Sydney’s all time favorite cake is most definitely a layered white cake. She loves white cake with white icing. For her it just doesn’t get any better than this in the cake world. Ever since she was a little girl she always requested a white cake for her birthday and other events. She eats other cakes, but for her the white cake with white icing just can’t be beat.
Cream Cheese Icing
For this layered white cake recipe that we are going to share with you today, we went with a cream cheese icing. We thought we would dress the white cake up just a little bit!
Don’t Over-Bake!
It is very important not to over bake this cake! You want to bake it for 20 to 24 minutes, depending on your oven. As soon as the center is not liquid anymore but there is a tiny bit of cake still sticking to the toothpick, inserted in the middle, remove the cake from the oven immediately. It will finish baking in the pan as it sits and rests.
This recipe calls for only the egg whites. You don’t want to use the yokes. If you use the yolks it will darken your cake and it will no longer be a “white cake.” You will want to very lightly beat the egg whites with a whisk until they look frothy and small bubbles appear on the top. Once this happens you can then add them to the cake batter.
Room Temperature Is Important
The butter for the cake recipe and the cream cheese and butter for the icing recipe need to be at room temperature. So make sure to allow time for these to become room temperature.
If cream cheese isn’t your favorite icing you can ice this white cake with any frosting. This cake goes well with any number of different icings. Pick your favorite and give it a try.
You will need two round 9″ cake pans for this recipe. Make sure you generously butter the bottoms and sides of both of the pans.
Layered White Cake
Ingredients
White Cake
- 3 cups cake flour
- 6 TBSP cake flour *in addition to the above*
- 3/4 tsp salt
- 1 cup salted butter room temperature
- 1 1/2 cups sugar
- 1 TBSP baking powder
- 6 extra large egg whites very lightly beaten
- 1 1/2 cups whole milk
- 1/4 cup canola oil
Cream Cheese Icing
- 12 ounces cream cheese room temperature
- 1/2 cup salted butter room temperature
- 2 TBSP vanilla extract clear
- 4 cups powdered sugar sifted
Instructions
White Cake
- Preheat the oven to 350 F. Generously butter the bottom and sides of two 9" round cake pans. Set aside until the batter is ready to pour in them.
- Sift together the 3 cups and 6 tablespoons of cake flour, salt and baking powder. Set aside for later.
- In a large bowl beat the butter on medium-high speed until the butter is creamy and smooth. Slowly add in the sugar. Beat on high speed for a couple of minutes once all of the sugar has been added in.
- Next, add in the very lightly beaten egg whites. You will want to beat these on low speed and you will also want to add them in a little at a time, beating well after each addition.
- Now, get the flour mixture that you set aside earlier. You are going to add this into the batter in three separate additions. You are also going to alternate it with two additions of the milk. You are going to start with the addition of flour and end with the addition of flour. Beat until just combined.
- Add the canola oil and beat on low until the oil is combined into the batter.
- Pour the batter evenly between the two round cake pans. Smooth the top of the batter.
- Bake for 20-24 minutes or until a toothpick inserted in the middle of the cake comes out with just a few crumbs sticking to it. Remove from the oven and let it set for 10 minutes, then place upside down on wire racks until completely cooled.
- Once the cake is completely cooled it is ready for the icing.
Cream Cheese Icing
- In a large bowl beat the cream cheese, butter and vanilla on medium high speed until creamy and smooth. This will take 2-3 minutes. Change the speed to low and add in the sifted powdered sugar gradually. Once the powdered sugar has been added beat on high speed for 1-2 minutes.
- Spread the icing over the cooled cake. All that is left now is to enjoy!
This cakes ends up so moist and delicious. It goes great with an assortment of fruit also. The fruit adds a really nice flavor and a pretty touch.
The inspiration for this cake came from Baker By Nature. Thanks so much for the great idea!
Have a love of baking? Give these recipes a try:
Red Raspberry Pie
Homemade Cinnamon Rolls
Homemade Black Raspberry Crisp
We hope you have an amazing day today!
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There is no baking powder in the list of ingredients????
Whoops, looks like we left that out. Thanks for the catch! Updated. 🙂
I love white cake as well. This recipe looks easy to make. Next time I am in the mood for cake, which let’s be honest is far too often, I’m going to give this a try. Can’t wait.
We never go long in between craving cake either!!
Guys, seriously, this looks so beautiful, love the top view of the cake! If I lived nearby, I would have come over to help with the eating part of your endeavor!
Move back and you can!
What a beautiful cake! Thanks for sharing the tip on not using the egg yolks. 🙂
Wow! This looks so delicious! I don’t bake much anymore but your posts make me want to!