Simple White Cake

A simple white cake, made exclusively with egg whites, has a refined elegance and is delicate and delicious. Top it with whipped cream frosting and fresh strawberries, and this cake will have the right balance of texture and flavor. Ideal for any special occasion, this dessert presents an air of understated luxury, making every gathering and celebration memorable.

Jump to:

• Why will you love this cake?
• Ingredients for Simple White Cake
• How to make the Simple White Cake?
• How to make the Whipped Cream Frosting?
• Useful Tips
• Related Recipes
• Simple White Cake

Why will you love this cake?

• A Celebration Staple: This cake is the classic centerpiece for any festivity. Soft, moist, and elegantly light, like the Homemade Tres Leches cake, it elevates every moment into something truly memorable.
• Heavenly Flavor Pairing: The whipped cream frosting and soft, delicate white sponge form a divine union, delivering a melt-in-your-mouth texture and a delicate balance of sweetness.
• Effortlessly Impressive: With a tested, no-fail recipe, you'll earn heartfelt compliments from loved ones guaranteed.
• Perfectly Versatile: This celebration cake adapts to any occasion, from birthdays and anniversaries to bridal showers and weddings, and looks as stunning as it tastes, just like the Strawberry shortcake!

Ingredients for Simple White Cake

For White Cake

• Cake flour that is sifted helps yield a soft and light cake. We used this in making red velvet cupcakes, vanilla cupcakes with cream cheese frosting, and vanilla cupcakes with egg whites as well.
• Baking powder, baking soda, Butter organic, unsalted
• Granulated sugar and Salt, five large egg whites
• Sour Cream - Added to compensate for the yellow of egg yolks
• Vanilla extract - For a nice flavoring and to enhance the flavor of the cake.
• Whole milk - Added to compensate for the yellow of egg yolks

For Frosting

• Heavy whipping cream, we also used this in making whipped cream for no-bake tiramisu and no-bake mango cheesecake.
• Sour cream - gives a nice flavor along with whipped cream
• Confectioner's sugar - Use less if you want it slightly sweet
• Vanilla extract

How to make the Simple White Cake?

Steps 1-2)Separate the egg whites and set them aside. Line the cake pans with parchment paper and lightly butter them.

Steps 3-4)In a bowl, whisk together the dry ingredients, namely cake flour, baking powder, baking soda, and salt, and set aside. Place the room-temperature butter into the bowl of a stand mixer.

Steps 5-6) Beat the butter on high speed until smooth and creamy for about 1 or 2 minutes. Next, add the sugar and beat on high speed for 2 to 3 minutes until creamed together. Steps 7-9) Add the egg whites, followed by sour cream and vanilla extract.

Steps 9-12) Add vanilla essence and incorporate. Next, reduce the speed and add the dry ingredients, and slowly pour in the milk until combined. Transfer the batter equally to the cake pans.

Steps 13-15) Bake at 350 degrees Fahrenheit for 25 to 30 minutes. Poke a wooden skewer to see if the cake is baked; it should come out clean. Cool the cakes on the cooling rack. Make the frosting and frost the cakes when completely cooled.

How to make the Whipped Cream Frosting?

Place the bowls and whisks used for whipping the cream in the freezer to chill. Set the chilled bowl over another bowl filled with ice cubes, then begin beating the whipping cream. Continue whipping for 6 to 12 minutes, or until soft peaks form, then stop immediately to avoid over-whipping.

Add confectioner's sugar, vanilla extract, and sour cream, and keep beating on medium and then high till it gets stiff peaks.

You'll know the whipped cream is ready when you can invert the bowl and it stays in place without falling. Transfer the whipped cream to a piping bag; placing the piping bag inside a tall glass will make it easier to fill.

If you plan to add coloring, mix it into the whipped cream before filling the piping bag. Keep the filled bag refrigerated until ready to use, or begin frosting the cake immediately.

Useful Tips

• Keep the Cake Moist- After baking, poke small holes across the surface using a fork and sprinkle a light sugar syrup (2 parts sugar to 1 part water, boiled and cooled). This adds moisture without making the cake soggy and helps keep it soft for longer.
• Whip the Cream the Right Way- Chill the mixing bowl and whisk attachments in the freezer for at least 30 minutes before whipping. Cold equipment helps the cream whip faster and hold its shape better.
• Avoid overbeating. Stop as soon as you reach firm peaks; the cream should hold its shape when the bowl is gently turned upside down. A turntable makes applying and smoothing whipped cream frosting much easier and more even.
• Adding sour cream and milk balances the richness of the egg yolks and creates a softer, more tender crumb.
• Use cake flour for a light, delicate texture. It has lower protein content than all-purpose flour, which helps keep the cake airy and moist.
• Frost Only When Fully Cooled- Allow the cake to cool completely before frosting. Even slight warmth can cause whipped cream frosting to melt and lose volume.

Finally, taste-wise, the outcome was simply awesome. I guess a lot of love and patience went into the baking, and so the great results! This recipe is adapted from Sallysbakingaddictions. Hope you enjoy baking this as much as I did!

If you loved this cake, you may also like my other popular cakes, like Vanilla sponge cake, Delicious chocolate cake, Strawberry shortcake with whipped cream frosting, and Tres Leches Cake.

Related Recipes

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