White Cake
Time: 2 Hours (30 min active)
Servings: Two 9-inch cake layers
Ingredients
- 14 T Unsalted Butter, softened (plus more for pans)
- 2 ½ C Cake Flour (plus more for pans)
- 1 T Baking Powder
- ¾ tsp Salt
- 1 ¼ C Sugar
- 2 tsp Pure Vanilla Extract
- 1 ¼ C Whole Milk, room temperature
- 4 Large Egg Whites, room temperature
- Parchment Paper
Instructions
- Preheat the oven to 350°F.
- Butter and flour two 9-by-2-inch round cake pans and line the bottoms with parchment paper.
- Whisk the cake flour, baking powder, and salt together in a medium bowl and set aside.
- Beat the butter, 1 cup of the sugar, and the vanilla in a large mixing bowl until pale and fluffy, about 5–7 minutes.
- Reduce the mixer speed and alternate adding the flour mixture with the milk in two additions, beginning and ending with the dry ingredients.
- Whip the egg whites in a clean bowl on medium-high speed until foamy.
- Gradually add the remaining ¼ cup sugar and continue beating until stiff, glossy peaks form.
- Fold half of the whipped egg whites into the batter, then gently fold in the remaining whites until fully incorporated.
- Divide the batter evenly between the prepared pans.
- Bake for 25–35 minutes, or until the tops are lightly browned and a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 15 minutes.
- Loosen the edges with a knife, turn out onto a wire rack, remove the parchment paper, and cool completely before frosting.
Back to: How to Build the Perfect Cake — Rogue Chef Style
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