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Tender White Cake Recipe

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★★★★★

4.9 from 87 reviews

This Tender White Cake recipe offers a soft, moist, and fluffy cake perfect for any celebration. Made with simple ingredients like unbleached cake flour, egg whites, and yogurt or milk, it produces a delicate crumb with a subtle vanilla and almond flavor. Whether baked as rounds, a sheet, or cupcakes, this versatile cake pairs wonderfully with your favorite frosting.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Prepare two 8″ x 2″ or 9″ x 2″ round cake pans, a 9″ x 13″ pan, or two standard cupcake pans (for 20 to 24 cupcakes). Line the pans with parchment paper, then grease the parchment to ensure easy removal. Ensure round pans are at least 2″ deep for best results.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the flat beater attachment or in a large bowl with an electric hand mixer, combine the cake flour, sugar, baking powder, and salt on low speed until well blended.
  3. Add Butter: Add the softened butter to the dry mix. Mix until the texture resembles fine damp sand or a crumbly paste, depending on butter temperature and mixing duration.
  4. Incorporate Eggs: Add the egg whites one at a time, beating well after each addition to build the cake’s structure. Then add the whole egg and continue mixing thoroughly. Scrape down the bowl sides regularly to ensure even mixing.
  5. Mix Wet Ingredients & Add: In a small bowl, whisk together the yogurt (or milk), vanilla extract, and almond extract. Gradually add this wet mixture to the batter in three parts, beating for 1 to 2 minutes after each addition until the batter is light and fluffy. Scrape the bowl as needed.
  6. Pour and Bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven according to the pan type: 25 to 30 minutes for 8″ or 9″ round pans, 23 to 26 minutes for a 9″ x 13″ sheet cake, or 20 minutes for cupcakes. Test doneness by inserting a toothpick or thin knife in the center; it should come out clean.
  7. Cool and Frost: Once baked, remove from the oven and carefully take the cakes out of the pans if using rounds or cupcakes. For sheet cakes, it’s best to leave them in the pan for cooling. Cool the cakes completely on a wire rack before frosting as desired.

Notes

  • Ensure eggs and dairy are at room temperature for better texture and volume.
  • You can substitute milk with full-fat vanilla yogurt to add extra moistness.
  • Use parchment paper to avoid sticking and for easy cake removal.
  • If you prefer a nut-free version, omit the almond extract or replace with additional vanilla extract.
  • The cake layers are ideal for stacking and decorating for parties or special occasions.
  • Adjust baking times slightly if using different pan sizes or types, keeping a close eye near the end of baking.

Keywords: white cake, vanilla cake, tender cake, birthday cake, celebration cake, homemade cake, fluffy cake, easy cake recipe

Find it online: https://flavorsbymaya.com/tender-white-cake-recipe/