White cake is a classic dessert that delights with its fluffy texture and subtle vanilla flavor. It’s that go-to cake that graces birthdays, celebrations, and even cozy afternoon gatherings. The beauty of a white cake lies in its simplicity – each bite is light and airy, making it a perfect canvas for all kinds of frostings and decorations. Whether you’re hosting a party or just craving a slice with a cup of coffee, this cake is sure to impress.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make White Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
White Cake

When I first encountered a white cake, it was during a family celebration. The feel of the soft, tender crumb melting in my mouth was unforgettable. A slice of this cake always brings back sweet memories filled with laughter and joy, and I think that’s what makes it so special for so many of us. This 9×13 White Sheet Cake is not only delicious but incredibly easy to make, ensuring that you can whip it up without any hassle. Let’s dive into making this perfect treat!

Why You’ll Love This Recipe

Simple & Quick: You can have this cake ready in about an hour, making it easy to whip up for any occasion.
Irresistible Flavor: The combination of butter and vanilla creates a rich, delightful flavor that’s hard to resist.
Eye-Catching Appeal: With its pristine white hue and smooth frosting, it’s as beautiful as it is delicious.
Flexible Serving: Perfect for birthday parties, celebrations, or simply a sweet treat with coffee.
Diet-Friendly Options: Easily make the frosting dairy-free or gluten-free with suitable substitutes.

Ingredients You’ll Need

2 ½ cups (300g) all-purpose flour: This is the base that gives the cake structure. For a lighter texture, consider using cake flour.
2 tsp baking powder: Helps the cake rise, giving it that airy, fluffy quality we all love.
½ tsp baking soda: This will enhance the leavening power alongside the baking powder.
1 tsp salt: Balances the sweetness for a pleasantly rounded flavor.
¾ cup (170g) unsalted butter, room temperature: Adds richness and moisture; be sure it’s softened for easy creaming.
1 ¾ cups (346g) granulated sugar: Sweetens the cake and contributes to its lovely texture. For a healthier option, coconut sugar can be used but will alter the cake’s color.
¼ cup (50g) vegetable oil: Keeps the cake moist. You can use melted coconut oil as a substitute for a hint of additional flavor.
5 large egg whites, room temperature: These are crucial for a light texture; avoid using whole eggs which can weigh the cake down.
1 cup (227g) sour cream: This ingredient brings in moisture and a slight tang that balances sweetness beautifully.
½ cup (113g) milk: Whole milk is best for its creamy richness, but you can use any milk you prefer.
1 tbsp clear vanilla extract: Keeps the frosting and cake looking pristine while adding amazing flavor. Use pure vanilla for a richer taste.
1 ½ cups (339g) unsalted butter, room temperature: Needed for the decadent frosting. Make sure it’s soft for easy mixing.
1 tbsp vanilla extract: Adds depth of flavor to the frosting.
⅛ tsp salt: Just a tiny pinch to bring out the sweetness in the frosting.
4-6 cups (454-681g) powdered sugar: To sweeten the frosting; start with 4 cups and add more if a thicker consistency is desired.
¼ cup heavy cream: This adds smoothness and richness to the frosting; milk can be used as a substitute.

How to Make White Cake

Preheat the Oven: Start by preheating your oven to 350°F (180°C) and prep your 9×13 inch pan with non-stick cooking spray.
Mix Dry Ingredients: In a small bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. This ensures even distribution of the leaveners.
Cream Butter and Sugar: In a large mixing bowl, combine ¾ cup unsalted butter, 1 ¾ cups granulated sugar, and ¼ cup vegetable oil. Beat with an electric mixer for about 1-2 minutes until it becomes fluffy and light.
Add Wet Ingredients: Next, incorporate the 5 large egg whites, 1 cup sour cream, ½ cup milk, and 1 tablespoon clear vanilla extract. Mix until well blended.
Combine Mixtures: Gradually add the flour mixture to the wet ingredients, mixing just until no flour pockets remain. Be careful not to overmix, as this could lead to a denser cake.
Pour and Spread: Pour the batter into the prepared pan and use a spatula to spread it evenly.
Bake to Perfection: Bake for about 32-39 minutes, or until a toothpick inserted in the center comes out clean. Lighter pans may require a bit more baking time, so keep an eye on it.
Cool Completely: Allow the cake to cool in the pan before frosting it. Patience here is key for a perfect finish.
Make the Frosting: In another mixing bowl, beat together the 1 ½ cups unsalted butter, 1 tablespoon vanilla extract, and ⅛ teaspoon salt until fluffy, around 1-2 minutes.
Incorporate Powdered Sugar: Gradually add 4 cups of powdered sugar, mixing on low speed until combined.
Add Cream for Fluffiness: Pour in ¼ cup heavy cream and beat on high until the frosting is whipped and fluffy. This will give it a lovely light texture.
Taste and Adjust: If you prefer a sweeter frosting, feel free to add more powdered sugar to taste.
Frost the Cake: Once the cake is completely cool, spread the icing on top. Add sprinkles for fun decoration if desired!

Storing & Reheating

To store your white cake, keep it covered at room temperature for up to three days. If you need longer storage, refrigerate it in an airtight container for up to one week. For freezing, wrap individual slices in plastic wrap and place them in a freezer-safe bag; your cake will stay fresh for up to three months. When you’re ready to enjoy a slice, simply reheat it in the microwave for about 10-15 seconds, keeping in mind that the texture can change slightly after freezing, though it still tastes delicious!

Chef’s Helpful Tips

Always use room temperature ingredients, especially eggs and butter, for better emulsification.
Make sure your decorations are fresh if you’re serving this cake for an event; they’ll keep the cake looking delightful.
If you’re worried about dry cake, test bake a small batch first. This way, you can adjust the baking time accordingly.
Want to add a flavor twist? Consider incorporating lemon or almond extracts instead of vanilla for an interesting variation.
For a layer cake presentation, simply double the recipe and bake in two round pans, adjusting your baking time accordingly.

This 9×13 white sheet cake is pure joy that carries a sprinkle of nostalgia. It’s light, fluffy, and beautifully versatile. The flavors are comforting, and the recipe is straightforward enough for any skill level. Experiment with your favorite frostings, fruits, or even additional flavors to fit your mood or occasion. It invites creativity, so don’t hesitate to make it your own!

Recipe FAQs

Can I use whole eggs instead of just egg whites?

Yes, you certainly can! Using whole eggs will yield a slightly richer cake due to the yolk, but it may change the color. The cake will still be delicious, just a tad denser.

How do I know when the cake is done baking?

The best test is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs clinging to it, your cake is ready. Remember, the edges might start to pull slightly away from the pan, indicating doneness.

Can I add different flavors to the cake?

Absolutely! For a twist, you can incorporate flavors like almond extract or lemon zest into the batter. Just be cautious with the amounts as you want the cake to remain light in flavor.

How can I make this cake gluten-free?

To make a gluten-free version, simply substitute the all-purpose flour with a 1:1 gluten-free baking flour mix. Check that all other ingredients, including baking powder, are also gluten-free.

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White Cake

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Author: Peter
Prep Time: 10 minutes
Cook Time: 32-39 minutes
Total Time: 0 hours
Yield: 20 servings 1x
Category: Cakes
Method: Baking
Cuisine: American

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Description

This White Cake features an irresistible flavor with a light and fluffy texture. Made with simple ingredients like flour, butter, and egg whites, it’s perfect for any occasion!

Ingredients

Scale

2 ½ cups (300g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
¾ cup (170g) unsalted butter, room temperature
1 ¾ cups (346g) granulated sugar
¼ cup (50g) vegetable oil
5 large egg whites, room temperature
1 cup (227g) sour cream
½ cup (113g) milk
1 tbsp clear vanilla extract
1 ½ cups (339g) unsalted butter, room temperature
1 tbsp vanilla extract
⅛ tsp salt
4–6 cups (454–681g) powdered sugar
¼ cup heavy cream, more as needed, can substitute milk

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Instructions

Preheat the oven to 350ºF (180ºC). Grease a 9×13 inch pan with non-stick cooking spray and set aside.
In a small bowl, mix together flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter, sugar, and vegetable oil with an electric mixer for 1-2 minutes until fluffy.
Mix in egg whites, sour cream, milk, and clear vanilla extract using the electric mixer.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
Pour the batter into the prepared pan and evenly spread with a spatula.
Bake for 32-39 minutes or until a toothpick comes out clean after being inserted into the center.
Let the cake cool completely before applying frosting.

Notes

For a moist cake, make sure the ingredients are at room temperature before mixing.
Light pans may require a longer baking time compared to dark pans.
Feel free to customize the frosting with your favorite flavors or colors.