كيكة بيضاء
A snow-white, plush layer cake built on cake flour, egg whites, and the reverse-creaming method for the finest possible crumb. It bakes up tender and even, with a clean vanilla flavor and a flat top that stacks and frosts like a dream.
For a true white cake, use cake flour and egg whites only, then mix by the reverse-creaming method: whisk the dry ingredients, cut in softened butter until sandy, then beat in the wet ingredients. This coats the flour in fat before liquid hits it, so you get a fine, velvety, low-dome crumb instead of a coarse, peaked one. Bake two 8-inch layers at 350 degrees F for 25 to 28 minutes.
- Egg whites (not whole eggs) and clear vanilla keep the crumb bright white.
- Every ingredient at room temperature is non-negotiable for a smooth, even batter.
- Reverse creaming gives you flat, level layers that stack without trimming.
Equipment
- Two 8-inch round cake pans
- Stand mixer or hand mixer
- Digital kitchen scale
- Wire cooling rack
- Parchment paper
- Offset spatula
المكونات
Cake
- 315 g cake flour, spooned and leveled; do not substitute all-purpose
- 350 g granulated sugar
- 14 g baking powder, check that it is fresh
- 6 g fine salt
- 170 g unsalted butter, softened to 67 degrees F / 19 degrees C, cut into tablespoons
- 180 g large egg whites, room temperature; from about 6 large eggs
- 240 ml whole milk, room temperature
- 120 g sour cream, full-fat, room temperature
- 30 ml neutral oil, such as canola or vegetable
- 10 ml clear vanilla extract, clear keeps the crumb white; pure vanilla works but tints it faintly
- 1.25 ml almond extract, optional but classic for white cake
Vanilla buttercream
- 340 g unsalted butter, softened
- 480 g powdered sugar, sifted
- 45 ml heavy cream, plus more as needed
- 7.5 ml clear vanilla extract
- 1 g fine salt
الطريقة
- خطوة01
Position a rack in the center of the oven and heat to 350 degrees F (175 degrees C). Butter two 8-inch round pans, line the bottoms with parchment rounds, then butter the parchment and dust with flour, tapping out the excess. Bring all cold ingredients to room temperature before you begin.
- خطوة02
In a medium bowl or large measuring cup, whisk together the egg whites, milk, sour cream, oil, vanilla, and almond extract until smooth and uniform. Set aside. Keeping these combined ahead lets them incorporate quickly later.
- خطوة03
In the bowl of a stand mixer fitted with the paddle, whisk the cake flour, sugar, baking powder, and salt on low for 15 seconds. With the mixer on low, add the softened butter a tablespoon at a time. Beat until the mixture looks like damp, sandy crumbs with no loose flour, about 2 to 3 minutes.
- خطوة04
With the mixer on low, pour in about half the wet mixture. Raise to medium and beat 30 seconds until fluffy and pale. Scrape the bowl, add the remaining liquid in two additions, beating just until smooth after each. The batter should be silky; do not overmix once it comes together.
- خطوة05
Weigh the batter and divide it evenly between the two pans (about 620 g each). Smooth the tops with an offset spatula and tap each pan firmly on the counter three times to release large air bubbles.
- خطوة06
Bake 25 to 28 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs. The internal temperature should read 205 to 210 degrees F (96 to 99 degrees C). Do not open the oven before 22 minutes.
- خطوة07
Cool the cakes in their pans on a wire rack for 15 minutes, then run a thin knife around the edges and invert onto the rack. Peel off the parchment and cool fully, at least 45 minutes, before frosting. Warm layers will melt the buttercream.
- خطوة08
Beat the softened butter on medium-high until pale and fluffy, about 3 minutes. On low, add the powdered sugar in three additions, then the vanilla and salt. Pour in the cream and whip on medium-high for 2 minutes until light. Set one layer on a plate, spread with frosting, top with the second layer, and coat the top and sides.
Make ahead
Bake the layers up to 2 days ahead: cool completely, wrap each tightly in plastic, and hold at room temperature, or freeze wrapped layers for up to 2 months. Thaw frozen layers in their wrap at room temperature (they frost beautifully while still slightly cool). Buttercream can be made 1 week ahead and refrigerated; re-whip until smooth before using.
Storage
Store the frosted cake under a cake dome or loosely tented with foil at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring refrigerated slices to room temperature for 30 minutes before serving so the crumb softens and the flavor opens up. Unfrosted layers keep airtight at room temperature for 2 days.
Variations
Almond white cake
Increase the almond extract to 1/2 teaspoon and add 1/2 teaspoon to the buttercream. Press toasted sliced almonds around the base for a wedding-cake feel.
Confetti (funfetti) cake
Fold 90 g (1/2 cup) of rainbow jimmies into the finished batter by hand just before dividing into pans. Use jimmies, not nonpareils, which bleed and streak the white crumb.
Lemon white cake
Whisk 2 tablespoons of lemon zest into the sugar before reverse-creaming and replace the almond extract with 1 teaspoon lemon extract. Brush the layers with a light lemon simple syrup for extra moisture.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
الأسئلة الشائعة
Why is my white cake yellow instead of white?
The two culprits are whole eggs and pure vanilla extract. A true white cake uses only egg whites, since the yolks add yellow color and richness, and clear (imitation) vanilla in place of amber pure vanilla. Using unbleached or cream-colored butter also warms the tone slightly, so bleached cake flour and a pale butter help keep the crumb bright white.
Can I use all-purpose flour instead of cake flour?
Cake flour is strongly recommended because its lower protein content gives white cake its signature fine, tender crumb. In a pinch, make a substitute by measuring 315 g all-purpose flour, removing 5 tablespoons, and replacing them with 5 tablespoons of cornstarch, then sifting three times. The texture will be a touch sturdier but still good.
What do I do with the leftover egg yolks?
This white cake uses six whites, leaving six yolks. Refrigerate them covered with a splash of water for up to 2 days, or freeze with a pinch of sugar. They are perfect for lemon curd, creme brulee, homemade custard, pastry cream, or an enriched pasta dough.
Why did my cake dome and crack on top?
A high dome usually means the oven was too hot or the batter was overmixed after the liquid went in. The reverse-creaming method in this recipe naturally produces flatter layers, but also verify your oven temperature with a thermometer, avoid opening the door early, and tap the pans to release air before baking.
Can I make this white cake as cupcakes or a sheet cake?
Yes. This batter yields about 24 standard cupcakes; bake at 350 degrees F for 17 to 19 minutes. For a 9-by-13-inch sheet cake, bake 32 to 36 minutes until a toothpick comes out with moist crumbs. Watch the internal temperature (205 to 210 degrees F) rather than the clock for the most reliable result.
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