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Tender White Cake

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Tender White Cake

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Tender White Cake Recipe Tender White Cake Recipe

The ultimate tender, moist cake perfect for birthdays and special occasions, yet simple enough for everyday cupcakes. Vanilla and almond flavors combine to give you smooth, mellow flavors reminiscent of your favorite bakery cakes. This recipe uses King Arthur Unbleached Cake Flour Blend, which results in a high rising cake with a moist, tender crumb. The cake also uses the paste method, so no need to cream the butter and sugar. We do recommend a stand mixer for this cake, or a sturdy hand mixer.

Read our blog about this cake, with additional photos, at Flourish.

At a glance

Prep
Bake
Total
Yield
Two 8″ or 9″ round layers; one 9″x 13″ x 2″ sheet cake, or 20 to 24 cupcakes.

Nutrition information

Ingredients

Cake

  • 2 3/4 cups King Arthur Unbleached Cake Flour Blend
  • 1 2/3 cups sugar; superfine sugar is best
  • 1 Tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup (12 tablespoons) unsalted butter, softened
  • 4 large eggs whites plus 1 whole large egg
  • 1 cup full-fat vanilla yogurt or 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

Cake

  • 11 1/2 ounces King Arthur Unbleached Cake Flour Blend
  • 11 3/4 ounces sugar; superfine sugar is best
  • 1 Tablespoon baking powder
  • 3/4 teaspoon salt
  • 6 ounces unsalted butter, softened
  • 4 large eggs whites plus 1 whole large egg
  • 8 ounces full-fat vanilla yogurt or 8 ounces whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

Cake

  • 326g King Arthur Unbleached Cake Flour Blend
  • 333g sugar; superfine sugar is best
  • 1 Tablespoon baking powder
  • 3/4 teaspoon salt
  • 170g unsalted butter, softened
  • 4 large eggs whites plus 1 whole large egg
  • 227g full-fat vanilla yogurt or 227g whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

Instructions

  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) by greasing and flouring; or 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. 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, 1/3 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 cake tester 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.
  6. Yield: Two 8″ or 9″ round layers; one 9″x 13″ x 2″ sheet cake, or 20 to 24 cupcakes.

Nutrition Information

  • Serving Size1 piece
  • Servings Per Batch22
Amount Per Serving:
  • Calories180
  • Calories from Fat60
  • Total Fat7g
  • Saturated Fat4.5g
  • Trans Fat0g
  • Cholesterol25mg
  • Sodium160mg
  • Total Carbohydrate27g
  • Dietary Fiber0g
  • Sugars16g
  • Protein3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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