Pat’S Favorite White Cake

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Servings: 24 Difficulty: Intermediate
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A classic, tender white cake with a delicate crumb and subtle vanilla flavor
Pat's Favorite White Cake recipe image

This classic white cake is a timeless favorite, known for its incredibly tender crumb and subtle sweetness. Made with simple pantry staples like flour, sugar, and shortening, it relies on the tang of buttermilk to create a moist, light texture. The addition of egg whites ensures the cake stays bright white and airy. It serves as the perfect base for buttercream frosting or a dusting of powdered sugar. Whether you’re celebrating a birthday, wedding, or just craving a comforting slice with afternoon tea, this recipe delivers consistent, delicious results every time. It’s a nostalgic treat that brings a touch of elegance to any dessert table.

Pat's Favorite White Cake recipe image
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Pat’S Favorite White Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 24 Calories: 250

Description

This classic white cake is a timeless favorite, known for its incredibly tender crumb and subtle sweetness. Made with simple pantry staples like flour, sugar, and shortening, it relies on the tang of buttermilk to create a moist, light texture. The addition of egg whites ensures the cake stays bright white and airy. It serves as the perfect base for buttercream frosting or a dusting of powdered sugar. Whether you're celebrating a birthday, wedding, or just craving a comforting slice with afternoon tea, this recipe delivers consistent, delicious results every time. It&# 226;ÂÂs a nostalgic treat that brings a touch of elegance to any dessert table.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Grease and flour two 9-inch round baking pans.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In a large mixing bowl, cream together the shortening and remaining sugar until light and fluffy, about 2 minutes.
  4. Add the buttermilk and vanilla extract to the creamed mixture. Beat on low speed for 30 seconds, scraping down the sides of the bowl.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk if needed, mixing on low speed until just combined.
  6. Beat on medium-high speed for 2 minutes, scraping the bowl occasionally to ensure even mixing.
  7. Add the egg whites and beat for 2 minutes more, scraping the bowl again.
  8. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and remove from pans to wire racks to cool completely.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 8g13%
Saturated Fat 2.5g13%
Sodium 180mg8%
Total Carbohydrate 42g15%
Dietary Fiber 0.5g2%
Sugars 28g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure all ingredients are at room temperature before mixing.

If you don't have buttermilk, you can substitute with milk mixed with 1 tablespoon of lemon juice or vinegar, let stand for 5 minutes.

Vegetable shortening creates a whiter, more tender cake, but butter adds richer flavor. You can use a combination of both.

Store cooled, unfrosted cake layers wrapped tightly in plastic wrap at room temperature for up to 2 days, or freeze for up to 3 months.

Keywords: white cake, vanilla cake, buttermilk cake, layer cake, birthday cake, wedding cake, classic cake, easy baking, dessert, homemade cake, egg white cake, shortening cake, simple recipe, party cake, celebration
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