A Versatile White Cake
Creating a white cake from scratch can transform a simple dessert into a showpiece that delights with every slice. This recipe delivers a soft, fluffy texture with a subtle almond and vanilla aroma, adding a touch of elegance to the classic flavor. Whether for a special celebration or an everyday treat, this white cake recipe is a fantastic choice, and with a few handy tips, it can be easily customized to suit any occasion.
Ingredients and Substitutions
For this white cake recipe, you’ll need a few staple ingredients, along with a couple of unique additions that enhance the cake’s moistness and flavor.
Start with a box of white cake Mix; Duncan Hines Classic White, known for its reliable texture and consistency, is a solid option. This will serve as the base. You’ll also add five tablespoons of all-purpose flour for a bit more structure and lightness, while two tablespoons of full-fat mayonnaise contribute an irresistible moistness. Vanilla extract brings warmth and familiarity, while a touch of almond extract adds sophistication. For those sensitive to almonds or if you’re seeking a different flavor, omit the almond extract or swap it for a flavoring of your choice, such as lemon or even a hint of coconut.
Water, eggs, and oil are used as directed on the cake mix box, but experimenting with different oils or even substituting part of the water with milk can add a richer taste.
Preparation Steps for Success
Preparing the cake pans is essential to ensure that your cake releases easily and maintains a smooth texture. Grease and flour two 8-inch round pans thoroughly, ensuring every inch of the surface is covered to avoid sticking. For an extra layer of protection, place a round of parchment paper on the bottom of each pan.
Sifting the cake mix is a step often overlooked but worth the effort. Sifting aerates the mix, breaking up clumps and resulting in a finer, fluffier cake crumb. Once sifted, add the other ingredients and begin mixing. Blending for the full two minutes is key here; it ensures the batter is homogenous, incorporating enough air to yield a tender cake while avoiding over-mixing, which can lead to a denser texture.
If you have any leftover batter, store it covered in the refrigerator for up to a day. This batter can later be used for a small batch of cupcakes or a single-layer cake.
Baking Instructions
The baking process varies slightly depending on whether you’re making a cake or cupcakes. For cake layers, bake at 325°F, a slightly lower temperature that allows for even cooking and prevents the cake from browning too quickly. Expect each layer to bake for 25-30 minutes.
Cupcakes, which have a smaller volume, benefit from a slightly higher temperature of 350°F and bake for about 18-20 minutes. In both cases, check for doneness by inserting a toothpick into the center. A clean toothpick or one with a few moist crumbs means your cake or cupcakes are perfectly baked.
Recipe Tips & Frequently Asked Questions
- Pro Tips for Enhancing Moisture and Flavor: Add an extra egg yolk for even more richness. Additionally, consider substituting half the water with milk or buttermilk for a denser texture.
- Avoiding Common Cake Baking Mistakes: Measure all ingredients precisely and ensure your oven is fully preheated before baking. Rushing the process can cause uneven baking.
- Tips for Adapting the Recipe for Layered or Tiered Cakes: Chill each layer for about 30 minutes after cooling to make assembly easier.
- Can I Use This Recipe for a Sheet Cake? Yes, simply pour the batter into a greased and floured sheet pan and adjust the baking time as needed.
- What Makes This Recipe So Moist and Fluffy? The addition of mayonnaise and careful mixing time keeps the cake moist and light.
- How Long Can I Store This Cake Once Baked? This cake can be stored at room temperature for up to 2 days or in the fridge for up to a week.
Serving Suggestions and Pairings
Decorating this white cake can be as simple or as extravagant as you like. For a more refined look, consider a thin layer of buttercream, sprinkled with edible flowers or fresh berries. If you’re after a classic pairing, a rich vanilla or cream cheese frosting works beautifully.
For a modern touch, consider a naked cake style, where the sides of the cake are only lightly coated in frosting, revealing the cake layers beneath. This style is both elegant and easy to achieve, giving your cake a rustic appeal perfect for casual gatherings and weddings alike.
What to Serve with This Recipe
This versatile white cake pairs wonderfully with a variety of beverages and sides. For an afternoon tea or dessert spread, serve with lightly sweetened tea or iced coffee. Champagne or sparkling wine makes an excellent pairing for special events, adding a touch of sparkle to every bite. Fresh seasonal fruit, such as strawberries in the summer or poached pears in winter, provides a delightful contrast to the sweet, tender cake.
Storage and Make-Ahead Instructions
To keep this white cake fresh, store it in an airtight container at room temperature for up to two days. For longer storage, refrigerate it, ensuring it’s well-covered to prevent it from drying out. You can also freeze individual layers. Wrap each layer in plastic wrap, then foil, and store in the freezer for up to three months. Thaw in the refrigerator overnight before assembling and decorating.
For events, consider baking and freezing the cake layers ahead of time. This approach saves you effort on the day of the event, allowing you to focus on decorating and presentation.
White Cake
Ingredients
- 5 tablespoons all-purpose flour 34g
- 1 box White Cake Mix Duncan Hines Classic White, 15.25 oz recommended
- 1 teaspoon vanilla extract
- 2 tablespoons full-fat mayonnaise such as Hellman’s
- ⅛ teaspoon almond extract or imitation almond extract optional
- Additional ingredients as specified on the cake mix box water, eggs, oil
Instructions
Preheat the oven to 325°F.
- In a large mixing bowl, sift the cake mix to enhance the cake’s texture. Follow the package instructions to add water, eggs, and oil.
- Incorporate the vanilla, almond extract, flour, and mayonnaise into the mixture. Using a mixer on medium speed, blend all ingredients together for approximately 2 minutes, ensuring a smooth, well-combined batter.
- If you have extra batter, cover and store it in the refrigerator for up to one day.
- Grease and flour two 8-inch round cake pans. Pour the prepared batter evenly into the pans. Bake for 25-30 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with a few moist crumbs attached.
- For cupcakes, fill the liners and bake at 350°F for 18-20 minutes, using the same toothpick test to check for doneness.