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Best White Cake Recipe

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4.1 from 15 reviews

This Best White Cake Recipe delivers a moist, tender, and fluffy vanilla cake perfect for celebrations or everyday indulgence. Made with a combination of all-purpose flour, butter, sour cream, and whole milk, the cake is lightened by egg whites and balanced with a touch of oil for added moisture. Finished with a luscious Vanilla Whipped Ganache Frosting, this elegant cake is sure to impress with its delicate crumb and rich flavor.

Ingredients

White Cake Batter

  • 2 cups plus 2 tbsp (300g) all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 3 tablespoon (45ml) sunflower oil (or canola or vegetable oil)
  • 1 ⅓ cups (265g) granulated sugar
  • 4 large egg whites, room temperature
  • 2 teaspoon (10ml) pure vanilla extract
  • ½ cup (120ml) full fat sour cream, room temperature
  • ¾ cup (180ml) whole milk, room temperature

Vanilla Whipped Ganache Frosting

  • 1 recipe of Vanilla Whipped Ganache Frosting (see separate recipe)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (180°C). Lightly grease two 8-inch round cake pans, dust them with flour, and line the bottom with parchment paper rounds to ensure the cakes release easily after baking.
  2. Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt into a large bowl. Whisk thoroughly to blend all ingredients evenly, ensuring the leavening agents are uniformly distributed to avoid air pockets in the finished cake. Set aside.
  3. Cream Butter, Oil, Sugar, and Vanilla: Using an electric handheld mixer or stand mixer, beat the softened butter, sunflower oil, granulated sugar, and vanilla extract on medium-high speed until the mixture becomes pale, light, and fluffy. This should take approximately 3-5 minutes. Scrape down the sides and bottom of the bowl halfway through mixing to blend all ingredients well.
  4. Add Egg Whites: Add the egg whites two at a time, mixing each addition on medium speed for 1-2 minutes until fully incorporated. Scrape down the bowl again to ensure an even mix.
  5. Add Sour Cream: Mix in the full-fat sour cream evenly with the batter to add moisture and richness.
  6. Incorporate Flour and Milk Alternately: Reduce the mixer speed to low. Add half of the flour mixture and mix just until incorporated, followed by half of the milk. Scrape down the bowl. Repeat this process with the remaining flour and milk, ending by gently mixing in the last portion of flour. Avoid over-mixing to keep the batter light; under-mixing will cause uneven baking.
  7. Divide and Bake: Divide the batter evenly between the two prepared pans, approximately 600 grams per pan. Spread evenly using an offset spatula and tap the pans gently on the countertop to release any large air bubbles. Bake for 25-30 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean.
  8. Frost the Cake: Allow the cakes to cool completely. Prepare the Vanilla Whipped Ganache Frosting as per its recipe. Spread about 1 cup of frosting over one cake layer, then place the second layer on top. Cover the entire cake with the remaining frosting smoothly and evenly.
  9. Chill and Serve: For best results, chill the frosted cake for about 4 hours to set the frosting. Keep the cake covered under a cake dome or refrigerated if serving the next day to maintain freshness.

Notes

  • Use a kitchen scale for accurate measurement of ingredients for best results.
  • Room temperature ingredients blend more easily, contributing to a tender cake texture.
  • Do not over-mix the batter once dry ingredients are added to avoid a dense cake.
  • Ensure egg whites are well incorporated for a light crumb.
  • Let the cakes cool completely before frosting to avoid melting the frosting.
  • If you don’t have sunflower oil, canola or vegetable oil can be substituted.
  • The frosting recipe is essential for pairing with the tender cake; don’t skip it!

Find it online: https://bitezly.com/best-white-cake-recipe/