Cake Cake Cake
I love a tasty white cake. Love, love, love it! I love to make it, a spoonful (or two, or three!) of cake batter always makes my day! I love to decorate it and of course, eat it!
A good white cake recipe is so hard to come by. I’ve made a lot! A lot that have miserably failed. Many have tasted like corn bread, had horrible textures, were too dry or just way too dense. Bottom line: they just don’t taste like that traditional wedding cake I long for. I’ve experimented and experimented and this is now my go to white cake recipe. Box mixes are great, but this homemade recipe will light up your taste buds. It’s light, fluffy, has a great texture with an ever so slight almond flavor.
White cake is a blank canvas and that’s what I love about it. Dress it up with whipped cream and berries or ice with a simple vanilla or chocolate buttercream for a delicious birthday cake. The possibilities are endless. My favorite way to dress up this cake is layer it with lemon curd and ice it in a lemon buttercream. Mmmm….mmmm…. Or layer with raspberry jam and ice with an almond flavored icing.
This recipe is kind of finicky, but so delightful if made properly. The key is to be gentle and not over mix the whipped egg whites that are folded in at the end.
To start, cream the butter and half of the sugar until it’s very light in color and super fluffy. Mix about five minutes on medium speed.
While that’s mixing away, measure and sift your dry ingredients into a separate bowl: flour, baking powder, and salt.
Measure out the buttermilk, almond and vanilla extract into a separate bowl.
When the butter is completely whipped, scrape the bowl and add a third of the dry ingredients.
Mix well. Add half of the buttermilk and mix until fully incorporated. Make sure to continually scrape your bowl. Add the second third of the dry ingredients. Incorporate well. Add remaining buttermilk. Lastly, add the rest of the dry ingredients. Mix until incorporated completely. Set aside.
Measure out egg whites. With the mixer and whip attachment start mixing the egg whites. Slowly stream in the other half of the sugar. Whip until medium peaks form. When the whisk is taken out, peaks will form, but will fall slightly.
Now that the cake base and egg whites are whipped, it’s time to marry the two mixtures. Do this by hand as to not deflate the egg whites. With a spatula or your hands, add a third of the egg whites to the cake batter. Gently fold into the batter. Repeat until all egg whites are incorporated. Please please do not over mix. This will quickly deflate your batter and the result will be a very, very dense cake.
Pour the batter into an 8” cake pan lined with parchment on the bottom and bake until golden brown at 350 degrees Fahrenheit for 30-40 minutes.
Cool and frost with your favorite icing. I like to splash it with a simple syrup to make it a bit more moist before I begin to frost. Simple Syrup is just equal parts water and sugar. Bring it to a boil and cool before use. Stack and ice! I always use my fluffy Swiss American Buttercream recipe. They go together so perfectly it just melts in your mouth. Try this cake recipe out and let me know what you think!
Note: if you do not have cake flour available you can make your own. For every cup of all purpose flour, take out two tablespoons and replace with cornstarch.
Very Best White Cake Recipe
This white cake is fluffy, moist, and delicious with an ever so slight almond flavor.
- 1 Stick Unsalted Butter (4oz. Butter)
- 1 Cup Granulated Sugar
- 1 1/2 Cups Cake Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 Cup Buttermilk
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 2 Each Egg Whites
1. With a mixer fitted with a paddle attachment cream together the butter and half of the sugar. Mix for about 5 minutes.
2. In separate bowl, measure and sift the cake flour, baking powder and salt together. Set aside.
3. Measure buttermilk, vanilla and almond extract.
4. Add one third of the dry ingredients to the butter. Mix until incorporated. Add half of the milk mixture and mix. Alternate the rest of the dry and milk until batter is fully mixed and all ingredients are incorporated fully.
5. Set aside, measure out egg whites and place in bowl attached with the whip attachment. Whip on medium while streaming in the other half of the sugar. Whip until medium peaks form. When you take the whip out, peaks will form but will fall slightly.
6. By hand, add in by thirds the egg whites to the cake base. Fold into the mixture very gently until all egg is incorporated.
7. Pour into 8” cake pan lined with parchment paper on the bottom. Bake at 350 degrees Fahrenheit for about 30-40 minutes or until a toothpick inserted comes out clean.
8. Cool, ice and enjoy!
Happiness is CAKE!!!
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