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Moist White Cake Recipe

Moist White Cake Recipe
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★★★★★

5 from 12 reviews

This Moist White Cake recipe produces a tender, fluffy, and elegantly white cake perfect for celebrations or anytime you crave a classic delight. Using a combination of sour cream and egg whites, it ensures a moist crumb with a subtle tang and rich vanilla flavor. The recipe is designed for two 8-inch round pans, yielding a beautifully soft and airy cake ideal for layering with your favorite frostings.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour (or 2 3/4 cups cake flour for an even whiter cake)
  • 2 cups sugar
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt

Fat Ingredients

  • 2/3 cup shortening
  • 1/4 cup unsalted butter, room temperature

Wet Ingredients

  • 1 cup full-fat sour cream
  • 1/2 cup whole milk
  • 2 tsp vanilla extract (clear vanilla extract can be used)
  • 1/2 tsp almond emulsion (optional)
  • 1 tsp butter extract or emulsion (optional)
  • 6 large egg whites

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to ensure it’s at the perfect temperature for even baking.
  2. Prepare Pans: Grease and flour two 8-inch round cake pans, each about 2 inches deep. Alternatively, you can use three 6-inch round cake pans for smaller layers.
  3. Combine Wet Ingredients: In a medium bowl, whisk together the sour cream, whole milk, vanilla extract, almond emulsion, butter extract, and egg whites until the mixture is smooth and homogenous. Set aside.
  4. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, and salt until fully combined.
  5. Add Fats: Add the shortening and butter in chunks to the dry ingredient mixture. Use a pastry cutter or your fingers to mix until the flour mixture is evenly coated and resembles coarse crumbs.
  6. Incorporate Wet Mixture Part 1: Pour in half of the wet ingredient mixture and gently mix just until combined, taking care not to over-mix.
  7. Incorporate Wet Mixture Part 2: Add the remaining wet mixture and mix again just until combined, maintaining a light batter.
  8. Final Mixing: Scrape down the sides of the bowl and mix the batter for only 10 to 15 seconds to ensure everything is evenly blended without overworking the batter.
  9. Pour & Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool: Remove the cakes from the oven and let them cool in their pans for about 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.

Notes

  • Using cake flour yields a lighter and whiter cake compared to all-purpose flour.
  • Room temperature butter helps incorporate the fat evenly for better texture.
  • Do not over-mix the batter to maintain a tender crumb.
  • If you don’t have almond or butter emulsion, you can omit them without affecting the cake significantly.
  • Ensure egg whites are at room temperature for optimal volume and texture.
  • For best results, measure flour by spooning into the measuring cup and leveling off—do not scoop directly from the bag.
  • Allow the cake to cool completely before frosting to prevent melting or sliding.

Nutrition

Keywords: moist white cake, classic white cake, sour cream cake, egg white cake, fluffy white cake, birthday cake

Find it online: https://trendytasterecipes.com/moist-white-cake-recipe/