As luck would have it, there are plenty of easy ways to make boxed cake mix taste like it’s from some fancy-schmancy bakery. Even better, most are super easy, with items you probably already have in your kitchen. Adding an extra egg to a boxed cake recipe
What is a white cake made out of?
White cakes are made with flour, baking powder, sugar, and egg whites only leaving behind the egg yolks. Since there are no egg yolks included in the recipe, white cakes often taste not as sweet as the other cakes and a bit fluffy too.
Is vanilla cake the same as white cake?
When you do come across a recipe that’s specifically called vanilla cake and not white or yellow cake, look closely at the ingredients: If it contains only egg whites, it’s a white cake, and if it contains whole eggs, it’s a yellow cake.
What is the difference between white and yellow cake?
Pure white and cloud-like, white cake can be both a sophisticated, layered wedding cake or a perfect blank canvas for a funfetti cake. Unlike yellow cake, white cake typically uses all egg whites, no yolks.
What does a white cake symbolize?
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.
What is white cake made of?
A white cake recipe only uses the whites of the egg, sometimes whipped and then folded into the batter, sometimes added directly to the butter/sugar mixture. Vanilla cake uses both the egg whites and the egg yolks (usually) and results in a slightly off-white colored cake but in my opinion has the most flavor.
What is the difference between vanilla cake and white cake?
White and vanilla cake are created from the same ingredients, the only difference is more of certain ingredients or food coloring added before the baking process. White and vanilla cakes are made with common ingredients: eggs, baking powder, flour, sugar, and butter.
Why is it called white cake?
What Is White Cake? “White cakes depend on egg whites only, and sometimes combine shortening and butter to get a more pure white color to the cake layer,” says Reid. This is considered a classic wedding cake because of its sophisticated, pure look.
What kind of cake is white cake?
Pure white and cloud-like, white cake can be both a sophisticated, layered wedding cake or a perfect blank canvas for a funfetti cake. Unlike yellow cake, white cake typically uses all egg whites, no yolks. This means less fat and more sponginess.
Is white cake mix vanilla?
What Flavor is White Cake? The flavor of the cake is vanilla, similar to that of a yellow cake. It’s important to use clear vanilla extract though so that it doesn’t tint the cake batter.
What is the difference between white cake and wedding cake?
White cakes are more delicate, cloud-like, and spongy, often used as wedding cakes, Wallace says. Mitchell agrees. They both believe white cakes pair well with whipped white frosting, versus a heavier, richer buttercream frosting.
What are the 3 types of cake?
Below is a comprehensive but by no means exhaustive list of the basic types of cakes.
Can white cake replace yellow?
White cake mix can also be used in place of yellow cake mix to make a yellow cake by adding egg yolks and vegetable oil. The cake baked from this will be yellow. Some of the best yellow cake mixes in the market are: Betty Crocker Super Moist Yellow Cake Mix.
What tastes better yellow or white cake?
Yellow cake uses butter as the fat and calls for whole eggs. The combination of the two creates the batter’s signature yellow color, while maintaining a neutral flavor. Also, because of the butter and the egg yolks, yellow cake tastes richer than white cake.
Is white cake a sponge cake?
White cake is often confused with yellow cake, but there are distinct differences. The biggest is the use of egg whites instead of the whole egg. This allows the noticeable difference in color. This also makes white cake batter thin and runny, so the final product is very light and close to a sponge-like texture.
What flavor is red velvet?
Red velvet cake tastes like very mild cocoa with a slightly tart edge. The cream cheese frosting is the most forward flavor. Perhaps even more important than the taste is the texture: smooth, soft, tender and light with creamy icing.
What flavor is a wedding cake?
Wedding cake flavor. Say those words in New Orleans, and those of us who grew up here know exactly what to expect: almond. The flavor comes from the traditional New Orleans wedding cake: A white, almond-flavored confection, often with a sweetened pineapple filling and butter cream icing.
Which tastes better white cake or vanilla cake?
In terms of taste, there is only a slight difference since white cakes are less sweet than vanilla cakes. White cakes are not just solely for weddings, you can serve them no matter what the occasion is. For more variety in taste and appearance, you can add flavorings like chocolates or cherries.
What is the difference between a white cake mix and a yellow cake mix?
Summary. 1) Yellow cake mix uses whole-wheat pastry flour and egg yolks or whole eggs. The white variant uses ordinary flour and only egg whites. 2) Base cakes made from yellow cake mix are richer, moister, and more bodied as compared to those made out of the white kind.
How do you turn a yellow cake into a white cake?
If using boxed cake mix, according to Leaf.tv, you can add 3 whole eggs and 1/3 cup of vegetable oil to boxed white cake mix to make it yellow.
How to make the most amazing white cake?
– Line 2 muffin tins with cupcake liners. Preheat an oven to 350 degrees F. – In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in almond extract. – Add in baking powder and salt and mix in briefly, until just combined. Slowly beat in cake flour just until the mixture is smooth. – Fill each cupcake half of the way full.
What does white cake taste like?
You’ll end up with a cake that’s soft and tender. This is moist and buttery, and it tastes like white chocolate at its best. The frosting, however, is what makes the cake stand out.Table of
Is white cake and vanilla cake the same thing?
White cake and vanilla cake are similar in taste but there is one big difference. A white cake has only egg whites, while a vanilla cake has the whole egg. Adding the whole egg changes the texture and color, creating a cake that is a little heavier and richer tasting. Using just the egg whites. you get a cake that has a fine, velvety texture
Difference Between White Cake and Vanilla Cake
Vanilla Cake vs.White Cake: Which Is Better?Among the many different types of cakes that use vanilla extracts are white cakes and vanilla cakes.
Weddings and wedding anniversaries are frequently celebrated with the consumption of these two cakes, which are both white in color.It is still possible to flavor any of these two cakes with flavorings, depending on the tastes of the consumer.Cupcakes with a White Glaze Because of its highly characteristic white hue, white cake is sometimes referred to as the official wedding cake by certain people in the industry.White cakes are constructed solely of flour, baking powder, sugar, and egg whites, with the yolks of the eggs being left out entirely.Because there are no egg yolks in the recipe, white cakes are frequently not as sweet as the other types of cakes and are often a little lighter in texture.Cake with Vanilla Extract When there are no egg yolks utilized in the baking process, vanilla cakes might be used for weddings on occasion.
They are, on the other hand, less likely to be created without the use of egg yolks.In order for vanilla cakes to be sweet and creamy, egg yolks and vanilla extracts were used to achieve this result.The more eggs that are utilized in their whole, the more yellowish the color of the vanilla cake will appear to be.
There is a distinction between white cake and vanilla cake.White cakes and vanilla cakes are nearly identical in terms of ingredients, such as baking powder, flour, and sugar; the main difference is that white cakes utilize just the egg whites, whilst vanilla cakes use the entire egg.White cakes are most commonly used for weddings because of their whiteness, whilst vanilla cakes are more commonly used for birthday celebrations and other special occasions for children because of their creamy taste and golden hue if several eggs are used.White cakes are less sweet than vanilla cakes, thus there is only a tiny variation in flavor between the two types of cakes.White cakes are not just for weddings; you can offer them for every event, including birthdays and anniversaries.You may use flavorings such as chocolate or cherries to give your desserts greater diversity in both taste and look.
- The white cake or the vanilla cake are both excellent choices for those who need to make a cake in a hurry.
- Both are quick and straightforward to prepare and are therefore ideal for those who are in a hurry.
- In a nutshell: When making white cakes, just the egg white is used and never the egg yolks, however when making vanilla cakes, the complete egg is used and vanilla essence is added.
- Given that white cakes do not contain any egg yolks, their flavor is slightly less sweet when compared to the flavor of vanilla cakes, which contain all of the egg yolks.
- White cakes are the most appropriate for use as a wedding cake, whilst vanilla cakes are appropriate for use at birthday celebrations.
What’s the Difference Between White, Yellow, and Vanilla Cake?
When it comes to baking a chocolate cake, it’s rather straightforward to discover the ingredients you need, isn’t it?They come in a variety of textures, including flourless and fudgy varieties as well as soft and fluffy varieties, but they are always marketed as ″chocolate.″ The situation at the other end of the spectrum is more complicated.There is a plethora of jargon used to describe what appears to be the same thing, which is confusing.
Nevertheless, are all types of cake, including white, yellow, and vanilla, genuinely identical?No, not at all.After consulting Susan Reid, food editor of King Arthur Flour’s Sift Magazine, I was able to receive a direct response to my question.Fortunately, she was able to straighten things up.According to Reid, ″white cakes rely solely on egg whites and may occasionally use shortening and butter to get a more pure white tint in the cake layer.″ Because of its refined and pure appearance, this cake is considered a traditional wedding cake.″Sometimes folks may use a clear vanilla to preserve the cake appearing as white as possible,″ Reid stated.
Because the white tone of the crumb allows the rainbow flecks of sprinkles to truly stand out, it is also the preferred cake for Funfetti parties.″These tend to be finely grained and a bit less soft than their egg yolk-based counterparts because they do not include the fat and emulsifiers found in egg yolks in their formulations,″ explains Reid.Yellow cake, on the other hand, has a golden-yellow tint as a result of the use of entire eggs — yolks and whites — and just butter, as opposed to a mixture of shortening and butter in the recipe.
″This results in a golden tint that you probably remember wearing with pride when you were a kid with chocolate icing,″ adds Reid.Yellow cakes are a bit easier to create than white cakes, and because you’re using entire eggs instead of just the whites, you won’t have to worry about what to do with the remaining yolks when you’ve finished baking them.″And you can use as much vanilla as you like since you don’t have to worry about it discoloring the batter,″ says Reid.When it comes to baking, things might become a bit complicated because both white and yellow cakes are really made using vanilla extract.You should pay special attention to the ingredients when you come across a recipe that is expressly labeled vanilla cake rather than white or yellow cake: If the cake is made entirely of egg whites, it is known as a white cake; if the cake is made entirely of whole eggs, it is known as a yellow cake.Sheela Prakash is a woman who works in the fashion industry.
- Contributing Food Editor at a senior level Sheela is a Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food, which was published by Kitchn in 2013.
- She graduated with honors from the University of Gastronomic Sciences in Italy, and she is also a Registered Dietitian in the state of New York.
- Sheela should be followed.
What’s The Difference Between Vanilla, White, and Yellow Cake?
Who knows which one will be able to hold its own against your favorite icing.Have you ever found yourself in the cake mix area of the baking aisle, only to discover that you have no clue what type of cake you truly want to make?If you’re looking for a traditional vanilla cake, you’re likely to come across terms like ″Classic White,″ ″Butter Golden,″ ″French Vanilla,″ and everything in between when you search for it.
Which one do you truly want as your birthday cake this year, and what is the difference between the two of them?We’re here to assist you.To begin, keep in mind that both white and yellow cakes are made using vanilla extract.Fine distinctions between cake types are determined by subtle changes in the flours and fats used in the baking process (or even certain occasions).The flavor of French vanilla cake is similar to that of vanilla cake, but it has a more distinct flavor.In contrast to Madagascar vanilla and Tahitian vanilla, the ″French″ element of the name has nothing to do with where the vanilla was harvested or grown.
It is basically only a term used to describe the flavor of vanilla custard (aka the classic French way of making ice cream from cream and egg yolks).Due to the inclusion of egg yolks in the batter, French vanilla cake has a custard flavor, and hence is classified as a yellow cake.Emeril’s Seven-Minute Frosting is a time-saving recipe.
What is yellow cake?
The vivid color of egg yolks gives yellow cake its golden colour, rather than the use of food colors to achieve it.Whole eggs are used in this cake rather than separated egg whites, which results in a cake that is rich and delicate.The fat in yellow cake is often solid butter rather than a combination of butter and shortening, which also contributes to the cake’s bright yellow coloration.
When making yellow cakes, all-purpose flour is commonly used, which results in a batter with a thicker, denser texture.Adding the additional oil from the egg yolks also adds moisture and density to the cake’s texture, making it moister and denser than a traditional white cake.When baked, the egg yolks impart a slight custard taste to the cake, which pairs extremely well with chocolate or cream cheese icing.Mrs.Billett’s White Cake is a classic dessert.Image courtesy of Iain Bagwell; styling courtesy of Heather Chadduck
What is white cake?
White cake, which is pure white and cloud-like in appearance, may be used as a classy, tiered wedding cake or as a blank canvas for a funfetti cake.In contrast to yellow cake, white cake is often made entirely of egg whites and has no yolks.Consequently, there will be less fat and increased sponginess.White cake recipes may also call for a blend of butter and shortening to help reduce the yellow color of a pure butter cake’s texture and appearance.Cake flour, rather than all-purpose flour, is usually used in white cake recipes, resulting in a thinner batter and a lighter cake overall.Cake flour is bleached to get a pure white color and has a lower protein level than regular flour, which minimizes the quantity of gluten that develops inside the baked good during baking.
- You will get an excellent rise from the cake as well as a very light, fine crumb in the structure if you use cake flour.
- Image of a Birthday Cake Image courtesy of Aaron Kirk; prop styling courtesy of Sarah Elizabeth Cleveland; food styling courtesy of Sarah Epperson
What about regular vanilla cake?
It’s important to check the ingredient list to verify if the cake is made with whole eggs or simply egg whites if the cake doesn’t mention whether it’s white or yellow. This will give you a better sense of the texture and flavor you may anticipate from the finished cake once it is baked.
Simply the best white cake recipe made from scratch
This white cake recipe is a traditional white cake that everyone loves. The cake is light and fluffy, moist, and packed with flavor. In the cake world, there is a running joke that white cake does not have a taste; rather, it is essentially vanilla cake. A white cake, on the other hand, is not just white. Let’s take a look at what goes into creating the ultimate white cake recipe.
White Wedding Cake Recipe
White cake recipes were first developed for use at wedding receptions.Because white flour and sugar were only available to the wealthy, a white cake was regarded as a sign of one’s affluence.The most popular flavor cake produced for all sorts of events these days is a white cake with a fine, moist crumb and a light, fluffy texture.Ironically, where I come from (Portland, Oregon), the more organic and less refined your foods are, the more costly they are per pound of weight.It’s funny how things have a tendency to come full circle.
What Is The Difference Between White Cake Recipe And Yellow Cake Recipe?
Many people confuse white cake recipes with other types of cakes, such as yellow cake or vanilla cake.Despite the fact that they look identical, they are two very distinct sorts of cakes.The majority of the difference has to do with how the eggs are integrated.When making white cake, the whites of the eggs are used exclusively; sometimes they are beaten and then incorporated into the batter, and other times they are put immediately to the butter and sugar combination.Vanilla cake is made using both egg whites and egg yolks (typically), which results in a cake that is somewhat off-white in color but, in my view, has the greatest taste and texture.A yellow cake is created solely of egg yolks, resulting in a batter that is highly rich and golden in color, has a lot of taste, and is quite moist in texture.
- In many distinct recipes, vanilla and white cake recipes are both utilized as a basis, with spices or extracts being substituted for the vanilla or white cake recipes.
- In most cases, yellow cake is served with a rich chocolate buttercream or ganache, and it is not frequently used as a basis recipe for other tastes, though it might be.
- While some continue to joke and claim that ″white″ and ″yellow″ are not flavors, ordering a cake that is made entirely of egg yolks simply does not have the same ring to it.
- The cake is being described in this manner only to ensure that everyone is on the same page.
How Do You Make White Cake?
In order to create the finest white cake recipe ever, you must ensure that you are utilizing the appropriate components.AP flour is being used in this recipe since it is the most versatile of the flours available.In addition, we are utilizing a high-quality butter that does not include any artificial colors (did you know that some firms tint their butter to make it appear more yellow?) The lighter the color of the butter, the lighter the color of the cake.The traditional white cake recipe calls for almond extract, which happens to be clear as well.Now, because I personally dislike the flavor of almond extract, I choose to substitute vanilla bean paste and vanilla extract instead.BUT WAIT, WAIT, WAIT!
- You stated that the components needed to be clearly labeled.
- True, I did mention that, but now we’ve reached one of the ″taste over color″ principles that I believe should be followed.
- Although there aren’t many components in this recipe that add flavor to the dish, the quality of the extract is excellent.
- The vanilla bean paste and extract WILL somewhat tint the batter, resulting in it not being completely white, but for me, it is preferable to having no taste at all.
- If you absolutely must have a white tint, you may reduce the amount of vanilla in this recipe by half and replace it with 1/2 teaspoon almond extract.
You might also wish to use almond extract or clear vanilla (imitation) extract if you’re using this white cake recipe as a basis for a colored cake recipe, such as my strawberry cake, where the color is very essential to the finished product.The whiter the cake batter, the more accurate the color will be after it has been tinted with food coloring.
Why Is There Oil In This White Cake Recipe?
Things that make us think ″YUM!″ as we bite into a cake are strange, yet they exist.Texture, taste, and moisture are all important.Texture can be created with the use of suitable mixing procedures, taste can be achieved through the use of high-quality extracts, but moisture can be difficult to accomplish.The addition of extra moisture to a cake mix will result in a gummy mess, and this is not acceptable.The addition of a small amount of oil is one factor that causes your brain to think ″wet.″ I don’t like to use a lot of flavoring; approximately one ounce is sufficient.I like to use vegetable oil since it has no flavor and is colorless, which is important to me.
- Instead of using vegetable oil, you may substitute any other mildly flavored oil of your choice.
Should You Put Sour Cream In White Cake?
I recall reading in the cake forums a long time ago (we’re not going to speak about how long ago) about this amazing white cake recipe called WASC cake that was utilized by all of the cake designers and that I wanted to try.I had absolutely no clue what it was, but I was anxious to find out!In due course, I discovered that WASC stood for White Almond Sour Cream cake, with white box cake mix as the first and most basic of its ingredients.Whomp Whomp Whomp Whomp Whomp Whomp Whomp Now, I have nothing against anyone who makes use of boxed mixes or physicians’ boxed mixes; in fact, I encourage it.For my own personal journey as a cake decorator, I wanted to create my own recipes that would set me apart from the competition.Anyone can whip up a cake from a box mix, but the cake will taste exactly the same as everyone else’s.
- Do you understand what I’m saying?
- So, why would you employ a recipe for white cake of this nature?
- Everyone, however, is not or does not want to be a scratch baker.
- Or perhaps they simply want a cake recipe that is quick and easy to make and will always turn out well.
- If you’re looking for a recipe that will never fail, go no further than this ″doctored box mix.″ The addition of sour cream and eggs enhances the taste and moistness of the bread pudding.
It also helps to eliminate the ″chemical″ flavor that is characteristic of most box mixes.Is it possible for you to produce this instead of the scratch mix?It’s all up to you, to be honest.I guarantee you that I will not hold it against you in any way, shape, or form.Simply said, you should always be upfront with your consumers (if you have them).You should bake from scratch if you claim to be a professional baker.
If you’re using a box, it’s completely OK to state that you’re using ″freshly made cakes.″
How To Make The Best White Cake Recipe From Scratch
What is the issue with white cake recipes, you ask?There are many different ways to skin a cat…um…bake a cake, just as there are many different ways to skin a cat.Who was it that coined that phrase in the first place?It’s completely out of the ordinary.
- So, to summarize, like I already stated.
- There are a variety of methods to prepare a white cake recipe, but I’m going to make it ridiculously simple for you today.
- First and foremost, you can use the usual mixing approach, which is to cream your butter and sugar until they are light and fluffy.
- Then fold in your egg whites until everything is well-combined.
- After that, combine the dry ingredients with the liquids.
This is the road I intend to take.The alternative option is to whisk your egg whites to a soft but firm peak, as described in the recipe.After that, you’ll cream the butter and sugar together as you normally would, then alternating your dry and liquid components until everything is well incorporated.Afterwards, you’ll fold in the egg whites into the batter.This approach produces a lighter, more delicate cake, but it has the potential to result in over-mixing of the batter.You can experiment with both approaches to find which one you prefer.
Another tip: I usually wrap my cakes when they are still warm, so they don’t get soggy.Wrap the mixture in plastic wrap and store it in the freezer.This helps to keep the moisture in the cake locked in.You can then cover your cake with a good white buttercream or any other icing you choose once it has cooled but has not been frozen.Trimming the brown borders off your cake is optional but results in a whiter piece of cake.
- I sincerely hope this has answered all of your burning questions regarding white cake.
- Any questions or comments are welcome, and if you enjoy this recipe, please share it with your friends and link back to me if you do so.
- I would really appreciate it forevah 3 Learn more about how to properly design a cake by watching this video.
- Please have a look at my FREE instruction on how to bake your very first cake!
- Greetings and Best Wishes for Baking!
— Liz et al.
Cake Batter and Frosting Calculator
Choose an option from the drop-down menu to determine how much batter or frosting you’ll need.If you want to vary the amount of food the dish creates, you may use the serves slider on the recipe card.Select the type of pan you want.Select the appropriate cake pan size (based on 2″ tall cake pan) Select the appropriate cake pan size (based on 2″ tall cake pan) Select the appropriate cake pan size (based on 2″ tall cake pan)
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White Cake Recipe
White cake recipe that is light and fluffy with a great deal of taste, and it is simple to create!This is a fantastic basis recipe for any baker, and it can easily be customized to various dishes.This recipe yields enough batter for two 8″x2″ round cakes or three 6″x2″ tall cakes (depending on your preference).Never Miss A Cake With This Print Rate Preparation time: 15 minutes Preparation time: 28 minutes Time allotted: 40 minutes 8 cups of food can be served.Calories: 589 kilocalories
White Cake Recipe Ingredients
- 8 oz(227 g) unsalted butter at room temperature
- 14 oz(397 g) sugar
- 6 big(6 large) egg whites at room temperature, fresh not packaged
- 14 oz(397 g) all-purpose flour
- 2 1/2 tsp(2 1/2 tsp) baking powder
- 1/2 tsp(1/2 tsp) salt
- 1 tsp(1 tsp) almond extract (use clear for
Easy Buttercream Frosting
- 1 Tbsp(1 Tbsp) vanilla extract
- 8 oz(227 g) pasteurized egg whites room temperature
- 32 oz(907 g) powdered sugar
- 32 oz(907 g) unsalted butter room temperature
- White chocolate: 6 oz (170 g)
- warm water: 1 oz (28 g)
- warm brown food coloring: 1 teaspoon (1 teaspoon)
- Truly Mad Plastics super gold: 2 tsp(2 tsp)
- Everclear lemon essence or rose water: 1 Tbsp(1 Tbsp)
- 6 oz (170 g) white chocolate
- 1 oz (28 g) warm water
- 1 tsp(1 tsp) warm brown
White Cake Recipe Instructions
- Bake for 335 degrees Fahrenheit and prepare two 8-inch-square cake pans with cake goop or another pan release of your choice.
- Make a smooth mixture of milk, oil, and extracts and put it aside.
- Set aside your flour, baking powder, and salt while you prepare the rest of the ingredients.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until it is smooth. Sprinkle in your sugar and then beat on high for about 5 minutes, or until the mixture is light and white.
- Add the egg whites to the butter mixture one at a time (approximately) while mixing on low speed, allowing each addition to thoroughly incorporate before adding the next. The egg whites can be heated in the microwave for a couple of seconds if they are not at room temperature. Make sure you don’t overcook them! Cold egg whites will cause the batter to curdle.
- 1/3 of the dry ingredients should be added to the egg/butter mixture and mixed on low speed only to incorporate the ingredients. Then add in half of your liquids, followed by half of your dry, followed by half of your liquids, followed by the rest of your dry. Allow for a quick mix until everything is just mixed.
- Pour the mixture into the prepared cake pans and bake at 335o F for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow ten minutes of chilling time before turning out the cakes onto a cooling rack. Wrap in a warm towel and throw in the freezer for a few minutes to flash chill. This helps to keep the moisture in. Once your cakes have cooled but not frozen, you may clip the brown edges off of them and decorate them as you see fit. Cake should be chilled.
Easy Buttercream Frosting
In a mixing bowl fitted with a whisk attachment, beat together the egg whites and powdered sugar until stiff peaks form. On low speed, whisk to incorporate, then increase to high speed, adding in your butter in tiny pieces, vanilla, and salt. Increase the speed of the mixer to high and whisk until the mixture is light, fluffy, and white.
In a microwave-safe bowl, melt the chocolate and water and stir until smooth.Add a couple of drops of food coloring to the mix.Allow the cake to cool to around 90 degrees before attempting to drop the glaze over the chilled cake.Once the chocolate has set, you may prepare a paint out of the everclear and gold dust and use it to paint the drop.*Please note that this is a non-toxic gold dust.
Important Points to Keep in Mind Before You Begin 1.Bring all of your components (eggs, buttermilk, butter, etc.) to room temperature or even slightly warm before mixing them together to ensure that your batter does not break or curdle.2.Unless otherwise specified, weigh all of your components (including liquids) using a kitchen scale (Tablespoons, teaspoons, pinch etc).The recipe card includes metric measurements as well as imperial measurements.Scaled ingredients are far more exact than those measured in cups, and they assist to guarantee that your recipe is a success.
- Practice the art of Mise en Place (putting everything in its proper place).
- Measuring and preparing your components ahead of time will lessen the likelihood of mistakenly leaving something out during the mixing process.
- Allow your cakes to cool completely before icing and filling.
If you like, you can cover a frosted and chilled cake with fondant.This cake can also be stacked for a more impressive presentation.I usually make sure to keep my cakes cooled in the refrigerator before delivering them to ensure that they are transportable.5.If a recipe asks for particular ingredients such as cake flour, substituting all-purpose flour and cornstarch is not suggested unless the recipe specifically states that it is OK.It is possible that substituting components will result in the failure of this recipe.
Serving size: 1 g |Calories per serving: 589kcal (29 percent ) |61 grams of carbohydrates (20 percent ) |4 g of protein (8 percent ) |Total fat: 37 g (57 percent ) 22g of Saturated Fatty Acids (115 percent ) |Cholesterol: 89 milligrams (30 percent ) |
- Sodium: 125 milligrams (5 percent ) |
- Potassium: 111 milligrams (3 percent ) |
- Sugar: 50 grams (56 percent) |
- Vitamin A: 1100 international units (22 percent ) |
- Calcium: 55 milligrams (6 percent ) |
Iron: 0.9 milligrams (5 percent )
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What is White Cake?
- White cake is a straightforward recipe that features a light, moist texture. It is widely used for special events like as weddings, birthdays, and other celebrations. It is prepared in the same manner as most basic cakes, with the major distinction being the use of egg whites, which gives white cake its typical pure-white hue. It is a shorter cake, which means that it has fat as a primary component and is leavened using baking powder instead of yeast. 1
It is not known whence the white cake got its name.A long history of cakes may be traced all the way back to the ancient Greek and Roman times when flat hefty ″cakes″ were offered to the gods.Until the Middle Ages, cake and bread were interchangeable, but it was only during this period that cake became associated with special events.Cakes were once considered a symbol of riches, and they were far heavier than they are today.However, as a result of the Industrial Revolution and the advent of chemical leavening agents such as baking soda and baking powder, they became lighter and easier to bake, resulting in a more enjoyable baking experience.The mass manufacturing of components also contributed to the reduction of expenses.
- Cake soon gained popularity as a regular and beloved dessert.
- Because of its pure white hue, white cake has become a wedding cake tradition, and it continues to be a popular choice for the event.
White cake and yellow cake are sometimes mistaken, however there are significant distinctions between the two.The most significant change is the substitution of egg whites for whole eggs.This enables for a distinct variation in color to be observed.This also results in a thin and liquid white cake batter, which results in a final product that is very light and near to having a sponge-like feel.White cake should be made with cake flour rather than all-purpose flour, according to the recipe.Because it has less protein, it will have a softer texture.
- Emulsifiers, on the other hand, play an important function.
- They enable for reduced flour content while also allowing for high sugar and moisture content.
- In the end, you’ll get a smooth cake batter with golden crusts, tiny grains and a smooth texture.
- Three-layer white cakes are frequently used to evaluate the performance of shortenings and margarines in baking applications.
- 2 In order to make white cake batter, there are two ways that may be used: the traditional creaming approach, which involves creaming the butter and sugar together before gradually adding in the dry ingredients, or the one-bowl method, which involves mixing everything together at once.
If you want a lighter cake, separate the egg whites and fold them in after all of the other ingredients have been combined.
- Ingredients for White Layer Cake: 244 grams cake flour
- 350 grams sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 170 grams butter (at room temperature)
- 1 cup milk
- 3/4 cup egg whites
- 1/2 teaspoon almond emulsion
- 1 teaspoon vanilla extract
- 244 grams cake flour.
- Using your hands, combine the first five ingredients until crumbly
- In a separate dish, combine the liquid ingredients and stir with a fork
- In a stand mixer fitted with a paddle attachment, combine all of the liquids except 1/2 cup with the dry ingredients and beat on medium speed for 1 1/2 minutes.
- Add in the remaining 1/2 cup of liquid and mix for another 30 seconds to incorporate it all. Then scrape down the sides of the bowl and mix on high for about 20 seconds. Preheat the oven to 375°F and bake for 20 to 24 minutes.
- Manay, N. Shakuntala, and M. Shadaksharaswamy are co-authors of the paper. Foods: Facts and Fundamental Principles The New Age International publishing house in New Delhi published this book in 1995. Richard D. O’Brien’s book, Fats and Oils: Formulating and Processing for Applications, is available in print. CRC Press, Boca Raton, 2009. Print
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The Best White Cake Recipe
This is the best white cake recipe you’ll ever make.Tender, light, moist, and fluffy cake layers are covered with the creamiest vanilla frosting and served with a side of fresh fruit.After you’ve tried this recipe, you won’t need to look for another.As a birthday cake, wedding cake, or for any other occasion, this cake is ideal.Some years ago, I attended a magnificent wedding in San Francisco, where I was served the most wonderful vanilla cake I had ever eaten.I was very smitten with it and couldn’t wait to test it out on my own at home.
- I experimented with (and tried) a variety of recipes in an attempt to replicate it, but as a real perfectionist, I was unimpressed with any of them.
- I was only an inexperienced baker at the time, so I soon abandoned the notion.
- But I have decided to give it another shot now that I’m more confident in my abilities.
- I spent the previous several weeks experimenting with a variety of handmade vanilla and white cake recipes until I found one that I really liked.
- This is the white cake of which I have been daydreaming.
This is my very best recipe for white cake
Despite the fact that it is a bold remark, it is true! It’s really moist and fluffy, with a texture that practically melts in your tongue, and the delicate buttery vanilla taste is just divine..
Use high quality vanilla extract
It makes a significant difference.My tests were conducted with imitation vanilla extract, pure vanilla extract, and high grade vanilla extract, which is also pure vanilla extract that tastes fantastic (but is pretty costly).I found that all three types of vanilla extract worked well.The high-quality vanilla extract wins hands down, but because I understand that not everyone has access to it, you may substitute any pure vanilla extract for the greatest flavor.Although I understand that for some people, imitation vanilla extract is the flavor that brings back childhood memories, I believe that this is a question of personal preference.Pure vanilla taste is my favorite.
This recipe calls for egg whites, which I use. If you’re looking for a recipe that calls for entire eggs, I’ll have one ready for you very soon. Egg whites are used in place of whole eggs for making a white cake since the egg yolks give the cake a yellowish tint when baked. You may use the egg yolks to create creme brulee or Boston cream pie with the rest of the ingredients.
How to bake even, flat cakes?
A couple cake strips have finally found their way into my possession, and they function perfectly.My cakes came out evenly distributed, flat, and white around the edges.The strips are reasonably priced, take up little counter space, and are an absolute necessity if you enjoy baking layer cakes.The strips are simple to put together.Soak them in water for a few minutes, then wring off the excess water before placing them around the cake pans.They may be adjusted to accommodate different pan sizes.
In this recipe, I use my vanilla buttercream frosting because it is a traditional combo, but if you like cream cheese frosting, you may substitute it. You may try different fillings and frostings to see what works best. As a filling, you can use lemon curd or jam if you choose.
More Classic Layer Cakes:
- Incredibly Moist Carrot Cake, Black Forest Cake, Ultimate Chocolate Layer Cake, Boston Cream Pie, and My Favorite Red Velvet Cake are just a few of my favorite desserts.
- : 35 minutes: 30 minutes: 1 hour and 5 minutes PER SERVING: 12 SERVINGS I strongly advise that you follow the recipe to the letter. The use of butter and sour cream in this dish is what makes it so delicious. If all of the components (eggs, milk, and sour cream) are at room temperature, the batter will come together more easily. Separate the eggs while they are still cold to make separating them simpler. If you do not have a stand mixer, a hand mixer will suffice. To guarantee that the cakes come out of the pan in one piece, I recommend covering the bottom of the cake pan with parchment paper. I made circles of parchment paper the same size as the pan. 1 cup (2 sticks/225 g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites
- 1 tablespoon pure vanilla extract
- 2 1/4 cups (315g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (180 ml) sour cream
- 3/4 cup (180 ml) whole milk
- 1 cup (2 sticks/225 g) unsalted butter, softened
- Vanilla Frosting is a sweet treat. 1 and 1/2 cups (340 g/3 sticks) unsalted butter, softened to room temperature
- 1/8 teaspoon salt
- 1 and 1/2 cups (340 g/3 sticks) unsalted butter, softened to room temperature
- 6 cups (700 g) powdered sugar, sifted, plus more as required
- 75% heavy cream
- 1 tablespoon pure vanilla extract
- 5 tablespoons (75 mL) heavy cream
- Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Butter and line the bottoms of two 9-inch cake pans (an 8-inch pan will also work) with parchment paper that are at least 2-inches high
- set aside.
- Sift together the flour, baking powder, baking soda, and salt in a medium-sized mixing basin. In a separate medium-sized mixing bowl, add the sour cream and milk. Prepare a standing mixer with the paddle attachment and beat the butter and sugar on medium speed for 3-4 minutes, or until light and fluffy. Set aside the bowls and continue with the recipe. Scrape the sides and bottom of the bowl as often as you need to. Combine the egg whites and vanilla essence in a separate bowl until well mixed. Slowly add half of the flour mixture and mix until it is well incorporated, using a low speed mixer. Mix in the milk mixture until it is well incorporated. In a separate bowl, combine the other half of the flour mixture and whisk just until incorporated. Do not overmix the cake – the less you mix, the lighter the cake will turn out.
- Divide the batter evenly between the pans that have been prepared. A toothpick put into the center of the cakes should come out clean after 25-30 minutes baking. Allow cakes to cool in their pans for 15 minutes before carefully removing them from the pans and allowing them to rest entirely on a wire rack.
- Using an electric mixer fitted with the paddle attachment, cream together the butter and salt on medium speed for about 2 minutes, or until smooth and creamy. In a separate bowl, combine the other ingredients and beat on low speed for 30 seconds. Increase speed to high and beat for 2 minutes. If the frosting is too thin, add a little more powdered sugar.
- Assembly: If the cakes rise excessively, chop the rounded tops of the cakes with a knife to make them more flat. One cake layer should be placed on a dish or cake stand. To finish the cake, evenly apply a thick layer of icing over it, all the way to the edge. Place the second cake layer on top of the first. Frost the top and edges of the cake with a thick layer of icing. The cake should be stored in the refrigerator, but it should be brought to room temperature before serving.
Frosting may be produced up to 3 days ahead of time and stored in an airtight container in the refrigerator.Cakes (unfrosted) can be made a day ahead of time and stored in an airtight container in the refrigerator.Bring the frosting to room temperature before applying it on the cake the next day.The cake may be stored in the refrigerator for 3-4 days if it is properly wrapped.You may store leftovers in the freezer for up to 2 months and defrost them in the refrigerator overnight.
The BEST White Cake Recipe (From Scratch!)
This is my go-to recipe for a classic white cake!A wonderful vanilla buttercream icing is applied to the top of this cake, which is light, soft, and moist.Following the publication of my favorite chocolate cake recipe a few months ago, I had numerous requests for a white cake recipe as well.Now, I’ve always been a fan of chocolate cake, but after receiving so many requests, I realized it was past time to put some serious effort into developing a fantastic white cake recipe.My handmade white cake needed to be light, delicate, and fluffy while still being wonderfully moist, so I set out to make it just that.After a lot of trial and error, I eventually came up with the perfect recipe!
- To compare it to this recipe, I even made a white cake box mix, and my husband agreed that my version was superior and had more taste.
- That is what I consider to be a victory!
- If you don’t want to create a layer cake, I’ve included directions on how to bake it in a 9×13-inch pan, as well as some more photographs to guide you through the process!
- There’s nothing complicated about this white cake recipe, which is topped with my favorite vanilla buttercream. Nonetheless, don’t be fooled by the word ″simple″ – this cake is still packed with flavor! To make this white cake from scratch, you’ll need the following ingredients: Cake flour: I recommend using cake flour rather than all-purpose flour for baking. As a result, cake flour has a lower protein level than all-purpose flour, which results in a soft, fine crumb.
- Baking powder aids in the rising of the cake batter in the oven, resulting in a light and fluffy cake.
- SALT: This ingredient enhances the vanilla taste while also helping to balance out the richness of the batter.
- Buttermilk: This ingredient helps to create a soft, sensitive crumb while also adding moisture.
- Pure vanilla extract may also be substituted for the clear vanilla extract. The use of clear vanilla will guarantee that the homemade white cake stays as white as possible.
- Unsalted butter: I recommend choosing unsalted butter because the quantity of salt in salted butters might vary from one brand to another. In order to get a really light and fluffy cake, the butter and sugar must be mixed together for at least 4 to 5 minutes.
- While I enjoy using brown sugar in cakes, with this recipe you want to keep with granulated sugar in order to get the conventional white cake appearance.
- Egg whites: Because egg yolks contain fat, they might cause the cake to become spongy. It will result in a lighter cake, and it will also assist you in maintaining that traditional white cake appearance
- by using just egg whites
How to Make White Cake
You’ll begin by mixing together the dry ingredients for this simple white cake recipe, which include cake flour and baking powder as well as salt.As soon as you’ve finished mixing the dry ingredients, whisk together your buttermilk and some vanilla essence in a separate bowl and set them aside.After that, you’ll cream together some unsalted butter and granulated sugar until light and fluffy.Using an electric mixer, whip the butter and sugar together until they are light in color and fluffy, which should take 4 to 5 minutes.To cream together some butter and sugar may seem like a lengthy process, but it is essential……………………..Why?
- Because it will integrate more air into the mixture, resulting in a lighter, fluffier cake, this method is preferred.
- Then, in three additions, alternately adding the dry ingredients and the buttermilk mixture to the creamed butter and sugar until well combined.
- Begin by mixing in 1/3 of the dry ingredients, then half of your buttermilk mixture, another 1/3 of the dry ingredients, the remaining buttermilk mixture, and the last 1/3 of the dry ingredients until everything is combined.
- Incorporating the buttermilk into the dry ingredients in alternating batches helps to avoid overmixing the cake batter, which can result in a denser cake.
- The next step is to whisk your egg whites until they are stiff and fold them into the batter.
In addition, you should beat the egg whites until they reach the stiff peak stage (around 5 minutes).In other words, as you remove the beaters out of the bowl, the egg whites do not fold over, but instead stand upright and straight up from the bowl.For optimal results, allow the egg whites to remain at room temperature for about 30 minutes before using; this will make the whipping process much easier.You should gently fold them into the batter; I prefer to fold in half of the egg whites first, followed by the other half of the egg whites.Following the addition of the eggs, your batter should resemble the photo above.Then, you may bake this cake in two 9-inch cake pans, or you can make it a little easier on yourself and bake it in a 9-by-13-inch baking pan.
In the recipe, I’ve given directions for both of these possibilities.For this specific cake, I used my usual vanilla buttercream frosting recipe, but I doubled the quantity of frosting I used so that I had enough to cover the entire cake and pipe on the decorations.It has several additional frosting recipes as well, so feel free to use anything you choose for this cake!
Can I Use a Cake Flour Substitute?
I did test this cake using a cake flour alternative (all-purpose flour plus cornstarch) and discovered that the cake flour version was significantly lighter and the cake layers were also significantly taller than the all-purpose flour version.If you don’t have cake flour on hand, I’ve provided a cake flour substitution in the recipe notes for your convenience.However, if you can get your hands on some cake flour, I strongly advise you to do so.Pillsbury Softasilk and Swans Down cake flours are two of my favorite cake flours that I’ve used in the past.
Can I Use a Buttermilk Substitute?
Yes! Alternatively, if you don’t have any buttermilk on hand, you may simply prepare a homemade buttermilk alternative.
How to Store White Cake
You may keep this cake in the refrigerator for up to 4 days if you put it in an airtight container.
Can I Freeze This Cake?
Yes!This simple cake keeps nicely in the freezer for up to 3 months.For best results, defrost in the refrigerator overnight before reheating at room temperature before serving.Frosting will also keep for up to three months in the freezer (store in a separate container).Once again, defrost overnight in the refrigerator, then bring to room temperature and thoroughly combine before frosting the cake with the frosting.
- It is important to get all of your components (butter, buttermilk, and egg whites) to room temperature before starting the recipe.
- Always be sure you cream the butter and sugar together until the mixture is light in color and frothy in texture. This phase should take no more than 4 to 5 minutes.
- Alternately incorporate the dry ingredients and the buttermilk + vanilla extract into the creamed butter and sugar until well combined. Using this method, you may avoid overmixing and end up with a lighter cake.
- The egg whites should be gently folded into the cake mixture until they are just blended
- you don’t want to overmix them into the cake batter.
More Homemade Cake Recipes From Scratch to Try!
- Carrot Cake, Chocolate Cake, Angel Food Cake, Banana Cake, and the Best Red Velvet Cake are just a few of the desserts available.
White Cake Recipe
For the white cake:
- 2 3/4 cups (305 grams) cake flour (spooned and leveled)
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup (240 mL) buttermilk, room temperature
- 2 teaspoons clear vanilla extract (or pure vanilla extract)
- 1 cup (230 grams) unsalted butter, softened to room temperature
- 1 3/4 cups (350 grams) granulated sugar
- 5 large egg whites, room temperature
- 2 teaspoons clear vanilla extract (or pure vanilla extract)
- 2 teaspoons clear vanilla extract (or pure
For the vanilla buttercream frosting:
- 3/4 cup unsalted butter, melted to room temperature
- 4 1/2 cups powdered sugar
- 3 tablespoons (45 mL) heavy whipping cream
- 1 tablespoon clear vanilla extract (or pure vanilla extract)
- 1/8 teaspoon salt
- 1 1/2 cups powdered sugar
To make the white cake:
- Preheat the oven to 350 degrees Fahrenheit. Preheat the oven to 350°F. Spray two 9-inch cake pans with nonstick cooking spray and line them with parchment paper before setting them aside.
- Combine the cake flour, baking powder, and salt in a large mixing basin until well combined. Remove from consideration
- To make the buttermilk and vanilla extract, mix them in a measuring cup and whisk until completely incorporated. Using a stand mixer with with a paddle attachment or a large mixing bowl fitted with a handheld mixer, cream the butter on low speed until smooth, then gradually incorporate the granulated sugar. Set aside. As soon as all of the sugar has been added, raise the mixer speed to medium and continue mixing for another 4 to 5 minutes, or until the mixture is light and fluffy.
- The dry components should be added in three additions, one at a time, alternating with the buttermilk combination (starting and ending with the dry ingredients) on a moderate speed. Each ingredient should be mixed in until barely blended, being careful not to overmix the batter.
- In a clean mixing bowl, whisk the egg whites until stiff peaks form. Set aside. Gently fold in half of the egg whites into the batter, then gently fold in the remaining egg whites until everything is just together.
- Pour the cake batter into the cake pans that have been prepared and smooth it out into an equal layer. Using a light tap on the counter, gently press the cake pans a number of times to expel any air bubbles
- A toothpick put into the center of each cake should come out clean after 28-32 minutes of baking at 350 degrees Fahrenheit (180 degrees Celsius). Remove the cakes from the oven and allow them to cool in the pans for approximately 20 minutes before removing them from the pans and transferring them to a wire rack to cool fully.
To make the vanilla buttercream frosting:
- Beat the butter on medium speed in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing basin using an electric mixer, until it is smooth.
- Continue to add the powdered sugar one cup at a time, mixing thoroughly after each addition and stopping to scrape down the sides of the bowl as required
- Using a medium-speed mixer, blend the heavy whipping cream, vanilla extract, and salt until well incorporated, scraping down the sides of the bowl as needed.
To assemble the cake:
Using a knife or a cake leveler, make the tops of each cake level. Place one of the cakes on a cake stand and cover with a layer of frosting, smoothing it out into a single, even layer. Repeat with the remaining cakes. Placing the second layer on top of the first will allow you to use up the leftover frosting to ice the top of the cake and the sides.
Cake may be kept in the refrigerator for up to four days if it is stored in an airtight container.To bake a 9×13-inch cake, follow these steps: Nonstick cooking spray should be sprayed into a 9×13-inch cake pan.In a cake pan, pour the cake batter and bake for 35-45 minutes at 350°F, or until a toothpick inserted into the center comes out completely clean.I would recommend making only one batch of my vanilla buttercream frosting recipe for a 9×13-inch cake, rather than two batches.Instructions for freezing: The cake may be frozen for up to 3 months; simply defrost overnight in the refrigerator before serving at room temperature or chilled.Frosting may also be frozen for up to 3 months; simply defrost overnight in the refrigerator before bringing to room temperature and mixing thoroughly before frosting the cake with.
- Substitute for cake flour: I highly recommend that you use cake flour for this particular cake.
- You may substitute cake flour for all-purpose flour by measuring 1 cup all-purpose flour, removing 2 tablespoons of the flour, and then replacing the 2 tablespoons of flour with 2 teaspoons of cornstarch, as shown in the recipe.
- Sift the mixture four or five times.
- You’ll need to repeat this process three times in order to have enough flour for the recipe.
- Then, for this recipe, you’ll need 2 and 3/4 cups of flour.
This recipe was adapted from My Recipes.
White Cake VS Yellow Cake: What’s the difference?
You’ve probably found yourself pausing when working on a recipe or at the premade cake aisle of your local grocery store and staring blankly at the many ‘vanilla cake’ possibilities.Yellow cake may be found on one extreme of the spectrum.On the other hand, there’s a cake called white cake.Another option is vanilla cake…but aren’t yellow and white cakes all vanilla in flavor, as well?It can be a little perplexing at times.
- Fortunately, knowing a little bit more about the constitution of each cake may assist you in distinguishing between your selections and making the ideal pick for your flavor combinations.
What is a Yellow Cake?
Yellow cake is a butter cake with a high butter-to-egg ratio that is frequently flavored with vanilla.The egg yolks and butter give it its distinctive golden yellow color, which is characteristic of the recipe.Butter is the primary sourc