Ultimate Bakery-Style White Cake Recipe: Perfectly Fluffy and Moist from Scratch
Imagine a white cake so light, so fluffy, and so incredibly flavorful that it tastes like it came straight from your favorite professional bakery. The good news? You absolutely can achieve that level of perfection right in your own kitchen! Forget dry, dense, or bland cakes. This is the best white cake recipe you will ever try, guaranteed to become your go-to for every special occasion, or simply for a delightful treat.
This recipe delivers an extraordinary white cake with a tender crumb and a delicate texture that practically melts in your mouth. Unlike many recipes that can produce heavy results, ours ensures a cake that is beautifully airy yet wonderfully moist. The flavor is bright, clean, and perfectly balanced, making it an ideal canvas for any frosting you desire.
Looking for another delightful dessert? Don’t forget to try our Strawberry Shortcake!
From Scratch Bakery Style White Cake: Your New Favorite
Once you experience the ease and incredible results of making this white cake from scratch, you might never buy another birthday cake from a bakery again. It’s a surprisingly straightforward process that yields truly remarkable results, making you feel like a master baker!
Why This White Cake Recipe Stands Out
What makes this specific white cake recipe truly exceptional? It’s a combination of carefully selected ingredients and a method designed for success. We use egg whites for that pristine white color and delicate texture, and a neutral oil for moisture without a heavy buttery taste. Sifting the flour is a small but crucial step that ensures an ultra-fine, light crumb. The result is a cake that is:
- Incredibly Light and Fluffy: Say goodbye to dense, heavy cakes. This recipe creates a wonderfully airy texture.
- Perfectly Moist: The inclusion of oil and milk guarantees a cake that stays tender and moist for days.
- Rich in Flavor: Despite its simplicity, the vanilla and subtle sweetness shine through beautifully.
- Easy to Make: With clear, step-by-step instructions, even novice bakers can achieve bakery-quality results.
- Versatile: It’s the ideal base for any frosting or filling, from simple whipped cream to elaborate buttercreams.
Essential Ingredients for Your Perfect White Cake
Creating this stunning white cake requires a few basic pantry staples, each playing a vital role in achieving that sought-after bakery texture and flavor. Let’s take a closer look at what you’ll need for both the cake and an optional, delightful whipped cream frosting.
For the Cake:
- Granulated Sugar: Provides sweetness and contributes to the cake’s structure and moisture.
- All-Purpose Flour, Sifted: Sifting the flour is key for a light, airy texture and prevents lumps.
- Baking Powder: The primary leavening agent that gives the cake its rise and fluffiness.
- Salt: Balances the sweetness and enhances all the other flavors.
- Neutral-Flavored Oil (like canola or vegetable oil): Contributes significantly to the cake’s moistness and tender crumb without adding a strong flavor.
- Large Egg Whites: Using only egg whites ensures the cake has a pure white color and a delicate, less rich flavor profile compared to using whole eggs.
- Vanilla Extract: Essential for that classic, comforting white cake flavor. Use pure vanilla for the best results.
- Whole Milk: Adds richness and moisture, helping to create a tender texture.
For a Whipped Cream Frosting:
- Heavy Whipping Cream, Well Chilled: The colder the cream, the better it whips up into stable peaks.
- Powdered Sugar: Sweetens the frosting and helps stabilize it.
- Pure Vanilla Extract: Enhances the creamy flavor.
Step-by-Step Instructions: Baking Your Perfect White Cake
Follow these simple steps to create a show-stopping white cake that will impress everyone.
- Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C). Generously butter and flour two 8-inch round cake pans. For easy removal, line the bottoms of the pans with parchment paper. This preparation step is crucial to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt. Whisking ensures these dry ingredients are well combined and evenly distributed.
- Combine Wet Ingredients: In a separate, smaller bowl, whisk together the neutral-flavored oil, egg whites, vanilla extract, and whole milk until thoroughly blended.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix gently until they are just combined. Be careful not to overmix; overmixing can develop the gluten in the flour, leading to a tough, dense cake. A few small lumps are perfectly fine.
- Bake the Cakes: Divide the cake batter equally between the two prepared round cake pans. Bake for 35-40 minutes if using 8-inch pans, or 45-50 minutes for 6-inch pans. If you’re making cupcakes, bake for approximately 20 minutes. The cakes are done when a wooden skewer inserted into the center comes out clean, and the top springs back lightly when touched.
- Cooling Process: Allow the baked cakes to cool in their pans for 5-10 minutes. This helps them firm up slightly before you attempt to remove them. After this initial cooling, carefully invert the cakes onto a wire cooling rack to cool completely. Cooling completely is essential before frosting to prevent the frosting from melting.
While your cake cools, why not whip up some of our Peanut Butter Balls for another sweet treat?
Creating the Perfect Whipped Cream Frosting
A light, airy whipped cream frosting complements this white cake beautifully, adding a touch of elegance without being overly sweet. It was certainly the right choice for me, creating a dessert that felt light and refreshing.
To make the whipped cream frosting:
- Chill Your Equipment: For the best results, place the bowl and whisk attachment for your stand mixer (or a metal or glass bowl and beaters for your hand mixer) in the fridge or freezer for at least 15 minutes until they are thoroughly chilled. This cold environment helps the cream whip up faster and more stably.
- Whip the Cream: Add the well-chilled heavy whipping cream, powdered sugar, and pure vanilla extract to the cold bowl. Beat on medium-high to high speed until soft peaks form. Keep a close eye on it and stop as soon as soft peaks are achieved. Do not overbeat, or you’ll end up with butter!
- Frost Your Cake: Once your cakes are completely cool, frost them with the whipped cream frosting. You can spread it evenly between the layers and over the top and sides, or pipe it for a more decorative finish.
For an extra touch of sweetness and flavor, you could add a layer of fruit jam or fresh berries between the cake layers before frosting. Hmmm, I wish I had thought of that last time! Definitely next time.
Pro Tips for White Cake Perfection
- Room Temperature Ingredients: Ensure your egg whites and milk are at room temperature. This helps them emulsify better with the other ingredients, leading to a smoother batter and a more uniform cake texture.
- Do Not Overmix: After combining wet and dry ingredients, mix just until no dry streaks of flour remain. Overmixing develops gluten, which can make your cake tough and dry.
- Sift Your Flour: Don’t skip this step! Sifting ensures an airy flour and prevents lumps, contributing to the cake’s light texture.
- Accurate Measurements: Baking is a science. Use proper measuring techniques, especially for flour (spoon and level, don’t scoop directly from the bag).
- Cool Completely: Resist the urge to frost a warm cake! It will melt your frosting and cause a messy disaster. Patience is key for beautiful layers.
- Invest in Good Vanilla: Since white cake has a delicate flavor, a high-quality pure vanilla extract will make a noticeable difference.
Serving and Storage Suggestions
Serve your beautiful white cake at room temperature. It pairs wonderfully with fresh berries, a dusting of powdered sugar, or a light fruit compote. For storage, if frosted with whipped cream, store the cake in an airtight container in the refrigerator for up to 3-4 days. For other frostings, it can be stored at room temperature for 1-2 days, or refrigerated for longer freshness.
Flavor Variations to Explore
This classic white cake is a fantastic base for experimentation. Here are a few ideas to customize your next bake:
- Lemon Zest: Add 1-2 teaspoons of lemon zest to the wet ingredients for a bright, citrusy note.
- Almond Extract: Substitute half of the vanilla extract with almond extract for a delicate, nutty flavor.
- Fruit Fillings: Spread a thin layer of raspberry, strawberry, or lemon curd between cake layers for added moisture and flavor.
- Food Coloring: For festive occasions, a few drops of gel food coloring can transform your white cake into a vibrant, colorful creation.
Frequently Asked Questions About White Cake
1. Can I use whole eggs instead of just egg whites?
While you technically can, using whole eggs will result in a more yellow-ish cake (due to the yolks) and a slightly richer, denser texture. For a true “white cake” with a light, delicate crumb, egg whites are recommended.
2. Why is my white cake dense or dry?
A dense or dry cake can often be attributed to overmixing the batter, using too much flour, or overbaking. Ensure you measure ingredients accurately, mix only until just combined, and check for doneness at the lower end of the baking time range.
3. Can I make this recipe into cupcakes?
Absolutely! This recipe works beautifully for cupcakes. Simply divide the batter among lined cupcake tins, filling each about two-thirds full. Bake for approximately 20-22 minutes, or until a skewer inserted comes out clean. Adjust baking time as needed.
4. Can I freeze this white cake?
Yes, you can! For best results, allow the cake layers to cool completely. Wrap each layer tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw in the refrigerator before frosting and serving. You can also freeze a fully frosted cake (especially with buttercream) by freezing it unwrapped until the frosting is firm, then wrapping it and returning it to the freezer.
5. What’s the best frosting for a white cake?
That depends on your preference! A classic American buttercream, cream cheese frosting, or the light whipped cream frosting in this recipe are all excellent choices. For a truly elegant cake, a Swiss or Italian meringue buttercream also pairs beautifully.
White Cake Recipe
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Ingredients
For the Cake
- 2 cups granulated sugar
- 3 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup neutral-flavored oil (I used canola)
- 3 large egg whites
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups whole milk
For a Whipped Cream Frosting:
- 2 cups heavy whipping cream, well chilled
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
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Preheat your oven to 350 F (175 C). Butter and flour two 8-inch round cake pans and line the bottom with parchment paper for easy release.
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In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
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In a separate smaller mixing bowl, whisk together the neutral-flavored oil, egg whites, vanilla extract, and whole milk until fully blended.
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Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix; a few small lumps are acceptable.
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Divide the batter evenly between your prepared cake pans. Bake for 35-40 minutes (for 8-inch pans), 45-50 minutes (for 6-inch pans), or about 20 minutes for cupcakes. The cake is done when the center springs back when lightly touched and a wooden skewer comes out clean.
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Allow the cakes to set in their pans for 5-10 minutes before carefully inverting them onto a wire cooling rack to cool completely.
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To make the whipped cream frosting:
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Place the bowl and whisk attachment of your stand mixer (or a metal/glass bowl and beaters for a hand mixer) in the fridge or freezer until they are thoroughly chilled. This helps the cream whip more efficiently.
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Add the well-chilled heavy whipping cream, powdered sugar, and pure vanilla extract to the cold bowl. Beat on medium-high to high speed until soft peaks form. Be careful not to overbeat, as it can quickly turn into butter.
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Once the cakes are completely cool, frost them with the prepared whipped cream frosting or your favorite frosting as desired.
Nutrition
A perfect white cake from scratch, made with love in your own kitchen, is a truly rewarding experience. Enjoy the process and the delicious results!
Recipe inspired by goodiegodmother
Our Bread Pudding is always a crowd-pleaser and another fantastic recipe to explore!