Bakery-Style White Cake Recipe

Have you ever found yourself daydreaming about the perfect white cake—one that’s soft, fluffy, and rivals anything you’d find at a bakery?

Well, your dreams are about to come true.

After countless trials and tweaks, I’ve developed a white cake recipe that delivers bakery-quality results right in your own kitchen.

Let’s dive into the details of creating this Bakery-Style White Cake.

Whether you’re a seasoned baker or just starting out, you’ll find this recipe straightforward and incredibly rewarding.

Bakery-Style White Cake Recipe

Yield:

• Three 6-inch layers OR
• Two 8-inch layers

Ingredients:

• 2 1/2 Cups (265g) sifted cake flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 Cups (300g) granulated sugar
• 1/2 Cup (113g) unsalted butter, room temperature
• 4 large egg whites, room temperature
• 1/2 Cup (120ml) vegetable oil
• 1 Tbsp pure vanilla extract
• 1 1/4 Cups (300ml) full-fat buttermilk

Instructions:

1. Preheat Your Oven: Set your oven to 350°F (177°C). Grease and line three 6-inch or two 8-inch cake pans to prepare for the batter.
2. Prepare Dry Ingredients: In a medium bowl, combine the sifted cake flour, baking powder, baking soda, and salt. Whisk these together until they are well mixed, then set the bowl aside.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter on high speed until it becomes creamy, which should take about 2 minutes. Add the granulated sugar to the butter and continue creaming on medium-high speed until the mixture becomes light and fluffy, another 2 minutes or so.
4. Incorporate Egg Whites: Reduce the mixer speed to low and add the egg whites one at a time, making sure each one is fully incorporated before adding the next. Be sure to scrape down the sides of the bowl and the paddle as needed to ensure even mixing.
5. Add Oil and Vanilla: With the mixer still on low speed, slowly add the vegetable oil and vanilla extract. Once they are added, increase the speed to high and beat the mixture for about 1 minute.
6. Combine Dry and Wet Ingredients: Turn off the mixer and add the prepared flour mixture all at once. Mix on low speed until just combined. Then, slowly pour in the buttermilk, continuing to mix on low speed for about 30 seconds, or until the batter is smooth and uniform. Note that the batter will be slightly thin, which is perfect for a light and airy cake.
7. Bake the Cake: Divide the batter evenly between your prepared cake pans. Bake in the preheated oven for 28 to 32 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with just a few crumbs clinging to it.
8. Cool and Decorate: Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. Once cool, you can frost and decorate them as desired.

Frosting Ideas:

This white cake is incredibly versatile and pairs wonderfully with various frostings. Here are a few suggestions:

• Classic Buttercream: Sweet, creamy, and perfect for piping beautiful decorations.
• Cream Cheese Frosting: Adds a tangy contrast to the sweetness of the cake.
• Whipped Cream Frosting: Light and airy, perfect for a summer cake.
• Berry Chantilly Frosting: Combine whipped cream with mascarpone and a hint of almond extract for a sophisticated touch.

Share Your Creations:

If you decide to try this Bakery-Style White Cake, I’d love to see your results! Share your photos and let me know what frosting and decorations you chose.

Happy baking! 🎂👩🏽‍🍳🥳

Credit: @sugarandsparrow