Classic White Cake ~Scratch

One of our members, Brenda Durbin, posted her most requested recipe, Classic White Cake. She posted the recipe in the comments under the White Almond Sour Cream cake recipe. We have tried it and think that it is delicious and moist. It is also sturdy enough for fondant.  It may be my new favorite cake . Here is the recipe.

“Here is a recipe for my most requested cake flavor – Classic White Cake: it’s dense, moist and sweet – absolutely delicious! ~ Brenda Durbin”

Ingredients

12 tablespoons unsalted butter, softened (169g)
1  1/2 cups sugar (300g)
2 cups all-purpose flour (250g)
2 teaspoons baking powder (8g)
1/4 teaspoon salt (1g)
6 large egg whites (270g)
3/4 cup milk (177g)
2 teaspoons vanilla extract (4g)

Directions

1. Grease and flour two 8 inch or 9 inch pans  or 1 (13 by 9 by 2-inch) pan.
2. Lined bottoms with parchment or waxed paper.
3. Set a rack at the middle level of the oven and preheat to 350 degrees.
4. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy.
5. Whisk together flour, baking powder and salt.
6. Set aside.
7. Combine egg whites, milk and vanilla extract.
8. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture.
9. Continue to alternate beginning and ending with flour mixture.
10. Scrape bowl and beater often.
11. Pour batter into prepared pan (s) and smooth top with a metal spatula.
12. Bake cake (s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
13. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

THIS ALSO WORKS WELL FOR CUPCAKES

 

Notes~ DOUBLING THE RECIPE

I baked the recipe a second time doubling the ingredients. I wanted to try using whole eggs ( one whole egg equals two egg whites) so I used 6 whole eggs instead of 12 egg whites. The crumb was not as fine but it was still very good.

 

Category: Cakes and Cupcakes, Recipes

44 Comments

  1. rosi lopez says: #1

    Very delicious cake…it tastes like pound cake but it’s very dense. Should I put simple syrup and will it make it too sweet?

  2. rosi lopez says: #2

    Or what can I do to make it a little more moist?

  3. BeBe says: #3

    Hi Rosi, I’m glad you like it. I didn’t add a simple syrup, it would be your taste preference to use one or not…….some may think too sweet if it were added and others would think it was just right.

  4. rosi lopez says: #4

    How can I make it more moist? I need to do a cake for this weekend. Thanks.

  5. BeBe says: #5

    Hi Rosi, you could try reducing the egg whites by one. You could also replace 2 Tablespoons butter with 2 Tablespoons vegetable oil. We have experimented these changes to the recipe as we like it as it is.

  6. rosi lopez says: #6

    Awesome…thanks for the quick response.

  7. rosi lopez says: #7

    Do u mean taking one egg white out? And do u mean doing either one or doing both options together? Sorry…

  8. BeBe says: #8

    Hi Rosi, we have not experimented with these changes on this recipe, we like the recipe as it is. However, I think I would try doing both. Yes, taking one egg white out.

  9. Nadeen Shawwa says: #10

    Can I add cocoa to this recipe?

  10. BeBe says: #11

    Hi Nadeen, I haven’t tried that. I think you would like the Classic Chocolate Cake recipe from the recipe section. Here is a link:

    link to mycakeschool.com

  11. Angela Karlen says: #12

    Does this work well with cupcakes?

  12. BeBe says: #13

    Hi Angela, yes it does work well with cupcakes

  13. Ansa Hogan says: #14

    Can I spray the pans with Wilton Bake Easy cake release instead of buttering the pans?
    Ansa

  14. BeBe says: #15

    Hi Ansa, yes that would be fine.

  15. Ansa Hogan says: #16

    wow thanks for the faaaaaaaast reply!

  16. Deanna Kieliszek says: #17

    Is this to dense for a kids birthday cake? Sounds good but it is for kids. I’m wanting to cut some to make butterfly cake so I don’t want to soft but also don’t want it to be so dense kids won’t like it.

  17. Melissa Diamond says: #18

    Hi Deanna–No, it’s not too dense for kids. They will love it ;0)

  18. Deanna Kieliszek says: #19

    Awesome! Gonna try making it tonight or tomorrow. Thank you

  19. jean blasdell says: #20

    I have just tried the cake first as a tray bake to cut into small rounds,another mix a three 6 inch pans ,perfect bake ,moist not to sweet it will be my go to recipe.i used whole eggs as i was not concerned with the all white look.

  20. BeBe says: #21

    Hi Jean, thanks for your post, we like to know what members think about a recipe.

  21. BeBe says: #22

    Hi Jessica, I haven’t measured for sure but probably 7 to 7 1/2 cups

  22. Nisreen Naser says: #23

    Hello, it might be a silly question but can I do it in one pan instead the 2×9″pans. Thanks

  23. BeBe says: #24

    Hi Nisreen, no question is silly, if your pan is large enough to hold the batter it can be baked in one pan. One 9″ round would not hold all of the cake batter. You could bake it in a 9 x 13 pan. Is that what you had in mind? I would use one or two rose nails for even baking if using that size pan. This is a short tutorial on using the rose nail link to cakecentral.com

  24. Nisreen Naser says: #25

    Thank you so much! I used a 10″ pan and now it’s cooking in the oven, I’ll let you know how it turned out. Also I took 4 tablespoons butter and added 4 vegetable oil wish me luck xx

  25. Jeannine Silver says: #26

    I just made a 4 tier wedding cake using the recipe and let me just say, it was delicious! This paired with the Fluffy Vanilla Buttercream was fantastic.

  26. BeBe says: #27

    Hi Jeannine, wonderful, thank you so much for making the post to let us know:)

  27. AJane says: #28

    Would this recipe be sturdy enough to use for carved/sculpted cakes?

  28. BeBe says: #29

    Hi AJane, I think it could be used for light carving………it would not be good for topsy turvy or anything with tapered sides.

  29. AJane says: #30

    Thanks BeBe!

  30. Renee Mackey-Burson says: #31

    Does this vanilla cake freeze well? I want to make many cupcakes ahead.

  31. BeBe says: #32

    Hi Renee, Yes, it does freeze very well, just wrap the cupcakes in aluminum foil so they will be airtight and they will be fine.

  32. Becca G says: #33

    Hi! My daughter is allergic to cow’s milk so I was going to try almond milk with this. Do you think that is a good idea? I’m going to make her smash cake and then a bunch of fun cupcakes :-) Her first birthday is coming up soon!

  33. BeBe says: #34

    Hi Becca, I haven’t tried almond milk but I think it should be fine. Please let us know if you give it a try.

  34. Rosalie Bifulco says: #35

    I need to make 24 cupcakes today for a birthday party and was wondering if this recipe would make enough or if I have to double it. Thanks!!

  35. BeBe says: #36

    Hi Rosalie, Yes, you will be able to bake 24 standard size cupcakes from this recipe, no need to double it.

  36. lisbeth cintron says: #37

    I did try this recipe last weekend and its delish doesn’t need any adjusment just like the original is yummy and moist thanks….

  37. Nicole Davis says: #38

    I love this recipe! It always turns out so nicely! I started using 3 whole eggs instead of whites and it is just as lovely (not as white of course), but still makes an amazing cake!

  38. BeBe says: #39

    Thank you for your post, Nicole. I am happy you like the recipe.

  39. Rosalie Bifulco says: #40

    I have made this recipe 3 times for cupcakes. They look great in the oven with a nice dome and I never pull them out until a toothpick comes out clean, however with a few seconds of pulling them out of the oven they start to shrink. They lose their dome and the cupcake liner forms into a perfect circle. Has this happened to anyone else? I follow the recipe exactly as written. Any suggestions how why this happening or how I can stop it? Thank you!

  40. jacqueline tan says: #41

    Hi, can I replace the milk with plain yogurt? Thanks.

  41. BeBe says: #42

    Hi Jacqueline, I’m sorry but I have not tried that…..just not sure how the chemistry of the cake would change. Let us know if you give it a try.

  42. Rosangel Palma says: #43

    I made this recipe and the cake only rose to one inch in a 2 inch high pan. I used whole eggs, 3 to be exact since 2 whites equal 1 egg. I saw a very similar recipe that called for 2 tablespoons of baking powder not 2 teaspoons. Has anyone else experience the batter not rising to the 2 inch height. I have to say the flavor is delicious.

  43. Michelle Valenti says: #44

    I have been looking for the scratch match to my delish white cake made with Duncan Hines Classic white with which I add sour cream and white chocolate instant pudding. I haven’t found a suitable scratch that comes close to that cake! Have you ever tried adding pudding mix or sour cream to this recipe?

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