White Cake Recipe

A white cake recipe that is light, fluffy, full of flavor and easy to make! A great base recipe for any baker that can be adapted to other recipes.

Ingredients

White Cake Recipe Ingredients

• 8 oz (227 g) unsalted butter room temp
• 14 oz (397 g) sugar
• 6 large (6 large) egg whites fresh not boxed at room temp
• 14 oz (397 g) AP 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 a whiter cake
• 1 tsp (1 tsp) vanilla extract
• 10 oz (284 g) milk room temp
• 2 oz (57 g) vegetable oil

Easy Buttercream Frosting

• 8 oz (227 g) pasteurized egg whites room temperature
• 32 oz (907 g) powdered sugar
• 32 oz (907 g) unsalted butter room temperature▢1/2 tsp (1/2 tsp) salt
• 1 Tbsp (1 Tbsp) vanilla extract

Gold Drip

• 6 oz (170 g) white chocolate
• 1 oz (28 g) warm water
• 1 tsp (1 tsp) warm brown food coloring
• 2 tsp (2 tsp) Truly Mad Plastics super gold
• 1 Tbsp (1 Tbsp) Everclear lemon extract or rose water can be used

Instructions

White Cake Recipe Instructions

Preheat your oven to 335ºF and prepare two 8″x2″ cake pans with cake goop or another preferred pan release.

Combine milk, oil and extracts and set aside

Combine your flour, baking powder and salt and set aside

Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes)

Add the egg whites one at a time (roughly) to the butter mixture while mixing on low and let fully combine after each addition before adding the next. If your egg whites aren’t at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter. 

Add in 1/3 of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in 1/2 of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined. 

Add batter into prepared cake pans and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center. 

Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired. Chill cake. 

Easy Buttercream Frosting

Combine egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Turn mixer up to high and whip until light, fluffy and white. 

Gold Drip

Melt chocolate and water in the microwave and whisk until smooth. Add in a couple drops of food coloring. Let cool to about 90 degrees before attempting to drip over the chilled cake. Once chocolate is set, you can combine the everclear and gold dust to make a paint and paint the drip. *note: this is a non-toxic gold dust