White Wedding Cake Recipe
White cake recipes where originally created for weddings. Only the rich could afford white flour and sugar so a white cake was considered a symbol of your wealth. These days, a white cake with a fine, moist crumb is probably the most common flavor cake baked for all types of occasions.
Ironically, where I am from (Portland, Oregon) the more organic and less refined your ingredients are, the more expensive they are. Funny how things tend to go full-circle.
What Is The Difference Between White Cake And Yellow Cake?
Many people confuse white cake recipes with yellow cake or even vanilla cake. Although similar, these actually are totally different types of cakes. Mostly to do with how the eggs are incorporated. White cake only uses the white of the egg, sometimes whipped and then folded into the batter, sometimes added directly to the butter/sugar mixture. Vanilla cake uses both the egg whites and the egg yolks (usually) and results in a slightly off-white colored cake but in my opinion has the most flavor. A yellow cake is made with the egg yolks only so the batter has a very rich and golden color with lots of flavor.
Vanilla and white cake are both used in many different recipes as a base by substituting out spices or extracts. Yellow cake is traditionally paired with rich chocolate buttercream or ganache and is not often used as a base recipe for other flavors although it certainly could be.
Again, people laugh and say that “white” and “yellow” is not a flavor but making an order for “all egg yolk cake” just does not have the same ring to it.
Ingredients
- 12 oz AP flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 8 oz unsalted butter room temp
- 12 oz sugar
- 1 tsp extract vanilla or almond
- 6 egg whites fresh not boxed at room temp
- 7 oz milk room temp
- 3 oz vegetable oil
Instructions
Combine your dry ingredients and set aside
Place butter and sugar into the bowl of a stand mixer with the paddle attachment and mix on medium until mixture is light and fluffy
Add in egg whites one at a time (roughly) and let fully combine after each addition before adding the next.
Add in 1/3 of your dry ingredients and let combine. Add in 1/2 of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined.
Add batter into prepared cake pans and bake at 325 degrees F for 25-35 minutes or until a toothpick comes out clean when poked in the center.
Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired.
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