Bakery-Style White Cake Recipe

There’s something truly special about a bakery-style white cake—soft, fluffy, and perfectly sweet. Whether you’re making it for a birthday, a wedding, or simply to enjoy with a cup of coffee, this cake is a versatile and delicious treat. In this blog post, we’ll go over everything you need to know about making this cake from scratch, including tips on getting the perfect texture, choosing the best frosting, and storing your cake to keep it fresh.

Why Choose a Bakery-Style White Cake?

A white cake differs from a yellow cake in that it uses egg whites instead of whole eggs. This gives it a lighter color and a delicate crumb. While some people might think white cakes are plain, they are actually the perfect canvas for any type of filling or frosting. Whether you prefer a rich buttercream, a light whipped frosting, or a tangy fruit filling, this cake is the perfect base for any dessert masterpiece.

Ingredients Breakdown

To make this cake, you’ll need the following ingredients:

• Cake Flour: Cake flour is essential for a tender and delicate crumb. It has a lower protein content than all-purpose flour, which makes the cake soft and airy. Be sure to sift the flour before measuring to ensure accuracy.

• Baking Powder and Baking Soda: These leavening agents help the cake rise. Baking soda reacts with the buttermilk to create a light and fluffy texture.

• Salt: A small amount of salt enhances the flavors in the cake and balances the sweetness.

• Granulated Sugar: Sugar not only sweetens the cake but also contributes to its structure and moisture.

• Unsalted Butter: Butter adds richness and flavor. Make sure it’s at room temperature for easy mixing.

• Egg Whites: Using only egg whites keeps the cake light in color and texture. Room temperature egg whites incorporate better into the batter, creating a uniform consistency.

• Vegetable Oil: Oil helps keep the cake moist and soft for longer. It also contributes to the cake’s delicate texture.

• Pure Vanilla Extract: High-quality vanilla extract enhances the flavor of the cake. If you want a more pronounced vanilla flavor, you can use vanilla bean paste.

• Full-Fat Buttermilk: Buttermilk adds moisture and a slight tanginess to the cake. The acidity in buttermilk also helps tenderize the crumb.

Step-by-Step Instructions

1. Prepare Your Pans and Oven

Before you start, preheat your oven to 350°F (177°C). Grease and line your cake pans with parchment paper. You can use either three 6-inch cake pans or two 8-inch cake pans. Lining the pans helps prevent sticking and makes it easier to remove the cakes once baked.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set this mixture aside while you work on the wet ingredients.

3. Cream the Butter and Sugar

Using a stand mixer fitted with a paddle attachment (or a hand mixer), beat the butter on high speed for about 2 minutes until creamy. Then, add the sugar and continue beating on medium-high speed until the mixture becomes light and fluffy, about 2 more minutes. This step helps incorporate air into the batter, resulting in a lighter cake.

4. Add the Egg Whites and Wet Ingredients

Reduce the mixer speed to low and add the egg whites one at a time, making sure each one is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Next, add the vegetable oil and vanilla extract, then turn the mixer to high and beat for 1 minute to fully incorporate.

5. Incorporate the Dry Ingredients and Buttermilk

With the mixer on low speed, add the dry ingredients all at once and mix until just combined. Slowly pour in the buttermilk while the mixer is still on low, then mix for about 30 seconds, until the batter is smooth. The batter will be slightly thin, which is completely normal.

6. Bake the Cake

Divide the batter evenly between your prepared cake pans and bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can lead to a dry cake.

7. Cool and Frost

Once baked, let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Best Frosting Options for White Cake

One of the best things about this cake is its versatility. Here are a few frosting options that pair beautifully with this bakery-style white cake:

• Classic Vanilla Buttercream: A fluffy, sweet frosting that complements the light flavor of the cake.

• Whipped Cream Frosting: Light and airy, perfect for those who prefer less sweetness.

• Cream Cheese Frosting: Slightly tangy and rich, ideal for those who love a contrast in flavors.

• Strawberry or Raspberry Buttercream: Adds a fruity twist and a pop of color.

• Chocolate Ganache: For chocolate lovers, a rich ganache provides a luxurious finish.

Tips for the Best White Cake

1. Measure Ingredients Accurately: Use a kitchen scale for precise measurements, especially for flour and sugar.

2. Use Room Temperature Ingredients: This ensures even mixing and prevents lumps in the batter.

3. Don’t Overmix: Overmixing can result in a dense cake. Mix just until the ingredients are combined.

4. Use Cake Strips: Wrapping the outside of the pans with cake strips helps the cake bake evenly.

5. Let the Cake Cool Completely: Frosting a warm cake can cause the frosting to melt and slide off.

Storing and Freezing

• At Room Temperature: Store the cake in an airtight container for up to 2 days.

• In the Refrigerator: Keep it covered in the fridge for up to 5 days.

• Freezing: Wrap the cake layers in plastic wrap and store them in the freezer for up to 3 months. Thaw in the fridge overnight before frosting.

Final Thoughts

A bakery-style white cake is a must-have recipe for any baker. It’s simple, elegant, and perfect for any occasion. Whether you frost it with buttercream, whipped cream, or ganache, this cake is sure to be a hit. Try it out and let me know what frosting you pair it with—I’d love to see your creations!

Happy baking! 🍰

Must try Chocolate Covered Marshmallow Bears Recipe

Bakery-Style White Cake Recipe

Bake a soft, fluffy bakery-style white cake with this easy recipe. Perfect for any occasion, pair it with your favorite frosting for a delightful treat!

Type: Dessert

Cuisine: American

Keywords: White Cake, Bakery-Style Cake, Fluffy White Cake, Easy White Cake Recipe

Recipe Yield: 3 6-inch layers or 2 8-inch layers

Calories: Approx. 320 kcal per slice (based on 12 slices)

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Recipe Ingredients:

• 2 1/2 Cups (265g) sifted cake flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 Cups (300g) granulated sugar
• 1/2 Cup (113g) unsalted butter, room temperature
• 4 large egg whites, room temperature
• 1/2 Cup (120ml) vegetable oil
• 1 Tbsp pure vanilla extract
• 1 1/4 Cups (300ml) full-fat buttermilk

Recipe Instructions:

Prepare Your Pans and Oven:

Before you start, preheat your oven to 350°F (177°C). Grease and line your cake pans with parchment paper. You can use either three 6-inch cake pans or two 8-inch cake pans. Lining the pans helps prevent sticking and makes it easier to remove the cakes once baked.

Mix the Dry Ingredients:

In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set this mixture aside while you work on the wet ingredients.

Cream the Butter and Sugar:

Using a stand mixer fitted with a paddle attachment (or a hand mixer), beat the butter on high speed for about 2 minutes until creamy. Then, add the sugar and continue beating on medium-high speed until the mixture becomes light and fluffy, about 2 more minutes. This step helps incorporate air into the batter, resulting in a lighter cake.

Add the Egg Whites and Wet Ingredients:

Reduce the mixer speed to low and add the egg whites one at a time, making sure each one is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Next, add the vegetable oil and vanilla extract, then turn the mixer to high and beat for 1 minute to fully incorporate.

ncorporate the Dry Ingredients and Buttermilk:

With the mixer on low speed, add the dry ingredients all at once and mix until just combined. Slowly pour in the buttermilk while the mixer is still on low, then mix for about 30 seconds, until the batter is smooth. The batter will be slightly thin, which is completely normal.

Bake the Cake:

Divide the batter evenly between your prepared cake pans and bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can lead to a dry cake.

Cool and Frost:

Once baked, let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.