 325 degrees F. Prepare a 12 CUP bundt or tube pan with grease then flour or sugar. I dust it with granulated sugar after I grease it with Crisco shortening. The sugar doesn&#039;t leave white areas in the cake. coat with Wilton cake release. As added security to prevent this cake from sticking, I lined the bottom of the pan with parchment paper after greasing the pan. I then greased the parchment paper. 

Pour 4 tablespoons melted butter in the bottom of the prepared pan then sprinkle the butter with 1/2 cup brown sugar.

Over the brown sugar lay the pineapple rings and add 1 cherry to the center of each pineapple ring. Proceed with mixing the batter.

The cake pan

In the bowl of your stand mixer, beat butter until smooth. Add sugar and beat until smooth about 2 to 3 minutes on medium speed.

Add eggs, one at a time, beating well after each addition.&nbsp;Add flour and heavy cream alternately to sugar mixture, beginning and ending with flour.&nbsp;Add vanilla and mix on low to medium until well combined.

Pour batter over the pineapple slices in the prepared tube or bundt pan.&nbsp;Bake for 1 hour 15 to 20 minutes.&nbsp;Cool in the pan for 15 minutes before inverting onto a serving tray. Make syrup.

For the cake batter

In a small saucepan, combine 1/2 cup pineapple juice and 1/2 cup sugar over medium-high heat. Stir and bring to a boil; reduce to a simmer, and cook until the mixture has thickened slightly about 5 minutes. Remove from heat, and stir in almond liqueur.

Remove from heat and cool for 5 minutes.

Carefully poke holes in the top of the cake with a skewer (the side with the pineapples) and pour syrup over the cake. 

Store in an airtight container on the countertop 3 to 4 days.

For the  Amaretto Syrup

This WASC cake recipe makes the ultimate white cake and is perfect for any special occasion! It has a delicious hint of almond and is so moist and tender!

WASC Cake Recipe

all-purpose flour (360 grams)

sugar (600 grams)

tsp baking powder (10 grams)

tsp fine salt (6 grams)

unsalted butter, room temperature (226 grams)

full-fat sour cream, room temperature (380 grams)

Tbsp vegetable oil (28 grams)

tsp almond extract (8 grams)

tsp vanilla extract (4 grams)

unsalted butter, room temp (452 grams)

tsp fine salt (3 grams)

sugar (875 grams)

heavy cream

Preheat the oven to 350°F / 175°C and...

Preheat the oven to 350°F / 175°C and line and grease three, 8-inch or four 7-inch pans with parchment rounds.

Mix 3 cups all purpose flour, 3 cups...

Mix 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder and 1 tsp salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.

Mix in 1 cup of room temperature, unsalted...

Mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks like moist sand.

Pour in 1 cup of egg whites and...

Pour in 1 cup of egg whites and mix on a medium speed until combined.

Add in 1 1/2 cups sour cream, 2...

Add in 1 1/2 cups sour cream, 2 Tbsp of vegetable oil, 2 tsp of almond extract, and 1 tsp of vanilla extract on a low speed. Mix until fully incorporated.

If you want to color your cake layers,...

If you want to color your cake layers, add in gel food coloring with the vanilla and oil.

Scrape down the sides of the bowl with...

Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about 30 seconds to make sure everything is properly mixed together.

Divide the batter evenly between your prepared pans....

Divide the batter evenly between your prepared pans. Bake for 33-36 minutes or until a toothpick comes out with a few moist crumbs.

Let the pans cool for 10 minutes, then...

Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.

Place cake layers into the freezer for 30...

Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.

Use a serrated knife to level the tops...

Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze them if you're making them in advance.

If you make these cake layers in advance...

If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.

While the cake layers bake and cool, make...

While the cake layers bake and cool, make the almond buttercream frosting.

Beat 2 cups of unsalted butter on a...

Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.

Mix in 2 tsp of almond extract, 1...

Mix in 2 tsp of almond extract, 1 tsp vanilla extract, and 1/2 tsp salt on a low speed.

Slowly add in 7 cups of powdered sugar...

Slowly add in 7 cups of powdered sugar on a low speed. Add 1/4 cup of heavy cream halfway through to make the frosting easier to mix.

Continue to mix on low speed for a...

Continue to mix on low speed for a few minutes, until the desired consistency is reached. 

If the frosting is too thick, add in...

If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

If you plan to color the buttercream, add...

If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reaches the desired color.

Stack and frost cake layers on a greaseproof...

Stack and frost cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.

Add an even layer of almond buttercream between...

Add an even layer of almond buttercream between each cake layer.

Spread a thin coat of frosting around the...

Spread a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.

Add a second, thicker layer of frosting to...

Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired!

https://mediavine-res.cloudinary.com/video/upload/fyw7mfapft3e7yv1s0e7.mp4

This White Cake Recipe will quickly become your favorite for so many celebrations and events. This simple white cake recipe is easy to follow and yields a moist, tender white cake you'll love.

The Best White Cake Recipe {ever}

butter (softened)

vegetable shortening

eggs (room temperature)

all-purpose flour

baking powder

whole milk (room temperature)

buttermilk (room temperature)

Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.

Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.

Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.

Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.

Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

Frost cake as desired.

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White Cake Recipe

Amaretto Pineapple Upside Down Poun...

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The Best White Cake Recipe {ever}

Top 5 white cake recipe recipes from across the web

The most viewed white cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best White Cake Recipe

White Cake Recipe

Amaretto Pineapple Upside Down Poun...

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The Best White Cake Recipe {ever}

The most viewed white cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine