I have been searching for a delicious basic white cake for years. Every now and again I would get up the gumption to try a couple of recipes, but after disappointing results I would throw in the towel thinking it was out of reach. Recently, I decided I would live in fear of white cake no more and I decided to develop a recipe of my own.
Little did I know that I would bake and bake and bake until I finally found the recipe results I was looking for. One cake would be too dense, the next too fluffy, the next too dense. In fact, this last weekend my niece commented that I looked like a crazy version of Einstein as I sat perplexed by which direction to go, my hair sticking up everywhere.
But alas I achieved the cake I was aiming for. It is beautifully pale, only slightly colored by butter and vanilla which perfume this delicate cake. It is light but at the same time moist and subtly sweet.
Here are some key features of this recipe:
- a combination of all-purpose and cake flour gives a sturdy but soft texture and doesn’t taste excessively like cake flour (which I don’t care for in large amounts)
- use of butter and oil yields a flavorful and moist cake with a lovely fine structure
- whole milk moistens the cake and gives it a neutral flavor which allows the butter and vanilla to shine through
- a heavy dose of vanilla enlivens this classic flavor profile
Enjoy this cake with virtually any filling or frosting, but delicate flavors like raspberry and lemon pair particularly well.
I hope this is the white cake that satisfies your craving.
I am so grateful for all of the amazing support and encouragement you all have offered me as I attempt to share my love of baking and party fare. To offer a little thank you to you I am going to post five cake recipes for vanilla cakes in five days! Each is uniquely wonderful in its own way. Today marks day one with the lovely white cake. I hope you join me each day on this little cake venture. And thank you again for making blogging such a joy!
- ¾ cup (12 tablespoons, or 6 ounces, or 170 grams) unsalted butter softened
- 4 tablespoons (60 mL) vegetable oil
- 12 ¼ ounces (347 grams) granulated sugar- 1 ¾ cups
- 6 large egg whites
- 2 tablespoons vanilla extract, or 1 tablespoon vanilla extract and 1 tablespoon vanilla bean paste
- 6 ounces (170 grams) all-purpose (plain) flour-about 1 ¼ cups
- 5 ounces (142 grams) cake flour-1 ¼ cups (*see end of recipe for substitution)
- ¾ teaspoon salt
- 2 teaspoons baking powder
- 1 cup (237 mL) whole milk
- Preheat oven to 350 F (177 C) and grease and flour two 8-inch round cake pans.
- Combine butter, oil and sugar in a mixer bowl and blend on low for about 30 seconds until combined but not fluffy or light. Add egg whites and mix on medium-low until just absorbed by the butter-sugar mixture. Add vanilla extract and mix on medium-low until blended.
- Sprinkle in the dry ingredients and mix on low until moistened. With mixer on low gradually add the milk and then beat for 1 minute on medium until well blended and lightened scraping down the sides of the bowl half way through.
- Divide batter between the two cake pans and bake for 30-35 minutes or until a cake tester inserted comes out clean. Cool in the pan for 10 minutes and then turn out to a cooling rack. Cool completely if using immediately or wrap in two layers of plastic wrap to store.
- *cake flour substitute: 120 grams plain flour plus 22 grams cornstarch or potato starch
115 thoughts on “White Cake”
I enjoy reading your blogs, love the explanation(science) behind the recipes you share, keep them coming!
Thank you Rekha!
HELP! My batter is full of lumps! I’ve sprinkled and sifted my cake flour and it still makes lumps :-(((
This is great, thank you for taking the time to develop something new and share all your hard work with the world.. one question as I am from the UK, is cake flour also known as self-raising flour do you think? SR flour here has raising agents in it already.
Cake flour is different from self-rising (SR) flour in that it does not contain leavening agents or salt. The protein level in SR flour is a bit less than in plain flour so it can be a good substitute for cake flour but you need to adjust for the leavening. For each 4 ounces or 113 grams of cake flour remove 1 teaspoon baking powder and 1/4 teaspoon salt from the recipe. You can also use the substitute listed at the end of the recipe for the cake flour. Good luck!
Am not a fan of cake flour but am going to make this cake and give it a try. You have never steered me wrong. Thank you so much for sharing with us all of you trials and tribulations to come up with the fantastic end result. I so look forward to the remainder of the week and the cake recipes that will follow. Have a great week! Pam
Thank you so much for this recipe! Your story is he same as mine! Easy to find many good chocolate cake recipes but vanilla cakes can be so frustrating! I am convinced that in order for a cake to be moist there simply has to be oil in it so you adding a small bit to your recipe makes perfect sense ! I am excited to try it.
I agree! I love a little oil in my cakes. Here is an article that I wrote for The Cake Blog if you are interested in reading more about fat in cakes. I hope you enjoy this!
Can’t wait to try this…have been looking for a great white cake recipe!
I love each of your entries. I enjoy the experimentation y reasoning of everything.
Thank you. Can’t wait to try this recipe!
Thank you Summer! Going to try it this weekend as you’re right about the density of some recipes. And I’m going to try it with a lemon buttercream 🙂
That sounds delicious!
Thank you so much for your tireless research! I would like to know something, thoug. Which do you consider it is the most likely replacement for cake flour, as in my country (Argentina) we have bread flour (000) and pastry flour (0000), the last one more refined and used for cakes. I heard that if you add cornstarch to the pastry flour you will be able to get the right flour mix for a cake. Your oppinion will be highly appreciated! Love your blog!
Pastry flour is definitely the direction you want to go. You could use pastry flour in place of the all-purpose and cake flour since it falls somewhere in between as far as protein content is concerned. You can also use a cornstarch-flour mix as a sub for cake flour which is listed at the end of the recipe but if you are starting with pastry flour I don’t think it is necessary unless your cake texture feels a bit too coarse. Good luck!
Thank you thank you thank you! Something as simple as a Vanilla Cake can make yourself crazy when you don’t have a good recipe. Also a white cake is in most need now that everyone wants color in their cake batter. Do you think this recipe will hold well with a few drops of gel color? Would it work with cupcakes? And last, I am pulling my hair trying to find a vanilla mug cake recipe. Do you happen to know how to do it? You are my new baking and decorating cake guru!
I think this cake would do very well with gel color. I think it may be a bit tender for cupcakes and would not hold a dome very well. If you are interested in a vanilla cupcake recipe I have one that I can post next week. Here is a link for a recipe from Table For Two for a Vanilla Mug Cake that looks delicious and easy. Let me know if it is good 🙂
Will this cake work with fondant?
Yes, it would work great under fondant 🙂
Hi! Love your articles! Just want to know if you can use the pasteurized egg whites sold in the cartons and if this recipe does well being doubled. Than you so much!
Hi Ada! So glad you stumbled across the blog. I hope you find lots of deliciousness here 🙂
I tried the recipe today! The cake tasted good but was rather dense than fluffy and more yellowish than white. I’m from Austria so I substituted the cake flour and that’s probably why it came out the way it did. I also think that our all purpose flour is different than yours.
Anyway, I love your blog!! Thanks so much for all your effort!
Have a great day, Iris
The only way to get a truly white cake is to use bleached flour and not use butter. This cake is more of a egg-white cake than one that is truly white. Our cake flour here is bleached so it probably makes mine lighter than what you have options for too.
This cake rather delicate so changes in pan size etc. can really affect it. Also, because it contains a lot of fat you have to make sure it is fully baked. Almost beyond just a toothpick coming out clean, to the point where it starts to pull from the sides of the pan and settles in on itself. Two alterations beyond this that can make this cake more fluffy is to reduce a little of the oil and/or sugar (1-2 tablespoons) or drop the oven temperature 25 F (15 C). And be sure not to beat the fat to fluffy in the first step; it makes a big difference because this cake needs a slow rise to achieve the proper texture. Sorry for all of the qualifications. Now you see why it took so many trials for me to get it just right 😉
King Arthur make a wonderful Unbleached cake flour! I’m like you and hate the chemical smell and taste of regular bleached cake flour. You should try it, you will be thrilled.
I was just thinking about ordering some today. You read my mind 😉
Summer, I want to thank you for providing the grams for the dry ingredients. It is fabulous when that is done for a recipe. Now I only have to convert the liquids to grams. I am going to give this a try as I too have been wanting a very perfect white cake recipe.
Dear Summer, again THANK YOU for all these fabulous recipes! I’m in awe of you and your recipe creation skills. So excited to try out all these yummy recipes. I already tried two of them last weekend and am planning to bake the other three as soon as I can. It’s so hard to find great vanilla cakes. Do you mind if I share my results here in the comments?
I used 6 inch pans so I scaled this white cake recipe down. I baked one batch divided in two pans, and the other batch with all the batter in a 3 inch pan. Both worked, but the first batch (divided in two pans) seemed heavier and less fluffy. Maybe I overmixed the first stage? I marvelled at the lightness in color of this cake. It tasted a bit like semolina pudding! Not vanilla-y at all. I thought it was a little bland. My boyfriend loved it, though! What kind of vanilla extract would you recommend using?
Thank you so much! Cakey hugs, Minh
Slow baking always results in fluffier cakes because the processes involved in setting a cake occur in a bit of a different order. If you baked the divided cakes at a lower temperature you would get a similar result. The White Cake was left intentionally neutral to be a very basic cake to pair with flavorful fillings and buttercreams. You can definitely increase the vanilla if you would like more of that flavor to show through 🙂
Hi Minh! I was looking back over comments on this cake and I thought I would mention a couple of things I have realized. One, this cake should likely have been baked in three 8-inch pans instead of two. That would give less weight to the batter of each cake allowing them to bake fluffier. Second, many times I use imitation vanilla. Although I know it sounds gross, it is made of nature identical vanillin but in higher concentration than you can find in pure vanilla. This allows more flavor to shine through. Adding a bit of vanilla bean paste helps to add dimension to the flavor. When tested vanilla types side by side pure vanilla ranked last. All the flavor cooks off in cake leaving it bland tasting. I have a post for The Cake Blog coming up that details the experiment. Hope you are well! Smiles 🙂
Hi Summer! Thank you so much for getting back to me. I’m still a fan of your recipes. Back then I just wondered why the 1 pan was fluffier than the 2-pan method… but the slow baking would explain it. I don’t like baking in more than 2 pans, for efficiency reasons… so many wedding cakes at a time. And I hate scrubbing cake pans, hahaha.
Thanks for the heads up on Vanilla, yes I know that natural vanilla performs poorly when heated. I might give your white cake another try… so far I had given up on white cake. It’s never pure white because in Europe our flour is never as refined as US cake flour. And our butter is very yellow too. So why not leave the rich egg yolks in the batter anyway, I figured. But I might give it another try because I absolutely love the idea of a white cake for a wedding. Hope you are well too – looking forward to new posts from you! Love and smiles back 🙂 🙂 🙂
Let me play around. I have been thinking of some things that might make the cake even whiter, even with unbleached flour which is all I use these days (it performs better). I will be in touch! Hugs
I’m looking forward to it! Happy playing around 🙂
Dear Summer, THANK YOU so much for this recipe I tried it yesterday, it is really perfect! my question is what would happen if i replace the butter with oil? and should I mix the oil and sugar first and continue with the same steps ? I need to make layers with pastel colors and I need the cake to be really white, any suggestions? you help is really appreciated 🙂 thank you so much in advance.
You can replace the butter with oil. When I do I still beat it with the sugar first but if it is just oil it doesn’t aerate at all. Just note though that even with oil it is not perfectly white. You could add white food coloring which helps create really nice pastel colors. A tablespoon or two should really lighten it up 🙂
can i replace milk with butter milk in this recipe
Yes, I think that would taste wonderful! I would add 1/4 tsp baking soda to neutralize its acidity for structural purposes. Good luck!
How do you think this recipe would do in a 6×3 pan if I reduced the baking powder?
It is questionable Susan. I would reduce the fat by a couple of tablespoons and maybe the sugar too. These recipes are really not engineered for tall baking so it may take a couple of adjustments before they are just right. I think it would do better baked at the reduced temperature too. Good luck and let me know if you are successful!
So I gave it a try today. I reduced the sugar and butter by 2 TBSP and only used 1/2 tsp baking powder. I split one recipe between three 6×3 pans. And just like the adjustments promised, the cake did not really rise. It remained very dense. Nice flavor, but dense. I had planned to torte the layers for a tall cake, but I think these layers are too thin to torte. Oh, well. It was worth a try. I think next time I’ll just try the recipe as written and see what happens.
Hello Susan, I hope you don’t mind my giving my two cents here. I just made the cake just as the recipe stated and put the batter in two 6×3 pans (the batter filled almost half of the pans). I lowered the temperature to 325 and they took about an hour to bake. I did what Summer said to leave them alone until the edges started pulling from the sides and then they were done. I never tried baking them in 8″ pans so I don’t know if there’s a difference in how they taste but mine came out very spongy with a sweet and very delicate crumb. I hope this helps.
Thanks for your two cents! I may try this next time.
Hi Susan, I wish there was an easy fix. I am afraid that this recipe just does better baked in two inch pans rather than as three inchers. Sorry 🙁
No worries. It was worth a try. I’m enjoying the learning process and LOVE your blog. Thank you for sharing your knowledge.
thanks love for your amazing site and recipes….you are my cake angel
Thank you so much!!!
Hi Summer, can I use 2% milk instead of whole or would that compromise the structure of the cake? Thanks!
Yes, you can use 2% milk. The biggest factor in the chance is the difference in fat content which can affect the moisture level in your cake. I would add 1 tablespoon of cream or vegetable oil to make up for the fat loss. We drink 1% in our house so I keep whipping cream on hand and blend them to make “whole milk”.
Thanks Summer! For some reason I didn’t get this reply in my email and since I had to make it yesterday I did it just with the 2% milk and it turned out delicious. Next time I’ll try your suggestion though because I think a bit more moisture will be good. The crumb in this cake is heavenly! YUM!
I have a question on ganache though that I hope you may be able to answer: I’m making this cake and filling it with your SMBC with lemon and lemon curd and I want to cover it with White chocolate Ganache and was wondering if it is possible to add some lemon extract to the ganache so that it matches the whole favor profile of the cake. Would that work? I still want to make sure the ganache sets hard so that I can achieve sharp edges under the fondant so I’m not sure if the lemon extract has any undesired effect on the ganache.
Thanks as always for your time and help.
The extract in the ganache would be great. I would add it to the cream before mixing with the chocolate. Anything 1 tablespoon or less should not affect the consistency of your ganache. Sounds delicious!
Hi just made this but found it stuck around the edges on the top and the cake shrank a fair bit on cooling so pulled the crumb away in parts. Wondering if perhaps I may have over beaten butter,oil, sugar -would this have made a difference? Also all your cakes look like there is no crust on the edges as they are so pristinely pale do you trim them ? My ones have a golden surface is that ok
Hi Janet, Overbeating the butter and sugar on this cake makes quite a difference. You really only want to stir them together. Because this cake is rather rich if you incorporate too much air it will over leaven the batter and rise more than it can hold up. Having said that, this cake will shrink a bit when it comes out. Make sure it is fully baked too to get the most structural stability possible. It did take off the top layer of crust on this cake for he photo. I think the bottom was just rather pale. Since I split the layers some of them appear crustless. Smiles!
Hi Summer, this weekend I will use this recipe, to give it a try as rainbow cake. There is a thing, though I would like you to specify for me the wheight in grams of the whites, as I am getting eggs which have double yolk and I guess that fact reduces the amount of white of each egg. Thank you very, very much!
My whites come in at 1 1/4 ounces with the yolk at 3/4 ounce for a total egg weight of 2 ounces. 🙂
Could you please advise the expected height of the layers in your recipes? Recipes rarely state this but it would be so helpful when trying to work out how many layers to bake to get desired finished tier height
Yes, it is helpful! I will try to keep this in mind in future recipes and if I get into past ones I will try to remember to add that in. Thanks for the suggestion!
Have you ever used clear vanilla to avoid the “color” change regular vanilla can do to white cake? Do you think it changes the taste at all?
I have used clear vanilla at times. I usually don’t mind the mild tint of vanilla in most cases. The type of clear vanilla you use makes a big difference. My grocery store’s Kroger brand is awesome. The Wilton I do not care for. I would just try a few until you find one you like. 🙂
I agree, you are a ‘cake angel’!!!! I haven’t had time to try all your recipes, but the ones I’ve tried have been a hit. Thanks a million!!!!
Quick question: does the milk and egg whites have to be at room temperature before you add them or does it make a difference at all??
I don’t bring them to room temperature unless I am baking gluten free. 🙂
Thank you for answering so quick Summer!!! you really are tha’ best 🙂 –I am baking this cake and will come and report to you later. Love your blog!!!
I planned to try this recipe to make my mom’s 60th birthday cake and filled it with mango curd and mango buttercream…lol! The thing is her cake will be a tall one which is probably going to be 6″ tall. I planned to use 7″ diameter pan, so one recipe of the above I can divide in 3 pans of 7″ diameter without the need to change anything, right, since the recipe was for 8″ diameter pan in 2 layers/pans? If what i assumed is correct, then Ya, I will need to make 2 batches to produce 6 layers of cake…lol!
Yes! That should work 🙂
Oh holy mother of cakes! I have been your avid follower ever since you started your blog! I have tried EVERY recipe (except the penuche and pinot noir cake) you have produced! Do i still need to tell you why I love you so much??? 😉
I have a question though……I stay in India and ppl here generally love WET cakes…….this requires adding lots of sugar syrup to cakes….
Though I do not add a LOT of sugar syrup, I do manage to add a little bit so that the cakes are a wee bit more than Moist……What happens is that the cakes become overtly sweet. Would you recommend that I reduce some sugar in the cakes? If so by how much?
(Shhh, I am waiting for Summer answer as well, as in Argentina we love very wet cakes. Thank you!!!)
Let me tell you ladies. This blog is like ‘love at first sight’ and yeah of course, addictive!! you keep coming back for moreeeee!!!! I have not tried all her recipes yet, but the ones I’ve tried have been a total success. Thanks a million Summer, you are my ‘cake-angel’!! — nooo kidding 🙂 —
You are so sweet! Thank you! 🙂
Hi Shruti, Thank you for your sweet words! If it were me I would cut the sugar by half and increase the recipe’s liquid by 20-25% to compensate for the loss of inherent moisture that sugar provides. Then proceed with syruping. That should help a great deal with the over sweetness. Let me know how it goes!
Hello Summer! I want to make a rainbow cake, so I want to try this recipe. I am thinking of using vanilin instead of vanilla, because it is white. Also, if I use only oil, how much do I need and will it affect the colour? You use two 8inch pans. Can I use two 9inch pans without any adjustments? I was thinking 6 layers. Will this recipe manage it and be stable? Thank you (sorry for the lengthy comment…)!
Hi Louise, Vanillin will work fine in this cake. Vanillin is actually a component of natural vanilla that is stable through the baking process. You just get much less of it in natural vanilla than imitation. You can use all oil. I would keep the volume the same and you should not have any problems, it may cause the cake to appear less bright than with the butter because of the way it coats the flour particles and does not aerate as well. You should be fine with two 9-inch pans without adjustment. And yes, this cake should hold up well in 6 layers, especially if they are a touch thinner in the 9-inch pans. I would for sure use bleached flours for the lightest base color if you can get them. Good luck!
Dear Summer! Let me tell you that it was a success!
This is my cake: http://www.louiseandthestyleworld.blogspot.gr/2014/12/rainbow-birthday-cake.html
The colours were great, the cake so moist and tasty! I combined it with a almond flavoured buttercreams (classic inside, SMB outside) and it paired so well!
I tripled (!) the quantities and made a very large 8-layer cake.
Everyone loved it!
Thank you so much for this lovely recipe!!!
The cake is beautiful and looks delicious! I am so happy that it worked out well. 🙂
I just made this cake. In fact it’s still in the oven and just realized I forgot the milk. What’s going to happen? Will it still be edible? Thanks!
Bummer! The cakes usually come out more cookie-like than cake like. I think it is still delicious but it will have to be your preference whether you want to serve it or start over. 🙂
Thanks for the reply! Yes I was super bummed. I should have known better, I was trying to do too many things at one time. It did come out very thick and dense and didn’t raise a whole lot. I haven’t tasted it yet, but I’m going to bake another one tonight since it’s for someone else. Thanks for your blog, love all your awesome recipes!
Hi Summer, I just made this white cake recipe with added lemon zest stirred through, split the mix between two 6 inch round tins (its going to be top tier of a wedding cake by the way!) and baked them to perfection (35 minutes), I also put a spoon of the mix in a muffin case and popped it in for the last 5 mins of baking so that I could taste it. Anyway, rose wonderfully (I used the plain flour and cornflour mix) and tasted beautiful or vanilla and lemon. Anyway, then I realised I’d totally forgotten to put the milk in, but its turned out perfect so next time I will miss it out again. I did use very large egg whites so perhaps that’s what made it liquid enough? Anyway, cheers very much for the recipe and I know lemon zest defeats the object of a white sponge but I stirred it in carefully so that the colour didnt bleed into the sponge haha. Ellen xx
Awesome! I will keep the milk reduction in mind. That sounds delicious. 🙂
Hi Summer, I’ve made white cake before but my experience was that it had those strong raw egg taste… I don’t know how to describe that taste. My mom said my cake was underbaked (But it passed the toothpick test). It happened to my plain chiffon cakes as well. so I am trying to avoid plain or white cakes.
I wanna try your white cake recipe so I wonder if you can help me solve this mystery to prevent further frustration. thanks!
Hi, Gosh, it is hard for me to tell without tasting the cakes you have had or analyzing those recipes. This one is pretty fat and vanilla heavy so the egg white taste does not seem very strong to me, but you may be more sensitive to it. Give mine a try and if you feel the taste is strong try cutting back on the number of egg whites. Best of luck!
Is there a recipe for a raspberry buttercream?
Hi Summer! I am going to bake this cake this weekend. I have been in need and in search of a perfect white cake for my upstarting home cake business. Question I hope you can help me with. The last cake I made, where the instructions were similar ( to bake past clean toothpick,and until the edges pull away slightly, and expect it to sink somewhat) and I always bake on 325 for longer- the cakes really sunk on removal. Does this happen when they hit to cool air? That kitchen, where I bake is usually around 66-68 degrees . I have tried covering the cake pans when I take it out, to cool more slowly or adapt to temp. slowly when I go to my upstairs kitchen- no change and afraid it might steam them more. Any ideas before I dive in to make this cake ( oooooh- filling it with raspberry mousse and covering in white chocolate buttercream-mmmmmmm). Thank you 🙂
Sorry I am so slow to respond. I was in holiday crafting mode with my kids this weekend and cookie baking. So, yes, most cakes will sink a bit when they hit cool air. This is explained by the formula pV=nRT which states that volume is directly related to temperature when pressure is constant. The reason some cakes sink more than others is related to the strength of the cell walls that encapsulate the air. Butter, sugar, acid and liquid weaken cell walls while starch, and proteins (from flour and eggs) strengthen structural stability. Creating a cake that has a balance of deliciousness and strength is the key of recipe development. I tend to load up on yummy structure weakeners so I often push the baking limit to ensure everything is as “set” as possible. If you are getting too much sinking. Cut back on weakeners and/or increase strengtheners. Leavening plays a role as well but that is another story 😉
Addendum to above! I just realized the cake I was talking about – that fell and so became a dense cake( a lot) was the White Mocha espresso cake recipe. I had to cut off so much that I ended up making it twice so that I had 2 more pans of sunken cake, cutting off the that part, and not torte the layers. HOWEVER- IT WAS FABULOUS!!! I brushed it with a little kahlua simple syrup too. The ladies loved it as did the men here at home. The frosting, too was out of this would- so light and fluffy. So, that being said, I would love some advise before this one falls too and becomes dense. Yummy, I could go for some of that cake right now.
This one is sturdier than the White Mocha Cake. You should be fine, just make sure you fully bake it 🙂
I have a few questions about the egg whites.
Can I use carton pasteurized egg whites? If yes, what would the equivalent of six egg whites be in weight?
Hello! Yes, pasteurized egg whites will work just fine. Six large egg whites will be about 6 1/2 ounces. Good luck to you!
Hi dear Summer…I love your name particularly during winter 🙂 — pun intended, lol !!—
Anyway, quick question: do you think I can substitute the 1 cup of whole milk for buttermilk in this recipe? will it change the vanilla flavor? also, you think I can double this recipe?
You can use whole milk, but the flavor tends to be a it more flat and less complex. You can double the recipe as long as you keep a proportional depth while baking. See Sizing Up and Size Matters for more information about the concept of increasing batter volumes and pan size. 🙂
Hi Summer! sorry if I misunderstood…but, did you mean I can use buttermilk in replacement of milk?
You can use buttermilk instead of whole milk. I would add 1/4 teaspoon of baking soda to account for the added acidity. Sorry about any confusion. 🙂
Thanks a million Summer…no confusion, everything is clear!!
Have a wonderful day!!
Summer, success story.
The cake with buttermilk (instead of milk) came out super-delicioussss!! everyone loved it, and (this is the best part) –at the bday party someone said “the best cake I’ve ever had” !!!!
Awesome! I’m so glad it worked out great. 🙂
Will this cake work in a 9×13 inch pan?
I fear that it might sink in the middle since this is such a rich cake. Sorry 🙁
Aw, that’s too bad. Which of your white/vanilla cakes would be good for a 9×13 pan?
I would make the Essential Vanilla Cupcakes recipe as a cake. It is delicious and holds up very well as a cake. In fact I developed first as a cake recipe but found it makes awesome cupcakes as well 🙂
If i stick with 3″ high pans but use a smaller size, 6″ circles to be precise, would the cake do ok? I’m wondering if this recipe halved would do ok in 2, 6@ rounds.
Also what’s the largest pan size you’d use for this recipe, without compromising structure and messing it up?
I think you will be fine in 6″ pans if you keep the depth similar. I think you could make this cake in a 10″ pan without worries. Beyond that some adjustments might need to be made. 🙂
So sorry I meant, if I stick with 2″ high pans, not 3″. I realized the second I posted my comment and couldn’t go back to edit it.
So glad I came across your page, I have gone through your while cake and vanilla cakes and looking at the pics, the white cake looks more moist and soft, is that from the plain milk, because I have been using buttermilk and all my white cakes and not quite there yet, and also I would use white shortening, I like a pure white cake,I seen your white velvet and was going to try that one as well because it had buttermilk with sour cream and I been wanting to experiment with those 2 ingredients together to see how they turn out, and can I use shortening with the white velvet, and which one do you perfer over the other the white cake or white velvet? Thanks
Hi! The moist and soft issue is more an issue of overall recipe balance than just milk vs. buttermilk. Whole milk has more fat than buttermilk so that could make some difference. I always opt for butter or oil or a combo for my cake fat. I have made all shortening cakes and they just don’t compare to butter on a number of levels (see Fat Chance). I love the distinct flavor of the White Velvet but both are delicious. It depends on what you are looking for. 🙂
How would this recipe work if I use just srf and whole eggs, what would I sub or add please? Thank you
I made your white cake yesterday and it turned out beautiful! 2 quick questions…does it freeze well? And mine domed quite a bit… Would you recommend baking at a lower temperature? Thank you so much.
Ps LOVE your red velvet cake… It’s the most requested cake from my family and friends.
Have you ever made this cake with your simple lemon buttercream? other frosting recommendations? I made this cake this weekend and we enjoyed it- my husband prefers whipped cream frosting with not much sugar, so we did that for his birthday but I think when I make it again, we’ll need to try a buttercream frosting- I think that’s a better fit for this subtle white cake. Lemon BC seems like it could work nicely. Although maybe that’s because lemon is on my mind… I ended up making lemon curd with all those egg yolks. Maybe a lemon curd filling could also work?
thanks in advance! and just love your site 🙂
Hi Megan, I have not used the lemon buttercream with this cake but I think it is a great option. I love lemon! If you do use lemon curd as an option you might try this Swirl-in method to keep it from wanting to ooze. (i have had leaky lemon-curd nightmares!)
Hi Summer I made this cake yesterday the cake was moist and very light but study that I can use under fondant, the only thing was that I could taste the egg whites, cake was cook all the way the sides were brown but the top was not do you think that I can do 3 whole eggs instead of 6 egg whites if so do I need to change any other ingredient. I will try to do it again tonight hope I get an answer soon.
Thanks so much.
Yes, you can definitely use whole eggs in place of the whites. You should not have to alter ingredients. The flavor of the whites will vary based on age and egg source so you could try an alternate brand etcetera if you are seeking a pale colored cake. 🙂
Hi Summer, this cake sounds absolutely lovely. Any reason why I can’t prepare using reverse cream method? 🙂 Lisa G.
Hi Summer, been busy re-writing with the hope that this makes sense to you aka a successful cake. Another thought … What if both flours were sifted together. Would that be a good thing? Thank you again for your time, expertise and generosity. A BIG Fan. Lisa G.
Grease and flour four 6″ pans.
Combine all-purpose and cake flour into bowl of standing mixer. Add sugar, salt, baking powder and baking soda.
In a separate bowl or large measuring cup, lightly whisk the eggs, milk, extracts/flavorings and vegetable oil. Set aside.
Whisk the dry ingredients for 1 minute to combine.
With your mixer on low to medium speed, slowly add the pieces of butter, a few pieces at a time. Beat until the dry ingredients are moistened by the butter and look like crumbly coarse sand. Scrape the sides and bottom of the bowl to make sure there is no dry flour.
Slowly with the mixer on low speed, add approximately 1/2 of the egg mixture to the dry ingredients increasing to medium speed for 1 1/2 minutes. Scrape the bowl and add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. Bake at 335 degrees. Let the cake cool in the pans 10 minutes then turn out.
Wondering how I would alter this recipe for 10” square pans?
Hi Meagan! For 10-inch square pans you will need 1 1/2 times the original recipe. Here is a chart for future reference for sizing cakes, Sizing Up. I usually round up to the nearest half a recipe and go for a little extra batter in my pans. I hope that helps!
Also..can I add whole eggs instead of just the whites for richness if I’m not concerned about the color?
Yes, you can use whole eggs for sure!