There are somethings I can depend on—change, a good cup of coffee in the morning, falling asleep as soon as my head hits the pillow, sleeping through my alarm… and the list goes on. How about a recipe I can count on?
Episode 2 of The Perfect Series is featuring The Perfect White Cake. It’s been used, and used, and USED. In makeup talk it’s the foundation. In car speak it’s the engine. On a PC, it’s CTRL-ALT-DLT. Here for this, we are here for this, guys. It’s slightly dense, but it’s still fluffy enough to swirl on a light and airy meringue-based frosting. It’s easy to add whatever you want to it, like whatever zest you’re into at the moment.
It uses five egg whites so get ready to make a custard so as not waste all those precious egg yolks, friends. And if you double the recipe, it makes a pretty awesome cake for a party. Fill it with stone fruit preserves, top it with chocolate, make them into cupcakes, the world is your oyster.
This week we’ve taken my sister to LA to celebrate her graduating high school! There is no better way to celebrate than to celebrate with Mickie! And, by the time you’re reading this, I’ll be in Universal Studios no doubt hanging out around the butterbeer cart and trying to act like it’s not my fourth round of said drink. Sorry NOT sorry.
It’s a great way to end my summer break! When we get back tomorrow, I’ll be hitting the ground running! Work, work, WORK! I couldn’t be more excited! I cannot wait for all the fun things I have in store. I’ll be announcing my fall Cake Decorating Workshop dates, I’ll be speaking at the Oregon State Fair, and I am finishing the testing on all the fall recipes! Yes, guys, cinnamon, hazelnut, salted caramel, apples… stop me before I get to… PUMPKIN!!!! This little get-away couldn’t have come at a better time.
Life is good. I’ve settled into my new routine in my new home. I know my local stores, I love my home, I can make my way around the kitchen, the anxiety is lifting, and my heart is calm. So thankful for this and for the beauty of change. Thank you for all your love and support during this time. You are all a bright spot in my day.
Speaking of bright, how much are you loving this bright white cake? Let’s make it shall we? Pair it with your fave vanilla frosting. Definitely fill it will orange marmalade for a southern classic, find all the people to eat it with you because let’s not waste. And as always,
I love you more than cake.
The Perfect White Cake
Need a recipe for The Perfect White Cake? Well here it is! It goes well with any frosting and is a beautiful cake for any celebration!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 10 servings 1x
Ingredients
1 cup oil
2 cups sugar
2 teaspoons vanilla extract
5 egg whites
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup whole milk
Instructions
Preheat the oven to 350 degrees. In a standing mixer with a paddle attachment, mix the oil, sugar, and vanilla extract together until smooth. Add two egg whites and mix on low until combined. Repeat with the last three egg whites. Add the flour, and sprinkle in the salt and baking powder on top of the flour. Turn on the mixer to its lowest speed, and slowly pour in the milk as it mixes. Pour batter into greased baking pans, or divide into cupcake liners filling them 3/4 full.
Baking times | Sheet Cake: 37-40 minutes. Three 6-inch cake pans: 35-40 minutes. Three 8-inch cake pans: 23-25 minutes. Two 9-inch pans: 25-28 minutes. Cupcakes: 8 minutes at 385 degrees, lower heat to 350 degrees and bake an additional 8-10 minutes.
Keywords: cake, white cake, the perfect series
So nice! Love this!
Thanks so much, Mary!
Loving the color scheme of this photo shoot Karlee and your white cake looks absolutely perfect! Miss you!
EEEKKKKK!!! That means a lot to me, Bella!! I miss you so much!
It is strange how moving can feel like such a long process until you get to the point of finding your new routine again. But I’m glad you have made it and that you seem so excited for fall! But then again, who isn’t excited for fall?! Your cake looks incredible and so perfect and so tasty, I could lick my computer screen. Thanks for sharing!
Ha!! Thank you so much!! It’s true, moving is so hard on us! Especially us homebody types 🙂 I think some cozier fall weather should help with that 🙂 I appreciate it!
Hello from a former Oregonian! Was wondering if you’d share which brand sprinkles and what type of food coloring that is. 🙂
Hey! Sorry it took me a few days to get back to you! The sprinkles I made on my own. VVV easy! Hopefully, I’ll get a recipe/how-to up soon. The coloring is Americolor Violet 🙂 Thanks, Shirley!
Your icing looks amazing! What tip do you use? My daughter has started baking and is much more talented than I am (she’s 10, by the way), and she wants her icing to look swirly like that! Thanks!
Thank you! How adorable 🙂 It’s made with an Ateco 869 tip!
Hi Karlee! I’m so excited to try this! I’m just wondering if I should use 5 or 6 egg whites? The ingredients list says 5 but the instructions add up to 6. Thanks!!
Hey Alyssa! It’s 5 egg whites, sorry for the confusion!
No worries! Thanks so much!!
How many cupcakes will this make? I have tried SO many white cake recipes but I am the most excited for this one!!
Hey Frances! yay! Thank you!
This should make at least 24 cupcakes. I would say that these don’t dome as well as cupcakes and might come out a little flat.
Hi ! Gonna try this cake recipe tonight as cupcakes. Why the temp. difference with cupcakes ?
Can you use 2% milk? That is all I have, everything else is on hand.