The Absolute Best White Cake

When it comes to classic desserts, few can rival the charm and elegance of The Absolute Best White Cake. This cake boasts a tender crumb, delicate sweetness, and a moist texture that makes it perfect for any celebration or just a simple treat with your afternoon tea. Whether you’re an experienced baker or just getting started, this recipe is designed to deliver consistent, mouthwatering results every time. The secret lies in a balance of ingredients and techniques that bring out the best qualities in a white cake without being dry or bland.

Why The Absolute Best White Cake is Worth Your Time

White cake has a reputation for being light and fluffy, but achieving that perfect texture and flavor can be tricky. This recipe is a game-changer because it combines the richness of buttermilk with the subtle depth of almond extract (optional) and vanilla, creating a nuanced flavor profile that’s both simple and sophisticated. The use of cake flour ensures a tender crumb, while the careful balance of leavening agents guarantees a rise that is just right—not too dense, not too airy.

This cake is incredibly versatile. It pairs wonderfully with fresh berries and whipped cream, can be layered with your favorite frosting, or even dressed up for festive occasions. Plus, it’s approachable enough for bakers of all levels to master. Once you try this recipe, you’ll understand why it’s called The Absolute Best White Cake.

The Ingredient Lineup

• 2 cups cake flour – Provides a soft, fine crumb that’s essential for white cake.
• 1 1/4 cups granulated sugar – Sweetens the cake without overpowering it.
• 2 teaspoons baking powder – The primary leavening agent to help the cake rise.
• 1/2 teaspoon baking soda – Works alongside baking powder for perfect texture.
• 1/2 teaspoon salt – Enhances the flavor and balances sweetness.
• 1 cup buttermilk – Adds moisture and a slight tang that complements the sweetness.
• 1/4 cup milk – Helps to loosen the batter and create tenderness.
• 2 teaspoons vanilla extract – Provides classic warm flavor and aroma.
• 1/2 teaspoon almond extract (optional) – Adds a delicate, nutty undertone.
• 1/3 cup vegetable oil – Keeps the cake moist and soft.
• 4 large room temperature egg whites – Whipped to add air and lightness without color.

Before You Start: Equipment

• Two 8-inch or 9-inch round cake pans – For even baking and layering.
• Electric mixer or stand mixer – Essential for whipping egg whites and mixing batter.
• Mixing bowls – Separate bowls for dry ingredients, wet ingredients, and egg whites.
• Measuring cups and spoons – Accuracy is key for a flawless cake.
• Rubber spatula – For folding ingredients gently without deflating the batter.
• Cooling racks – To cool the cake layers evenly after baking.

The Absolute Best White Cake: Step-by-Step Guide

Step 1: Prep Your Pans and Oven

Preheat your oven to 350°F (175°C). Grease your cake pans with vegetable oil or butter and lightly dust with flour, or line the bottoms with parchment paper to ensure the cakes release easily.

Step 2: Combine Dry Ingredients

In a large bowl, sift together the cake flour, granulated sugar, baking powder, baking soda, and salt. Sifting not only blends these ingredients evenly but also aerates the flour for a lighter texture.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the buttermilk, milk, vegetable oil, vanilla extract, and almond extract if using. The mixture should be well combined and smooth.

Step 4: Whip the Egg Whites

Using a clean, dry bowl, beat the room temperature egg whites with an electric mixer on medium speed until soft peaks form. Gradually increase speed to high and whip until stiff peaks form. This step is crucial for adding volume and airiness to the cake without extra yolks.

Step 5: Combine Dry and Wet Ingredients

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold the batter until just combined. Avoid overmixing to keep the cake light.

Step 6: Fold in Egg Whites

Gently fold the whipped egg whites into the batter in three additions. Use a rubber spatula and a light hand to preserve as much air as possible. This will ensure your cake stays fluffy and tender.

Step 7: Bake the Cake

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean.

Step 8: Cool and Frost

Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. Frost with your favorite buttercream or cream cheese frosting. For a fun twist, try layering with fresh fruit or a light whipped cream.

Nutrition-Minded Tweaks

• Use low-fat or plant-based milk to reduce saturated fat without sacrificing moisture.
• Replace vegetable oil with an equal amount of unsweetened applesauce for fewer calories.
• Opt for organic cane sugar or coconut sugar as a natural sweetener alternative.
• Incorporate finely ground flaxseed or chia seeds for added fiber and omega-3s.
• Use egg whites only, as in this recipe, to lower cholesterol content.

Pro Perspective

Professional bakers swear by the importance of ingredient temperature and gentle folding techniques in achieving the perfect white cake. Room temperature egg whites whip more easily and hold volume better, which contributes to the cake’s airy crumb. The inclusion of both baking powder and baking soda ensures a balanced rise and neutralizes acidity from the buttermilk.

• Always sift your dry ingredients for a finer crumb.
• Use cake flour instead of all-purpose flour for a tender, melt-in-your-mouth texture.
• Don’t skip the optional almond extract—it adds a subtle complexity that elevates the flavor.
• Fold egg whites carefully to maintain the batter’s aeration and prevent deflation.

Save It for Later

This cake freezes beautifully. Wrap the cooled layers tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator and bring to room temperature before frosting.

For inspiration on how to transform your cake, check out the Butter Pecan Pound Cake With Maple Glaze for a rich, nutty alternative or try the Honey Bun Cake to switch up the sweet spice flavors. And don’t miss out on the delicate Italian Wedding Cookies if you’re planning an elegant dessert spread.

FAQ

Can I substitute whole eggs for egg whites in this recipe?

Using whole eggs will change the texture and color of the cake, making it denser and slightly yellowish. For the lightest, fluffiest white cake, stick to egg whites only as specified.

What frosting pairs best with The Absolute Best White Cake?

Classic buttercream is a favorite, but cream cheese frosting, whipped cream, or even a light glaze work beautifully. The cake’s subtle flavor allows for flexibility in frosting choices.

How do I know when the cake is fully baked?

Insert a toothpick or thin skewer into the center of the cake. If it comes out clean with no wet batter clinging to it, the cake is done. Edges will also pull slightly away from the pan.

Can I make this cake gluten-free?

Yes, but you’ll need to use a gluten-free flour blend designed for cakes. Be sure it contains xanthan gum or another binder to help with structure and texture.

Desserts to Finish

• Butter Pecan Pound Cake With Maple Glaze – A rich, buttery cake that complements any occasion.
• Honey Bun Cake – Swirls of cinnamon and honey for a sweet twist.
• Italian Wedding Cookies – Buttery, nutty cookies perfect for celebrations.

Hungry for More?

If you love baking and want more recipes that bring comfort and joy, explore our collection of cakes, cookies, and sweet treats. Each recipe is crafted with care to help you create memorable moments around the table. From quick weeknight sweets to show-stopping desserts, there’s something here for every baker and every occasion.

With The Absolute Best White Cake recipe in your baking arsenal, you’ll always have a go-to cake that impresses every time. Happy baking!

Share on Pinterest