New Favorite White Layer Cake Recipe

If you're on the lookout for the perfect white layer cake, this recipe is about to become your new favorite. Whether it's for birthdays, weddings, or just because you’re craving something sweet, this fluffy, moist, and incredibly delicious cake is bound to be a crowd-pleaser. Packed with flavor and light as a cloud, this cake is both a classic and an indulgence you’ll want to come back to time and again. Read on to find out how you can create this masterpiece from scratch, and don’t miss out on the expert tips and tricks that will ensure a flawless bake every time!

What Is a White Layer Cake?
A white layer cake is a type of cake that is characterized by its light, fluffy texture and pure white color. Unlike yellow cakes that use whole eggs, white cakes use only egg whites, giving them their distinct pale hue. This cake is typically flavored with vanilla, making it the perfect blank canvas for various frostings, fillings, and decorations. Whether you're pairing it with a rich buttercream or a fruity compote, the simplicity of a white layer cake allows the other flavors to truly shine.

Ingredients List for White Layer Cake
Here’s what you’ll need for the perfect white layer cake:

For the Cake:
2 ¾ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, room temperature
1 ¾ cups granulated sugar
5 large egg whites, room temperature
1 tablespoon pure vanilla extract
1 cup whole milk, room temperature
½ cup sour cream, room temperature
For the Frosting:
1 ½ cups unsalted butter, room temperature
6 cups powdered sugar
2 teaspoons pure vanilla extract
¼ cup heavy cream
Pinch of salt
Substitutions and Variations
One of the beauties of this white layer cake recipe is its versatility. You can make several substitutions to accommodate dietary restrictions or just to switch things up. Here are a few ideas:

Gluten-Free Version: Substitute the cake flour with a gluten-free baking blend that contains xanthan gum.
Dairy-Free Cake: Replace the butter with plant-based margarine or coconut oil, and substitute the milk and sour cream with almond milk and coconut yogurt.
Lemon White Cake: Add 2 tablespoons of lemon zest to the cake batter for a citrus twist. You can also mix lemon juice with the frosting for a tangy, fresh flavor.
Almond White Cake: Swap out the vanilla extract with almond extract for a subtle, nutty flavor that pairs wonderfully with fruit-based fillings.
Funfetti Version: Stir in a ½ cup of rainbow sprinkles into the cake batter to turn this into a funfetti cake, perfect for birthday celebrations.
Step-by-Step Cooking Instructions

Baking a white layer cake from scratch might seem daunting, but with these step-by-step instructions, you’ll achieve bakery-level results right in your own kitchen!

Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Dust the pans with a little bit of flour to ensure easy removal later on.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar
In a large bowl or stand mixer, beat the butter on medium speed until smooth and creamy—about 2-3 minutes. Gradually add the sugar and beat until light and fluffy, approximately 3-4 minutes.

Step 4: Incorporate Egg Whites and Vanilla
With the mixer running on low speed, add the egg whites one at a time, ensuring each one is fully incorporated before adding the next. Add the vanilla extract and continue mixing until everything is combined.

Step 5: Alternate Dry Ingredients and Wet Ingredients
With the mixer on low speed, add the dry ingredients in three batches, alternating with the milk and sour cream. Begin and end with the dry ingredients. Mix only until just combined—be careful not to overmix, as this could make your cake dense instead of light and fluffy.

Step 6: Divide and Bake
Evenly divide the batter between the prepared cake pans. Smooth the tops with a spatula, then bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 7: Make the Frosting
While the cakes are cooling, make the frosting. Beat the butter on medium speed for about 3 minutes, or until creamy. Slowly add in the powdered sugar, 1 cup at a time, beating on low speed. Once fully combined, add the vanilla, heavy cream, and a pinch of salt. Beat on high for 3 minutes until the frosting is light and fluffy.

Step 8: Assemble the Cake
Once the cake layers are fully cooled, spread a generous amount of frosting on top of one layer. Place the second layer on top and frost the entire cake with an even coating. For a smooth finish, use an offset spatula. If you’re feeling creative, pipe some decorative frosting around the edges or top with fruit, sprinkles, or edible flowers.

How to Cook White Layer Cake: A Step-by-Step Guide
Preheat the Oven: Always preheat your oven before starting. This ensures even baking.
Measure Accurately: Make sure to use proper measuring techniques. Spoon the flour into your measuring cups rather than scooping to avoid overpacking.
Room Temperature Ingredients: Using room-temperature butter, eggs, and milk is key to achieving a smooth, homogeneous batter that bakes evenly.
Don’t Overmix: Once the dry and wet ingredients are combined, stop mixing! Overmixing can develop gluten and result in a tough cake.
Even Layers: To get even layers, use a scale to divide the batter between the pans. You can also gently tap the filled pans on the counter to remove air bubbles.
Check for Doneness: The toothpick test is your best friend. If it comes out clean, your cake is done.
Common Mistakes to Avoid
Not Sifting the Dry Ingredients: Sifting ensures that the flour, baking powder, and salt are evenly distributed and free of clumps.
Using Cold Ingredients: Cold butter or eggs can cause your batter to curdle, leading to uneven baking.
Overbaking: Keeping a close eye on your cake towards the end of the bake is crucial. Overbaking will dry out the layers.
Skipping the Cooling Process: Frosting a warm cake will melt the frosting, so make sure your cake is completely cool before assembling.
Serving and Presentation Tips
When it comes to serving and presenting your white layer cake, a little creativity goes a long way. Here are some ideas to make your cake stand out at any occasion:

How to Serve White Layer Cake
Slice the cake using a sharp, serrated knife for clean edges.
For added decadence, serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Pair with coffee or tea for an afternoon treat, or champagne for a more celebratory vibe.
Presentation Ideas for White Layer Cake
Fresh Flowers: Decorate the top of the cake with edible flowers like roses, violets, or pansies.
Fruit Garnishes: Add a ring of fresh berries or citrus slices around the base or on top of the cake.
Sprinkles and Sparkle: Dust the top with edible glitter or colorful sprinkles for a festive look.
Simple Elegance: Keep the frosting smooth and simple, allowing the layers to speak for themselves, and place the cake on a fancy cake stand for an elegant touch.
White Layer Cake Recipe Tips
Use Cake Strips: Wrap cake strips around your pans before baking to help the cakes rise evenly without doming in the center.
Chill the Layers: After baking, pop the cake layers into the fridge for 30 minutes. This firms them up, making the cake easier to frost and assemble.
Crumb Coat: Apply a thin layer of frosting (crumb coat) and chill before applying the final layer of frosting. This seals in crumbs and ensures a smooth finish.
Experiment with Fillings: Try adding a layer of lemon curd, raspberry jam, or chocolate ganache between the cake layers for extra flavor.
Frequently Asked Questions (FAQs)

1. Can I make this cake in advance?
   Yes! You can bake the cake layers up to two days in advance. Just wrap them tightly in plastic wrap and store them at room temperature. Frost the cake on the day you plan to serve it.
2. Can I freeze the cake?
   Absolutely! The unfrosted cake layers can be frozen for up to three months. Wrap them in plastic wrap and foil before freezing. Thaw in the fridge overnight before frosting.
3. Can I use this recipe for cupcakes?
   Yes, this recipe works great for cupcakes! Simply divide the batter into lined cupcake tins and bake for 18-20 minutes, or until a toothpick comes out clean.
4. How can I make the frosting less sweet?
   If you prefer less sweet frosting, try using less powdered sugar and adding an extra tablespoon of cream. You can also experiment with adding a pinch of salt to balance the sweetness.
5. Can I use whole eggs instead of egg whites?
   Using whole eggs will result in a yellow cake rather than a white one. For a true white layer cake, stick to just egg whites.

Conclusion
Creating the perfect white layer cake may take some practice, but with this recipe, you're well on your way to mastering a timeless classic. Whether it's for a special occasion or just because, this fluffy, flavorful cake is sure to impress. Remember to experiment with flavors, fillings, and decorations to make this cake uniquely yours. Happy baking!

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