The Absolute Best White Cake
If you’re on the hunt for a cake that perfectly embodies the essence of celebration, look no further than The Absolute Best White Cake. This cake is a timeless classic, known for its soft, tender crumb and light, fluffy texture. It’s ideal for birthdays, weddings, or just because you deserve a slice of something sweet. The balance of flavors in this cake is enhanced by the addition of vanilla and a hint of almond extract, and it pairs beautifully with any frosting you choose. Let’s dive into why this cake deserves a spot in your recipe repertoire.
Top Reasons to Make The Absolute Best White Cake
- Light and Fluffy Texture: The use of cake flour ensures a tender crumb that melts in your mouth.
- Versatile: Perfect for any occasion and pairs well with a variety of frostings and fillings.
- Simple Ingredients: Made with everyday ingredients that you probably already have in your pantry.
- Customizable: Add your favorite flavors or fillings to make it uniquely yours.
- Impressive Presentation: A beautifully frosted white cake is always a showstopper at celebrations.
Ingredient Breakdown
To create The Absolute Best White Cake, you’ll need the following ingredients:
- 2 cups cake flour: This gives the cake its light texture.
- 1 cup granulated sugar: Sweetness is key, and sugar helps achieve that perfect golden crust.
- 2 teaspoons baking powder: This is your leavening agent, ensuring the cake rises beautifully.
- 1 teaspoon baking soda: Helps to create a soft texture and adds lightness.
- 1 teaspoon salt: Enhances the flavor of the cake.
- 1 cup buttermilk: Adds moisture and a subtle tang.
- 1/2 cup milk: Balances the buttermilk and adds creaminess.
- 2 teaspoons vanilla extract: Essential for flavor depth.
- 1/2 teaspoon almond extract (optional): Adds a wonderful nutty flavor.
- 1/2 cup vegetable oil: Keeps the cake moist and tender.
- 4 large room temperature egg whites: Contributes to the cake’s airy texture.
Setup & Equipment
Before you start baking, gather the following equipment:
- Mixing bowls: For combining dry and wet ingredients.
- Electric mixer: Makes mixing easier and ensures a fluffy batter.
- Measuring cups and spoons: Precision is key in baking.
- Spatula: For folding ingredients together without deflating the batter.
- 9-inch round cake pans: Ideal for baking the cake layers.
- Parchment paper: Helps prevent sticking.
- Cooling rack: Essential for cooling the cake layers after baking.
The Absolute Best White Cake, Made Easy
Now, let’s get to the fun part—baking this delicious cake! Follow these easy steps:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly.
Step 2: Prepare the Cake Pans
Grease your 9-inch round cake pans with butter or cooking spray. Cut out circles of parchment paper to fit the bottom of the pans, and place them inside. This will help your cake layers come out easily.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 4: Combine Wet Ingredients
In another bowl, combine the buttermilk, milk, vanilla extract, almond extract (if using), and vegetable oil. Mix until smooth.
Step 5: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and mix on medium speed with an electric mixer until just combined. Be careful not to overmix, as this can lead to a denser cake.
Step 6: Add Egg Whites
In a separate bowl, beat the egg whites until they are frothy but not stiff. Gently fold the egg whites into the batter using a spatula. This step is crucial for achieving that light, airy texture.
Step 7: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cake
Once done, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to a cooling rack to cool completely.
Dietary Swaps & Alternatives
If you need to make any dietary modifications, consider these alternatives:
- Gluten-Free: Substitute the cake flour with a gluten-free all-purpose flour blend.
- Dairy-Free: Use almond milk or oat milk instead of buttermilk and regular milk. Replace vegetable oil with melted coconut oil.
- Lower Sugar: Use a sugar substitute like monk fruit or erythritol, adjusting the quantity as per package directions.
- Flavored Variations: Experiment with different extracts, such as coconut or lemon, to give the cake a unique twist.
Recipe Notes & Chef’s Commentary
- Room Temperature Ingredients: Make sure your egg whites, buttermilk, and milk are at room temperature for better mixing and a smoother batter.
- Don’t Overmix: Mixing too much can lead to a dense cake. Stop mixing as soon as the ingredients are combined.
- Frosting Options: This cake pairs wonderfully with buttercream, cream cheese frosting, or even a simple glaze.
- Flavor Enhancements: Consider adding citrus zest or spices for an extra flavor dimension.
Store, Freeze & Reheat
To keep your cake fresh and delicious, follow these simple storage tips:
- Storing: Keep the cake in an airtight container at room temperature for up to 3 days. If frosted, refrigerate for longer freshness.
- Freezing: Wrap the cooled cake layers tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months.
- Reheating: If you’ve frozen the cake, let it thaw in the fridge overnight. For a warm slice, pop it in the microwave for a few seconds.
Your Top Questions
Can I use all-purpose flour instead of cake flour?
While you can use all-purpose flour, it may result in a denser cake. Cake flour is specifically designed for a lighter texture.
How do I know when the cake is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs. If it comes out wet with batter, bake a few minutes longer.
Can I make this cake in advance?
Absolutely! You can bake the cake layers up to a day in advance and store them wrapped in plastic wrap until you’re ready to frost and serve.
What frosting pairs well with this cake?
This cake is incredibly versatile. It pairs well with vanilla buttercream, cream cheese frosting, or even a light whipped cream. Choose your favorite!
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Save & Share
If you’ve enjoyed making The Absolute Best White Cake, don’t forget to save this recipe and share it with your friends and family! This cake is sure to bring joy to any gathering and create lasting memories. Happy baking!
The Absolute Best White Cake
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly.
- Step 2: Grease your 9-inch round cake pans with butter or cooking spray. Cut out circles of parchment paper to fit the bottom of the pans, and place them inside.
- Step 3: In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Step 4: In another bowl, combine the buttermilk, milk, vanilla extract, almond extract (if using), and vegetable oil. Mix until smooth.
- Step 5: Pour the wet ingredients into the dry ingredients and mix on medium speed with an electric mixer until just combined. Be careful not to overmix.
- Step 6: In a separate bowl, beat the egg whites until frothy. Gently fold the egg whites into the batter using a spatula.
- Step 7: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Step 8: Once done, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer to a cooling rack to cool completely.
Notes
- Ensure your egg whites, buttermilk, and milk are at room temperature for better mixing.
- Don’t overmix to avoid a dense cake; stop once combined.
- This cake pairs well with buttercream or cream cheese frosting.
