This white cake is soft, moist and fluffy with a delicate crumb, and just the right amount of sweetness. This cake is perfect for any occasion, and you can make it from scratch with simple ingredients.
Growing up in the tropics, I’ve always liked snow and been dreaming of visiting a winter wonderland. The excitement from the trip to Tahoe last week has inspired me to make this winter-theme cake, of which I used white cake as a base and decorated with cream cheese frosting, fresh rosemary and a snow flurry of powdered sugar. It’s a delicious cake and it makes a stunning holiday centerpiece dessert.
PURE WHITE CAKE
To keep this cake pure white, we’re not using egg yolks; instead, we are ONLY using egg whites. To help stabilize the cake structure, we need to beat our egg whites to stiff peaks before folding with the flour mixture.
Similar to vanilla cake, white cake has a subtle vanilla flavor. However, it’s important to use clear vanilla extract to keep the batter from the yellow tint.
HOW TO MAKE WHITE CAKE
- Preheat and prepare your pans. Preheat your oven to 350°F/180°C. Grease two 8-inch cake pans and line the bottoms with parchment paper.
- Prepare the dry ingredients. In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
- Prepare the wet ingredients. In another clean and grease-free medium bowl, beat egg whites until stiff peaks. At this time, the whites have increased in volume and the peak holds its shape when you pull the beater/whisker out of the mixer. Gently fold in sour cream, half and half milk and vanilla extract using the rubber spatula (I usually do this by hand) until combined. Set aside.
- Cream together the butter and sugar. In a standing mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed to make sure all ingredients are incorporated.
- Alternate adding the dry and wet ingredients. With the mixer on low speed, add half of the dry mixture and beat until combined. Add wet mixture and beat until combined. Add the remaining half of the dry mixture and beat just until combined. Make sure not to over mix the batter.
- Bake. Divide the batter evenly between the prepared pans and bake for 35-40 minutes until a toothpick inserted into the center of the cakes comes out clean.
- Cool. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.
HOW TO MAKE CREAM CHEESE FROSTING
Creamy, fluffy and rich, this melt-in-your-mouth cream cheese frosting is perfect for topping this cake. It’s not overly sweet and has a silky, velvety texture you’re going to love.
To make cream cheese frosting, in a large bowl, using a mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes. Add powdered sugar, lemon juice (optional) and vanilla extract and beat on low speed for 30 seconds until incorporated, then beat on high speed for 2 minutes until smooth and fluffy.
To make the frosting on top dripping like a snow fluff blanket, reserve 1/3 cream cheese frosting you’ve just made. Transfer it to a medium bowl, then add 1-2 tablespoons of heavy cream (start with 1 tablespoon first then add more) and whisk until combined. The mixture should be thinner than the original frosting but will still be able to hold the shape.
NOTE: It SHOULDN’T be a pourable consistency, but a little bit thinner that allows the frosting to drip down around the edges. You can skip this step if you want, and use the entire frosting to frost between the layers, the top and outside the white cake.
TIPS TO MAKE PERFECT WHITE CAKE
To ensure your cake is white, you should:
- Use only egg whites.
- Use clear vanilla extract, or clear flavorings.
- Use the lightest, pale color butter you can find and whip until fluffy.
Since this white cake calls for only egg whites, there will be some leftover egg yolks. Don’t throw them out! You can make a lot with leftover egg yolks, such as lemon curd, pastry cream or creme brulee.
If you try this White Cake Recipe, let me know by tagging me on Instagram or leave a comment and/or give this recipe a rating. I’d love to see your photos!
White Cake
Ingredients
For The White Cake
- 2 1/4 cups (315g) cake flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 large egg whites
- 3/4 cup (180 ml) sour cream*, room temperature
- 3/4 cup (180 ml) half and half milk*, room temperature
- 1 cup (2 sticks/226 g) unsalted butter, softened to room temperature
- 1 1/4 cups (250g) granulated sugar
- 1 tablespoon (15ml) pure vanilla extract
For Cream Cheese Frosting
- 12 ounce (1.5 block/336g) full fat block cream cheese (not cream cheese spread), softened to room temperature
- 3/4 cup (1.5 stick/170 g) unsalted butter, softened to room temperature
- 2 cups (230g) powdered sugar, add more if needed
- 2 teaspoons pure vanilla extract
- 1-2 teaspoons (15-30ml) lemon juice (optional)
- 1-2 tablespoons (15-30ml) heavy cream (optional)
Instructions
To Make White Cake
- Preheat your oven to 350°F/175°C. Grease two 8-inch cake pans and line the bottoms with parchment paper.
- In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
- In another clean and grease-free medium bowl, beat egg whites until stiff peaks. At this time, the whites have increased in volume and the peak holds its shape when you pull the beater/whisker out of the mixer. Gently fold in sour cream, half and half milk and vanilla extract using the rubber spatula (I usually do this step by hand) until combined. Set aside.
- In a standing mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed to make sure all ingredients are incorporated.
- With the mixer on low speed, add half of the dry mixture and beat until combined. Add wet mixture and beat until combined. Add the remaining half of the dry mixture and beat just until combined. Make sure not to over mix the batter, or you’ll end up with a dense cake.
- Divide the batter evenly between the prepared pans and bake for 35-40 minutes until a toothpick inserted into the center of the cakes comes out clean.
- Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.
To Make Frosting
- In a large bowl, using a mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes.
- Add powdered sugar, lemon juice (optional) and vanilla extract and beat on low speed for 30 seconds until incorporated, then beat on high speed for 2 minutes until smooth and fluffy.
- Optional: To make the frosting on top dripping like a snow fluff blanket in my photos, reserve 1/3 cream cheese frosting you’ve just made. Transfer it to a medium bowl, then add 1-2 tablespoons of heavy cream (start with 1 tablespoon first then add more) and whisk until combined. The mixture should be thinner than the original frosting but will still be able to hold the shape.
To Assemble The Cake
- If the cakes rise too much, cut their rounded top with a serrated knife to make them flat. Place one cake layer onto your serving plate. Using a small offset palette knife or a piping bag spread an even thick layer of frosting, about 1/2-inch thick over the cake to the edge.
- Add the second cake layer on top, spread remaining frosting over the top and sides of the cake. Use an offset spatula to smooth the top and the sides if desired.
- Optional: To make the thick dripping like in the photos, frost the reserved cream cheese mixture with heavy cream and spread evenly to the edge. Since the frosting is a bit loosen, it will start dripping down the edge. Skip this step if you want to.
- Cake is best served cold. Frosted cake can be kept tightly covered in the fridge for 3-4 days. Leftovers can be kept in the freezer for up to 2 months and thawed overnight in the fridge.
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