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Tender White Cake Recipe

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★★★★★

4.4 from 351 reviews

This Tender White Cake is a classic, moist, and fluffy vanilla cake perfect for any occasion. Made with unbleached cake flour, full-fat vanilla yogurt or whole milk, and a touch of almond and vanilla extracts, this cake yields a delicate crumb and a rich, tender texture. It’s versatile enough for layering, cupcakes, or a simple sheet cake and can be frosted with your favorite icing.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

  1. Preheat and Prepare Pans: Preheat your oven to 350°F. Prepare your baking pans by lining two 8″ x 2″ or 9″ x 2″ round pans, a 9″ x 13″ pan, or two standard cupcake pans (20 to 24 cupcakes) with parchment paper, then grease the parchment thoroughly to ensure easy removal of the cake.
  2. Mix Dry Ingredients and Butter: In a stand mixer fitted with the flat beater or using an electric hand mixer in a large bowl, mix all dry ingredients—cake flour, sugar, baking powder, and salt—on low speed to blend. Add the softened butter and mix until the mixture resembles fine damp sand or a crumbly paste depending on butter temperature and sugar granulation.
  3. Add Eggs: Add the egg whites to the mixture one at a time, beating well after each addition to start developing structure. Then add the whole egg, mixing thoroughly. Scrape down the sides and bottom of the bowl after each addition to ensure even mixing.
  4. Incorporate Yogurt Mixture: In a small bowl, whisk together the vanilla yogurt (or whole milk if preferred) with vanilla and almond extracts. Add this liquid mixture to the batter in three additions, beating for 1 to 2 minutes after each one until the batter becomes fluffy and well combined. Again, scrape down the bowl’s sides and bottom during this process.
  5. Fill Pans and Bake: Pour the batter evenly into the prepared pans. Bake according to your pan choice: 25 to 30 minutes for 8″ or 9″ round pans, 23 to 26 minutes for a 9″ x 13″ sheet cake, or about 20 minutes for cupcakes. The cake is done when a toothpick or thin knife inserted in the center comes out clean.
  6. Cool and Frost: Remove the cake from the oven. For rounds or cupcakes, carefully remove them from the pans and transfer to a cooling rack. For the sheet cake, leave it in the pan to cool. Once cooled completely, frost as desired.

Notes

  • Make sure 8″ round pans are at least 2″ deep for best results; if not, use the 9″ x 13″ pan or cupcake pans provided.
  • Softened butter at room temperature ensures even mixing and a tender crumb.
  • You may substitute whole milk for the vanilla yogurt but yogurt adds moisture and richness.
  • Using separate egg whites and yolks helps achieve a lighter texture.
  • Scraping the bowl during mixing is essential to prevent uneven lumps or pockets of dry ingredients.
  • Check doneness by inserting a toothpick in the center; if clean, the cake is ready.

Keywords: white cake, tender cake, vanilla cake, classic cake recipe, simple cake, homemade cake

Find it online: https://cookwithyana.com/tender-white-cake-recipe/