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Recipes > Tender White Cake > ?srsltid=AfmBOoqtiam9G5VzJ2AGe 79vd2Eoi6OEoFRXQ2U03petRmOww1fLXzW

Tender White Cake

The ultimate tender, moist cake perfect for birthdays and special occasions, yet simple enough for everyday cupcakes. Vanilla and almond flavors combine to give you smooth, mellow flavors reminiscent of your favorite bakery cakes. This recipe uses King Arthur Unbleached Cake Flour, which results in a high rising cake with a moist, tender crumb. The cake also uses the paste method, so no need to cream the butter and sugar. We do recommend a stand mixer for this cake, or a sturdy hand mixer.

Prep

15 mins

Bake

23 to 30 mins

Total

38 mins

Yield

two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes

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Ingredients

Cake:

  • Organic Unbleached Soft Cake Flour — 2 3/4 cups (330g)
  • Granulated Sugar — 1 2/3 cups (333g)
  • Baking Powder — 1 Tablespoon
  • Table Salt — 3/4 Teaspoon
  • Unsalted Butter, Softened — 12 Tablespoons (170g)
  • Egg Whites plus Whole Egg — 4 Large Egg Whites + 1 Whole Large Egg
  • Full-Fat Vanilla Yogurt or Whole Milk — 1 Cup (227g)
  • RedMan Pure Vanilla Extract — 2 Teaspoons
  • Almond Extract — 1 Teaspoon

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Instructions

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  1. Preheat the oven to 350°F. Prepare two 8″ x 2″ or 9″ x 2″ round pans; a 9″ x 13″ pan; or 2 standard cupcake pans (20 to 24 cupcakes total) by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8″ round pans are at least 2″ deep; if they’re not, use one of the other pan options.
  2. Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it’s mixed, and granulation of the sugar used.
  3. Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.
  4. In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
  5. Pour the batter into the prepared pans. Bake for 25 to 30 minutes for 8″ or 9″ rounds; 23 to 26 minutes for a 9″ x 13″ x 2″ sheet cake; or 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired (not advisable for a 9″ x 13″ sheet cake), cool on a rack, and frost.
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Tips

  1. This cake is very tender. We advise handling layers with care when turning them out of the pans; and if you’ve made a 9″ x 13″ sheet cake, it’s best served straight from the pan, to avoid crumbling.
  2. To make a classic yellow cake, use 3 whole eggs and 2 egg whites instead of 4 egg whites and one large egg. Delicious with rich chocolate icing!

Education

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100% PURE VANILLA EXTRACT 33ML (#67721)

8.10

ORGANIC UNBLEACHED SOFT CAKE FLOUR 700G (#105462)

9.70

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