White Cake
White Cake balances sweetness, structure, and texture for a dessert that slices or scoops cleanly.
About This Recipe
White Cake needs the right balance of sweetness, structure, and cooling time.
Mix carefully and let it cool or set fully before serving.
Ingredients
- ✓2 and 3/4 cups (330g) all-purpose flour
- ✓3 and 1/2 teaspoons baking powder
- ✓3/4 teaspoon salt
- ✓1 cup (227g) unsalted butter (room temperature)
- ✓1 and 1/2 cups (298g) granulated sugar
- ✓1 Tablespoon clear vanilla extract OR 1/2 teaspoon almond extract
- ✓9 large egg whites
- ✓1/2 teaspoon lemon zest (finely grated)
- ✓3/4 cup (171ml) whole milk
- ✓1/2 cup (113g) sour cream
- ✓1 Tablespoon CLEAR vanilla (regular vanilla will taint the batter lightly brown) (or use 1/4 teaspoon to 1/2 teaspoon almond extract)
- ✓1/4 cup (57ml) neutral oil (canola or vegetable)
Ingredient Notes
- Flour or structure: Measure carefully so the dessert sets with the right texture.
- Sugar: Sugar affects both sweetness and browning.
- Fat: Butter, oil, or cream adds richness and tenderness.
- Cooling time: Let the dessert cool before slicing or storing.
Instructions
- 1
Preheat oven to 350 degrees (F). Generously grease the bottom and sides of two 9-inch round cake pans; set aside until needed.
- 2
In a large mixing bowl, sift together the flour, baking powder, and salt; set aside.
- 3
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute. Gradually add in the sugar. Once all of the sugar has been added, beat on high speed for 2 minutes.
- 4
Reduce the speed to low and add in the lightly beaten egg whites, a little bit at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Beat in the lemon zest, if using.
- 5
Add the flour mixture in three additions, alternating it with the milk, beginning and ending with the flour, mixing until just combined. Fold in the sour cream, vanilla, and oil and mix on low until the oil is incorporated into the batter.
- 6
Divide the batter evenly among the prepared pans and smooth the tops.
- 7
Bake for 22 to 25 minutes, or until lightly brown around the edges and a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in the pans places on a wire rack for 15 minutes. Then invert the cake layers onto cooling racks and cool completely.
- 8
Once cool, frost with your icing of choice and serve!
Katy’s Kitchen Tips
- Measure carefully for the best texture.
- Do not overmix once the structure is formed.
- Use the pan size listed by the method.
- Cool before slicing, frosting, or storing.
Variations and Substitutions
- Chocolate finish: Add chocolate chips, cocoa, or shaved chocolate.
- Nutty version: Add toasted nuts if they fit the dessert.
- Fruit option: Serve with berries, banana, or citrus zest.
- Salted finish: Add a small pinch of salt to balance sweetness.
What to Serve With White Cake
Serve White Cake with coffee, tea, whipped cream, fresh fruit, or a scoop of ice cream.
Storage and Reheating
Store covered in the refrigerator if the dessert is creamy or contains dairy.
Keep tightly wrapped so it does not dry out or absorb odors.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make cakes, cookies, or fillings heavy.
- Wrong pan size: A different pan changes thickness and timing.
- Slicing hot: Many desserts need cooling time to set.
- Loose storage: Uncovered desserts dry out quickly.
FAQ
Can I make White Cake ahead?
Yes. Most desserts benefit from cooling or chilling time.
How should I store it?
Keep it tightly covered according to whether it is frozen, chilled, or room temperature.
Can I change the flavor?
Yes. Add compatible fruit, chocolate, nuts, spices, or extracts.
Why is the texture off?
Heat level, mixing, chilling time, or measurement changes can affect texture.
Nutrition Facts
- Serving Size: 1 serving