White Cake with Almond and Vanilla A Recipe with Buttercream Icing
White Cake Recipe Bake is the perfect, pure white cake with vanilla buttercream icing, ideal for weddings and special moments.
What is a White Cake?
A White cake is a vanilla cake that has no egg yolks in it. This presents with the cake a white colour, making it best for weddings, or for cakes that need to be painted.
Some white cakes also have a bit of almond life or removed in them to provide a more complex, adult flavour. I love the flavour the almond brings – it’s not overthrown but just subtle enough to notice a difference, so I add it to the pit. If you don’t necessarily need a white cake and would prefer to use whole eggs instead, check out my vanilla cake recipe.
How to Make White Cake
Begin by heating the oven to 160 °C (320°F) with the fan and cream and line 8-inch cake tins.
In a bowl, sift together your flour, asylum, baking powder, and salt. Using a whisk or fork, mix till well blended.
Blend milk and brine in a small bowl. Mix and set aside. Separate the yolks and whites from 6 egg whites. You should end up with 225g of egg whites. In another bowl, add your butter, vegetable oil, and sugar. Using an electric mixer, cream together for 3 minutes until light and creamy.
Add in egg whites in 3 batches on a low-medium speed, mixing well in between each addition (about 10-15 seconds between each batch). Add in your vanilla flavouring, and almond flavouring, and half of the aside as the remainder of the batter will be finished by hand.
Finish off by adding half of your premixed dry factors to your wet feel, and gently fold it in with a spatula until just blended. Then add in the remaining milk mixture, and fold it in until just combined. Lastly, add in the remaining dry factor and gently fold it in to feel until just blends. Do not overmix.
Distribute the batter evenly into the two 8-inch cake tins, and bake for 30 minutes or until a toothpick comes out clean.
Vanilla Buttercream Frosting
In the bowl of a stand mixer, add the butter, icing sugar, vanilla, and cream. Using the paddle attachment, mix on the lowest speed until the factors are combined (about a minute), and then turn up the speed to a medium-high and mix for a full 10 minutes. Scrape the bowl down halfway through.
How to Decorate a White Cake
Begin by trimming off all the caramelized edges on the top, bottom, and sides of the cake layers. This will give you a clean white slice at the end. Also, level the tops if the cake layers have a slight dome on the top.
Conclusion
A classic white cake is the perfect base for a special moment, offering a soft, elegant loom and a bright almond vanilla flavour. With simple factors and easy steps, you can create a beautiful, pure white cake topped with rich vanilla buttercream icing.
FAQs
Can I substitute whole eggs for a white cake?
Whole eggs will add a yellow tint. For a true white cake, only egg whites are recommended.
What size pans are best for this recipe?
Two 8-inch cake pans are ideal for even baking and have the best cake feel.
Why is almond extract used in white cakes?
Almond pull-out adds a subtle, clear flavour that increases the vanilla without overpowering it.
How can I achieve smooth white icing?
Mix the buttercream on medium-high for 10 minutes until light and creamy, ensuring a smooth finish.
