White Cake Take Two

white cake


I tried out another cake recipe!  This one was different from the first one, but still really good.  Mom and I agreed that this would be the perfect cake recipe for petits fours.   Maybe I will try out that assumption soon!

I made a 2 layer 4 inch round cake, and cupcakes.  Both tasted good.

This recipe came together quickly and stayed fresh longer than the fluffy white cake I posted about a couple of weeks ago.  Not sure why, but the fluffy white cake is better eaten within a couple days, whereas this recipe seemed almost better after a day or two.

White Cake
  • 2¼ cups cake flour
  • 1 cup milk, at room temperature (I used whole, but the original said you could use skim)
  • 6 large egg whites, at room temperature
  • 2 tsps almond extract
  • 1 tsp vanilla extract
  • 1¾ cups sugar
  • 4 tsps baking powder
  • 1 tsp salt
  • 1½ sticks butter, softened (unsalted)
  1. Preheat oven to 350 degrees. Lightly grease two 8-inch cake pans, or line cupcake pan.
  2. In a large glass measuring cup beat together milk, egg whites, and extracts.
  3. In the bowl of a stand mixer, combine cake flour, sugar, baking powder, and salt. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
  4. Add all but ½ cup of milk mixture to flour mixture and beat at medium speed for 1½ minutes.
  5. Add remaining ½ cup of milk mixture and beat for about 1 minute.
  6. Pour batter into prepared pans.
  7. Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes (less time if baking cupcakes).
  8. Frost with favorite icing and enjoy!

I got this recipe from i am baker: The Perfect White Cake.  I follow her blog, and she always has really creative decorating ideas.   I imagine her most popular cake is her rose cake, but her other cakes are really pretty too.

See where I am linking up to here!

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  1. This look delicious. Did you prefer this white cake or the previous Fluffy White Cake that you linked to?

    • I actually preferred this white cake, but both were good. This white cake had more of a crumb to it, whereas the fluffy white cake was more airy…if that makes sense. I also appreciated that I didn’t have to eat this cake so quickly. The fluffy white cake seemed to get dry after about 2-3 days. Totally a personal preference because both were delicious.

Thanks for commenting!!