Silky White Cake
Posted on September 18, 2019
A Feather Light Vanilla Sponge
Vanilla cake is a classic for a reason, y’all.
Fluffy and lightly sweet, this recipe is a go-to for functions, weddings, and weekend picnics! It goes with everything, and is always a crowd pleaser. Pair it with a creamy frosting, and you are going to have a hard time not eating it all at one sitting! Or maybe that’s just me…
I love this recipe so much, I can’t resist tasting the batter right from the bowl. You know if the batter tastes that good, you know the cake is going to be AH-MAZING.
I love things that are versatile, and this cake is top of the list. Perfect for a wedding cake or baby’s first birthday, you’ll never need another vanilla cake recipe!
- 2 3/4 Cups Flour, preferably cake flour, sifted
- 1 2/3 Cups White Sugar
- 1 Tablespoon Baking Powder
- 3/4 Teaspoon Salt
- 3/4 Cup Unsalted Butter (That’s a stick and a half!)
- 4 Egg Whites, plus 1 whole egg
- 1 Cup Whole Milk, Room Temperature
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon Almond Extract
Preheat the oven to 350°F.
Prepare your pans. This will make 2 – 8″ rounds, or 1 – 9×13, or 24 cupcakes. You can prep your pans by greasing the bottom and sides and dusting with flour, OR you can line with parchment paper, which is definitely the preferred method!
Mix the flour, baking powder, salt, and sugar on low. Add the butter and mix on low until the mixture is damp and crumbly.
Begin adding the egg whites one at a time, beating after each one. Add the whole egg as well, and don’t forget to scrape the sides of the bowl!
Whisk the milk, vanilla, and almond extract into the batter, on low. Once incorporated, beat on high for a few minutes.
Pour the batter into the pans. Bake for 25 – 30 minutes for round or sheet cakes, or 20 minutes for cupcakes. Cake is done when inserted toothpick comes out clean.
Cool for ten minutes, and (if desired) turn onto a wire rack to finish cooling.
As always, I recommend wrapping in plastic wrap before refrigeration to trap moisture inside. If freezing, drizzle with a touch of simple syrup to retain moisture that will be lost in the freezing process.