Introduction

This tender white cake is a classic favorite that’s light, moist, and perfect for celebrations or everyday treats. With a delicate crumb and subtle vanilla and almond flavors, it pairs beautifully with any frosting or fresh fruit.

A white plate holds a slice of three-layer vanilla cake with light brown edges. Each cake layer is separated by a thick layer of white frosting, and a smooth white frosting layer covers the top. Three bright red raspberries sit beside the cake on the right side of the plate. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups (330g) King Arthur Unbleached Cake Flour
1 2/3 cups (333g) granulated sugar

1 tablespoon baking powder
3/4 teaspoon table salt

12 tablespoons (170g) unsalted butter, softened
4 large egg whites plus 1 whole large egg, at room temperature

1 cup (227g) full-fat vanilla yogurt or 1 cup (227g) whole milk, at room temperature
2 teaspoons King Arthur Pure Vanilla Extract
1 teaspoon almond extract

Instructions

Step 1: Preheat your oven to 350°F. Prepare two 8″ x 2″ or 9″ x 2″ round pans; a 9″ x 13″ pan; or 2 standard cupcake pans (20 to 24 cupcakes total) by lining them with parchment paper and greasing the parchment. For 8″ rounds, make sure the pans are at least 2″ deep, or use another pan option.
Step 2: In a stand mixer fitted with a flat beater or using a hand mixer, combine all the dry ingredients on low speed until blended. Add the softened butter and mix until the mixture resembles fine damp sand or forms a paste depending on butter temperature and sugar texture.
Step 3: Add the egg whites one at a time, beating well after each addition, then add the whole egg and beat again. Scrape down the bowl sides and bottom after each egg to ensure even mixing.

Step 4: In a small bowl, whisk together the yogurt (or milk), vanilla extract, and almond extract. Add this liquid mixture to the batter in three parts, beating for 1 to 2 minutes after each addition until fluffy. Remember to scrape the bowl sides and bottom after each addition.
Step 5: Pour the batter evenly into your prepared pans. Bake for 25 to 30 minutes for 8″ or 9″ round pans; 23 to 26 minutes for the 9″ x 13″ pan; or about 20 minutes for cupcakes. Check doneness by inserting a toothpick or thin knife into the center – it should come out clean. Once baked, remove from the oven and pans (unless using the sheet cake), cool on a rack, and frost as desired.

Tips & Variations

For an extra moist cake, substitute the yogurt for buttermilk or sour cream.

Adding a teaspoon of lemon zest or orange zest can brighten the flavor.
If you prefer, replace almond extract with an extra teaspoon of vanilla extract for a purely vanilla taste.
Ensure all ingredients are at room temperature to create a smooth, even batter.

Use cake flour for the lightest, most tender texture, avoiding all-purpose flour.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring the cake to room temperature before serving or warm lightly in the microwave. You can also freeze unfrosted cake layers wrapped tightly for up to 3 months; thaw completely before frosting.

How to Serve

Three slices of white layered cake with smooth white frosting between and on top are placed on white plates. Each cake slice has two thick layers and a fluffy texture, with fresh red raspberries and small green mint leaves beside them on the plates. Each plate also has a wooden fork with colorful stripes on the handle placed next to the cake. The setting is on a white marbled textured surface scattered with a few loose raspberries and mint leaves. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites in this recipe?

Using whole eggs will change the texture and may make the cake denser. This recipe relies on egg whites for its tender, light crumb, so it’s best to follow the ingredient list for optimal results.

What frosting pairs best with this tender white cake?

Classic buttercream, cream cheese frosting, or whipped cream all complement this cake beautifully. You can also add fresh berries or a fruit compote for a fresh, light finish.