Introduction

This tender white cake is a classic favorite with a moist, delicate crumb and a subtle vanilla-almond flavor. Perfect for celebrations or a simple dessert, it pairs beautifully with your choice of frosting or enjoyed plain.

Ingredients

2 3/4 cups (330g) King Arthur Unbleached Cake Flour
1 2/3 cups (333g) granulated sugar
1 tablespoon baking powder
3/4 teaspoon table salt
12 tablespoons (170g) unsalted butter, softened
4 large egg whites plus 1 whole large egg, at room temperature
1 cup (227g) full-fat vanilla yogurt or 1 cup (227g) whole milk, at room temperature
2 teaspoons King Arthur Pure Vanilla Extract
1 teaspoon almond extract

Instructions

Step 1: Preheat the oven to 350°F. Prepare your pans by lining them with parchment paper and greasing the parchment. Use either two 8″ x 2″ or 9″ x 2″ round pans, a 9″ x 13″ pan, or two standard cupcake pans for 20 to 24 cupcakes. Ensure round pans are at least 2″ deep.
Step 2: In a stand mixer bowl fitted with the flat beater, or a large bowl with a hand mixer, combine the cake flour, sugar, baking powder, and salt. Mix on low speed until blended. Add the softened butter and mix until the mixture is crumbly, like fine damp sand or a paste depending on butter temperature and sugar granulation.
Step 3: Add the egg whites one at a time, beating well after each addition, then add the whole egg and beat again. Scrape down the sides and bottom of the bowl to ensure even mixing.
Step 4: In a small bowl, whisk together the yogurt (or milk), vanilla extract, and almond extract. Add this liquid to the batter in three parts, beating for 1 to 2 minutes after each addition until the batter is fluffy. Scrape the bowl as needed.
Step 5: Pour the batter evenly into the prepared pans. Bake 25 to 30 minutes for round pans, 23 to 26 minutes for a 9″ x 13″ pan, or about 20 minutes for cupcakes. Check doneness by inserting a toothpick into the center; it should come out clean. Cool the cake in the pans briefly, then remove from pans (except the 9″ x 13″ pan) and cool completely on a rack before frosting.

Tips & Variations

For extra moistness, use full-fat vanilla yogurt instead of milk to enrich the flavor and texture.
If you want a more pronounced almond flavor, add an extra ½ teaspoon of almond extract, but be careful not to overpower the vanilla.
To ease removal from pans, chill the cake layers slightly before frosting.
Try adding lemon zest to the batter for a light citrus twist that brightens the flavor.

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days in an airtight container. If refrigerated, allow the cake to come to room temperature before serving for the best flavor and texture. You can also freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in the fridge before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg whites and one whole egg?

Using whole eggs changes the texture and richness of the cake. This recipe relies on mostly egg whites to keep the cake light and tender. Substituting all whole eggs will make the cake denser.

What frosting pairs well with this tender white cake?

Classic buttercream, cream cheese frosting, or a light whipped cream frosting all complement this cake beautifully. You can also add fresh berries or a drizzle of fruit sauce for added flavor.