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white cake

Moist White Cake

4.99 from 66 votes
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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!
Prep: 10 minutes
Cook: 30 minutes
Cool Time: 1 hour 30 minutes
Total: 2 hours 10 minutes
Servings: 12 people
Author: Cakes by MK

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
  • 2½ 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
  • 1¾ cups (350 g) white granulated sugar
  • 2½ 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

  • 1½ 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

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
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