Name: White Cake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 c. (2 sticks) unsalted butter, room temperature, plus more for pans -; 3 c. (360 g.) all-purpose flour, plus more for pans -; 1 tbsp. baking powder -; 1 tsp. kosher salt -; 1/2 tsp. baking soda -; 2 c. (400 g.) granulated sugar -; 1/4 c. vegetable oil -; 6 large egg whites, room temperature -; 2 tsp. clear vanilla extract -; 1 tsp. almond extract -; 2/3 c. full-fat sour cream, room temperature -; 1 c. whole milk, room temperature -; 1 1/2 c. (3 sticks) unsalted butter, room temperature -; 5 c. (600 g.) powdered sugar -; 1/4 c. (or more) heavy cream, room temperature -; 2 tsp. clear vanilla extract -; 1/8 tsp. kosher salt -; White sprinkles, for decorating (optional) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - White Cake

1. 1 c. (2 sticks) unsalted butter, room temperature, plus more for pans -

2. 3 c. (360 g.) all-purpose flour, plus more for pans -

3. 1 tbsp. baking powder -

4. 1 tsp. kosher salt -

5. 1/2 tsp. baking soda -

6. 2 c. (400 g.) granulated sugar -

7. 1/4 c. vegetable oil -

8. 6 large egg whites, room temperature -

9. 2 tsp. clear vanilla extract -

10. 1 tsp. almond extract -

11. 2/3 c. full-fat sour cream, room temperature -

12. 1 c. whole milk, room temperature -

13. 1 1/2 c. (3 sticks) unsalted butter, room temperature -

14. 5 c. (600 g.) powdered sugar -

15. 1/4 c. (or more) heavy cream, room temperature -

16. 2 tsp. clear vanilla extract -

17. 1/8 tsp. kosher salt -

18. White sprinkles, for decorating (optional) -

How to cook deliciously - White Cake

1. Stage

Arrange a rack in center of oven; preheat to 350°. Line 3 (8") cake pans with parchment; coat pans with butter and lightly dust with flour.

2. Stage

In a medium bowl, whisk flour, baking powder, salt, and baking soda.

3. Stage

In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat granulated sugar and butter, scraping down sides of bowl as needed, until light and fluffy, 3 to 4 minutes. Add oil and beat until smooth and creamy. Add egg whites in three additions, beating well after each addition, then beat in vanilla and almond extract. Add sour cream and beat until just combined.

4. Stage

Add about half of dry ingredients and beat on medium-low speed until just a few dry streaks remain. Add milk and beat until incorporated. Add remaining dry ingredients and beat until just combined.

5. Stage

Divide batter among prepared pans; smooth tops. Bake until a tester inserted into the center comes out clean, 25 to 35 minutes. Let cool in pans 10 minutes, then invert onto a wire rack and let cool completely.

6. Stage

In a large bowl, using handheld mixer on medium-high speed (or in the large bowl of stand mixer fitted with the paddle attachment), beat butter until fluffy, about 2 minutes. Add powdered sugar and beat until combined. Add cream, vanilla, and salt and beat until combined. If frosting is too thick, add more cream a tablespoonful at a time to reach desired consistency.

7. Stage

Using a large serrated knife, level tops of cakes, if needed. Place a dab of frosting on a platter to keep cake from moving. Place one cake on platter and spread with frosting. Repeat with remaining cake layers and frosting. Smooth remaining frosting over top and sides of cake.

8. Stage

Decorate with sprinkles (if using).