The Perfect {Bakery Style} White Cake

I am not kidding when I tell you that this recipe is it. The flavor is fantastic and the texture is truly perfection. Even the-pickiest-dessert-eater-ever, aka my hubby, loved it.

And I know you will too. As I noted in the recipe I found this cake on epicurious who got it from Cooks Illustrated. I have never been led astray with either of those sources so I am confident you will find the same success I did!

One major adaptation I did was using 8-in cake pans. The original recipe calls for 9-in and about 5 minutes less cooking time. If you plan on using 9-in plans please do consult the original recipe. The first time I made it I used 8-in cake pans with no time adaptation and was not as successful.

The Perfect White Cake

Ingredients

2 ¼ cups cake flour

1 cup milk *at room temperature*

6 large egg whites *at room temperature*

2 teaspoons almond extract

1 teaspoon vanilla extract

1 ¾ cups granulated sugar

4 teaspoons baking powder

1 teaspoon table salt

1 ½ sticks unsalted butter, softened but still cool

Directions at iambaker.net

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer