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The Perfect White Cake _ i Am Baker
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The Perfect White CakeI have been searching for this cake for about two years now. In my experience, making white cake at
home is just never as good as the bakery. (Sorry! I know some of you just cringed reading that.)
Until now.
I am not kidding when I tell you that this recipe is it. The flavor is fantastic and the texture is truly
perfection. Even the-pickiest-dessert-eater-ever, aka my hubby, loved it.
And I know you will too. As I noted in the recipe I found this cake on epicurious who got it from
Cooks Illustrated. I have never been led astray with either of those sources so I am confident you will
find the same success I did!
One major adaptation I did was using 8-in cake pans. The original recipe calls for 9-in and about 5
minutes less cooking time. If you plan on using 9-in plans please do consult the original recipe. The
first time I made it I used 8-in cake pans with no time adaptation and was not as successful.
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1 of 19 21/06/2013 09:46 p.m.
The Perfect White Cake
Ingredients
2 1/4 cups cake flour
1 cup milk at room temperature
6 large egg whites at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
1 1/2 sticks unsalted butter, softened but still cool
Instructions
Heat oven to 350 degrees. Prepare two 8-inch cake pans.1.
Make sure milk and eggs are room temperature.2.
Pour milk (I used skim) , egg whites, and extracts into medium bowl and mix with fork until
blended.
3.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add
butter, cut into cubes and continue beating on low for about 1-2 minutes.
4.
Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2
minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
5.
Pour batter evenly between two prepared cake pans.6.
Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.7.
Allow cake to cool to room temperature.8.
Frost cakes with favorite frosting.9.
Just barely adapted from epicurious, taken from Cooks Illustrated.10.
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The Perfect White Cake | i am baker http://iambaker.net/the-perfect-white-cake/
2 of 19 21/06/2013 09:46 p.m.
February 22, 2013
· 144 Comments
Do you have a perfect white cake in your life?
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Categories: aaa Home Slider, Baking, Cakes, i am baker, Recipes - Tags: homemade white cake,
perfect white cake, white cake
144 Responses to “The Perfect White Cake”Read below or add a comment...
Sally says:
February 22, 2013 at 7:30 am
Looks delicious! I’m seeing your HTML version of the post in my reader. Very strange.
It happened the other day too…?
Reply
Amanda says:
February 22, 2013 at 7:33 am
Sorry! I have NO idea why that is… but hopefully making a change soon.
Reply
Natasha says:
February 22, 2013 at 7:45 am
Love the frosting technique you used. So pretty!
Reply
Heather says:
February 22, 2013 at 8:02 am
Beautiful cake! I’m interested in trying it, since I usually think cake mixes make better
cakes than homemade. :-O
Reply
marsha says:
May 31, 2013 at 9:45 pm
that is sad.
Reply
Shannon says:
February 22, 2013 at 8:22 am
I’ll be trying this soon! I have always been a modified-box baker, but with the big push
for less processed foods, I want to learn scratch. But the few I’ve tried weren’t very good. Thanks for
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The Perfect White Cake | i am baker http://iambaker.net/the-perfect-white-cake/
3 of 19 21/06/2013 09:46 p.m.
sharing! I wonder if you can replace both extracts with another one for a different flavor. Hmm, I
may have to try that at some point too.
Reply
Andrea @ Recipes For Divine Living says:
February 22, 2013 at 8:25 am
I agree, love that bakery white cake. Pinned!
Reply
Cassie | Bake Your Day says:
February 22, 2013 at 8:27 am
This definitely looks perfect! I love the almond – it’s a must for me in cakes! Totally
stunning, my friend!
Reply
Kristen says:
February 22, 2013 at 8:40 am
Lovely – I have a go to white wedding cake recipe that I love. I may have to try this one
just to shake things up some
Reply
Meagan @ A Zesty Bite says:
February 22, 2013 at 8:40 am
This cake is BEAUTIFUL and it looks perfect!
Reply
Jen @ Savory Simple says:
February 22, 2013 at 8:41 am
I wish I had your frosting skills! This looks amazing.
Reply
Nicole says:
February 22, 2013 at 8:55 am
Amanda, do you sift your dry ingredients together?
Reply
Amanda says:
February 22, 2013 at 8:56 am
I did not.
Reply
Maria says:
February 22, 2013 at 8:56 am
Perfection! I can’t wait to make this cake!
Reply
Gina says:
February 22, 2013 at 9:02 am
Oh yay Amanda!!! I hear you on the white cake. There is something about it that DOES
make it so hard making it at home & NOT from a box. But oh my gosh- there are times when I
simply must have some. I’m glad you posted this. My mom has made cakes professionally for most
of my life & I know that white cake is the one thing she still struggles with. She has never been able
to give me a perfect recipe for it- so I am looking forward to trying this one.
Reply
The Perfect White Cake | i am baker http://iambaker.net/the-perfect-white-cake/
4 of 19 21/06/2013 09:46 p.m.
~Amie~ says:
February 22, 2013 at 9:26 am
Only 1 day late…lol. I was looking high and low for a new white cake recipe, but gave up
and just made a vanilla cake. I will definitely try this one out for my next one, thanks!!
Reply
Rhiannon says:
February 22, 2013 at 9:26 am
This is beautiful!!!
Reply
Katrina @ In Katrina's Kitchen says:
February 22, 2013 at 9:34 am
White cake is my absolute favorite. Gorgeous!
Reply
Meagan @ Scarletta Bakes says:
February 22, 2013 at 9:52 am
Woah. This cake looks AMAZING. And I have to say that I’m with you on the whole
bakery white cake thing. I’ve only had success that comes a little close to the store-bought version
when I make an oil cake instead of a butter cake – the texture is right but the flavor isn’t always. I
can’t wait to try this version! LOVE that shot of the single piece…
Reply
Anna @ Crunchy Creamy Sweet says:
February 22, 2013 at 10:11 am
This cake is a stunner, Amanda! I don’t even know how many times I needed the
perfect white cake recipe. Pinning!
Reply
Heather says:
February 22, 2013 at 10:17 am
I get all giddy about good scratch-made white cakes, so I’m very excited about this! I’m
a funfetti/confetti cake lover and sprinkles always show up best in white cake. Can’t wait to try!
Reply
Jenni says:
February 22, 2013 at 10:23 am
I am so glad you *bolded* the at room temperature directions. No use in creaming all
that delightful butter and sugar together only to pour in 40F milk and have it all seize up again. All
ingredients at room temp assure easier incorporation and the highest rise possible.
Enough with the science–the cake looks lovely! I really admire the way you choose to creatively ice
your cakes, Amanda. Beautiful!
Reply
Jenni says:
February 22, 2013 at 10:24 am
PS–Duh. Just realized this cake calls for the two-stage method. Still, the room temp
decree holds.
Reply
TidyMom says:
February 22, 2013 at 10:26 am
I’m a big fan of Duncan Hines French Vanilla cake mix……..but I’d LOVE to give this a
try – sound so delicious!
Reply
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5 of 19 21/06/2013 09:46 p.m.
Linday says:
February 22, 2013 at 10:39 am
This looks awesome! Can’t wait to try it! I’m always looking for a better white cake
recipe!
Reply
Elizabeth @ The Collegiate Baker says:
February 22, 2013 at 10:46 am
This is funny because just this morning I was thinking about some cupcakes that I
want to make, but my white cakes never turn out right. And then I saw this! I might have to give it a
try. I love how you decorated this cake, too. So pretty!
Reply
Katie says:
February 22, 2013 at 10:57 am
Looks delicious! Do you use bake-even strips or have an opinion on them? Do they
work?
Reply
Amanda says:
February 22, 2013 at 11:01 am
I did not use bake strips, but I have an like them!
Reply
Teresa Moore says:
February 22, 2013 at 11:14 am
Can you post the icing recipe too <3
Reply
Amanda says:
February 22, 2013 at 11:17 am
I used this recipe http://iambaker.net/marshmallow-buttercream/
Reply
Tara @ Unsophisticook says:
February 22, 2013 at 11:16 am
I’m more of a chocolate kind of girl, but I will give this a try soon!
Reply
Amanda says:
February 22, 2013 at 11:17 am
My whole pregnancy I have been too… kinda hope it doenst change after the baby.
Chocolate is good!
Reply
Sheila says:
February 22, 2013 at 11:26 am
I love Cooks Illustrated too. They test everything so extensively how could you not
trust it. This cake is gorgeous of course!
Reply
Lori says:
February 22, 2013 at 11:42 am
It’s my daughter-in-law’s birthday today and she wants white cake. What luck to find
this post! I’m new at decorating but would like to try to copy yours. What tip did you use?
The Perfect White Cake | i am baker http://iambaker.net/the-perfect-white-cake/
6 of 19 21/06/2013 09:46 p.m.
Reply
Brenda @ a farmgirl's dabbles says:
February 22, 2013 at 12:20 pm
I’ve always liked your white “cake mix” recipe, but now I’ll need to try this. My sister
makes a pretty good white cake, too. Thanks, Amanda, for sharing. And that frosting job and that
color are really cool!
Reply
Joan / My Cookie Clinic says:
February 22, 2013 at 12:54 pm
As always, your cakes are gorgeous. Love the hint of green frosting. I’ve got to try this
recipe. Thanks for sharing.
Reply
Laura Dembowski says:
February 22, 2013 at 1:06 pm
The cake looks incredible! I absolutely love white cake. I have to say, I’m not sure if
since I began baking seriously I have ever found that I like something better from a bakery. I always
find that I’m disappointed in bakery treats.
Reply
Mimi @ Culinary Couture says:
February 22, 2013 at 1:22 pm
Ohhh I like your star tip ruffles! What an interesting twist!
Reply
Windy P. says:
February 22, 2013 at 1:37 pm
Yay! Thanks for sharing. Can’t wait to try it.
Reply
Kimi says:
February 22, 2013 at 1:41 pm
Do you have the recipe for the frosting you used? Can’t wait to try this.
Reply
Connie says:
February 22, 2013 at 2:50 pm
This cake is gorgeous! Do you think this would make good cupcakes?
Reply
Amanda says:
February 22, 2013 at 2:57 pm
Sure!
Reply
Sarah Gale says:
February 25, 2013 at 4:21 pm
I have found this recipe to be too soft and tender for cupcakes – they tend to fall
apart when you try to eat them! If you use 4 whole eggs in place of the whites, with the exact
same mixing method, you get fantastic cupcakes with enough structure from the yolks to hold
them together, but still super light and fluffy.
Reply
Rachel @ Baked by Rachel says:
The Perfect White Cake | i am baker http://iambaker.net/the-perfect-white-cake/
7 of 19 21/06/2013 09:46 p.m.
February 22, 2013 at 2:58 pm
Beautiful!! I need a slice right now. Maybe with a shot of frosting too
Reply
Sarah Gale says:
February 22, 2013 at 5:31 pm
I found Cook’s Illustrated’s recipe for white cake about a hear ago, and it is definitely
the best ever! I live at high altitude, though, and found that I needed to modify it for that. Adding 1
egg yolk and reducing baking powder to 1 tablespoon did the trick (after trying to adjust every other
aspect unsuccessfully). So, if you have readers interested in a high altitude modification, that’s it!
Reply
Miss Tori says:
February 22, 2013 at 7:53 pm
What elevation are you? I’m just under 4800 feet and sometimes this gets the best
of me. I’ll have to try your modifications.
Reply
Lisa {Sweet 2 Eat Baking} says:
February 22, 2013 at 5:43 pm
Look amazing Amanda. I’ll be saving this recipe for later. I love what you did with the
frosting too.
Gorgeous cake.
Reply
Maria says:
February 22, 2013 at 7:19 pm
I love the look of the cake and I imagine it could be adapted to make a lovely rainbow
cake as well.
I’m in Australia – How much is a “stick” of butter by weight?
Thanks.
Reply
Chelsie says:
March 6, 2013 at 9:10 pm
8 tablespoons
Reply
Kim - Liv Life says:
February 22, 2013 at 7:27 pm
I saw the outside of the cake on G+ a day or so ago, but I think it’s the sliced piece that
really drew my eye. I know what you mean about searching for “that” cake. I’ve certainly never made
it myself, but you’ve given me inspiration to try. My daughter will be SO happy!
Reply
Susan Faia Eaton says:
February 22, 2013 at 7:27 pm
The inside and outside looks perfect.
Reply
Amanda says:
February 23, 2013 at 8:13 am
Well thanks beautiful!
Reply
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Tammy says:
February 22, 2013 at 8:12 pm
What if you want to make a larger cake like 12 in. or 14 in?
Reply
Amanda says:
February 23, 2013 at 8:13 am
I would start watching the cake much sooner and definitely use bake strips… but
since I have not tried that as of yet I cant say for certain it will work!
Reply
buttercream bakehouse says:
February 22, 2013 at 8:38 pm
Sounds wonderful.
Reply
Lara says:
February 22, 2013 at 8:58 pm
Eres una artista! no te podría haber quedado una cobertura más perfecta, y la foto es
tan bonita que enamora. Yo no podría cortar esa tarta, tendría un remordimiento por estar
destrozando algo tan bonito y supongo que tambien extraordinariamente rico!
Me encantan las tartas que publicas en el blog con esas coberturas soñadas. Realmente
impresionada y encantada
Reply
nancy says:
February 22, 2013 at 9:23 pm
*gasp*
lovely & yummy…think I have found my birthday cake
how did you do the piping…I love it
Reply
Christina Johnson says:
February 22, 2013 at 9:45 pm
This cake looks sooo delicious and yes perfect im going to try this recipe. B
Pray mine come out just like yours.
Reply
French Whisk says:
February 22, 2013 at 10:51 pm
Since my mom lost her perfect white cake recipe, I’ve been searching for one. Thank
you!
Reply
Audrey han says:
February 23, 2013 at 1:35 am
I can’t believe how perfect the timing was for this recipe to pop up on my news feed! I
have been searching and searching for a fluffy, moist, and tender white cake and needed one right
away. I nearly settled for the whiteout cake by the boys at baked but I’m so glad I trusted my gut and
went with this one! It really is the perfect white cake! And I’ve tried many recipes so that’s saying a
lot. Thank you, amanda! <3
Reply
tracy {pale yellow} says:
February 23, 2013 at 9:01 am
Thank you for taking on the task of finding and creating a perfect white cake. I have a
The Perfect White Cake | i am baker http://iambaker.net/the-perfect-white-cake/
9 of 19 21/06/2013 09:46 p.m.
yellow-vanilla cake recipe I love and a chocolate one. I’ve always been disappointed in white cakes, I
can’t wait to try your recipe!
Reply
Stacy | Wicked Good Kitchen says:
February 23, 2013 at 11:47 am
Amanda! I am so glad you found this exceptional white cake recipe! (I’m celebrating for
you!) I’ve been making it ever since Cook’s Illustrated first published it. It is THE ONE. (They
featured the perfect yellow cake as well. If you have not tried that one yet, it is a must.) This is the
only go-to recipe for white cake one would ever need in life. It is a component in an upcoming
featured recipe of mine. LOVE that you used 8-inch cake pans for good height for the layers. Your
photo? GORG! Pinning… xo
Reply
Amanda says:
February 23, 2013 at 2:46 pm
Will totally try the yellow cake.. thanks for the suggestion!!
Reply
grace says:
February 23, 2013 at 1:21 pm
white cake has been the bane of my existence as a baker, and i’m still on the hunt! i
think this method is definitely the way to go, as opposed to whipping the egg whites separately. i’ll
try your proportions of ingredients!
Reply
Carey says:
April 23, 2013 at 1:14 pm
Oops, that was meant for Liz, who asked what to do with the egg yolks!
Reply
Ali says:
February 23, 2013 at 3:48 pm
I have been looking for a white cake recipe for my mother for ages. She’s not a sweets
person (I know!) and her absolute favorite is boxed white cake. I try to make everything from scratch
and have tested at least a dozen white cake recipes that she’s deemed, “too sweet.” Two questions for
you – would you consider this a sweet cake? Can you taste the almond extract? I love the amaretto
flavor but I’m sure my mom would find a reason to complain if she could taste it.
Reply
Ana says:
February 24, 2013 at 1:16 am
I am so… gonna try this recipe. I’ll post how it turns out. X crossing fingers. Thank you.
Reply
Shari Kelley says:
February 24, 2013 at 4:11 pm
Your picture took my breath away – so beautiful. I have been looking for a good white
cake recipe, too. Thank you so much for sharing this one.
Reply
Dawn | KitchenTravels says:
February 24, 2013 at 6:13 pm
No more half-hazy photos? I loved those. I’ve been trying to figure out –
unsuccessfully – how to do that in Photoshop for a while now, having seen something similar on
other websites. Would you share how to do it? xo
Reply
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Amanda says:
February 25, 2013 at 7:00 am
Yes, I just didnt do one for this post. Will try and figure out a tutorial at some point!
Reply
Oksana says:
February 24, 2013 at 6:29 pm
Gorgeous cake!!! Can you share what piping tip you used to decorate this cake? I
simply adore the look of it. Thanks.
Reply
Lisa Groves says:
February 25, 2013 at 11:44 am
I was just going to ask which tip you used as well!:) Looks like a star tip??? PLus, can
you please post a photo of the TOP of your cake!? Would like to try that pattern but looks like you
have a center circle on the top??
The cake looks delicious and delightful!!
Love Your Site!!!!
Reply
Carla @ Carlas Confections says:
February 25, 2013 at 11:59 am
Wow, that cake looks gorgeous. That frosting technique is SO perfect! And the cake… I
want it now!
Reply
ChristineM says:
February 25, 2013 at 4:41 pm
With the size of cake mix boxes shrinking and modified recipes from the
manufacturers, this homemade from scratch will be so much better. Thanks for posting!
Reply
bakedbyjen says:
February 26, 2013 at 12:12 am
This is one of my favorite white cake recipes as well. Love the way you decorated this
cake!
Reply
Caroline @ chocolate & carrots says:
February 26, 2013 at 6:58 am
What a beautiful cake and if you say it’s perfect, I completely believe you! I’ve actually
run into quite a few recipes that call for 8″ pans and I think the taller cake layers always look prettier
too. I need to invest in some.
Reply
Liz says:
February 27, 2013 at 2:29 pm
Love the cake!! How did you get the icing in that fantastic zig zag pattern? What size tip
did you use?!
Reply
aida mollenkamp says:
February 28, 2013 at 2:28 pm
oh, wow, the crumb looks amazing!
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11 of 19 21/06/2013 09:46 p.m.
Reply
Amanda says:
June 18, 2013 at 10:54 am
Thank you!! Since you are an expert and all… thats a huge compliment!
Reply
Cindy krismer says:
March 1, 2013 at 6:18 am
I made this cake last week for my family and used little heart shaped pas. I adjusted the
bake time slightly. They loved the little layered hearts and especially loved the icing! Thank you for
finding what I have always wanted, a moist, amazing white cake recipe!
Reply
Amanda says:
March 1, 2013 at 7:00 am
YAY!!! SO glad you liked it!!
Reply
Tara says:
March 2, 2013 at 9:30 pm
Thanks so much for this recipe! I made it for my cake decorating class, and my family
devoured it shortly afterward. I’m usually a chocoholic, but this was superb
Reply
Jessica says:
March 4, 2013 at 9:25 am
Hi,
I am very excited to try this recipe for my daughters birthday but being an amature Canadian baker
can you please tell me how many cups 1 1/2 sticks of butter would be equal to? I buy my butter in big
2 cup blocks and I really doubt you mean 3 cups of butter for one cake. Thank you!
Reply
Elizabeth says:
March 6, 2013 at 11:17 am
Nearly all US sticks of butter are 1/2 cup so I would assume that is what they mean.
1 1/2 sticks would be 3/4 cup or 6 ounces
Reply
Chelsie says:
March 6, 2013 at 9:06 pm
I made your recipe today and it turn out more like a sponge cake, which I figure isn’t
the intended result. Any idea what I might have done wrong?
Reply
Janet says:
March 7, 2013 at 12:27 pm
I’ve been looking for a white cake recipe so I’ll try it this weekend.
Reply
tinkushaji says:
March 13, 2013 at 10:55 pm
Lovely cake done toperfection
Reply
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12 of 19 21/06/2013 09:46 p.m.
liz says:
March 14, 2013 at 10:39 am
I’ve been on the hunt for a good white cake too. I’m wondering what to do with all the
yolks? I don’t want to waste them and still too novice to know what to use them for. Thanks!
Reply
Carey says:
April 23, 2013 at 1:13 pm
Make a lemon curd.
Reply
Amy Erb says:
March 14, 2013 at 9:06 pm
Hey I just made you amazing white cake and was dissapointed. I think I did something
wrong! It was VERY dense. It baked well but was more like a pound cake and more suitable for
carving. From you description I was thinking it would be a bit more fluffy—do you have any idea
what I could have done wrong? I am pretty sure I followed the recipe to a tee… =-)
Reply
Amanda says:
March 15, 2013 at 8:18 am
No, sorry, I have no idea what went wrong Amy. My apologies. This recipe is just
barely adapted from a very reputable source, and I have never encountered any issues when I
have made it. I feel awful that yours wasnt perfect as well!
Reply
Sam says:
March 19, 2013 at 5:21 pm
Hi can I have the ingredients in UK measurements please
Reply
Betsy says:
March 23, 2013 at 3:35 pm
I am wondering if I could add lemon zest and juice to make it into a lemon cake?
Thoughts?
Reply
Kate says:
March 24, 2013 at 4:34 pm
Used this to make vanilla cupcakes, I switched out the extract for vanilla, cut it in half
and added half a vanilla bean (I halved the whole recipe, or I would have used a whole) It’s
AMAZING! I was surprised it was so good without creaming the butter and sugar or whipping the
whites and no yolks, but it’s perfect for perfume-y vanilla. Little dry but I think some buttercream
will fix that
Reply
Jan says:
March 24, 2013 at 10:57 pm
Made your cake and frosted it with my sour cream coconut frosting; tastes wonderful!
Thanks, Amanda. Love your work.
Reply
big k says:
March 25, 2013 at 7:47 pm
thank you for sharing this. i was asked to bake a white cake for a birthday party and
used this recipe! it was quite the hit and my faith in cake flour has been restored
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Reply
Renee Skaggs says:
April 1, 2013 at 6:18 pm
Could this be adapted to a 13×9? If so, how would I do that? Thank-you!
Reply
Claudia Gomez says:
April 4, 2013 at 7:44 pm
I so want to try out this recipe!
But my husband is allergic to almonds… How can I substitute the almond extract ?
Reply
Carey says:
April 23, 2013 at 1:41 pm
You can replace it with vanilla or any other extract that suits you. I love using
orange, coconut, or lemon extract. Rum or maple extracts are some other options. You may
need to increase how many teaspoons you use of these other extracts to get a noticeable flavor,
though. If you want to do orange or lemon, adding some zest would help increase the flavor.
Almond extract packs more of a punch than most.
You know what would be really tasty (though a bit exotic), is rosewater. For rosewater, I would
replace some of the milk with it (up to 1/4 cup) and maybe add cardamom powder (maybe a
Tablespoon.) That sort of flavoring for cake is a popular Persian dessert. It probably would work
well, but I haven’t actually tested it with this recipe.
Reply
Shaina says:
April 4, 2013 at 9:43 pm
Absolutely gorgeous cake from the frosting to the fluffy white interior. I love the
frosting technique, too. I am always at a loss for ideas when it comes to decorating. I know about 3
tricks, and I just refer back to them each and every time.
Reply
Amanda says:
April 5, 2013 at 7:14 am
Girl, you can cook better than most chefs on TV. If you were a cake decorator too I
would have to punch you in the neck.
Reply
barb hickey says:
April 6, 2013 at 12:39 pm
I just baked this recipe, (cooks illustrated) added jimmies to do the confetti version. My
cake totally sank in the center. It is still usable, I will just fill with swiss meringue buttercream. I
googled the problem, seems common with white cake. Do you have any idea why this happened. (it
was baked all the way) Thank you.
I must say I love your site and your cake ideas. I am decorating like your pink confetti version.
Reply
Amanda says:
April 6, 2013 at 1:26 pm
Oh dear! So sorry Barb. I have actually not had that problem with this recipe… but
certainly have with other white cakes! In my experience it could have been a number of things…
the acidic balance being off, the size pan vs. the cooking length and temperature, even expired
baking powder. There are so many factors that can contribute it is hard to pinpoint. So glad you
are a quick thinker and was able to improvise though!
Reply
Cathy says:
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14 of 19 21/06/2013 09:46 p.m.
April 17, 2013 at 2:13 pm
I LOVE white bakery cake, I’ve used this recipe 4 times now in the past month with
excellent results every time. It is delicious and tastes just like bakery cake…only moister. Thanks for
the extra 5 lbs I’ve probably put on! It is my go to white cake recipe!
Reply
gigi says:
April 24, 2013 at 1:02 pm
is there a tutorial on how to do the frosting , please
Reply
Jayne says:
April 24, 2013 at 9:11 pm
Another request for frosting tutorial!
Reply
irenet says:
April 27, 2013 at 8:21 am
I just made this white cake and i just have to say it turned out fantastic. Here in Greece
we have no white cake box mix and no cake flour . i made my own cake flour from a link i found
and i followed this white cake recipe that you gave us and I just have to say FANTASTIC THANK
YOU SO MUCH . It turned out very moist and was delicious . First time I tried it and it turned out
great. i finally found my white cake recipe thank you again
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Stephanie says:
April 29, 2013 at 9:00 pm
Can you please post/email a picture of the top of the cake?
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Teresa says:
May 5, 2013 at 5:31 am
Was wondering how much of the butter you needed.. Not sure what is ment by one and
a half sticks?? What would it be in grams or ounces? Thank you
Reply
Alice says:
May 22, 2013 at 11:53 am
1 stick of butter is 4oz so this recipe requires 6 oz of butter. I just had to work it out
as I am English and all this cups/sticks/cake flour stuff used to confuse me a lot! Just trying this
cake, as I am making a wedding cake this summer and the bride is from the US so I want to
impress her! It’s in the oven right now…smells good…
Reply
Elizabeth says:
May 8, 2013 at 8:47 am
Why did you choose to use an 8 in round pan? What difference did it make? Is the cake
taller (rise more) with an 8 in round pan? What did you mean you were unsuccessful when you
didn’t increase the time using the 8 in pan; was the cake not done?
Thank you
Reply
Claudia Davis says:
May 9, 2013 at 10:28 pm
Amanda, could you please tell me what tip you used to make the sides. Thanks so much
Reply
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Amanda says:
May 10, 2013 at 6:57 am
I think it was a #17 tip. Doing a tutorial soon!
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Debra says:
May 13, 2013 at 1:53 pm
I made this cake for mothersday yesterday, I liked it but I agree with two of the
comments above, my cake was not light& fluffy, it was more of a spongecake consistancy. Followed
exactly as recipe said, but not sure how to change anything as I did like how it rose and overall a
delicious cake. Will definitely make again
Reply
Amie says:
May 21, 2013 at 6:44 am
I was wondering if this recipe would work in a bundt pan?
Reply
Amanda says:
May 21, 2013 at 7:48 am
I have never used it in a bundt so couldnt say for certain.
Reply
Alicia says:
May 23, 2013 at 11:05 am
I want to make this as cupcakes how would I adjust the baking time?
Reply
Alex says:
May 27, 2013 at 5:21 pm
If i used the amount of batter the recipe calls for to make cupcakes, do you think that
there would be too many?
Reply
Brittany says:
June 6, 2013 at 8:18 am
This was a wonderful cake recipe! Thanks for sharing, my family raved about it
Reply
Dennissia says:
June 6, 2013 at 12:42 pm
this cake was just so moist and delicious, this has to be by far the best white cake i’ve
tasted from scratch. the only thing is that i’m not and almond extract fan so the next time i make
this i will be using all vanilla.
Reply
sam says:
June 7, 2013 at 11:34 pm
would this cake be alright to use in the roses cake recipe?
Reply
Jean says:
June 12, 2013 at 3:43 pm
I made this cake last weekend and it came out very dense. What could have went
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wrong? Should the recipe have baking soda as well?
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Luke says:
June 13, 2013 at 8:30 pm
used almond milk instead of the skim milk as well as flax seed meal instead of eggs (6
tbsp flax meal to 18 tbsp water; or 1 tbsp flax meal to 3 tbsp water per egg). It’s turning out pretty
good!
Reply
Kosar says:
June 14, 2013 at 7:00 am
OMG!!! This is indeed the perfect white cake i have ever seen. So tempting.
Reply
dez says:
June 14, 2013 at 8:59 pm
Say, do you have the recipe for that beautiful icing? It almost looks neon?
Reply
Nicole says:
June 15, 2013 at 12:56 pm
This just came out of the oven…it smells heavenly! I’m going to frost with cotton candy
buttercream at my 5 year olds request. I’m looking forward to tasting it!
Reply
Sheryl says:
June 16, 2013 at 10:33 am
Amanda, Did you refrigerate your icing before piping – to help “set up”? If so, for how
long? Did you refrigerate cake after you placed icing? What tool did you use for piping the icing? The
swirls are so pretty. Can you offer a beginner tutorial? My daughter asked for a vanilla cake for her
birthday and this looks so stunning and sounds equally delicious that I know she’ll be thrilled!
Awaiting your responses! Thanks. S <
Reply
Leah says:
June 17, 2013 at 1:03 pm
I would love the answer to Sheryl’s question as well as I am making my daughter’s
first birthday cake in the hot month of July. I plan on baking the cake in advance. Freezing it,
then slice into layers, add in the icing layer and crumb icing layer then re-freeze. Defrost the day
before ice and decorate the cake and then put back in the fridge only to pull out the cake a few
hours before the party. Does that sound like a good plan?
Reply
Nina says:
June 17, 2013 at 3:19 pm
Hi! What a beautiful cake! I love your frosting technique what tip did u use???
Reply
Chris says:
June 18, 2013 at 8:35 am
Beautiful cake Amanda! Any chance of a tutorial on how you decorated it. Can I ask you
what tip you used? Thanks!
Reply
Elizabeth says:
June 18, 2013 at 8:47 am
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17 of 19 21/06/2013 09:46 p.m.
I have a nut allergy, so i can’t use the almond extract. Is there anything else I can use to
substitute? Extra vanilla extract?
Reply
Amanda says:
June 18, 2013 at 8:55 am
You could probably just use vanilla… but I wouldnt use too much.
Reply
Mady says:
June 20, 2013 at 5:52 am
Yes thank you, I search the best recepit for white cake. I am so happy that you find it!
Reply
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