Perfect White Cake Recipe
Introduction
The Perfect White Cake is a classic dessert that’s light, fluffy, and subtly sweet. It’s ideal for celebrations or a simple treat any day of the week.
Ingredients
- 4 egg whites
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.
- Step 2: In a large bowl, beat the softened butter and sugar together until creamy and smooth.
- Step 3: Add the egg whites one at a time, beating well after each addition to ensure they are fully incorporated.
- Step 4: Stir in the vanilla extract for flavor.
- Step 5: Gradually add the flour, mixing gently until you achieve a smooth batter without overmixing.
- Step 6: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the cake is light and fluffy.
- Step 7: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Tips & Variations
- For extra fluffiness, gently fold in a tablespoon of sour cream or yogurt to the batter.
- You can substitute vanilla extract with almond extract for a different flavor profile.
- Use cake flour instead of all-purpose flour for a more delicate crumb.
Storage
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and refrigerate for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds to refresh softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole eggs instead of egg whites?
Using whole eggs will change the texture and color of the cake, making it denser and less white. Egg whites help keep the cake light and bright.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, your cake is done. The top should be lightly golden and spring back when touched.
PrintPerfect White Cake Recipe
This Perfect White Cake recipe yields a light, fluffy, and tender cake made primarily with egg whites for a clean, delicate flavor. It’s ideal for celebrations or any occasion that calls for a classic, elegant dessert with a moist crumb and subtle vanilla aroma.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 ¾ cups granulated sugar
Wet Ingredients
- 1 cup unsalted butter, softened
- 7 large egg whites
- 1 tablespoon vanilla extract
Instructions
- Prepare the Batter: In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. Gradually add the egg whites, one at a time, beating well after each addition. Stir in the vanilla extract. Slowly add the flour, mixing until the batter is smooth and well combined, taking care not to overmix to maintain lightness.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour your desired cake pans. Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched. Let the cake cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Notes
- Be sure to use only egg whites to achieve the pure white color and light texture.
- Do not overmix the batter to prevent a dense cake.
- For added moisture, you can brush the layers with simple syrup before frosting.
- This cake pairs perfectly with a light buttercream or whipped cream frosting.
Keywords: white cake, perfect white cake, fluffy cake, egg white cake, vanilla cake, classic cake
