This Moist White Cake recipe is your secret weapon for creating a beautifully tender and incredibly flavorful cake that’s perfect for birthdays, holidays, or just because! It’s a straightforward yet impressive dessert that guarantees rave reviews.
Key Ingredients for Moist White Cake:
- 2 ½ cups all-purpose flour, sifted
- 1 ½ cups granulated sugar
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- 4 large egg whites, at room temperature
- 1 cup whole milk, at room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional, but highly recommended)
How to Make Moist White Cake:
Get ready to bake the most delightfully tender and satisfying cake you’ve ever made! This recipe is incredibly easy, promising a moist crumb and a balanced sweetness that’s perfect for any frosting. The entire process takes about 30 minutes to prepare and 30-35 minutes to bake.
Step-by-Step Instructions:
- Preheat and Prepare Your Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for extra assurance that your Moist White Cake will release smoothly.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt. Make sure these dry ingredients are thoroughly combined for an even rise.
- Cream the Butter: Add the softened unsalted butter to the bowl with the dry ingredients. Using an electric mixer (or a sturdy whisk and some elbow grease), beat on medium speed until the mixture resembles coarse crumbs, about 2-3 minutes. This step helps to further distribute the fat for ultimate tenderness.
- Incorporate Egg Whites: In a separate smaller bowl, lightly whisk the four large egg whites until they are just frothy. Gradually add the egg whites to the butter and flour mixture, beating on medium speed until well combined and the mixture is smoother.
- Add Wet Ingredients: In a measuring cup or small bowl, combine the whole milk and pure vanilla extract, along with the optional almond extract if you’re using it. With the mixer on low speed, gradually add this liquid mixture to the batter, alternating between additions until just combined. Be careful not to overmix; a few tiny lumps are perfectly fine in your Moist White Cake batter.
- Divide and Bake: Pour the batter evenly into the two prepared cake pans. Gently tap the pans on the counter a couple of times to release any large air bubbles.
- Bake to Perfection: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The tops should be lightly golden and spring back when gently touched.
- Cool Completely: Let the cakes cool in their pans on a wire rack for about 10-15 minutes before carefully inverting them onto the wire rack to cool completely. Ensuring they are fully cooled before frosting is crucial to prevent your frosting from melting into a delicious, but messy, puddle.
Why You’ll Love This Moist White Cake:
This Moist White Cake is an absolute dream, boasting an impossibly tender crumb that practically melts in your mouth. Its delicate, subtly sweet flavor is the perfect canvas for any frosting or filling you desire, making it incredibly versatile for any occasion. Unlike store-bought cakes that can often be dry or overly sweet, this homemade version offers superior texture and flavor at a fraction of the cost, proving that truly exceptional desserts don’t need to break the bank.
The subtle floral notes from the vanilla and the hint of almond (if used) elevate this cake beyond the ordinary, offering a sophisticated taste experience that will impress your guests. It’s the perfect compromise for those who love a classic vanilla cake but crave something a little more special, stepping it up from a basic vanilla pound cake. Don’t just take our word for it; bake this Moist White Cake and experience the magic for yourself – your taste buds will thank you!
Storing and Reheating Tips:
- Room Temperature Storage: Once completely cooled and frosted, this Moist White Cake can be stored at room temperature, loosely covered, for up to 2 days. A cake dome or overturned bowl works perfectly.
- Refrigeration for Longer Storage: For longer freshness, especially in warmer climates or if the cake is filled with cream or fruit, refrigerate it. Store in an airtight container or wrap tightly in plastic wrap. It will remain fresh in the refrigerator for 4–5 days.
- Freezing Unfrosted Layers: If you want to prepare the cake layers ahead of time, allow them to cool completely, then wrap each layer tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2–3 months. Thaw overnight in the refrigerator and frost as desired.
- Reheating Slices: If your cake has become a little dry after refrigeration, you can gently revive it. Place a slice on a plate and microwave for 10-15 seconds on low power. For best results or unfrosted slices you wish to reheat, a very brief warm-up in a low oven (250°F/120°C) for a few minutes can also help soften it up.
Final Thoughts:
This Moist White Cake is a testament to simple elegance and deliciousness. We hope you embrace its versatility and bake it often to create sweet memories. Give it a try; you won’t be disappointed!
Read more also:
- Christmas Spice Cake Eggnog Buttercream
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Moist White Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for extra assurance that your Moist White Cake will release smoothly.
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt. Make sure these dry ingredients are thoroughly combined for an even rise.2.5 cups all-purpose flour, sifted, 1.5 cups granulated sugar, 3.5 teaspoons baking powder, 0.5 teaspoon salt
- Add the softened unsalted butter to the bowl with the dry ingredients. Using an electric mixer (or a sturdy whisk and some elbow grease), beat on medium speed until the mixture resembles coarse crumbs, about 2-3 minutes. This step helps to further distribute the fat for ultimate tenderness.0.75 cup unsalted butter, softened to room temperature
- In a separate smaller bowl, lightly whisk the four large egg whites until they are just frothy. Gradually add the egg whites to the butter and flour mixture, beating on medium speed until well combined and the mixture is smoother.4 large egg whites, at room temperature
- In a measuring cup or small bowl, combine the whole milk and pure vanilla extract, along with the optional almond extract if you’re using it. With the mixer on low speed, gradually add this liquid mixture to the batter, alternating between additions until just combined. Be careful not to overmix; a few tiny lumps are perfectly fine in your Moist White Cake batter.1 cup whole milk, at room temperature, 2 teaspoons pure vanilla extract, 0.5 teaspoon almond extract
- Pour the batter evenly into the two prepared cake pans. Gently tap the pans on the counter a couple of times to release any large air bubbles.
- Bake in the preheated oven for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The tops should be lightly golden and spring back when gently touched.
- Let the cakes cool in their pans on a wire rack for about 10-15 minutes before carefully inverting them onto the wire rack to cool completely. Ensuring they are fully cooled before frosting is crucial to prevent your frosting from melting into a delicious, but messy, puddle.