Classic White Cake

Name: Classic White Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Yield: One 9 x 13-inch (23 x 33-cm) sheet cake, two 9-inch (23-cm) round layer cakes, three 8-inch (20-cm) layer cakes, or about 24 cupcakes
Ingredients: 2 teaspoons vanilla extract; 1 teaspoon almond extract; 226 grams (8 ounces, 2 sticks) unsalted butter, softened; 400 grams (2 cups) granulated sugar; 170 grams (¾ cup, 180 milliliters) whole milk; 160 grams (about 5 large, ⅔ cup) egg whites; 180 grams (¾ cup) sour cream; 2 grams (½ teaspoon) fine sea salt; ½ teaspoon baking soda; 7 grams (2 teaspoons) baking powder; 345 grams (3 cups) cake flour

Preparation info

Yield:
One
9 x 13 inch 23 x 33 cm ) sheet cake

Difficulty
Medium
Ready in
1 hr 10

Appears in

Baker Bettie's Better Baking Book

By Kristin Hoffman

Published 2022

About

White cake keeps its pale color by only utilizing egg whites instead of whole eggs. Some recipes call for these egg whites to be whipped into a meringue and folded into the batter (Foaming Method); however, I prefer using the Creaming Method for this cake, as I find it produces the perfect balance of cake that is moist and fluffy.

Ingredients

345 grams (3 cups) cake flour
7 grams (2

Cake
Vegetarian

Method

Prep

At least 30 minutes before mixing, take the butter, eggs, milk, and sour cream out of the refrigerator to come to room temperature. Separate the eggs. Measure out the rest of the ingredients.
Position the oven rack to the center position. Preheat the oven to