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Tender White Cake

Author: Sue Gray, MaryJane Robbins

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.

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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

Choose your measure:

Cake

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 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.