White Cake
This white cake is a recipe you will come back to time and time again for a delicious and beautiful result. Fluffy, moist, and soft, this really is a cake to impress!
Servings: 12 slices
Ingredients
- 2 ¼ cups cake flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup milk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract optional
- ½ cup vegetable oil
- 4 large room temperature egg whites
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with non-stick cooking spray and set aside.*
- In a large mixing bowl or the bowl of a stand mixer, sift together 2 ¼ cups cake flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- To the same bowl, add 1 cup buttermilk, ¼ cup milk, 2 teaspoons vanilla extract, ½ teaspoon almond extract (if using), and ½ cup vegetable oil. Mix together using the paddle attachment or use an electric hand mixer. Mix just until fully combined.
- In a separate bowl, add 4 large room temperature egg whites. Using a hand mixer, whip the egg whites until you reach medium stiff peaks. Gently fold the whipped egg whites into the batter.
- Separate the cake batter evenly into the two prepared cake pans. Bake for about 30-35 minutes, until a toothpick comes out clean and the center of the cake springs back when lightly pressed.
Notes
- If you’d like you can add a parchment round in the bottom of the pan and give that a light spray of cooking spray as well, but it’s not necessary if you don’t have parchment.
Nutrition
Calories: 454kcal | Carbohydrates: 50g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 685mg | Potassium: 183mg | Fiber: 1g | Sugar: 31g | Vitamin A: 818IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
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