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    Moist White Cake

    This white cake has the most soft, tender crumb and is so easy to put together! Bursting with vanilla flavour and a slight touch of almond flavour to provide a more complex flavour, this will be your new go to white cake! Perfect for birthday and wedding cakes. 

    White cake

    What is a White Cake?

    A white cake is basically a vanilla cake that has no egg yolks in it. This gives the cake a white colour, making it great for weddings, or for cakes that need to be coloured.

    Some white cakes also have a bit of almond essence or extract in them to provide a more complex, mature flavour. I love the flavour the almond brings – it’s not overpowering but just subtle enough to notice a difference, so I add it in mine 🙂

    If you don’t necessarily need a ‘white’ cake and would prefer to use whole eggs instead, check out my vanilla cake recipe

    How to Make White Cake

    Begin by preheating oven to 160 °C (320°F) with the fan on (see note 4 on recipe below if you don’t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

    In a bowl, sift together your flour, cornflour, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

    white cake

    Combine milk and vinegar in a small bowl. Mix and set aside.

    Separate the yolks and whites from 6 large egg whites. You should end up with 225g of egg whites. Set aside for now.

    white cake

    In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine – see note 2 on recipe card below), cream together for 3 minutes until light and creamy.

    Add in egg whites in 3 batches on a low-medium speed, mixing well in between each addition (about 10-15 seconds between each batch.

    Add in your vanilla flavouring, almond flavouring, and half of the milk/vinegar mixture and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

    white cake

    Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining milk/vinegar mixture, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3 on recipe card below).

    white cake

    Distribute the batter evenly into the two 8 inch cake tins, and bake for 30 minutes or until a toothpick comes out clean.

    white cake

     

    Vanilla Buttercream Frosting

    In the bowl of a stand mixer, add in the butter, icing sugar, vanilla and cream.

    Using the paddle attachment, mix on the lowest speed until the ingredients are combined (about a minute), and then turn up the speed to a medium high and mix for a full 10 minutes. Scrape the bowl down half way through.

    The frosting is now ready to use!

    buttercream

     

    How to Decorate a White Cake

    OPTIONAL: Begin by trimming off all the caramelised edges on the top, bottom and sides of the cake layers. This will give you that clean white slice at the end. Also level the tops if the cake layers have a slight dome on the top.

    Place your first cake layer onto your cake stand, and spread out a generous amount of the frosting on top.

    white cake

    Place the next cake layer on top and cover the top and sides with more frosting. If you have a cake scraper, you can use it to smooth out the sides. I like to do a little bit of piping on the top (I used a 1M piping tip for this cake), and piped little swirls on the top.

    white cake

    white cake

     

    white cake

    Moist White Cake

    This white cake has the most soft, tender crumb and is so easy to put together! Bursting with vanilla flavour and a slight touch of almond flavour to provide a more complex flavour, this will be your new go to white cake!
    5 from 37 votes
    Print Pin Rate Watch Video
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Cool Time: 1 hour 30 minutes
    Total Time: 2 hours 10 minutes
    Servings: 12 people

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    White Cake

    • 2⅓ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
    • ¼ cup (25 g) cornflour - also known as cornstarch
    • tsp baking powder
    • ½ tsp salt - omit if using salted butter
    • 1 cup (240 g) milk - room temperature
    • 1 tsp white vinegar
    • 6 large (225 g) egg whites - room temperature, size 7 eggs
    • ½ cup (113 g) unsalted butter - room temperature
    • ½ cup (105 g) unflavoured vegetable oil - I use canola
    • cups (350 g) white granulated sugar
    • tsp vanilla essence/extract - use a clear version for a whiter cake
    • 1 tsp almond essence/extract - use a clear version for a whiter cake

    Vanilla Buttercream Frosting

    • cups (340 g) unsalted butter - room temperature
    • 3 cups (375 g) icing sugar - also known as powdered sugar/confectioners sugar
    • 2 tsp vanilla essence/extract
    • ½ cup (120 g) cream - room temperature heavy or whipping cream, minimum fat percentage of 34%

    Instructions

    White Cake

    • Preheat oven to 160 °C (320°F) with the fan on (see note 4 if you don't have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).
    • In a bowl, sift together your flour, cornflour, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.
    • Combine the milk and vinegar in a small bowl. Mix and set aside.
    • Separate the yolks and whites from 6 large egg whites. You should end up with 225g of egg whites. Set aside for now.
    • In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 3 minutes until light and creamy.
    • Add in egg whites in 3 batches on a low-medium speed, mixing well in between each addition (about 10-15 seconds between each batch.
    • Add in your vanilla flavouring, almond flavouring, and half of the milk/vinegar mixture and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
    • Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining milk/vinegar mixture, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3).
    • Distribute the batter evenly into the two 8 inch cake tins, and bake for 30 minutes or until a toothpick comes out clean.
    • Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the vanilla buttercream recipe below, or another frosting of your choice.

    Vanilla Buttercream Frosting

    • In the bowl of a stand mixer, add in the butter, icing sugar, vanilla and cream.
    • Using the paddle attachment, mix on the lowest speed until the ingredients are combined (about a minute), and then turn up the speed to a medium high and mix for a full 10 minutes. Scrape the bowl down half way through.
    • The frosting is now ready to use.

    Assembly

    • OPTIONAL: Begin by trimming off all the caramelised edges on the top, bottom and sides of the cake layers. This will give you that clean white slice at the end. Also level the tops if the cake layers have a slight dome on the top.
    • Place your first cake layer onto your cake stand, and spread out a generous amount of the frosting on top.
    • Place the next cake layer on top and cover the top and sides with more frosting. If you have a cake scraper, you can use it to smooth out the sides. I like to do a little bit of piping on the top (I used a 1M piping tip for this cake), and piped little swirls on the top.

    Video

    YouTube video

    Notes

    Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required). 
    Note 2. If using a stand mixer, then use the paddle attachment for the initial mixing, but continue to do the last step by hand as stated in the recipe.
    Note 3. By gently folding in the ingredients, it prevents too much gluten from forming, thus giving us a softer cake. Only mix until the strands of flour have disappeared and the batter is uniform. 
    Note 4. In this recipe I use an oven with the fan function turned on. The fan forced function cooks cakes/cupcakes faster, so if your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) so that the cake/cupcake bakes at the same rate as mine 🙂

    Nutrition

    Calories: 656kcal | Carbohydrates: 88g | Protein: 6g | Fat: 47g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 232mg | Potassium: 109mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1188IU | Vitamin C: 0.1mg | Calcium: 98mg | Iron: 1mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: fluffy white cake, moist white cake, soft white cake, velvet cake, white cake
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

     

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    67 Comments

    • Wendy

      Hello, can I substitute buttermilk for the milk/vinegar mixture? Also exactly how many grams for straight cake flour instead of three apf/corn flour mixture?

      • Cakes by MK

        Hi Wendy! 🙂 I haven’t tried buttermilk for this recipe myself but the portion of milk to vinegar is very close to a regular buttermilk substitute so I imagine it would work fine! If using cake flour you want to use 325g and omit the cornstarch 🙂 enjoy!

    • Denise Allen-Perez

      Hello, MK

      I’ve subscribed to your channel and WOW!
      My name is Denise, all the way from the state of NJ. What a Blessing and inspiring you have been. I soon will be without a job and would love to get into a home-based cupcake shop and maybe small personal cakes. However, I know I will have to brush up on my baking nevertheless, as I’ve looked over at some of your recipes I was breaking my head figuring out the ratios with dry and wet ingredients.
      How does one determine the ratio I am
      assuming through trial and error.
      Can you perhaps share some
      Helpful tips to determine ratios?
      Thanks a Bunch
      ~Denise NJ
      .

      • Cakes by MK

        Hi Denise! 🙂 Great question! That one is a bit hard to explain, but it really depends on what kind of crumb you want, how sturdy you want your cake to be, sweetness and moisture. I would recommend researching the different ratios used for cake testing (e.g. the 1-1-1-1 ratio or 1-2-3-4 ratio) and this will give you an idea on where cake recipes start. You may then want to adjust certain ratios (e.g. more or less fat, more or less sugar) and see how that affects the structure/crumb of the cake. I also like to use a combination of oil and butter as the fat in my cakes as oil makes for a moister cake as it’s liquid at room temp. It’s also important to understand the science behind why certain ingredients are used (e.g. baking soda vs baking powder – check out this blog post for more info). There’s a lot that goes into it but I am sure you will get there! All the best on your baking journey Denise 🙂

    • Liliana

      Thank you so much for sharing your recipies! Are you sure that the egg whites quantity you gave in grams is real? I am in Spain, but I know that one large egg white in US weighs only 30 grams (just like the medium in Spain). I just made this cake which is fantastic, but it smells too much of egg whites. I will only put 150 grams next time.

      • Cakes by MK

        Hi Liliana! Yes the egg white quantity in the recipe is correct 🙂 I am based in New Zealand and the whites of a large egg (Size 7 we call it here) is about 40g 🙂
        If you find that your cake has an eggy smell, this could be due to the eggs not being mixed enough during the initial mixing stage, or you may need to use more vanilla or almond flavor to reduce the smell 🙂

    • Eli

      Hi!! Will this cake pair up nicely with your pineapple filling? Or what cake flavor would you recommend for the pineapple filling? Thanks 🙏🏻

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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      Single Layer Cakes
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