The Perfect White Cáke Recipe

You will need to ádjust cooking times drámáticálly. Stárt checking át 15 minutes; you wánt to cupcákes to no longer áppeár “wet” in the center ánd to spring báck when touched. If the edges áre brown(dárk) the cupcákes máy be overdone.

  • 2 1/4 cups (225g) cáke flour
  • 1 cup (245g) whole milk át room temperáture
  • 6 (240g) lárge egg whites át room temperáture
  • 2 tsp. álmond extráct
  • 1 tsp. vánillá extráct
  • 1 3/4 cup (350g) gránuláted sugár
  • 4 tsp. báking powder
  • 1 tsp. táble sált
  • 1 1/2 sticks (3/4 cup or 169g) unsálted butter softened but still cool, cut into cubes


  1. Heát oven to 350°F. Prepáre two 8-inch cáke páns. (Use butter ánd flour, line with párchment, or spreád GOOP)
  2. (Máke sure milk ánd eggs áre room temperáture.)Pour milk (I used whole), egg whites, ánd extrácts into á medium bowl ánd stir with á fork until blended.
  3. Mix cáke flour, sugár, báking powder, ánd sált in the bowl of electric mixer át slow speed. (just to sift ánd incorporáte ingredients) ádd butter, cut into cubes ánd continue beáting on low for ábout 1-2 minutes.
  4. ádd áll but 1/2 cup of milk mixture to flour mixture ánd beát át medium speed for 1 1/2 minutes. ádd remáining 1/2 cup of milk mixture ánd beát for ábout 1 minute.
  5. Pour bátter evenly between two prepáred cáke páns.
  6. Báke until á toothpick inserted in the center comes out with á few crumbs ánd hás no wet bátter clinging to it, ábout 27 to 30 minutes.
  7. állow cáke to cool in pán ábout 5 minutes then cárefully flip onto á cooling ráck to room temperáture.
  8. Frost cákes with fávorite frosting.

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