Tender White Cake

Recipe by King Arthur Test Kitchen
334 Reviews 4.4 out of 5 stars

This Tender White Cake strikes the perfect balance between celebration and everyday treat. With its soft crumb and high rise — thanks to our Unbleached Cake Flour — it’s just as suited to birthday candles as it is to a batch of simple cupcakes. A blend of vanilla and almond gives it that classic, nostalgic bakery flavor: smooth, mellow, and deeply satisfying. The recipe uses the paste method (aka reverse creaming), which keeps the process simple. Just be sure to use a stand mixer or a strong hand mixer for best results.

Prep
15 mins
Bake
23 to 30 mins
Total
38 mins
Yield
two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes
A slice of a four-layer Tender White Cake filled with vanilla buttercream and garnished with raspberries on a plate - select to zoom
A slice of a four-layer Tender White Cake filled with vanilla buttercream and garnished with raspberries on a plate - select to zoom
Three slices of Tender White Cake on plates, revealing their double layers of white cake and vanilla frosting. - select to zoom
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Instructions

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  1. Preheat the oven to 350°F. Prepare two 8" x 2" or 9" x 2" round pans; a 9" x 13" pan; or 2 standard cupcake pans (20 to 24 cupcakes total) by lining with parchment, then greasing the parchment. Note: Make sure your 8" round pans are at least 2" deep; if they're not, use one of the other pan options.

  2. In the bowl of a stand mixer fitted with the flat beater or in a large bowl working with an electric hand mixer, mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it's mixed, and granulation of the sugar used.

  3. Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.

  4. In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, one-third at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.

  5. Pour the batter into the prepared pans. Bake for 25 to 30 minutes for 8" or 9" rounds; 23 to 26 minutes for a 9" x 13" x 2" sheet cake; or 20 minutes for cupcakes. A toothpick or thin knife inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired (not advisable for a 9" x 13" sheet cake), cool on a rack, and frost as desired.

Tips from our Bakers

  • This white cake is very tender. We advise handling layers with care when turning them out of the pans; and if you've made a 9" x 13" sheet cake, it's best served straight from the pan, to avoid crumbling.

  • To make a classic yellow cake, use 3 whole eggs and 2 egg whites instead of 4 egg whites and one large egg. Delicious with rich chocolate icing!

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