There’s something truly special about a classic white cake. Its light, fluffy texture and pristine white color make it a favorite choice for weddings, birthdays, and other festive occasions. This classic white cake recipe is not only delicious but also straightforward to make. Follow this step-by-step guide to baking the perfect classic white cake that will be a hit at any celebration.
Ingredients:
- 1 cup (240ml) whole milk, at room temperature
- 6 large egg whites, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups (281g) cake flour, sifted
- 1 3/4 cups (350g) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
Instructions:
- Preheat the Oven and Prepare Pans:
Begin by preheating your oven to 350°F (177°C). Grease two 9-inch round cake pans and line them with parchment paper. Greasing and lining the pans will ensure that your cakes release easily after baking. - Mix Wet Ingredients:
In a medium bowl, combine the milk, egg whites, and vanilla extract. Stir well until blended. This mixture will provide the liquid base for your cake, contributing to its moistness. - Combine Dry Ingredients:
In a large bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and salt. This step is crucial as it ensures that your baking powder and salt are evenly distributed throughout the flour, which helps achieve a consistent rise in your cake. - Blend Butter into Dry Ingredients:
Add the softened butter to the dry ingredients. Using an electric mixer on medium speed, blend until the mixture resembles coarse crumbs. This method, known as the “reverse creaming” technique, helps create a fine, tender crumb in your cake. - Gradually Add Wet Ingredients:
Gradually add the milk mixture to the dry ingredients, beating on medium speed until just combined and smooth. Avoid overmixing, as this can toughen the cake. - Divide the Batter:
Evenly divide the batter between the prepared pans. Use an offset spatula to spread the batter smoothly, ensuring an even layer in each pan. - Bake:
Bake for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. The baking time is crucial, so keep a close eye on your cakes to prevent overbaking. - Cool:
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This step prevents the cakes from becoming soggy. - Frost and Decorate:
Once the cakes are completely cooled, you can frost them with your favorite icing. For a classic look and taste, a vanilla buttercream frosting pairs beautifully with the light and fluffy texture of the white cake.
Serving and Storage:
Serve your classic white cake with a dusting of powdered sugar or alongside fresh berries for added elegance and flavor. To store, keep the cake covered in the refrigerator. It will stay fresh for up to three days.
Conclusion:
A classic white cake is perfect for any occasion, offering a blank canvas to dress up or down as desired. Its delicate flavor and buttery texture make it a timeless favorite that’s always in style. Whether you’re celebrating a special day or just in the mood for some delightful baking, this recipe guarantees a show-stopping cake that looks great on any table.
By following this guide, you’ll be well on your way to mastering the art of baking the perfect classic white cake. Remember, the best part about baking is the joy it brings, both in the making and the sharing. Enjoy!
Serving and Storage Tips for Classic White Cake
Serving Tips:
- Room Temperature Serving: For the best flavor and texture, bring the classic white cake to room temperature before serving if it has been refrigerated. Cold cake can be dense and hard, whereas room temperature will enhance its light, fluffy texture.
- Pair with Complements: While delicious on its own, classic white cake pairs wonderfully with various complements. Try serving it with fresh berries, a dollop of whipped cream, or a drizzle of fruit sauce to add a refreshing twist.
- Decorative Touches: Enhance the visual appeal of your classic white cake with simple decorative touches. Edible flowers, a sprinkle of edible glitter, or even themed cake toppers can make your cake stand out for special occasions.
- Slicing: For clean slices, use a sharp, thin-bladed knife. Dip the knife in hot water and wipe it dry between each cut. This technique helps in getting neat slices without tearing the cake.
Storage Tips:
- Cool Completely: Before storing the cake, ensure it is completely cool. Storing a warm cake can lead to condensation and make it soggy.
- Refrigerating: If frosted with buttercream or cream cheese frosting, it’s best to store the cake in the refrigerator. Cover it loosely with plastic wrap or store it in a cake container to prevent it from absorbing odors from other foods.
- Freezing for Longevity: For longer storage, classic white cake can be frozen. Wrap the cake layers individually in plastic wrap and then in foil. When ready to use, thaw the cake in the refrigerator overnight before bringing it to room temperature and frosting it.
- Maintain Moisture: To keep the cake moist, you can brush the layers with simple syrup before frosting. This step is particularly helpful if you need to bake the cake a day or two in advance.
- Storing Cut Cake: Once cut, prevent the cake from drying out by covering the cut surfaces with plastic wrap. This helps retain moisture and keeps the cake fresh for several days.
By following these serving and storage tips, your classic white cake will maintain its delightful texture and taste, making every slice as enjoyable as the first. Whether for a grand celebration or a cozy gathering, these tips will help ensure your cake remains a highlight.
1. Can I make this cake with all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour in a pinch. For every cup of cake flour needed, measure out 1 cup of all-purpose flour, remove 2 tablespoons of it, and then add 2 tablespoons of cornstarch. Sift together to ensure it’s well mixed. This mixture will help mimic the light texture that cake flour provides, though the results may not be quite as delicate.
2. How can I make my white cake extra moist?
To ensure your white cake is moist, avoid overbaking it by regularly checking for doneness towards the end of the recommended baking time. Additionally, you can add a simple syrup (a boiled mixture of equal parts sugar and water) to the cake layers before frosting. Simply brush the syrup lightly over the cooled cake layers; this adds moisture and can even enhance the flavor.
3. Is there a dairy-free version of this classic white cake?
Yes, you can make this cake dairy-free with a few substitutions. Replace the whole milk with an equal amount of a plant-based milk, such as almond milk, soy milk, or oat milk. Also, use a dairy-free butter substitute in place of regular butter. Be sure to check that your other ingredients, like vanilla extract, are also dairy-free.
4. What’s the best way to store leftover frosted cake?
Leftover frosted cake should be covered to keep the air out and stored in the refrigerator. It can typically last for up to 3 days when stored properly. For best results, cover it with a cake dome or an inverted bowl to protect it from absorbing other flavors and odors from the refrigerator. Before serving again, let the cake sit at room temperature for about an hour to ensure the frosting softens and the cake returns to its ideal texture.