Classic White Cake - 2

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Classic White Cake

This classic white cake is has a moist, tender crumb that makes this perfect for any special occasion cake or cupcakes. The great thing about this classic white cake is that it’s versatile enough to use with a variety of different fillings and frostings. The possibilities are endless!

Ingredients

Recipe Details

  • Yield: Two 8-inch rounds
  1. Preheat oven to 325 degrees. Butter or oil baking pan, line bottom of pan with parchment paper; butter paper and dust baking pan with flour, tapping out any excess. Set aside.
  2. Sift together flour, baking powder, baking soda, and salt into a medium bowl, and set aside.
  3. Combine buttermilk and vanilla in another bowl, and set aside.
  4. Beat butter, oil, and sugar in a bowl of an electric mixer fitted with the paddle attachment and cream until pale and fluffy, about 3 minutes.
  5. Reduce speed and add egg whites one at a time. Scraping down mixer bowl between each addition. Add egg yolk and mix until combined.
  6. Reduce speed to low. Add dry ingredients in three batches, alternating with the buttermilk mixture. Starting and ending with the dry ingredients. Be careful not to over mix the batter.
  7. Pour batter into prepared pan, and smooth top with a spatula. Bake at 325 degrees until a toothpick inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 30-40 minutes.
  8. Transfer to a wire rack to cool before unmolding.
  9. To unmold, run a knife around the edge of the cake to loosen cake sides, invert cake to release from pan. Cool completely before decorating.

This recipe will also yield 3 dozen standard sized cupcakes.  Bake at 325 degrees for 20-25 minutes. Related Recipe: Italian Meringue Buttercream

39 thoughts on “Classic White Cake

  1. Does this recipe really require 4 and half cups of flour or is it a typo? It looks twice as much as compared to the rest of the ingredients.

  2. what brand of cake flour do you recommend? I made a white cake using king arthur flour and while the taste was great is seemed to be a little dense. what constitues over mixing the batter?

  3. Buddy is tuff, but has the sweetest heart. Proves the way you treat your Mama is how you treat your wife.

  4. I made these into cupcakes and they are awesome. They are very light and fluffy.

  5. you really should use cake flour for cakes. All purpose flour has varying protein contents that are all higher than cake flour. IF you cannot find cake flour in your area (walmart sells soft silk cake flour and it works pretty well) you can find lots of cake flour substitutes online.

  6. Lo hice hoy y quedo super, muy esponjoso, la buttermilk la hice yo misma aplicando limón a la leche normal (3 cucharadas para las 2 tazas de leche), es más la realice con solo 2 huevos y una clara, ya que era tarde para salir a comprar.
    Muchas gracias por la receta :)

  7. This recipe was good for cupcakes but not a sheet cake. I followed the recipe exactly and the cake looked pretty, but was very dry:(

  8. Take 1 cup of your full cream milk and add 1 tbsp lemon juice or white vinegar, let it stand for 5 to 10 minutes (until milk curdles) and there you have your buttermilk ready :)

  9. What size was your pan? If using a 9 x 13 baking time should be reduced by 5 min, if 15 x 10 reduce by 10 minutes. I've baked this in a variety of pans and it's always turned out perfectly. Hope this helps.

  10. I've been trying to just the simple task of making a white cake. All kinds of disasters! I follow recipe & instructions. Someone told me to try cake boss. So here I am. Not wanting to throw in the towel. I watched Buddy scrolled someone for using box cake since then I've made an effort to make cake from scratch. I've been at it a year now. LoL it's something I'm over coming. Thanks Buddy for pushing me to do it! I'm determined & I have a good recipe & I know I'll succeed. Fingers cross!

  11. I live in São Paulo- SP- Brazil, how will I buy the cake ??? :(
    I got a birthday present by email a coupon. Thank you so much.

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  12. anyone try this recipe and make a marble cake with it? Thinking to take half the batter and add dark coco powder to make chocolate and then swirl two flavors together