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Moist White Cake Recipe

Moist White Cake Recipe
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★★★★★

5 from 29 reviews

This Moist White Cake recipe yields a tender, fluffy, and beautifully white cake perfect for celebrations and everyday enjoyment. Using a combination of sour cream and whole milk, along with both shortening and butter, this cake achieves a rich and moist texture. The cake’s delicate flavor is enhanced with vanilla, optional almond emulsion, and butter extract, making it an ideal base for buttercream frosting or any favorite icing.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour (or 2 3/4 cups cake flour for an even whiter cake)
  • 2 cups sugar
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt

Fat Ingredients

  • 2/3 cup shortening
  • 1/4 cup unsalted butter, room temperature

Wet Ingredients

  • 1 cup full-fat sour cream
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract (clear extract can be used)
  • 1/2 teaspoon almond emulsion (optional)
  • 1 teaspoon butter extract or butter emulsion (optional)
  • 6 large egg whites

Instructions

  1. Preheat the oven: Set your oven to 325 degrees Fahrenheit to ensure it reaches the correct temperature as you prepare the cake batter.
  2. Prepare the pans: Grease and flour two 8-inch round cake pans that are 2 inches deep. Alternatively, use three 6-inch round pans for different sizing.
  3. Mix wet ingredients: In a bowl, whisk together sour cream, whole milk, vanilla extract, almond emulsion (if using), butter extract (if using), and the egg whites until smooth. Set aside this liquid mixture.
  4. Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well incorporated.
  5. Add fats: Cut the shortening and butter into chunks and add them to the dry ingredients. Mix until the flour is coated and the mixture becomes crumbly.
  6. Add liquid mixture in parts: Pour in half of the prepared wet mixture and mix just until combined. Then add the remaining half and mix again until just combined.
  7. Careful final mixing: Scrape down the sides of the bowl to ensure even mixing, then mix again briefly for about 10-15 seconds, taking care not to overmix the batter.
  8. Fill pans and bake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven at 325 degrees Fahrenheit for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool and frost: Allow the cakes to cool completely on a wire rack before covering with your favorite buttercream frosting.

Notes

  • Using cake flour instead of all-purpose flour will yield a lighter, whiter cake.
  • Make sure the egg whites are at room temperature for the best incorporation and volume.
  • Do not overmix after adding wet ingredients to prevent a dense cake.
  • You can substitute almond emulsion and butter extract with extra vanilla extract if desired.
  • This cake is perfect for layering and decorating with buttercream frosting or fresh fruits.
  • Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Nutrition

Keywords: moist white cake, white cake recipe, classic white cake, sour cream cake, vanilla cake, birthday cake base

Find it online: https://cheframiflavor.com/moist-white-cake-recipe/