When it comes to classic cake recipes, few can rival the simplicity and elegance of a perfect white cake. This versatile dessert is a staple at birthdays, weddings, and countless other special occasions, thanks to its light, fluffy texture and subtle vanilla flavor. Today, we’re excited to share with you our recipe for The Most Amazing White Cake, a tried-and-true favorite that’s sure to impress your friends and family.
What sets this white cake recipe apart is its use of cake flour, which gives the cake a delicate crumb and soft texture. We’ve also opted for almond extract instead of vanilla, which lends a unique and delightful flavor without compromising the cake’s pristine white color. By using only egg whites, we ensure that the cake remains light and airy, making it the perfect base for a variety of fillings and frostings. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and yields consistently stunning results.
Can I substitute all-purpose flour for cake flour?
While it’s best to use cake flour for this recipe to achieve the perfect texture, you can make a substitute if needed. For every cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, and replace those 2 tablespoons with cornstarch. Sift the flour and cornstarch together before using.
Can I use vanilla extract instead of almond extract?
Yes, you can use vanilla extract instead of almond extract. However, keep in mind that vanilla extract will tint the cake batter slightly yellow, so your cake won’t be as white as it would be with almond extract.
Can I make this cake in different-sized pans?
Yes, you can bake this cake in different-sized pans. For two 8-inch round pans, divide the batter evenly and bake for 30-35 minutes. For a 9×13-inch pan, bake for 35-40 minutes. Always check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
How should I store the leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you live in a particularly humid environment, you may want to store the cake in the refrigerator to prevent it from becoming overly moist. Allow refrigerated cake to come to room temperature before serving for the best texture and flavor.
Ingredients:
- 1 cup (227g) salted butter, softened
- 1½ cups (300g) granulated sugar
- 2 teaspoons almond extract
- 3½ cups (420g) cake flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups (355ml) whole milk, room temperature
- 6 large egg whites, room temperature
Instructions:
- Preheat your oven to 350°F (175°C). Butter three 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar using a hand mixer until the mixture is light and fluffy.
- Add the almond extract to the butter mixture and mix until well combined. Set aside.
- In a separate bowl, whisk together the cake flour, baking powder, and salt. Recipe By Ineskohl.info
- In a liquid measuring cup, combine the whole milk and egg whites, whisking them together with a fork.
- Gradually add the dry ingredients and milk mixture to the butter mixture, alternating between the two. Start and end with the dry ingredients. Mix until just combined after each addition, scraping down the sides and bottom of the bowl with a rubber spatula as needed.
- Divide the batter evenly among the three prepared cake pans. Spread the batter to cover the bottom of each pan.
- Bake the cakes in the preheated oven for 25 minutes, or until they are lightly golden on top and a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, frost and decorate the cake as desired. You can fill the layers with your favorite filling, such as raspberry jam or lemon curd, and frost with a simple white buttercream.
