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Fluffy White Cake Recipe


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5 from 7 reviews

  • Author: Fadela
  • Total Time: 50 minutes
  • Yield: 8 parts

Description

Soft and tender homemade white cake sponge with egg whites only, perfect for layer cakes (for 2 or 3 6 inches/ 15 cm diameter cakes 8 - 10 slices ). 


Ingredients

  • 270 g (2 ¼ cups) cake flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 150 g (⅔ cup) unsalted butter, softened
  • 270 g (1 ¼ cups) granulated sugar
  • 5 large egg whites, at room temperature
  • 2 tsp pure vanilla extract
  • 220 ml (1 cup) buttermilk

Instructions

 

  1. Preheat your oven to 325°F (165°C) and line three 6-inch round cake pans with parchment paper. Lightly grease the sides to prevent sticking.

  2. Whisk together the dry ingredients – cake flour, cornstarch, baking powder, baking soda, and salt – in a medium bowl and set aside.

  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes, until light and fluffy.

  4. Add the egg whites one at a time, mixing well after each addition. Pour in the vanilla extract and beat for another 3–5 minutes until the mixture looks smooth and airy.

  5. Reduce the speed to low and add the dry ingredients and buttermilk in 3 additions, alternating between the two. Begin and end with the dry ingredients. Mix just until combined — don’t overmix.

  6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

  7. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

  8. Let the cakes cool for 10 minutes, then carefully remove them from the pans.

  9. Turn the cakes upside down on a wire rack to finish cooling completely — this helps keep the layers perfectly flat and moist.

Notes

Storage: Up to 3-5 days in the fridge or at room temperature, wrapped in plastic film or in an airtight container. Up to 3 months in the freezer.

Homemade buttermilk and substitutions: Add 1 tablespoon of white vinegar or lemon juice to 1 cup of semi-skimmed milk and leave until it begins to thicken and have a curdled texture.

Or replace it with the same amount of sour cream, slightly diluted in milk, or plain yogurt.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: cake, sponge
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 315
  • Sugar: 19.5 g
  • Sodium: 128.2 mg
  • Fat: 13.1 g
  • Carbohydrates: 44.4 g
  • Protein: 5 g
  • Cholesterol: 21.4 mg