Heavenly White Cake
There’s something so timeless about a white cake—soft, light, and with just the right hint of sweetness. This version is one I’ve baked for years, and it never fails to impress at birthdays, Sunday gatherings, or just when you’re craving a little old-fashioned comfort. The delicate crumb, the subtle touch of almond, and the buttery flavor make this cake feel truly special.
Ingredients
- 2 ¾ cups cake flour, sifted
- 4 teaspoons baking powder
- ¾ teaspoon salt
- 4 large egg whites
- 1 ½ cups granulated sugar, divided
- ¾ cup unsalted butter, softened
- 1 cup whole milk, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
Instructions
- Prepare dry ingredients: Sift together the cake flour, baking powder, and salt three times to ensure everything is well combined and airy.
- Make the meringue: In a clean mixing bowl, beat the egg whites until they become foamy. Slowly add ½ cup of the sugar, continuing to beat until soft peaks form. Set aside.
- Cream butter and sugar: In another large bowl, beat the butter until creamy. Gradually add the remaining 1 cup of sugar, mixing until the texture is light and fluffy.
- Combine batter: Add the sifted dry ingredients to the butter mixture in small portions, alternating with the milk. Beat gently after each addition until smooth. Stir in both extracts.
- Fold in meringue: Carefully fold the whipped egg whites into the batter until fully incorporated, being gentle to keep the mixture light.
- Bake: Spread the batter into a 15x10x1-inch pan lined with parchment paper. Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Alternate pans: Bake in two 9-inch round pans for 30–35 minutes, or in three 8-inch round pans for 25–30 minutes.
- Cool and serve: Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. Allow it to cool completely before frosting or serving.
