White Cake

White cake is probably the most requested cake flavor that I get as a baker.  It's just so versatile and it can be transformed into so many things - like a teapot cake for example...

Just in case you're curious - and I know you are - white cake is made by whipping egg whites until stiff and then folding them into the batter.  The white color comes from the absence of egg yolks as opposed to a yellow cake which contains whole eggs.  A white cake can be flavored with any sort of flavoring - lemon, almond, vanilla, etc. 

I have been playing around with some new vanilla flavored white cakes and I stumbled on this particular recipe.  It is really basic but sometimes, simpler is better.  I've used this recipe for wedding cakes and birthday cakes and even for cupcakes - turns out great every single time. 

White Cake
6 Tablespoons butter
6 Tablespoons canola oil
1 1/3 cups sugar
2 teaspoons vanilla
3 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup milk, room temperature
6 egg whites

Combine butter, oil, 1 cup sugar and vanilla in bowl of standing mixer.  Beat 3-4 minutes on medium speed.

 Beat egg whites and 1/3 cup sugar until stiff.

Combine flour, baking powder and salt.  Add to batter, alternating with milk.

Fold egg whites into batter.

Divide batter between 2 9 inch cake pans.

Bake 30-35 minutes at 350.  Cool cakes on wire racks.

Stack cakes with a layer of buttercream in between layers.  Spread a thin coat of buttercream on the outside of the cake to conceal any loose cake crumbs.  Refrigerate until buttercream is firm.

Continue to frost as desired. 

This particular cake was delivered to a surprise 70th Birthday party.  It was a big hit. 

Ciao!

Click here for a printable version of this recipe