Easy White Cake
This Classic White Cake recipe is the perfect solution for making your special cake for any occasion. It's light, fluffy and moist, flavored with pure vanilla extract and a touch of almond extract, and topped off with a delicious cream cheese frosting. You can't go wrong with this one, my friends!
[gtranslate]
Tools
Ingredients
For the White Cake:
- 250 g (2 cups) cake flour or all-purpose flour, spooned, leveled off and sifted
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 60 ml (¼ cup / 4 tablespoons) avocado oil, grapefruit oil, vegetable oil, or unsalted butter
- 113 g (1 stick/ 8 tablespoons) unsalted butter , softened at room temperature
- 1-½ cups granulated sugar
- 6 large (1 scant cup) egg whites , at room temperature
- ¾ cup full-fat evaporated milk, or whole milk at room temperature
- 2 teaspoons clear vanilla or pure vanilla extract
- 1 teaspoon pure almond extract
For the Cream Cheese Frosting:
- (1) 8 oz full-fat cream cheese softened
- 250 g (2 cups) sifted confectioners' sugar
- 113 g (1 stick) unsalted butter, softened but still cool to the touch
- 15 ml (1 tablespoon) clear vanilla or pure vanilla extract
Instructions
- Preheat the Oven: Position a rack in the middle of the oven and preheat to 350°F (175°C).
- Prepare Cake Pans: Spray two 9-inch cake pans with nonstick cooking spray and line them with parchment paper. Set aside.
- Mix Dry Ingredients: In a medium bowl, sift together the flour and baking powder. Set aside.
- Cream Wet Ingredients: In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine avocado oil, butter, salt, and sugar. Beat on medium speed until creamy, about 5 minutes. Add in the vanilla and almond extract and beat until combined. Scrape down the sides and up the bottom of the bowl as needed.
- Add Egg Whites: Beat in the egg whites until well combined, about 1 minute.
- Combine Dry and Wet Ingredients: Reduce the mixer speed to low. Scrape the bowl and the beater, then add half of the dry ingredients and half of the evaporated milk. Beat until combined. Add the remaining dry ingredients and evaporated milk, beating quickly until well combined. Be careful not to overmix the batter!
- Finalize the Batter: Using a rubber spatula, fold the mixture by hand to ensure no lumps remain at the bottom of the bowl.
- Bake: Pour the batter into the prepared pans, smoothing the top with a metal spatula. Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake(s) to cool in the pan on a rack for 5 minutes. Then turn out onto a rack, remove the parchment paper, and let cool completely.
How to Make Cream Cheese Frosting
- In the bowl of an electric mixer, cream the butter and cream cheese until creamy and well combined. Gradually add the confectioners' sugar, then beat in the vanilla. If the frosting is too thick, add 1 tablespoon of evaporated or whole milk.
How to Assemble
- Place 4 strips of parchment paper around the edge of the cake stand or plate. Flip the bottom layer of 1 cake so the domed side faces down and touches the cake stand. Evenly spread the top with the cream cheese frosting. Then, top with the second white cake layer. Finally, spread the remaining frosting all over the top and sides.
- To decorate, use a long offset spatula to even out the frosting in a smooth layer on the side and top. Then, use the back of a spoon to drag the frosting across the cake in a straight line from one side to connect to the other. Repeat this process to create lovely rustic lines, wiping the frosting from the spoon after each row. The cake is best enjoyed the day it is made, but it can be stored in a cake dome container in the refrigerator for up to 5 days.
Notes
How to Store & Re-Heat
To store: It is best to place it in a cake dome container or cover it tightly with plastic wrap to prevent it from drying out. Then, store the cake in the refrigerator, where it can stay fresh for up to 5 days. However, remember that the longer it is stored, the texture may change slightly. When it comes to reheating the cake, it is generally best to serve it at room temperature to preserve its moisture and flavor.
If reheat: If you prefer to serve it warm, you can gently reheat individual slices in the microwave for a few seconds or in a preheated oven at a low temperature for a brief period. Be cautious not to overheat, as it can cause the cake to dry. Before serving reheated slices, consider adding a dollop of fresh cream or a drizzle of warm sauce to enhance the flavors. Remember that the cream cheese frosting may soften when reheated, so take care when handling the cake.
Make-Ahead
The White Cake with Cream Cheese Frosting can be made a day ahead of time and refrigerated for up to 3 days with a cling film cover over the top of the pan.
How to Freeze
Freeze the White Cake without the Frosting for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—Frost before serving.
Notes:
- Spoon flour into a dry measuring cup and level off the excess with the back of a knife. (Scooping directly from the bag compacts the flour, resulting in a dry cake.) This white cake gets its flavor from pure vanilla extract and clear vanilla.
- The white cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store them at room temperature overnight. You can also assemble and frost the white cake the day before serving, cover it with a cake dome, and refrigerate it overnight. Let it stand at room temperature for at least 1 hour before serving.
- You can make a homemade sour milk substitute if you don't have sour cream or buttermilk. Pour 1 cup of whole milk into a liquid measuring cup and stir in 4 teaspoons of lemon juice or vinegar. Let the mixture stand for 10 minutes. The acid will curdle the milk slightly.
- Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is done. You may also notice the cake pulling away from the pan's sides. When you get more practice, you can tell if the cake is done when you lightly press on the top and feel a slight spring back.
- Place the white cake in the refrigerator for at least 1 hour after frosting it. This step is optional but helps the frosting and cake layers hold their shape, yielding clean slices.
- Make sure you're using cream cheese blocks rather than cream cheese spread.
3 successful tips to remember: Cream the butter and sugar, incorporate the eggs one at a time, and alternate adding the flour and liquid.
Nutrition Facts
Easy White Cake
Amount per Serving
Calories
458
% Daily Value*
Fat
21
g
32
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
42
mg
14
%
Sodium
189
mg
8
%
Potassium
79
mg
2
%
Carbohydrates
64
g
21
%
Fiber
1
g
4
%
Sugar
48
g
53
%
Protein
4
g
8
%
Vitamin A
497
IU
10
%
Calcium
87
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Did you Like the Recipe?We would appreciate it if you could rate it. Also, make sure to check out our Youtube Channel for more great recipes. Please share it on social media and tag us so we can see your delicious creations. Thank you!