Best 3 Heavenly White Cake Recipes

Indulge in the heavenly delight of our white cake recipes, a classic confection that promises an ethereal experience with every bite. From the moist and fluffy crumb to the delicate sweetness, these cakes are a symphony of flavors and textures that will tantalize your taste buds. Whether you prefer a traditional white cake with its timeless charm or are looking for a unique twist with variations like coconut white cake, red velvet white cake, or even a gluten-free white cake, we have something for every palate. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving for more.

Here are our top 3 tried and tested recipes!

WHITE CAKE RECIPE

White Cake Recipe image

I highly recommend sticking to the recipe. Using butter and sour cream is what makes this recipe so good. It's best if all the ingredients (eggs, milk, sour cream) are at room temperature, but make sure to separate the eggs while they are still cold because it's easier. If you don't have a stand mixer, use a hand mixer. I recommend lining the bottom of the cake pan with parchment paper to ensure that the cakes come out of the pan in one piece. I cut parchment paper rounds the size of the pan.

Provided by Shiran

Time 1h5m

Number Of Ingredients 15

Ingredients

2 and 1/4 cups (315g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (180 ml) sour cream
3/4 cup (180 ml) whole milk
1 cup (2 sticks/225 g) unsalted butter (, softened to room temperature)
1 and 3/4 cups (350g) granulated sugar
5 large egg whites
1 tablespoon pure vanilla extract
1 and 1/2 cups (340 g/3 sticks) unsalted butter, softened to room temperature
1/8 teaspoon salt
6 cups (700 g) powdered sugar, sifted, plus more as needed
5 tablespoons (75 ml) heavy cream
1 tablespoon pure vanilla extract

Steps:

Preheat oven to 350°F/180°C. Butter two 9-inch cake pans (8-inch would work too) that are at least 2-inch high, and line the bottoms with parchment paper.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. In another medium bowl combine sour cream and milk. Set bowls aside.
In a standing mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add egg whites and vanilla extract and beat until combined. With the mixer on low speed, add half of the flour mixture and beat until combined. Add milk mixture and beat until combined. Add the other half of the flour mixture and beat just until combined. Do not over mix - the less you mix, the lighter the cake will be.
Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.
Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. Add the rest of the ingredients and beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Beat in more powdered sugar if frosting is too thin.
Assembly: If the cakes rose too much, cut their rounded top with a knife to make them flat. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer. Spread frosting over the top and sides of the cake. Cake should be kept in the fridge, but bring it to room temperature before serving.

HEAVENLY CAKE

Heavenly Cake image

An incredibly rich chocolate cake that needs no frosting.

Provided by Amy Sumerlin

Categories Desserts Cakes Cake Mix Cake Recipes

Yield 24

Number Of Ingredients 6

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
8 ounces sour cream
8 (1 ounce) squares German sweet chocolate, grated
1 cup semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
Mix all ingredients and pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 55 minutes.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 31.1 g, Cholesterol 35.6 mg, Fat 10.6 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 5 g, Sodium 219.3 mg, Sugar 21.1 g

HEAVENLY WHITE CAKE

Heavenly White Cake image

This recipe is from Colette Peters in a wonderful book called Cakes To Dream On. It's one of the many recipes I tested when making my daughter's first birthday cake.

Provided by Kay D.

Categories Dessert

Time 55m

Yield 2 8-inch layers

Number Of Ingredients 10

Ingredients

8 ounces all-purpose flour
8 ounces cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
10 ounces packed brown sugar
11 ounces granulated sugar
2 teaspoons vanilla extract
1 cup egg white, at room temperature
1 1/2 cups milk, at room temperature

Steps:

Preheat oven to 325°.
Coat 2 8-inch cake pans with cooking spray and line with parchment paper.
Sift together the flours, baking powder and salt.
Cream the butter and sugars together in a large mixing bowl until light and fluffy.
Add vanilla and the egg whites, scraping down the sides of mixing bowl.
Mix again until fluffy.
Add the sifted flour mixture in three batches, alternating with three batches of milk, and ending the additions with flour.
Mix each addition just until combined; do not overmix or the cake will be dry.
Pour batter into prepared pans.
Bake for 30- 35 minutes, or until cake tests done.
Let the cakes cool completely in the pans on wire racks.
Wrap and refrigerate (cake still in pan) until ready to decorate.

Nutrition Facts : Calories 2998.8, Fat 101.1, SaturatedFat 62.8, Cholesterol 269.6, Sodium 1890, Carbohydrate 486.2, Fiber 5.1, Sugar 294.3, Protein 41.9

Tips:

Use cake flour instead of all-purpose flour for a lighter, more tender crumb.
Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients blend together more easily and create a smoother batter.
Don't overmix the batter. Overmixing can develop the gluten in the flour, making the cake tough.
Bake the cake in a preheated oven. This will help the cake rise evenly and prevent it from sinking in the middle.
Don't open the oven door while the cake is baking. This can cause the cake to fall.
Let the cake cool completely before frosting it. This will help the frosting set properly.

Conclusion:

This heavenly white cake is a classic for a reason. It's light, fluffy, and moist, with a delicate flavor that pairs perfectly with any frosting or filling. Whether you're making it for a special occasion or just because, this cake is sure to be a hit.