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White Cake
Yield: 12 servings
White cake is a soft and tender white cake flavored with vanilla and almond extract. Pair this cake with vanilla buttercream, almond buttercream, or Swiss meringue buttercream for the perfect white cake recipe.
Equipment
- 3 – 7" round cake pans
- Stand mixer or electric hand mixer
Ingredients
- 1 cup unsalted butter room temperature
- 1 ¾ cup granulated sugar
- 5 egg whites room temperature
- ¾ cup sour cream room temperature
- 2 tbsp vegetable oil
- 2 tsp vanilla extract
- 2 tsp almond extract
- 3 cups cake flour
- 3 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk room temperature
Instructions
- Preheat oven to 335° F. Prepare three 7-inch cake pans using cooking spray and parchment circles.
- In the bowl of a stand mixer, add in room temperature unsalted butter and granulated sugar. Cream the butter and sugar together on medium speed for 2 minutes using the paddle attachment until light and fluffy.
- On medium-low speed, slowly add in the egg whites, sour cream, vegetable oil, vanilla extract, and almond extract. Be sure to scrape the bottom and sides of the bowl after the ingredients are added and continue to mix until the ingredients are fully combined.
- In a separate mixing bowl, add the cake flour, baking powder, and salt and whisk to combine.
- On the lowest speed, slowly add ⅓ of the flour mixture followed by ½ of the buttermilk.
- Add in ⅓ of the flour mixture and the remaining buttermilk. Add in the final ⅓ of the flour mixture.
- Scrape the bottom and sides of the bowl. Mix the batter on medium low speed for 30 seconds until the batter is smooth. Do not overmix the batter.
- Divide batter evenly between your cake pans. Use a kitchen scale to ensure that the batter is equally divided.
- Bake cakes for approximately 30-40 minutes in the oven until the cakes spring back when gently touched or toothpick comes out clean. *Please note that baking times may be different for different size pans.
- Remove cakes from the oven and allow them to cool in the pans on a wire rack for 15 minutes. Run a knife or small offset spatula between the cake and edge of the pan to loosen from the edges. Invert the cakes to remove from the pan and cool completely.
- I recommend leveling the cakes and cutting off the caramelization using a serrated knife before frosting. Check out my "recipe tips" to see some of my favorite buttercream flavors!
Notes
White cake can be stored in an airtight container in the refrigerator for up to 5 days. Cover exposed can with plastic wrap to prevent the cake from drying out.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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