Today I am sharing the moist White Cake recipe with tender crumb, melt in mouth texture. This is the best vanilla cake I have ever made and I use it all the time for my decorated cake as it is not overly sweet. You can enjoy is as it is or with very light filled and frosted with buttercream.
Vanilla cake falls in one of the tricky cakes category. I have been in search of a good White Cake recipe that is not too sweet, is moist and flavorful, sturdy enough for cake decoration and goes well with buttercream And this is where this recipe comes, which ticks all these boxes! This recipe uses both oil and butter for moistness and flavor.
If you are a fan of baking cakes, give a try to my trusted chocolate layered cake recipe with luscious buttercream & ganache drip and also the famous Bombay bakery cake.
Recipe at a Glance
Egg whites– Room temperature from large eggs
Dry Ingredients – All purpose flour, baking powder
Oil – Any neutral flavored oil
Butter– Unsalted, soft, room temperature
Milk – Whole, full fat milk
Caster Sugar – You can grind sugar at home
Step by Step Process
FAQs
Serving Suggestions
White cake has a great base flavor and can be paired with variety of fillings and frostings. Vanilla buttercream, chocolate buttercream or ganache, fresh fruits and whipped cream are some of the popular options.
Substitutions & Variations
This is a little temperamental recipe and I will not suggest lot of changes to it. However, you can replace daily milk with any plant-based milk.
Storage and Make Ahead
You can make this cake in advance. Here’s how you can store this cake:
After taking them out of the oven, let them cool enough to handle easily. Take them out and cool on a wire rack completely. Wrap in a plastic and place it another bag or cover with foil. Refrigerate for a day or freeze for up to a week. To defrost, let them come to room temperature for couple of hours, removing the first wrap. From refrigerator you can use directly.
To store an assembled cake, place it covered in refrigerator but take it out 20-30 minutes before serving. Cakes tastes best when eaten at room temperature.
If storing a cut cake, make sure you either cut slices and wrap well and place in an airtight box or place a slice of bread with a skewer to the exposed part. Remember – an exposed cake means a dry cake.
Best White Cake Recipe from scratch
A moist White vanilla cake made from scratch, not too sweet, perfect to dress up for any occasion or just serve as it is.
Ingredients
White Vanilla Cake
- 230 grams unsalted soft butter (room temperature)
- 340 grams castor/grinded sugar
- 6 large egg whites*
- 400 grams all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 285 grams milk
- 28 grams vegetable oil**
Vanilla Buttercream
- 1 cup soft unsalted butter
- 3 cups icing/confectioner's/powdered sugar
- 1 teaspoon vanilla ***
- generous pinch of salt
- 1/4 cup whipping cream
Instructions
For the Vanilla Cake
For Vanilla Buttercream
1. Cream butter, salt and vanilla really well for 5 minutes.
2. Add icing sugar, cream and mix with spatula.
3. Beat again for 8 minutes until smooth and creamy buttercream is obtained.
Tip: In winters you can use slightly warmed cream, in summers, chilled cream can help obtain stable consistency.
Notes
* Do not discard egg yolks, either use it to make pastry cream or lemon tarts or ice cream, all recipes can be found on the blog.
** Any neutral flavored vegetable oil like canola, corn
*** If you want to make whiter buttercream, skip the dark colored vanilla
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 741Total Fat: 40gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 71mgSodium: 412mgCarbohydrates: 94gFiber: 1gSugar: 70gProtein: 6g
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