Pat’S Favorite White Cake

This classic white cake is a timeless favorite, known for its delicate texture and clean, sweet flavor. Made with simple pantry staples like flour, sugar, butter, and buttermilk, it delivers a moist crumb that pairs perfectly with any frosting. The buttermilk ensures tenderness, while the egg whites provide structure without adding color. It is an ideal choice for birthday celebrations, afternoon tea, or whenever you crave a comforting homemade dessert. Easy to prepare and incredibly satisfying, this recipe brings a touch of nostalgic elegance to your table, making it a staple for both everyday indulgence and special occasions alike.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 2

Calories: 347.7

Dietary: Vegetarian

Description

This classic white cake is a timeless favorite, known for its delicate texture and clean, sweet flavor. Made with simple pantry staples like flour, sugar, butter, and buttermilk, it delivers a moist crumb that pairs perfectly with any frosting. The buttermilk ensures tenderness, while the egg whites provide structure without adding color. It is an ideal choice for birthday celebrations, afternoon tea, or whenever you crave a comforting homemade dessert. Easy to prepare and incredibly satisfying, this recipe brings a touch of nostalgic elegance to your table, making it a staple for both everyday indulgence and special occasions alike.

Ingredients

2 1/2 cup all-purpose flour
1/2 cup shortening, butter, or margarine, softened
2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 1/3 cup buttermilk or sour milk
4 large egg whites
1/4 teaspoon salt

Directions

1
Preheat oven to 350&# 194;Â°F (175ÃÂ°C).
2
Grease and flour two 9-inch round baking pans.
3
In a medium bowl, whisk together flour, baking powder, and salt.
4
In a large bowl, cream together the softened shortening (or butter/margarine) and sugar until light and fluffy.
5
Beat in the vanilla extract.
6
Add the buttermilk to the creamed mixture and beat on low speed for 30 seconds, scraping down the bowl.
7
Gradually add the flour mixture to the wet ingredients, alternating with buttermilk if necessary, mixing just until combined.
8
Fold in the egg whites gently until evenly incorporated.
9
Divide the batter evenly between the prepared pans.
10
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
11
Allow cakes to cool in pans on wire racks for 10 minutes.
12
Loosen the edges with a knife, then remove cakes from pans and cool completely on wire racks.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 347.7kcal

% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.3g2%
Cholesterol 0.5mg1%
Sodium 75.7mg4%
Total Carbohydrate 79.8g27%
Dietary Fiber 1.4g6%
Sugars 41.9g
Protein 6.0g12%

* 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

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

If you don't have buttermilk, you can substitute milk with 1 tablespoon of lemon juice or vinegar added per cup of milk. Let it sit for 5 minutes before using.

Ensure all ingredients, especially egg whites and buttermilk, are at room temperature for the best emulsion and rise. Do not overmix the batter once the flour is added to keep the cake tender.

This cake pairs well with buttercream, whipped cream, or a simple glaze. Add a teaspoon of almond extract for a different flavor profile.

Keywords: white cake, classic cake, buttermilk cake, vanilla cake, layer cake, birthday cake, dessert, baking, homemade cake, tender crumb, simple recipe, pantry staples, celebration cake, afternoon tea, comfort food, egg whites, flour, sugar, butter, baking powder

Read it online: https://www.chefs-mate.com/recipe/pats-favorite-white-cake-2/