This delicious white cake recipe, inspired by Martha Stewart, is a simple and elegant dessert perfect for any occasion. With its fluffy, light texture and rich vanilla flavor, it’s both quick to make and endlessly versatile. Pair it with creamy icing or your favorite toppings, using pantry staples to create a show-stopping treat everyone will love!
Recipe Ingredients:
- 18 tablespoons (2 ¼ sticks) unsalted butter, softened, plus more for pan and wire rack
- 4 ½ cups sifted cake flour (not self-rising), plus more for pan
- 2 tablespoons baking powder
- ¾ teaspoon table salt
- 2 ¼ cups granulated sugar
- 1 ½ cups milk
- 1 ½ tablespoons pure vanilla extract
- 7 large egg whites
- White Confectioners’ Sugar Icing
- 6 ounces semisweet chocolate, finely chopped
How To Make White Cake Recipe?
- Preheat the oven: Preheat your oven to 175°C / 350°F. Prepare a 17-by-12-by-1-inch (43x30x2.5 cm) rimmed sheet pan by buttering it. Line the bottom with parchment paper, butter the parchment, and dust the pan with flour, tapping out any excess.
- Prepare the dry ingredients: Sift together the flour, baking powder, and salt into a medium bowl. Set aside.
- Cream the butter and sugar: In a mixer fitted with the paddle attachment, beat the butter until creamy. Gradually add the sugar and beat until light and fluffy, about 3 minutes.
- Combine wet and dry ingredients: Reduce the mixer speed to low. Add the dry ingredients alternately with the milk and vanilla in three additions, starting and ending with the dry ingredients. Be careful not to overmix.
- Whip the egg whites: In a clean bowl, whisk the egg whites until stiff peaks form. Fold one-third of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites in two batches.
- Bake the cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30 minutes, or until a tester inserted in the center comes out clean and the cake springs back when lightly pressed.
- Cool the cake: Let the cake cool in the pan on a wire rack for 15 minutes. Loosen the edges with a spatula, invert onto a greased wire rack, then invert again so the top faces up. Cool completely. Repeat the steps for a second layer.
- Assemble the cake: Trim the tops of each layer to make them flat. Place one layer on a serving platter. Spread a ¼-inch (0.6 cm) layer of icing over the top, then place the second layer on top. Frost the cake with the remaining icing and chill.
- Decorate with chocolate: Melt the chocolate in a heatproof bowl over simmering water, stirring until smooth. Cool for 15 minutes. Pour the melted chocolate into a parchment cone, snip the tip, and pipe designs onto the chilled cake. Use the reserved icing for additional decorations if desired.
Recipe Tips:
- Use Room-Temperature Ingredients: Make sure your butter, milk, and egg whites are at room temperature. This helps the ingredients mix smoothly and creates a light, fluffy texture.
- Don’t Overmix the Batter: When combining the dry and wet ingredients, mix just until combined. Overmixing can make the cake dense instead of airy.
- Fold Egg Whites Gently: When folding in the whipped egg whites, do it slowly and gently to keep the air in the batter. This ensures the cake rises well and stays soft.
- Prepare the Pan Properly: Butter, line with parchment, and flour your pan thoroughly. This prevents sticking and makes it easier to remove the cake without breaking it.
- Cool Completely Before Decorating: Let the cake cool completely before frosting or decorating. A warm cake will melt the icing and ruin your final look.
How To Store Leftovers
- Refrigerate: Let the leftover white cake cool completely to room temperature. Wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 5 days to keep it fresh.
- Freeze: Allow the white cake to cool completely. Wrap each layer tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 2 months. To thaw, place the cake in the refrigerator overnight before serving.
Nutrition Facts
- Calories: 264
- Total Fat: 9.2g
- Saturated Fat: 2.4g
- Cholesterol: 1mg
- Sodium: 242mg
- Potassium: 70.3mg
- Total Carbohydrate: 42g
- Dietary Fiber: 0.6g
- Sugars: 26g
- Protein: 4g
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Martha Stewart White Cake Recipe
Description
This delicious white cake recipe, inspired by Martha Stewart, is a simple and elegant dessert perfect for any occasion. With its fluffy, light texture and rich vanilla flavor, it’s both quick to make and endlessly versatile. Pair it with creamy icing or your favorite toppings, using pantry staples to create a show-stopping treat everyone will love!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 175°C / 350°F. Prepare a 17-by-12-by-1-inch (43x30x2.5 cm) rimmed sheet pan by buttering it. Line the bottom with parchment paper, butter the parchment, and dust the pan with flour, tapping out any excess.
- Prepare the dry ingredients: Sift together the flour, baking powder, and salt into a medium bowl. Set aside.
- Cream the butter and sugar: In a mixer fitted with the paddle attachment, beat the butter until creamy. Gradually add the sugar and beat until light and fluffy, about 3 minutes.
- Combine wet and dry ingredients: Reduce the mixer speed to low. Add the dry ingredients alternately with the milk and vanilla in three additions, starting and ending with the dry ingredients. Be careful not to overmix.
- Whip the egg whites: In a clean bowl, whisk the egg whites until stiff peaks form. Fold one-third of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites in two batches.
- Bake the cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 30 minutes, or until a tester inserted in the center comes out clean and the cake springs back when lightly pressed.
- Cool the cake: Let the cake cool in the pan on a wire rack for 15 minutes. Loosen the edges with a spatula, invert onto a greased wire rack, then invert again so the top faces up. Cool completely. Repeat the steps for a second layer.
- Assemble the cake: Trim the tops of each layer to make them flat. Place one layer on a serving platter. Spread a ¼-inch (0.6 cm) layer of icing over the top, then place the second layer on top. Frost the cake with the remaining icing and chill.
- Decorate with chocolate: Melt the chocolate in a heatproof bowl over simmering water, stirring until smooth. Cool for 15 minutes. Pour the melted chocolate into a parchment cone, snip the tip, and pipe designs onto the chilled cake. Use the reserved icing for additional decorations if desired.
Notes
- Use Room-Temperature Ingredients: Make sure your butter, milk, and egg whites are at room temperature. This helps the ingredients mix smoothly and creates a light, fluffy texture.
- Don’t Overmix the Batter: When combining the dry and wet ingredients, mix just until combined. Overmixing can make the cake dense instead of airy.
- Fold Egg Whites Gently: When folding in the whipped egg whites, do it slowly and gently to keep the air in the batter. This ensures the cake rises well and stays soft.
- Prepare the Pan Properly: Butter, line with parchment, and flour your pan thoroughly. This prevents sticking and makes it easier to remove the cake without breaking it.
- Cool Completely Before Decorating: Let the cake cool completely before frosting or decorating. A warm cake will melt the icing and ruin your final look.
Martha Stewart White Cake Recipe