Try this The Perfect White Cake recipe, or contribute your own.
- Carbohydrate 867.835635801588 g
- Cholesterol 364.401666640157 mg
- Fat 145.043929160834 g
- Fiber 18.3408755144477 g
- Protein 106.305189144729 g
- Saturated Fat 84.3349928297015 g
- Serving Size 1 1 recipe (1816g)
- Sodium 2942.63549930411 mg
- Sugar 849.49476028714 g
- Trans Fat 15.3044929997018 g
- Calories 5303 calories
Step-by-step
- 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.
- Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
- Allow cake to cool to room temperature.
- Frost cakes with favorite frosting.
Why does the batter curdle the moment the liquid hits the bowl? Baking a true white cake requires balancing a high ratio of sugar and liquid against fragile proteins. Traditional recipes rely heavily on dairy and gluten to provide structure while keeping the crumb pale. When testing this formula, standard substitutions often compromise the texture unless specific ratios are maintained. Achieving a successful result demands careful attention to temperature and mixing times rather than blind adherence to the steps.
Adapting for Dietary Restrictions
Modifying this structure for alternative diets requires understanding the role of each component. Replacing dairy milk with plant-based alternatives like almond or oat milk works if the fat content closely matches standard dairy. Lower fat milks will produce a dry crumb because the recipe relies on butter and milk fats for moisture. For gluten-free modifications, substitute cake flour with a 1:1 commercial blend containing xanthan gum, but reduce the mixing time by thirty seconds to prevent toughness. Egg whites provide the structural lift without adding yellow color; aquafaba can substitute for egg whites at a three-tablespoon ratio per white, though the whipping time will double.
- Ensure the butter is softened to 65 degrees Fahrenheit before mixing to allow proper air incorporation.
- Freezing baked cake layers requires wrapping them tightly in plastic wrap while still slightly warm to retain moisture for up to two months.
- Over-mixing the flour stage develops gluten networks that ruin the tender crumb structure.
