White Cake Recipe

 Christmas White Cake

White Cake Decorated with Roses
White Cake Decorated with Roses

On this Christmas, evening make this light, moistand creamy White Cake frosted with white buttercream, I am so excited to make this snow-white fluffy white cake, and after a bite m sure you will feel heavenly. This basic vanilla cake is easy to make and the best thing with this you can use it as a base for different kind of cakes and decorations, the best texture you can achieve by mixing the butter and sugar, using cake flour for light and tender texture, I have used whole milk and sour cream for the incredible moistness.


The success of the recipe is based on using a well-known method of mixing, all the ingredients should be at room temperature, and using egg whites creates a lighter white texture contrary to egg yolk make the texture denser and which weight down the cake. Start with beating the egg white till from the stiff peaks, beat the butter and sugar together until creamy, add dry ingredients to wet ingredients. Bake for about 25-30 minutes. So what you think about must try this classic white cake. Also, don't forget to make Christmas fruitcake cookies and Christmas Fruit Cake for gifting

 Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours
Yields 12 servings


For the Cake

2 1/2 cup cake flour (spoon n leveled, substitute with AP flour)
1/2 cup butter
1/2 cup sour cream
11/2 cup white sugar
6 eggs whites
1 cup whole milk
2 tsp vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt 

For the vanilla Frosting

1 1/4 cup butter, room temperature
4 cups confectioners' sugar
1/3 cups heavy cream
2 tsp vanilla extract
1 pinch of salt
2 9-inch cake pans


Grease the two 9-inch cake pans and line with parchment paper or dust with the flour, preheat the oven to 350 degrees F. Sift the flour, baking soda, baking powder, salt together into a bowl.


Using a handheld mixer, whisk the egg white until you get the stiff peaks, beat the butter and sugar for about 2 minutes or until smooth and creamy, it will give the rise to your cake, add the egg whites and mix. Add in sour cream and vanilla extract mix to combine, scrape down the sides with a spatula.


Now add the dry ingredients to wet ingredients, add the milk and mix just to incorporate well, avoid over mixing and make sure no lumps are left. The prepared batter would be of thick consistency as needed for this cake. Divide the batter into cake pans, bake for about 25 minutes check the doneness with the toothpick inserted into the center of the cake comes out clean, if done remove from oven and allow the cakes to cool on a wire rack before you start frosting. You can bake the cakes and make the vanilla frosting a day ahead  and frost the next day.


Vanilla Frosting: Using a handheld mixer and beat the butter on high speed to make it creamy, add the confectioners' sugar, cream, vanilla extract, and salt  beat for about 2 minutes to make it fluffy.


To Assemble Cake: To create a flat surface using a serrated  knife to slice a thin layer off the top of the cake it will make assembling better, place a cake layer on cake platter cover the top of the cake evenly with frosting, place the second layer and spread a thick layer of the frosting on the top of the cake also cover the side well. Decorate the cake with the remaining frosting by making roses or with any idea you have. Slice and serve. Leftover cake can be stored in the refrigerator for a week, cover tightly before you store, thaw before serving.


Note: Always use sour cream, whole milk, and cake flour to get the  moist and light texture, you can also make cupcakes with the same batter and decorate accordingly. Egg white is used to get the white color of the cake as required. All the ingredients should be at room temperature. Beat the egg white to get the stiff peaks separately to get the desired results. 




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