Classic White Cake
This Classic White Cake recipe is a timeless indulgence that’s perfect for any celebration. With its delicate crumb and light texture, this cake serves as the ideal base for a myriad of frostings and fillings. Whether you’re layering it with a rich buttercream, a light whipped cream, or enjoying it plain with a sprinkle of powdered sugar, this cake is sure to win over the hearts of many.
Why You Will Love This Recipe
This Classic White Cake will not only tantalize your taste buds but also impress your guests with its stunning appearance. The cake’s rich buttery flavor complements its airy texture brilliantly, making it perfect for birthdays, weddings, or any festive occasion. Plus, it’s straightforward to make, requiring simple ingredients that you may already have in your pantry. With just a little attention to detail, you can achieve a bakery-quality cake right at home!
Ingredients
Before diving into the recipe, here’s a quick overview of the essential ingredients you’ll need to create this delightful cake. Make sure to follow the measurements closely for the best result!
- 2 cups (312g) cake flour or all-purpose flour
- 2 tbsp cornstarch
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (300g) granulated sugar
- 5 large egg whites, room temperature
- 1 tablespoon vanilla extract
- 1 cup (240ml) whole milk, room temperature
Step-by-Step Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. This step is crucial as it prevents the cake from sticking, ensuring a smooth release once baked.
Step 2: In a medium bowl, sift together the cake flour (or all-purpose flour), cornstarch, baking powder, and salt. Mixing these dry ingredients beforehand ensures even distribution of the leavening agents, which is key to achieving a light, airy cake.
Step 3: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This typically takes about 3 to 4 minutes using a hand mixer or stand mixer. Properly creaming the butter and sugar incorporates air into the mixture, which will help the cake rise.
Step 4: Add the egg whites to the creamed mixture one at a time, mixing well after each addition. Once combined, stir in the vanilla extract. Using only egg whites will contribute to the cake’s characteristic lightness while still ensuring a rich flavor.
Step 5: Gradually add the dry ingredients to the butter mixture in three batches, alternating with the whole milk. Begin and end with the dry ingredients. Be cautious not to overmix; mix just until combined to maintain the cake’s tender crumb.
Step 6: Divide the batter evenly between the two prepared cake pans. Gently spread the batter out to ensure an even layer. This helps the cakes to bake evenly, preventing domed tops.
Step 7: Bake in your preheated oven for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
Step 8: Upon removing the cakes from the oven, allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely. This step is essential as cooling ensures that the cakes firm up properly for frosting.
Step 9: Once the cakes are completely cooled, you can frost with your favorite frosting—vanilla buttercream or whipped cream are excellent choices that complement the classic flavor of the cake.
Pro Tips for Making Classic White Cake
1. **Room Temperature Ingredients:** Ensure that your butter, eggs, and milk are at room temperature. This helps in creating a smooth batter that incorporates air efficiently.
2. **Sifting Dry Ingredients:** Sifting is not just for flour; this step aerates the mixture, preventing lumps and promoting even baking.
3. **Egg Whites:** For extra stability and volume, you may whip the egg whites slightly before adding them to the batter.
4. **Don’t Overmix:** Mix until just combined to maintain a tender cake texture. Overmixing can lead to a dense outcome.
5. **Let the Cakes Cool Completely:** Allowing the cakes to cool adequately prevents them from melting the frosting, ensuring a beautiful layer.
Frequently Asked Questions
Can I use cake flour instead of all-purpose flour?
Yes, using cake flour is recommended as it provides a lighter texture due to its lower protein content.
How can I store the leftover cake?
The leftover cake can be wrapped in plastic wrap and kept in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze it.
Can I substitute the butter with margarine?
Yes, margarine can be used in place of butter, although it may slightly alter the flavor and texture of the cake.
What frosting works best with this cake?
This cake pairs beautifully with vanilla buttercream, whipped cream, or cream cheese frosting. You can also experiment with fruit-flavored frostings for a twist!
Can this cake be made ahead of time?
Definitely! The cake can be made one day in advance. Just ensure it’s stored properly to maintain freshness, and frost it closer to serving time.
Conclusion
This Classic White Cake recipe is not only easy to follow but also delivers delightful results. With its light, fluffy texture and countless frosting options, it’s a versatile canvas for your baking creativity. Whether for a festive occasion or a simple family treat, this cake is sure to impress and satisfy. Get ready to enjoy slice after slice of this delectable cake!
