Hamdi Saidani Ina Garten’s White Cake is one of the best classic white cake recipes ever. It’s light, fluffy, moist, and full of flavor. This homemade white cake is made with white eggs that give it its light white color. This White Cake is perfect for birthdays, weddings, or any parties you’re planning. We welcome your feedback about the recipe, so please feel free to share your thoughts and experiences.
What Is A White Cake
White cake is a classic type of cake that is known for its white, light, and fluffy texture. This cake is made from a batter that typically includes ingredients such as flour, sugar, baking powder, and egg whites. The egg whites help give the cake its light white color. This homemade fluffy cake is often enjoyed at parties like birthdays and weddings. Even though it’s light, the cake is still yummy and can hold up different kinds of frostings and fillings.
What Is White Cake Flavor
The flavor of a white cake is subtly sweet and often enhanced with extracts like almond and vanilla. The cake itself doesn’t have a strong taste, but it goes well with many different fillings and frostings. Using good quality extracts and butter can make the cake taste even better, giving it a nice, buttery, and sweet taste.
White Cake Ingredients
- 8 oz unsalted butter, room temperature
- 14 oz sugar
- 6 large egg whites, room temperature
- 14 oz all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon clear almond extract
- 1 teaspoon vanilla extract
- 10 oz milk, room temperature
- 2 oz vegetable oil
How To Make Homemade White Cake From Scratch
- Preheat your oven to 335ºF (170ºC). Get two 8″x2″ cake pans ready with your choice of non-stick method.
- Mix your wet ingredients: Combine milk, oil, and extracts (almond and vanilla) in a bowl and set it aside.
- Mix your dry ingredients: In another bowl, combine the flour, baking powder, and salt, and set this aside too.
- Cream the butter and sugar: Put butter in a stand mixer with a paddle attachment and cream it until it’s smooth. Gradually add your sugar and whip it on high until it’s light and white. This should take about 5 minutes.
- Add the egg whites: Add the egg whites one at a time to the butter and sugar mixture while mixing on low. Make sure each egg white is fully mixed in before adding the next one.
- Combine wet and dry ingredients: Add in ⅓ of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in ½ of your liquids, then dry, then liquids, and the rest of your dry. Let mix until just combined.
- Bake the cake: Pour the batter into your prepared cake pans and bake at 335º F (170ºC) for 25-35 minutes or until a toothpick comes out clean when poked in the center.
- Cool the cake: Let the cakes cool for ten minutes then turn out cakes onto a cooling rack. Wrap them while they’re still warm and place them into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes.
How To Make Easy Buttercream Frosting:
- Combine egg whites and powdered sugar: Put these in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla, and salt.
- Whip the frosting: Turn the mixer up to high and whip until the frosting is light, fluffy, and white.
How To Make Gold Drip:
- Melt the chocolate: Combine the white chocolate and water in a microwave-safe bowl. Heat it in the microwave until the chocolate is fully melted, then whisk until smooth.
- Add color: Add a few drops of food coloring to the mixture and stir until it’s fully incorporated.
- Let it cool: Let the mixture cool to about 90 degrees Fahrenheit. This is important because if the mixture is too hot when you apply it to the cake, it can melt the frosting.
- Apply the drip: Once the mixture is cooled, you can apply it to the top edges of your chilled cake, allowing it to drip down the sides.
- Add the gold effect: Once the chocolate is set and firm, you can make paint by combining Everclear (a type of alcohol) and gold dust. Paint this over the drip to give it a shiny, gold appearance.
White Cake Recipe Tips
- Preparation Before Baking: Always bring all your ingredients to room temperature. This helps to prevent the batter from breaking or curdling.
- Weigh Your Ingredients: Use a scale to weigh your ingredients, including liquids. This ensures accuracy and helps to make your recipe successful.
- Get Organized: Practice Mise en Place, which means having everything in its place. Measure out your ingredients ahead of time and have them ready before you start mixing. This reduces the chances of accidentally leaving something out.
- Chill Your Cakes: Always chill your cakes before frosting and filling. This makes the cake easier to handle and is also great for stacking.
- Use Specific Ingredients: If the recipe calls for specific ingredients like cake flour, don’t replace it with all-purpose flour and cornstarch unless the recipe tells you that it’s ok. Substituting ingredients may cause the recipe to fail.
What Frosting Goes With White Cake
- Vanilla Buttercream: This is a classic choice that complements the light flavor of the white cake.
- Cream Cheese Frosting: The tanginess of cream cheese frosting can add a nice contrast to the sweet white cake.
- Chocolate Ganache or Buttercream: For chocolate lovers, a rich chocolate frosting can add a nice depth of flavor.
- Fruit-flavored Frostings: Frostings flavored with lemon, strawberry, or raspberry can add a refreshing, fruity twist.
- Almond Buttercream: Since white cake often uses almond extract, an almond buttercream can enhance this flavor.
Why Oil Important In This White Cake Recipe
Oil is important in this white cake recipe because it adds moisture to the cake. Unlike butter, oil remains liquid at room temperature, which helps the cake stay moist even when cool. It also aids in creating a tender and fluffy texture in the cake. You can use either vegetable or canola oil.
Is White Cake The Same As Vanilla Cake
No, white cake and vanilla cake are not the same. While both cakes may use vanilla extract for flavor, the main difference lies in the eggs. A white cake uses only egg whites, which gives it a lighter color and a slightly different flavor. On the other hand, a vanilla cake uses both egg yolks and egg whites, which gives it a slightly yellow color and a richer flavor.
What Is The Difference Between White Cake Recipe And Yellow Cake Recipe?
The primary difference between white and yellow cake is the part of the egg used. The white cake uses only egg whites for a lighter color, while the yellow cake uses whole eggs, giving it a yellow hue.
Storing White Cake
A properly stored white cake can last in the fridge for about 3-4 days. To store it, simply slice the cake and place the slices in airtight containers or wrap them tightly in plastic wrap, then place them in the fridge.
As for freezing, you can freeze a white cake. It can last up to 2-3 months in the freezer. keep in mind that freezing can extend the cake’s life, but it will change the texture, making it a bit more dense than when fresh.
White Cake Calories And Nutrition Facts
- Calories: 589kcal
- Carbohydrates: 61g
- Protein: 4g
- Fat: 37g
- Saturated Fat: 23g
- Cholesterol: 89mg
- Sodium: 125mg
- Potassium: 111mg
- Sugar: 50g
FAQs
What Type Of Sugar Should I Use For This Cake?
It’s recommended to use granulated sugar for the cake and powdered sugar for the frosting.
Can I Replace The Milk With Coconut Or Almond Milk?
Can I Replace The Milk With Coconut Or Almond Milk?
Can I Use Sour Cream In This White Cake Recipe?
Yes, use the White Almond Sour Cream cake recipe, which is a doctored box mix that includes sour cream and eggs to make it more flavorful and moist. If you’re looking for a scratch recipe, it’s best to follow the provided recipe as is.
Try More Recipes:
Ina Garten White Cake
Description
Ina Garten’s White Cake is one of the best classic white cake recipes ever. It’s light, fluffy, moist, and full of flavor. This homemade white cake is made with white eggs that give it its light white color. This White Cake is perfect for birthdays, weddings, or any parties you’re planning.
Ina Garten White Cake Ingredients
How To Make Ina Garten White Cake
- Preheat your oven to 335ºF (170ºC). Get two 8″x2″ cake pans ready with your choice of non-stick method.
- Mix your wet ingredients: Combine milk, oil, and extracts (almond and vanilla) in a bowl and set it aside.
- Mix your dry ingredients: In another bowl, combine the flour, baking powder, and salt, and set this aside too.
- Cream the butter and sugar: Put butter in a stand mixer with a paddle attachment and cream it until it’s smooth. Gradually add your sugar and whip it on high until it’s light and white. This should take about 5 minutes.
- Add the egg whites: Add the egg whites one at a time to the butter and sugar mixture while mixing on low. Make sure each egg white is fully mixed in before adding the next one.
- Combine wet and dry ingredients: Add in ⅓ of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in ½ of your liquids, then dry, then liquids, and the rest of your dry. Let mix until just combined.
- Bake the cake: Pour the batter into your prepared cake pans and bake at 335º F (170ºC) for 25-35 minutes or until a toothpick comes out clean when poked in the center.
- Cool the cake: Let the cakes cool for ten minutes then turn out cakes onto a cooling rack. Wrap them while they’re still warm and place them into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes.
- Combine egg whites and powdered sugar: Put these in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla, and salt.
- Whip the frosting: Turn the mixer up to high and whip until the frosting is light, fluffy, and white.
- Melt the chocolate: Combine the white chocolate and water in a microwave-safe bowl. Heat it in the microwave until the chocolate is fully melted, then whisk until smooth.
- Add color: Add a few drops of food coloring to the mixture and stir until it’s fully incorporated.
- Let it cool: Let the mixture cool to about 90 degrees Fahrenheit. This is important because if the mixture is too hot when you apply it to the cake, it can melt the frosting.
- Apply the drip: Once the mixture is cooled, you can apply it to the top edges of your chilled cake, allowing it to drip down the sides.
- Add the gold effect: Once the chocolate is set and firm, you can make paint by combining Everclear (a type of alcohol) and gold dust. Paint this over the drip to give it a shiny, gold appearance.
How To Make Buttercream Frosting:
How To Make Gold Drip:
Notes
- Preparation Before Baking: Always bring all your ingredients to room temperature. This helps to prevent the batter from breaking or curdling.
- Weigh Your Ingredients: Use a scale to weigh your ingredients, including liquids. This ensures accuracy and helps to make your recipe successful.
- Get Organized: Practice Mise en Place, which means having everything in its place. Measure out your ingredients ahead of time and have them ready before you start mixing. This reduces the chances of accidentally leaving something out.
- Chill Your Cakes: Always chill your cakes before frosting and filling. This makes the cake easier to handle and is also great for stacking.
- Use Specific Ingredients: If the recipe calls for specific ingredients like cake flour, don’t replace it with all-purpose flour and cornstarch unless the recipe tells you that it’s ok. Substituting ingredients may cause the recipe to fail.
