If you’ve ever dreamt of a soft, tender, and perfectly fluffy cake, the Heavenly White Cake is exactly what you’ve been looking for. This classic white cake is delicate, light, and perfectly sweet, making it a popular choice for weddings, birthdays, or any special occasion. Made with a combination of egg whites and butter, this cake has a subtle vanilla flavor and a pillowy crumb that will melt in your mouth. Whether you frost it with a rich buttercream or enjoy it plain, this recipe will guide you to baking the perfect white cake every time.
Ingredients
For the Cake:
- 2 3/4 cups cake flour (or all-purpose flour, sifted)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 5 large egg whites, room temperature
- 1 tablespoon vanilla extract
- 1 1/4 cups whole milk, room temperature
For the Buttercream Frosting (optional):
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy cream or milk
- Pinch of salt
Steps
Preparing the Cake:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix the Dry Ingredients:
- In a medium-sized bowl, sift together the cake flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:
- In a large bowl, beat the butter with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Gradually add the sugar and continue beating until the mixture is smooth and creamy.
4. Whip the Egg Whites:
- In a separate, clean bowl, whisk the egg whites until soft peaks form. Set aside. The whipped egg whites will help give the cake its light and airy texture.
5. Add the Vanilla Extract:
- Stir in the vanilla extract into the butter and sugar mixture.
6. Incorporate the Dry Ingredients and Milk:
- With the mixer on low, alternately add the flour mixture and milk to the butter-sugar mixture, starting and ending with the flour. Mix until just combined. Be careful not to overmix, as this can cause the cake to become dense.
7. Fold in the Egg Whites:
- Gently fold the whipped egg whites into the batter with a spatula. Be careful not to deflate the egg whites, as this will help keep the cake light and fluffy.
8. Pour and Bake:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cakes:
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Making the Buttercream Frosting (Optional):
1. Beat the Butter:
- In a large bowl, beat the softened butter on medium speed until it becomes creamy and smooth, about 2-3 minutes.
2. Add the Sugar:
- Gradually add the powdered sugar, one cup at a time, beating on low until fully incorporated. Increase the speed to medium and beat for another 2 minutes.
3. Add Vanilla and Cream:
- Add the vanilla extract, heavy cream (or milk), and a pinch of salt. Beat on medium-high for 3-4 minutes until the frosting is light and fluffy. If the frosting is too thick, add a bit more cream; if it’s too thin, add more powdered sugar.
4. Frost the Cake:
- Once the cake has cooled completely, frost the top of one layer, place the second layer on top, and finish frosting the top and sides of the cake. Smooth the frosting with a spatula for a clean finish, or create swirls for a decorative look.
Variations
- Lemon White Cake: Add 1 tablespoon of fresh lemon zest and a teaspoon of lemon extract to the batter for a citrusy twist.
- Almond White Cake: Replace the vanilla extract with almond extract for a nutty, fragrant flavor.
- Coconut White Cake: Fold 1 cup of sweetened shredded coconut into the batter before baking and top the frosted cake with toasted coconut flakes.
Tips
- Room Temperature Ingredients: Ensure that the butter, egg whites, and milk are all at room temperature. This allows them to incorporate more easily, leading to a smoother batter and fluffier cake.
- Don’t Overmix: When mixing the flour into the batter, mix just until combined. Overmixing can cause the cake to become dense and tough.
- Cooling the Cake: Be patient and allow the cake to cool completely before frosting. A warm cake can cause the frosting to melt and become runny.
- Storage: Store the frosted cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
The Heavenly White Cake is a timeless and versatile dessert that can be customized for any occasion. With its soft, tender crumb and light vanilla flavor, this cake is truly heavenly in every bite. Whether you’re celebrating a birthday, wedding, or just want a delicious homemade treat, this cake will not disappoint. Its simplicity and elegance make it a must-have in your baking repertoire.
Frequently Asked Questions (FAQs)
1. Can I make this cake in advance?
Yes! You can bake the cake layers in advance and store them in an airtight container at room temperature for up to 2 days. Alternatively, you can freeze the layers for up to 2 months, just make sure to wrap them tightly in plastic wrap.
2. Can I use all-purpose flour instead of cake flour?
Yes, but cake flour provides a lighter texture. If using all-purpose flour, reduce the amount slightly and sift it to avoid a denser cake.
3. How do I prevent the cake from sticking to the pans?
Make sure to grease and flour your cake pans well, or use parchment paper to line the bottoms. This will ensure the cake layers come out cleanly.
4. Can I use this recipe to make cupcakes?
Absolutely! This recipe will yield about 24 standard-sized cupcakes. Bake them at 350°F for 18-20 minutes or until a toothpick inserted into the center comes out clean.
5. What can I substitute for heavy cream in the frosting?
You can use whole milk or even a non-dairy alternative like almond or coconut milk. Just note that the frosting may be a bit less rich and thick without the cream.
