This white cake recipe is the perfect classic version. Light and fluffy, moist and full of flavor. There is a joke in the cake world that white is not a flavor but a white cake is not just white. Let’s dive into what makes the perfect white cake.
White cake recipes where originally created for weddings. Only the rich could afford white flour and sugar so a white cake was considered a symbol of your wealth. These days, a white cake with a fine, moist crumb is probably the most common flavor cake baked for all types of occasions.
Ingredients:
- 14 oz AP flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 8 oz unsalted butter room temp
- 14 oz sugar
- 1 tsp almond extract
- 1 tsp vanilla extract
- 6 egg whites fresh not boxed at room temp
- 10 oz milk room temp
- 2 oz vegetable oil
Easy Buttercream Frosting
- 1 cup pasteurized egg whites room temperature
- 2 lbs powdered sugar
- 2 lbs unsalted butter room temperature
- 1/2 tsp salt
- 1 Tbsp vanilla extract
Gold Drip
- 6 oz white chocolate
- 1 oz warm water
- 1 tsp warm brown food coloring
- 2 tsp truly mad plastics super gold
- 1 Tbsp everclear lemon extract or rose water can be used
Instructions:
- Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes)
- Combine your flour, baking powder and salt and set aside
- Combine milk, oil and extracts and set aside
- Add in egg whites one at a time (roughly) and let fully combine after each addition before adding the next. If your egg whites aren't at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.
- Get full recipe==>>sugargeekshow.com
