The Cook’s Illustrated white cake recipe is a light and fluffy cake with light, airy layers. This basic white cake recipe can be used for many different desserts, from red velvet to pumpkin chocolate chip!
The cool thing about this particular cook’s illustrated recipe is it requires just one bowl but results in a delicious.
And high-rising cake that does not require making syrup or adding buttercream frosting. The cake batter is light and fluffy.
The recipe is very similar to the national cook’s illustrated ceremonies, easy homemade pound cake. The devil’s food cake recipe is lighter and fluffier.
How To Prepare?
Serving Size: 12
Ingredients:
- 2 cup whole milk, room temperature
- 8 large egg whites, room temperature
- 3 cups cake flour
- 3 teaspoons almond extract
- ¾ cup (1½ sticks or 169g) unsalted butter, softened but still cool, cut into cubes
- 2 cups (350g) granulated sugar
- 2 teaspoon vanilla extract
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
Directions
Step 1: Preheat oven to 350 degrees F. Lightly coat a sheet pan with nonstick cooking spray and line it with parchment paper.
Step 2: In a small bowl combine the flour, almond extract, and salt. Set aside.
Step 3: In another bowl beat the egg whites on medium-high speed until foamy. Beat in the sugar in two-thirds additions, pausing between each to bring the mixture down to medium-low speed and add the vanilla extract in its last addition.
Step 4: Reduce the mixer speed to low and add the flour mixture in two-thirds additions. Stop once you have added half of the flour mixture and beat for about three minutes, until stiff glossy peaks form.
Step 5: Fold the remaining flour mixture and the butter into the meringue.
Step 6: Pour the batter into the pan and spread it out evenly.
Step 7: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Allow to cool in the pan on a wire rack for 5 minutes. Then run a knife around the edges and turn out onto a rack to cool completely.
Step 10: Invert the cake onto a sheet pan lined with parchment or over a cake plate and peel off the second sheet of parchment.
Step 11: Gently spread all of the frosting on top of the cake and serve.
Nutrition Facts
| Nutrition | Amount |
|---|---|
| Calories | 597 |
| Fat | 13.4g |
| Saturated Fat | 3.2g |
| Sodium | 288mg |
| Carbs | 61.4g |
| Protein | 1.9g |
| Calories From Fat | 350% |
7 Variations
1. White Cake With Mint And Chocolate Chips:
Prepare the White Cake recipe as directed, mixing in 1 tsp. Mint extract with the vanilla extract and add a cup of chocolate chips to the batter. Bake cake as directed, frost with Prepare White Cake recipe as directed, mixing in 1 tsp.
Mint extract with the vanilla extract and add a cup of chocolate chips to the batter. Bake cake as directed, frost with creamy chocolate ganache
2. White Cake With Fresh Pineapple:
Prepare the White Cake recipe as directed, muffing in 2 tsp. Fresh pineapple juice with the vanilla extract and add a cup of pineapple chunks to the batter. Bake cake as directed, frost with Prepare White Cake recipe as directed, muffing in 2 tsp.
Fresh pineapple juice with the vanilla extract and add a cup of pineapple chunks to the batter. Bake cake as directed, frost with creamy vanilla bean frosting
3. White Cake With Candied Nuts:
Prepare the White Cake recipe as directed, using 1/2 cup toasted pecan pieces and 1/4 cup toasted almonds to the top cake instead of white chocolate chips. Bake cake as directed, frost with Prepare White Cake recipe as directed, using 1/2 cup toasted pecan pieces.
And 1/4 cup toasted almonds to the top cake instead of white chocolate chips. Bake cake as directed, frost with creamy vanilla bean frosting
4. White Cake With Fresh Pears And Rosemary:
Prepare the White Cake recipe as directed, puréeing cup diced pears with 2 tsp. Chopped fresh rosemary and added to the batter.
Bake cake as directed, frost with Prepare White Cake recipe as directed, puréeing cup diced pears with 2 tsp.
Chopped fresh rosemary and added to the batter. Bake cake as directed, frost with creamy vanilla bean frosting
5. White Cake With Candied Pecans And Chocolate Chips:
Prepare the White Cake recipe as directed, adding a cup of pecan chunks and 1/4 cup of chocolate chips to the batter. Bake cake as directed, frost with Prepare White Cake recipe as directed, adding a cup of pecan chunks to the batter and 1/4 cup of chocolate chips to the batter. Bake cake as directed, frost with creamy vanilla bean frosting
6. White Cake With Fresh Raspberry And Rosemary:
Prepare the White Cake recipe as directed, puréeing a cup of fresh raspberries with 2 tsp. Chopped fresh rosemary and added to the batter. Bake cake as directed, frost with White Cake recipe as directed, puréeing cup fresh raspberries with 2 tsp.
Chopped fresh rosemary and added to the batter. Bake cake as directed, frost with one batch of creamy vanilla bean frosting
7. White Cake With Fresh Blueberries:
Prepare the White Cake recipe as directed, combining a cup of blueberries with 2 Tbsp. Boiling water in a small bowl and let stand for 5 minutes. Drain blueberries in the sieve to remove excess liquid. Purée blueberries in a food processor until smooth, then stir with 2 tsp.
Lemon juice and 3 Tbsp. Sugar let cool to room temperature and stir into batter with vanilla extract before baking cake as directed.
Why Does White Cake Use Egg Whites?
White cake is a wonderful alternative to the traditional complicated three-layer cake. It uses egg whites to get a light and fluffy texture that’s often compared with angel food cake. The result is an irresistible combination of lightness and richness.
What Is White Flavored Cake?
White cake is generally flavored with vanilla. You can also use almond extract for even more of a nutty flavor.
Why Is White Cake So Good?
White cake is easy to make and bake. It also works so well with other flavors, like chocolate or fruit. The plain, white crumb offers a blank canvas for a wide variety of tasty frostings and fillings.
How To Freeze?
1. Prepare the White Cake recipe as directed and let cool completely.
2. Wrap airtight and freeze for up to 3 months.
3. To thaw, unwrap the cook’s illustrated white cake and let it thaw in the refrigerator overnight or at room temperature for 5 hours or less.
Conclusion
The Cook’s Illustrated White Cake Recipe makes a delicious birthday cake, holiday dessert, or any time of year!
This white bundt cake recipe is easy to make, even for novice bakers. White cakes are also ideal for incorporating additions such as chocolate chips, citrus fruit, or dried fruit.
