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Ingredients
- 2 1/4 cups cake flour
- 1 cup milk at room temperature
- 6 large egg whites at room temperature
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 3/4 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon table salt
- 1 1/2 sticks unsalted butter, softened but still cool
Preparation
Step 1
Heat oven to 350 degrees. Prepare two 8-inch cake pans.
Make sure milk and eggs are room temperature.
Pour milk (I used skim) , egg whites, and extracts into medium bowl and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
Pour batter evenly between two prepared cake pans.
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Heather
Beautiful cake! I’m interested in trying it, since I usually think cake mixes make better cakes than homemade. :-O
I know what Heather means. I find mix cakes tend to be much more moist than homemade, particularly white cake mixes.
I’ll be trying this soon! I have always been a modified-box baker, but with the big push for less processed foods, I want to learn scratch. But the few I’ve tried weren’t very good. Thanks for sharing! I wonder if you can replace both extracts with another one for a different flavor. Hmm, I may have to try that at some point too.
Lovely – I have a go to white wedding cake recipe that I love. I may have to try this one just to shake things up some
Perfection! I can’t wait to make this cake!
Oh yay Amanda!!! I hear you on the white cake. There is something about it that DOES make it so hard making it at home & NOT from a box. But oh my gosh- there are times when I simply must have some. I’m glad you posted this. My mom has made cakes professionally for most of my life & I know that white cake is the one thing she still struggles with. She has never been able to give me a perfect recipe for it- so I am looking forward to trying this one.
Woah. This cake looks AMAZING. And I have to say that I’m with you on the whole bakery white cake thing. I’ve only had success that comes a little close to the store-bought version when I make an oil cake instead of a butter cake – the texture is right but the flavor isn’t always. I can’t wait to try this version! LOVE that shot of the single piece…
Heather
I am so glad you *bolded* the at room temperature directions. No use in creaming all that delightful butter and sugar together only to pour in 40F milk and have it all seize up again. All ingredients at room temp assure easier incorporation and the highest rise possible.
I’m a big fan of Duncan Hines French Vanilla cake mix……..but I’d LOVE to give this a try – sound so delicious!
This is funny because just this morning I was thinking about some cupcakes that I want to make, but my white cakes never turn out right. And then I saw this! I might have to give it a try. I love how you decorated this cake, too. So pretty!
I’ve always liked your white “cake mix” recipe, but now I’ll need to try this. My sister makes a pretty good white cake, too. Thanks, Amanda, for sharing. And that frosting job and that color are really cool!
This cake is gorgeous! Do you think this would make good cupcakes?
I have found this recipe to be too soft and tender for cupcakes – they tend to fall apart when you try to eat them! If you use 4 whole eggs in place of the whites, with the exact same mixing method, you get fantastic cupcakes with enough structure from the yolks to hold them together, but still super light and fluffy.
I found Cook’s Illustrated’s recipe for white cake about a hear ago, and it is definitely the best ever! I live at high altitude, though, and found that I needed to modify it for that. Adding 1 egg yolk and reducing baking powder to 1 tablespoon did the trick (after trying to adjust every other aspect unsuccessfully). So, if you have readers interested in a high altitude modification, that’s it!
I love the look of the cake and I imagine it could be adapted to make a lovely rainbow cake as well.
What if you want to make a larger cake like 12 in. or 14 in?
French Whisk
I can’t believe how perfect the timing was for this recipe to pop up on my news feed! I have been searching and searching for a fluffy, moist, and tender white cake and needed one right away. I nearly settled for the whiteout cake by the boys at baked but I’m so glad I trusted my gut and went with this one! It really is the perfect white cake! And I’ve tried many recipes so that’s saying a lot. Thank you, amanda!