Tender White Cake

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: Two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes.

Recipe photo

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.

Tender White Cake

star rating (155) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: Two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes.
Published: 01/01/2010

Ingredients

Cake

Tips from our bakers

  • To make the raspberry cake pictured above, ice with your favorite butter cream, fill with raspberry jam, and arrange one pint of raspberries on top. You can find complete photos and instructions at our Bakers' Banter blog.
  • To make a classic yellow cake, use 3 whole eggs and 2 egg whites instead of 4 egg whites and one large egg. Delicious with rich chocolate icing!
  • This cake is very tender. We advise handling layers with care when turning them out of the pans; and if you've made a 9" x 13" sheet cake, it's best served straight from the pan, to avoid crumbling.

Directions

see this recipe's blog »

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.

Yield: Two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes.

Nutrition information

Serving Size: 1 piece Servings Per Batch: 22 Amount Per Serving: Calories: 180 Calories from Fat: 60 Total Fat: 7g Saturated Fat: 4.5g Trans Fat: 0g Cholesterol: 25mg Sodium: 160mg Total Carbohydrate: 27g Dietary Fiber: 0g Sugars: 16g Protein: 3g

* 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.

Reviews

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  • star rating 05/03/2015
  • Kim from St. Louis, MO
  • Amazing! I baked it in 2-9" rounds and frosted it with a simple vanilla buttercream. I used buttermilk, since someone mentioned it. It made it tangy. It is a tender cake with a nice crumb. White cake with white frosting is my favorite. This is definitely a keeper!!!
  • star rating 04/27/2015
  • Nancy from New Fairfield, CT
  • This is a marvelous cake; its name says it all. Not only is it tender, but it tastes good, too. I've made it a few times, mostly for group picnics, and it always disappears quickly. A couple of times (for July 4th), I created (!) a flag for the top of a 13" by 9" sheet cake. I used blueberries in the star area and sliced strawberries for the red stripes. This was after frosting with a simple, white confectioners' sugar icing. Some people even took pictures of the uncut cake!
  • star rating 04/26/2015
  • nevabhere from KAF Community
  • This cake came out fantastic, and had a very nice texture. I followed the recipe exactly and finished it with my own buttercream recipe and the raspberries. Looked just like the picture! Co-workers loved it, too. I will definitely be making this recipe in the future!
  • star rating 04/26/2015
  • quackmail23 from KAF Community
  • I made cupcakes: taste very good, first batch flopped! oops I then remembered I live in a high altitude (4750) I followed instructions for high altitude on King Author web site. Had to do a little math and 2nd batch much improved!
  • star rating 04/09/2015
  • Joy from Columbus, Ohio
  • This was my first time making a scratch white cake and I am truly pleased with the results. I picked up sour cream instead of yogurt by mistake and went ahead with the recipe. I baked the cake in two 9 inch pans. The only reason I didn't give five stars is because I like a HIGH cake. I guess I could have baked it in 8 inch pans but I needed a 9 inch cake. I'll try increasing the ingredients by half and see what happens but for following the recipe as written, I am extremely pleased. I did torte each layer and brush with a lemon simple syrup and filled with lemon curd. I used a lemon, cream cheese icing as I wanted something refreshing, lemony, welcome spring, Easter cake -haha! Follow this recipe as written and you will pat your own self on the back!
  • star rating 04/06/2015
  • Robin from Benicia, California
  • I am a cake snob, and I LOVE this cake. I initially picked it for the high reviews and descriptions of how tender it comes out. I was baking for a friend who likes boxed mix. I was trying to find something as close to store texture without the fake flavor. This recipe did not disapoint. I followed recipe exactly except for subbing out sour cream instead of buttermilk. I did use the baker's sugar, and was careful to follow instructions for incorporating the ingredients together. The cake came out perfectly straight across the top. I used a convection at the same temperature and time as the directions with no modifications. Will become my go to cake recipe in the future.
  • star rating 04/06/2015
  • Sue Branham from Oklahoma City, OK
  • I made this cake according to the directions, using whole milk. I used a Kitchen Aid Professional mixer and tried to follow the mixing directions exactly, I beat and added as called for, but I questioned the amount of time for beating. It seemed excessive to me and I was afraid I'd introduce too much air and make it dry. For the low speed I used level 2 and for the medium speed I used level 4. My cake was dry and rather weird. The good thing was that the cake layers were very high and level. I am very disappointed in the time it took to bake and the results. The only thing I didn't have on hand was super fine sugar. But I did sift everything I put in the cake. KAF...any theories?

    We're sorry you had troubles with this- give our Hotline a call at 1-855-371-2253 and we'll help you figure it out. Happy baking! Laurie@KAF

  • star rating 03/29/2015
  • Krista from Wooster, OH
  • Wow, I just took these out of the oven and they are delicious. They rose beautifully, and are very light and tender. Definitely a keeper!
  • star rating 03/06/2015
  • Brenda Arthur from KAF Community
  • This is the 2nd time I have tried this recipe. I have been asked to bake a cake for a friends birthday party who wanted a white cake. Since the first time I made it the cake didn't turn out so well I wanted to make one a day before as a test cake. I followed the directions except I used buttermilk instead of yogurt or milk as I had seen in a comment from KAF. The cake raised really high in the middle but the sides stayed low. Made it really difficult frosting it. The cake is a bit bland and not tender but hoping that after it sits for a day it will be better. I would love a cake recipe (besides chocolate) that is light, fluffy and good to eat the same day as made. Seems every cake I make has to sit for a day or two or it tastes like and has the texture of cornbread.

    We're sorry this wasn't the best cake for you! The high rising center may be due to overmixing, a bit too much flour, or a oven that is baking higher than you planned for. Please give our Baker's Hotline a call at 1-855-371-2253 and we'll help you sort this all out. Happy baking! Laurie@KAF

  • star rating 02/25/2015
  • Kathy from New York
  • I happened to see a box of KAF unbleached cake flour at our local store and decided to try it. I made the Tender White Cake from the recipe on the back of the box. I was not disappointed! Very easy to prepare. I substituted sour cream for the yogurt and this cake is the best I have ever eaten. I agree, it tastes just like a wedding cake. Like the other reviews, I am going to try the classic yellow version and will try the Chocolate Cake recipe too. Thank you for a great cake recipe KAF! It's a keeper for sure.
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