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Gallery Perfect White Cake Recipe Summary Servings: 12
Ingredients Ingredient Checklist 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, room temperature, plus more for pans 4 1/2 cups cake flour (not self-rising) plus more for pans 1 1/2 cups whole milk 9 large egg whites, lightly beaten 1 tablespoon pure vanilla extract 1/2 teaspoon almond extract 2 tablespoons baking powder 1 1/2 teaspoons salt 2 1/4 cups sugar 1 pint raspberries 5 to 6 cups Italian Meringue Buttercream for Perfect White Cake
Gallery Perfect White Cake
Recipe Summary Servings: 12
Gallery
Perfect White Cake
Perfect White Cake
Perfect White Cake
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, room temperature, plus more for pans 4 1/2 cups cake flour (not self-rising) plus more for pans 1 1/2 cups whole milk 9 large egg whites, lightly beaten 1 tablespoon pure vanilla extract 1/2 teaspoon almond extract 2 tablespoons baking powder 1 1/2 teaspoons salt 2 1/4 cups sugar 1 pint raspberries 5 to 6 cups Italian Meringue Buttercream for Perfect White Cake
Directions
Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.
In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.
Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.
Place one cake layer on a cake stand. Spread 3/4 cup buttercream evenly over top of cake. Sprinkle with a few raspberries. Top with a second layer. Repeat with a second layer. Top with third cake layer. Insert a few skewers into cake to keep cake from sliding. Spread remaining buttercream evenly over surface of cake. Decorate cake with raspberries. Remove skewers before serving.
Reviews (19)
Add Rating & Review 832 Ratings 5 star values: 139 4 star values: 216 3 star values: 293 2 star values: 153 1 star values: 31
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Reviews (19)
Add Rating & Review 832 Ratings 5 star values: 139 4 star values: 216 3 star values: 293 2 star values: 153 1 star values: 31
Add Rating & Review
832 Ratings 5 star values: 139 4 star values: 216 3 star values: 293 2 star values: 153 1 star values: 31
832 Ratings 5 star values: 139 4 star values: 216 3 star values: 293 2 star values: 153 1 star values: 31
832 Ratings 5 star values: 139 4 star values: 216 3 star values: 293 2 star values: 153 1 star values: 31
5 star values: 139 4 star values: 216 3 star values: 293 2 star values: 153 1 star values: 31
Martha Stewart Member Rating: 3 stars 03/31/2017 It was very easy to make, however it says bake time is 25-30 minutes at 350. This cake came out of the oven at 55 minutes! I would try it again but I need to know what temp I should be baking it at or if I need to expect 55 minutes for bake time? P.S. I am in Seattle, WA Martha Stewart Member Rating: 3 stars 03/27/2017 Too bad someone wouldn't send me a heavy duty Kitchen Aid- so many recipes that I like call for one and things just don't come out as perfect without one. Martha Stewart Member Rating: 5 stars 05/19/2015 This is a beautiful white cake! I have noted several comments saying that the cake was dry. Most white cakes are drier, because the fat and ""richness" contained in the egg yolks is absent. This cake has a beautiful "crumb", yet is not too soft to handle for stacking and/or decorating. This is a keeper! Martha Stewart Member Rating: Unrated 12/05/2014 I baked this cake because I wanted a white cake for making cake pops. It turned out beautifully - very moist, with a fine crumb & nice height. I didn't need a 3 pan recipe, so I adjusted all to 2/3 - it was pretty simple math. With the 6 leftover egg yolks, I used her vanilla pudding pop recipe to make the chocolate pudding variation - it only called for 4 egg yolks - so I did 1&1/2 times the ingredients; with a thin slice of cake & a sprinkle of Skor bits, this will make a delicious dessert! Martha Stewart Member Rating: Unrated 04/06/2014 I've made this cake twice already. Good recipe, but had to tweak the amount of baking powder. The full two tablespoons of baking powder was too much and gave the cake a slight bitter aftertaste. I adjusted it to 1 1/2 and it was perfect second time around. And it is just a bit dry, would like a little more moisture. The almond extract gives it a great flavor, I use a cream cheese and strawberry frosting it pairs wonderfully. My family loves it. Martha Stewart Member Rating: Unrated 03/11/2014 I made this cake for my son’s birthday party and it was a huge hit. I omitted the almond extract and raspberries, and instead threw in about ½ cup of Rainbow Jimmies for a Funfetti variation – super cute. Also, to save a few eggs I used the egg whites in the carton and had fine results. Moist and flavorful, this is a great simple white cake recipe. Martha Stewart Member Rating: 4 stars 02/09/2013 Isurus9 Thank you for mentioning the mixing aspect. I am a cake baking novice so I might have made the same mistake as you! I did go ahead and look up the term "incorporated" as a baking term. The definition I found was "Wholly incorporated means to mix or blend well together ~ so that the dry ingredients are mixed smoothly with the liquid ingredients." Technically the terminology was correct, but we didn't understand it. Isurus is right--mix that puppy until the lumps are gone, but no more! Martha Stewart Member Rating: Unrated 08/08/2012 Nice recipe but you have to mix THOROUGHLY at the end to distribute baking powder evenly, I found the notes misleading in that it said mix till just incorporated and then finish by hand DO NOT DO THIS, mix for 1-2 mins on medium speed or else you will waste 2 full cake batters like I did and have a heavy holey frisbee. I found the recipe and notes for this not organized well at all, a bit confusing. End result is a decent white cake if you mix correctly. Martha Stewart Member Rating: Unrated 05/08/2012 The taste of this recipe is AWESOME, but as listed, it's a little dry~ so find a trick that works for you ...the only thing I had to alter was my secret ingredient for added moisture. The almond extract gives it an elegant taste (if that makes sense). Martha Stewart Member Rating: Unrated 11/29/2010 This is an answer to some of your quantity questions. Check Wilton.com out at this address: http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm. In short, this recipe should make approximately 16.5 cups of batter. This will fill 2 (9" x 13") sheet pans with 2.5 cups left over. Or, you could make 2 (12" round) layers for a 2 layer cake leaving about 1.5 cups leftover. Also, this will make around 66 cupcakes. Hopes this helps! Martha Stewart Member Rating: Unrated 07/01/2010 Has anyone tried this as a 2-layer cake or a 13x9? I dont like 3-layer cakes because they are too hard to cut and serve and it's just wayyy too much cake for 2 people. What would be the equivalents in the recipe for a smaller cake? Martha Stewart Member Rating: Unrated 10/11/2008 What would be the equivalent if I wanted to make a 13x9-inch cake? Would this just make 1 layer? Martha Stewart Member Rating: Unrated 10/11/2008 I Love The perfect white cake ! becase I like butter ^^ Martha Stewart Member Rating: Unrated 09/28/2008 The perfect white cake was good,but to much butter for my husband to eat. I wouldn't make it again. Martha Stewart Member Rating: Unrated 05/23/2008 I thought the almond flavor was a bit strong, but it was quite fluffy and moist. This is the best white cake recipe I have found so far. Martha Stewart Member Rating: Unrated 05/18/2008 Has anybody tried making cupcakes with this recipe? Martha Stewart Member Rating: Unrated 05/04/2008 I made this cake as a test for a graduation cake I have to make and it was perfect. It was easy and the taste I wanted is spot on. I have tried many white cake recipes and always go back to a box mix, but not anymore. I would highly recommend this recipe to anyone who asks. Thank you! Martha Stewart Member Rating: Unrated 03/19/2008 Most of the cake recipes from this site have been really good, but this one was only "okay" to me. I live at high altitudes and the cakes did do well. I had no problems with them sinking. I just wanted a better flavor and have it be a little more moist. I didn't make the Italian meringue buttercream. I made a raspberry buttercream frosting to go with it, which was good. But together, it was the most unexciting, boring cake I've ever eaten. Martha Stewart Member Rating: Unrated 12/21/2007 Does anyone know how many cups of batter this recipe makes?Martha Stewart Member
Rating: 3 stars 03/31/2017
It was very easy to make, however it says bake time is 25-30 minutes at 350. This cake came out of the oven at 55 minutes! I would try it again but I need to know what temp I should be baking it at or if I need to expect 55 minutes for bake time? P.S. I am in Seattle, WA
Rating: 3 stars
Rating: 3 stars 03/27/2017
Too bad someone wouldn’t send me a heavy duty Kitchen Aid- so many recipes that I like call for one and things just don’t come out as perfect without one.
Rating: 5 stars 05/19/2015
This is a beautiful white cake! I have noted several comments saying that the cake was dry. Most white cakes are drier, because the fat and ““richness” contained in the egg yolks is absent. This cake has a beautiful “crumb”, yet is not too soft to handle for stacking and/or decorating. This is a keeper!
Rating: 5 stars
Rating: Unrated 12/05/2014
I baked this cake because I wanted a white cake for making cake pops. It turned out beautifully - very moist, with a fine crumb & nice height. I didn’t need a 3 pan recipe, so I adjusted all to 2/3 - it was pretty simple math. With the 6 leftover egg yolks, I used her vanilla pudding pop recipe to make the chocolate pudding variation - it only called for 4 egg yolks - so I did 1&1/2 times the ingredients; with a thin slice of cake & a sprinkle of Skor bits, this will make a delicious dessert!
Rating: Unrated
Rating: Unrated 04/06/2014
I’ve made this cake twice already. Good recipe, but had to tweak the amount of baking powder. The full two tablespoons of baking powder was too much and gave the cake a slight bitter aftertaste. I adjusted it to 1 1/2 and it was perfect second time around. And it is just a bit dry, would like a little more moisture. The almond extract gives it a great flavor, I use a cream cheese and strawberry frosting it pairs wonderfully. My family loves it.
Rating: Unrated 03/11/2014
I made this cake for my son’s birthday party and it was a huge hit. I omitted the almond extract and raspberries, and instead threw in about ½ cup of Rainbow Jimmies for a Funfetti variation – super cute. Also, to save a few eggs I used the egg whites in the carton and had fine results. Moist and flavorful, this is a great simple white cake recipe.
Rating: 4 stars 02/09/2013
Isurus9 Thank you for mentioning the mixing aspect. I am a cake baking novice so I might have made the same mistake as you! I did go ahead and look up the term “incorporated” as a baking term. The definition I found was “Wholly incorporated means to mix or blend well together ~ so that the dry ingredients are mixed smoothly with the liquid ingredients.” Technically the terminology was correct, but we didn’t understand it. Isurus is right–mix that puppy until the lumps are gone, but no more!
Rating: 4 stars
Rating: Unrated 08/08/2012
Nice recipe but you have to mix THOROUGHLY at the end to distribute baking powder evenly, I found the notes misleading in that it said mix till just incorporated and then finish by hand DO NOT DO THIS, mix for 1-2 mins on medium speed or else you will waste 2 full cake batters like I did and have a heavy holey frisbee. I found the recipe and notes for this not organized well at all, a bit confusing. End result is a decent white cake if you mix correctly.
Rating: Unrated 05/08/2012
The taste of this recipe is AWESOME, but as listed, it’s a little dry~ so find a trick that works for you …the only thing I had to alter was my secret ingredient for added moisture. The almond extract gives it an elegant taste (if that makes sense).
Rating: Unrated 11/29/2010
This is an answer to some of your quantity questions. Check Wilton.com out at this address: http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm. In short, this recipe should make approximately 16.5 cups of batter. This will fill 2 (9” x 13") sheet pans with 2.5 cups left over. Or, you could make 2 (12" round) layers for a 2 layer cake leaving about 1.5 cups leftover. Also, this will make around 66 cupcakes. Hopes this helps!
Rating: Unrated 07/01/2010
Has anyone tried this as a 2-layer cake or a 13x9? I dont like 3-layer cakes because they are too hard to cut and serve and it’s just wayyy too much cake for 2 people. What would be the equivalents in the recipe for a smaller cake?
Rating: Unrated 10/11/2008
What would be the equivalent if I wanted to make a 13x9-inch cake? Would this just make 1 layer?
I Love The perfect white cake ! becase I like butter ^^
Rating: Unrated 09/28/2008
The perfect white cake was good,but to much butter for my husband to eat. I wouldn’t make it again.
Rating: Unrated 05/23/2008
I thought the almond flavor was a bit strong, but it was quite fluffy and moist. This is the best white cake recipe I have found so far.
Rating: Unrated 05/18/2008
Has anybody tried making cupcakes with this recipe?
Rating: Unrated 05/04/2008
I made this cake as a test for a graduation cake I have to make and it was perfect. It was easy and the taste I wanted is spot on. I have tried many white cake recipes and always go back to a box mix, but not anymore. I would highly recommend this recipe to anyone who asks. Thank you!
Rating: Unrated 03/19/2008
Most of the cake recipes from this site have been really good, but this one was only “okay” to me. I live at high altitudes and the cakes did do well. I had no problems with them sinking. I just wanted a better flavor and have it be a little more moist. I didn’t make the Italian meringue buttercream. I made a raspberry buttercream frosting to go with it, which was good. But together, it was the most unexciting, boring cake I’ve ever eaten.
Rating: Unrated 12/21/2007
Does anyone know how many cups of batter this recipe makes?
All Reviews for Perfect White Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Perfect White Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
