This White Cake is light, extra sweet, and perfectly fluffy. Sometimes all you need is a simple White Cake because it is the best dessert for any celebration!
Why You'll Love This Recipe
You will love this classic White Cake recipe! There is something so pure and simple about a classic White Cake that I just absolutely love. You can add fresh berries to this cake, Chocolate Ganache, Caramel Sauce, or any other topping and it will be delicious!
But, what is white cake? What is the difference between white cake and yellow cake? Those are great questions, and ones that you may not know or may be confused about. And what about vanilla cake? Don't worry, I am going to cover it all. These cakes may seem like the same, but they are definitely different in the way you make them, and how they taste!
What is White Cake?
White cake is cake made using only egg whites, and no yolks. This is where white cake got its name, because it uses only the egg whites. White cake will usually have a lighter color as well and look more white – because only the egg whites are used. To make white cake, egg white are whipped to stiff peaks, and then folded into a butter, sugar, and flour mixture. Some white cake recipes also have oil, that's a personal preference whether you want to use oil or butter or both. White cake tends to be sweeter and lighter, and can be more fluffy. All things I love!
What is Yellow Cake?
Yellow cake uses the whole egg – both the egg white and the egg yolk. Hence, it got its name because it is more yellow in color due to the egg yolks. Yellow cake can also be made with butter or oil, that's a personal preference. Yellow cake tends to be richer because of the egg yolk. And it can still be an amazing and fluffy cake, but the flavor will be richer than the flavor of white cake.
What is Vanilla Cake?
Vanilla cake is any cake that is flavored vanilla. You can make a vanilla white cake, or a vanilla yellow cake and call it vanilla cake.
So, now that you know the difference I am going to share my favorite simple White Cake recipe. This is a classic white cake recipe and I also make a classic buttercream to go with it. I like to pair this easy white cake recipe with a simple buttercream frosting. This buttercream frosting recipe is made using butter, powdered sugar, and heavy whipping cream – yep, no vanilla! I love this three ingredient frosting recipe as it's buttery and sweet and it reminds me of childhood birthday party cakes. This White cake recipe would make an amazing birthday cake recipe, New Year's Eve recipe, Christmas recipe – or anything in between. Grab the recipe below for my simple White Cake.
Ingredients for White Cake
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
White CakeDifficulty: Easy
White cake is light, fluffy, and a little sweeter than your traditional yellow cake. This is frosted with a vanilla buttercream frosting and decorated with natural white sprinkles.
3 organic large egg whites
1/2 cup (113 grams) organic salted butter, softened
226 grams (1 cup) organic cane sugar
1 teaspoon organic vanilla extract
3/4 cup organic milk, room temperature
212 grams (1 1/2 cups) organic cake flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
226 grams (1 cup) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
1/4 cup plus 2 tablespoons organic heavy whipping cream
Natural white sprinkles
- Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites. Whisk on low, then gradually increase speed as the egg whites start to thicken and continue until you are at full speed. Whisk until stiff peaks form. Transfer to a separate bowl.
- In the bowl of a stand mixer fitted with the paddle attachment (no need to wash the bowl), add the butter, cane sugar, and vanilla extract and mix on low until combined. Then set a timer and mix for 5 minutes, or until light and fluffy. The butter should be light in color.
- Add the milk, cake flour, baking powder, and fine sea salt in that order. Mix on low until combined. Scrape down the sides of the bowl and mix again to combine completely.
- With the mixer on low, add in small bits of the egg whites and mix to combine completely. Continue to do so until all egg whites have been incorporated. Scrape down the sides of the bowl as needed and mix until a smooth batter forms.
- Transfer the batter to the prepared cake pans. They should weigh about 250 grams each.
- Bake for 20 to 22 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cake pans.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and 1/4 cup heavy whipping cream. Mix on low until combined, then speed mixer up to high for 1 to 2 minutes or until light and fluffy.
- To assemble the cake: On a cake stand or cake spinner, crumb coat the cake. After crumb coating the cake, add in the remaining 2 tablespoons of heavy whipping cream and mix to combine completely. And then frost it smooth, topping it with white sprinkles.
- Store in a cake dome or in an airtight container in the fridge for up to 3 days.
- Gluten Free — Replace the cake flour with 212 grams (1 1/3 cups) organic gluten free flour blend.
- High Altitude — Bake at 350°F for 17 to 19 minutes or until a wooden pick inserted in the center comes out clean.
Subscribe to Mimi's Organic Eats!
Did you like this post?
Make sure to check out my Strawberry Almond Cake recipe, which I'm sure you'll love too! And, share it with someone who you think will like it too!