How to Make the Most Amazing White Cake

How to Make the Most Amazing White Cake


Today on The Stay At Home Chef I’m
showing you how to make The Most Amazing White Cake You guys have loved my most
amazing chocolate cake and have been begging me for the most amazing white
cake. I’m happy to report after many many many many rounds of testing I finally
have it the most amazing white cake It’s moist, has the perfect crumb, and it
truly is the most amazing white cake Start by preheating your oven to 350
degrees and then butter three 9-inch round cake pans and line the bottom with
parchment paper. I have 1 cup of softened salted butter here in my bowl and I’m
going to add in 1 and 1/2 cups of granulated sugar and then cream this
together with a hand mixer. Creaming the butter and sugar together is an
important first step in making the most amazing white cake. You want to make sure
that butter and sugar ends up nice and creamy. Then I’m going to pour in 2
teaspoons of almond extract and mix that in as well. We use almond extract because it’s clear. Vanilla extract is a nice dark brown so if you added that in you
wouldn’t have that nice beautiful white cake You end up with more of a yellow
cake. Now we’re going to set this aside and put together our liquid and dry
ingredients. I have 1 1/2 cups of whole milk here in my liquid
measuring cup and I’m going to add in 6 egg whites and whisk this together with
a fork. Now once again this is because of a color issue. If we were to add in egg
yolks it would taint the batter yellow and we want this to stay a nice white
color. Next I have 3 1/2 cups of cake flour here in my bowl. Cake flour is a little bit different it has some cornstarch added in . I will
give us a slightly better crumb on our cake and to that we’re going to add in
4 teaspoons of baking powder and 1/2 teaspoon of salt and give that a quick
stir just to combine it. Now we’re going to start adding in our wet and dry ingredients
to our butter mixture alternating them and we’ll start with the flour. I pour in
about 1/3 of the flour mixture to start Then we just mix this in until it’s just
combined. I should be pretty thick and then we’re gonna add in half of our milk
mixture. You don’t have to be exact on this but close enough and we’ll mix this
in as well. We’re going to repeat this process until we’ve used up all of our
ingredients. Be sure to scrape the bottom insides of the bowl with a rubber
spatula to make sure all of the ingredients get incorporated. So I’ll add
in another third of the flour mixture mix that and add in the remainder of the
milk and eggs and then end with remainder of the
flower. Avoid overmixing your batter by only mixing it until the ingredients are
just incorporated. Next we’re gonna divide this among our three prepared
pans. Divide the batter as evenly as you can among the three pans and then get in there and spread the batter so that it
covers the bottom of the pan. Then we’re going to bake these in the 350 degree
oven for 25 minutes until they’re just golden on top and cooked through. Once
the cakes are done baking let them cool in the pan for five minutes before
inverting them onto a wire rack to cool completely. You’ll want to make sure that
you cool your cakes completely before trying to assemble and frost them. Now
white cakes are great for fillings raspberry jam and lemon curd are
classics but you can feel free to customize this to your own personal
preferences. Today I’m just gonna frost it with a simple white buttercream and
I’ll include the recipe for that in the video description. If you have any questions be sure to ask
them in the comment section below and I’ll get back to you as soon as I can. Thanks for watching! You can find the full written recipe in the video
description. Be sure to subscribe and check out the rest of my channel where
you can find hundreds of restaurant quality recipes you can easily make at
home. See you later!

Only registered users can comment.

  1. I made this for my son a few months ago and all he asks is if I will making the “wedding cake” again every time I come home from the grocery store. If he see the cake flour he gets a big twinkle in his eye. Sitting here rewatching video because I am about to make his bday cake. I do have to double the frosting because your cake frosting is not enough.

  2. You are my go to girl for cakes. Made your chocolate cake and wow wow wow! That cake definitely has enough frosting! My kids went nuts over the chocolate cake and this wedding cake.

  3. I use Vanilla extract in clear white and it comes out tasting great 👍 I put in 3 whole eggs instead of just the egg whites.

  4. I made it and had to put in the fridge for two nights because I needed it for Sunday. I covered it well but it was a bit dry even though I let it come to room temp

  5. l love how you make you cake and also l was thinking why not do the French Macaron l will be good

  6. Awesome, Awesome, Awesome recipe!!! My cake came out so good!! Thank you!! The texture is to die for!!! I added extra vanilla to bring that extra flavor through.

  7. Dear [email protected] Chef. Cake turned super yummy, Soft fluffy. I don't know what took so long for me to search your channel on YouTube. My family is Happy….. I wish I can share picture with you !!! Thanks for teaching. I'm little emotional also as after plenty of trials I made "super amazing vanilla cake" ….. It's stunning marvelous

  8. I have made your amazing chocolate cake, it turned out great . So simple yet so delightful! My children, friends and family just loved it . Thank you so much! I will try this amazing white cake . God blessed ! Following you from the Caribbean

  9. Made this cake today! Omg we loveddddd it ♥️♥️ Super soft and simply yummy 😋😋 thank you 😍 you made my day!!

  10. Rachel, when I made the cake, the cake was quite dense. Did I over mix when I added the flour mixture? I know I didn't do something right. I noticed when I watched your video, you did emphasize not to over mix the batter. Also, I wanted to let you know that I'm looking forward to preparing your peach pie recipe again. I recommend this recipe to all your fans. Prepare the pie as you watch the video with Rachel. It was a hit when I served the pie with good vanilla ice cream to dinner guests.

  11. OKAY, I DON'T BAKE.. SO I WOULD LIKE TO SEE HOW YOU MAKE THE WHITE FROSTING… CHOCOLATE FROSTING, BUTTERCREAM FROSTING… THANKS SO MUCH…

  12. There's no room in this world for hate mongers! Shame on your lack of tolerance and lack of human oneness. Everyone has the right to be happy no matter what uneducated and emotional analphabets think!

  13. My grandmother used to make this cake. SHE used 12 eggs I remember the because it was an even dozen. As well my father used to make the cakes it how he earned a livinh in his time before college. But my question is that she used to do with a white frosting and it was like crystallized with coconut I was wondering if you have that recipe. AS I said it was really work that the frosting actually crystallized it was delicious it melted it in your mouth and the little crystals you could crunch like it's it's just so amazing. I just have not been able to find it. I was wondering if you have the recipe. Or if you had heard of it

  14. It's looks just amazing. Really want to try it. Unfortunately have problems with cups. If it's possible to mention in gramms. Thanks in advance

  15. Do you measure cake flour before sifting it or after sifting? How to double this recipe with regards to naking powder? Thank you

  16. hi thanks a lot for your recipes .should the 1 tablespoon milk for buttercream frosting be liquid or dry powder please?

  17. Hi! I have been a loyal subscriber for a few months, and I absolutely love your videos. I’m always (almost) first on all your cooking videos! But the problem is, I can only use grams and all your recipes are in cups. Please could you convert it to grams to your liking because I find other conversions inaccurate. I love your videos but I can’t make them! ❤️❤️

  18. Rachel, Do you have a great recipe for how to use this 6 egg yolks that are not used for the white cake? Also, I need to be buying a new oven and I'm hoping that I could find out what type of oven you use…?

  19. I must have done something wrong because this cake was pretty crumbly. I did not use almond extract I used clear vanilla extract. The only thing I can imagine I did differently was using a Kitchenaid. The cake was so soft but it was almost like an angel food cake and dry.

  20. Heads up:
    The frosting recipe used in this video is butter, sugar, milk and vanilla extract. Although some people use cream cheese, egg or heavy cream.

    PS: Try to restrain yourself from eating all the leftover buttercream, I couldn't 🙂

  21. In the video it sounded like you said to bake the cake for 25 minutes, but your written directions in description reads 35 minutes! I don’t want to overbake the cake and dry it out – which time is correct?
    Thanks for the recipe and response!😁

  22. 1:50 So as to not misinform anyone: In the US, true cake flour does not have any cornstarch in it at all; it is a very finely milled wheat flour made exclusively of soft wheat, so it has a lower gluten content (at 6-8%, depending on the brand) than all-purpose flour (which has 9-12%, again depending on the brand). Lower gluten content means a lower chance of forming tough and chewy cakes, because although gluten does provide the structure of baked goods, it also provides chewiness and elasticity. Cake flour is also always bleached, which alters the starches in the flour to more readily hold more fat, which is an inhibitor of gluten formation. These modified starches can also accept more liquid (water), which in turn allows for more sugar, another inhibitor of gluten formation. And the tight structure of this starch-fat-sugar matrix also allows the cake to rise higher. And of course, the bleaching of the flour also contributes to achieving a better whiteness in the cake color. The most common way to substitute cake flour is to take an equal amount of all-purpose flour and replacing some of it with cornstarch, to simulate the overall gluten content of true cake flour. However, because the two flours are milled differently, the DIY cake flour substitute will not have the same crumb as the true cake flour, and will also not rise as tall.

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