How to prepare the basis of all unicorn cake recipes: its cookie.
This recipe aims to provide you with the basis of all your unicorn cakes: the cookie and the ganache.
This white cake recipe is the perfect classic white cake. Light and chewy, mellow and full of flavor. There's a joke in the cake world that says white isn't a flavor, it's actually vanilla cake. But a white cake is not just white. Let's dive into what makes the best white cake recipe.
White cake recipe video
White cake recipes were originally created for weddings. Only the rich could afford white flour and sugar, so a white cake was considered a symbol of your wealth. These days, a white cake with a fine, moist crumb is probably the most common flavor cake baked for all types of occasions.
See the instructions in French below in the article.
What is the difference between white cake recipe and yellow cake recipe?
Many people confuse white cake recipes with yellow cake or even vanilla cake. Although similar, they are actually totally different types of cakes. It's mostly related to how the eggs are incorporated. A white cake recipe only uses the egg whites, sometimes whipped, then folded into the batter, sometimes added directly to the butter / sugar mixture. The vanilla cake uses both egg whites and egg yolks (usually) and makes a slightly off-white cake, but in my opinion, it tastes the most. A yellow cake is made with the egg yolks only so the dough has a very rich, golden color with a lot of flavor and is a very moist cake.
Vanilla and white cake recipes are both used in many different recipes as a base replacing spices or extracts. Yellow cake is traditionally paired with chocolate buttercream or ganache and isn't often used as a base recipe for other flavors, although it certainly can be.
Again, people laugh and say that “white” and “yellow” isn't a flavor, but making an order for an “egg yolk cake” just doesn't have the same ring to it. It's just a way of describing the cake to keep us all on the same page.
How do you make a white cake?
To make the best white cake recipe, you need to make sure you are using the right ingredients. For this recipe, we use AP flour because it is the most versatile. We also use high quality butter that contains no artificial colors (did you know that some companies dye their butter to be more yellow?) The white the butter, the whiter the cake. The traditional white cake uses almond extract which also happens to be clear. Now I don't like the taste of almond extract so I prefer to use vanilla bean paste and vanilla extract.
BUT WAIT ! You said the ingredients have to be clear!
That's right, I said, but here we come to one of those "taste for color" rules in my book. There aren't many ingredients in this recipe that bring flavor to the table but the quality of the extract is # 1. The vanilla bean paste and extract will VALUE the paste slightly so that it isn't PURE white, but for me, I'd rather have that rather than no flavor at all. If you absolutely must have a white color, feel free to cut the vanilla in half in this recipe and add 1/2 tsp. almond extract.
Another reason you might want to use almond extract or even clear vanilla extract (imitation) is if you are using this white cake recipe as the base for another cake recipe like my cake. with strawberries where color is really important. The whiter the cake batter, the more true the color will be after adding colors.
Why is there oil in this white cake recipe?
It's funny, when we bite into a cake, some things make us think "YUM!" Texture, flavor and hydration. The texture is obtained by proper mixing methods, the flavor is obtained with high quality extracts, but the humidity is a delicate thing. You can't just pour more moisture into your cake batter or you risk ending up with a gummy cake. Adding a little oil is one of the things that makes your brain think "wet". I don't like to add too much, about an ounce will do. I prefer to use vegetable oil because it has no flavor and is colorless.
If you don't want to use vegetable oil, you can use any other lightly flavored oil.
Should you put sour cream in a white cake?
A long time ago (we're not going to talk about how long) I remember reading in cake forums this magical white cake recipe called WASC cake that all cake decorators used. I had no idea what it was but desperately wanted to know! Soon I learned that WASC stands for White Almond Sour Cream cake and the first ingredient is a boxed white cake mix.
Now, I have nothing against anyone who uses canned mixes or canned mixes for doctors. For my personal journey as a cake decorator, I was looking to create my own recipes that would allow me to stand out. Anyone can make a canned mix, but it tastes the same as other people's cake. You know what I mean ?
So why use this type of white cake recipe? Well, not everyone is or wants to be a paper scraper. Or maybe they just want a quick and easy cake recipe that is sure to turn out. This recipe is definitely a no-fail and is what you might call a "mixed bag mix". Adding sour cream and eggs makes it tastier and more moist. It also alters the "chemical" taste of most canned mixes.
Would I suggest you do this instead of a scratch mix? Well, it's really up to you. I promise I won't hold it against you one way or another. Always be upfront with your customers (if you have them). If you say you cook from nothing, then cook from nothing. If you are using a box, it is perfectly correct to say that you are using "freshly baked cakes".
How To Make The Best White Cake Recipe From Scratch
So here's the thing with white cake recipes.
There are many ways to make a white cake recipe, but I'll make it REALLY easy for you. The first option is the traditional mixture which consists of mixing the butter and the sugar in cream until obtaining a light and frothy mixture. Then add your egg whites until they are mixed. Then add the dry ingredients and liquids. This is the route I take.
The other option is to whip your egg whites until they reach a soft but firm consistency. Then you cream the butter and sugar as usual and alternate your dry and liquid ingredients until combined. Then fold the egg whites into the dough. This technique will result in a lighter, more delicate cake, but MAY cause over-mixing.
You can try either way and see what you prefer.
Another tip, I always pack my cakes while they are still hot. Wrap in plastic wrap and place in the freezer. This blocks the moisture in the cake. Once cooled but not frozen, you can cut out the brown edges of your cake (optional, but to get a whiter slice) and frost it with a nice white buttercream or any frosting of your choice.
White cake recipe and ingredients
A light, fluffy, flavorful and easy to prepare white cake recipe! A great basic recipe for any baker that can be adapted to other recipes.
This recipe makes enough batter for two 8 "x 2" round cakes or three 6 "x 2" high cakes.
- Preparation 15 minutes
- Cooking time 28 minutes
- Total duration 40 minutes
- 28 parts
White cake recipe ingredients
- 8 oz unsalted butter, room temperature
- 14 oz of sugar
- 6 large, unpackaged, fresh egg whites, at room temperature
- 14 oz AP flour
- 2 1/2 tsp. XNUMX/XNUMX teaspoon baking powder
- 1/2 tsp. salt
- 1 C. XNUMX/XNUMX teaspoon clear almond extract for a whiter cake
- 1 C. vanilla extract
- 10 oz dairy temperature
- 2 oz of vegetable oil
Easy Buttercream Frosting
- 8 oz of pasteurized egg white at room temperature
- 32 oz caster sugar
- 32 oz unsalted butter at room temperature
- 1/2 tsp. salt
- 1 C. XNUMX tbsp vanilla extract
- 6 oz white chocolate
- 1 oz of hot water
- 1 C. warm brown food coloring
- 2 tbsp. Super Golden Real Crazy Plastics
- 1 C. XNUMX tbsp Everclear lemon extract or rose water can be used
White cake recipe instructions
Place butter in a stand mixer with a paddle mixer and cream until smooth. Sprinkle on your sugar and let whisk over high heat until light and white (about 5 minutes).
Combine the flour, baking powder and salt and set aside.
Combine milk, oil and extracts and set aside.
Add the egg whites one at a time (roughly) and let mix completely after each addition before adding the next. If your egg whites are not at room temperature, you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the dough.
Add 1/3 of your dry ingredients and let mix. Add half of your liquids, then dry them, then the liquids and the rest of your dry liquid. Leave to mix until everything is combined.
Add batter to prepared cake pans and bake at 335 degrees F for 25 to 35 minutes or until toothpick comes out clean when squeezed in center.
Let cool for 10 minutes then place the cakes on a wire rack. Wrap warm and put in the freezer to cool quickly. This locks in moisture. Once cooled but not frozen, you can then cut out the brown edges of your cakes and frost them as you like. Cool the cake.
Easy Buttercream Frosting
- Combine the egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to mix over low heat then whisk over high heat, adding the butter in small pieces, vanilla and salt. Put the mixer on maximum power and whisk until a light, fluffy and white mixture is obtained.
- Melt chocolate and water in microwave and whisk until smooth. Add a few drops of food coloring. Let cool to about 90 degrees before trying to drip on the cooled cake. Once the chocolate is set, you can combine the everclear and the gold dust to make a painting and paint the drip.