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My goal for this cake was the perfect crumb. I wanted a cake that was sturdy, moist, but easy to work with when carved and manipulated. The final result is all those things and delicious!

From: Surprise-Inside Cakes © 2014 by Amanda Rettke Buy the book

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  • 3 c. cake flour
  • 1/2 tsp. salt
  • 1 tbsp. baking powder
  • 1 c. unsalted butter
  • 2 c. sugar
  • 1 c. milk
  • 1 1/4 tsp. clear vanilla extract
  • 1/4 tsp. almond extract
  • 5 large egg whites


    1. Step 1Set a rack in the center of the oven, then preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch, round cake pans with nonstick cooking spray.
    2. Step 2Sift together the cake flour, salt, and baking powder into a large bowl and set it aside.
    3. Step 3In a standing mixer using the paddle attachment, or in a large bowl, cream the butter and sugar on medium speed for about 2 minutes, or until light and fluffy.
    4. Step 4In a large measuring cup, combine the milk, vanilla, and almond.
    5. Step 5Add 1/3 of the flour mixture to the butter mixture and blend on a low speed for about 30 seconds. Add 1/2 of the milk mixture and blend until just combined. Add in 1/2 of the remaining flour mixture and blend until just combined. Add the remaining milk mixture, blend for a few seconds, then the remaining flour mixture and blend at low speed until the ingredients are just incorporated.
    6. Step 6Pour the batter into a large bowl and clean the stand mixer bowl. Switch to the whisk attachment.
    7. Step 7Add the egg whites and beat them on medium to medium-high speed until firm peaks form. (When the whisk is held sideways, the peaks will hold and the ridges will be distinct. It’s okay if the tips of the peaks fold back on themselves.) Then gently fold the egg whites into the cake batter.
    8. Step 8Transfer the batter to the prepared cake pans. Place the cakes on the center rack of the oven and bake them for 20 to 26 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the pans cool for 5 to 10 minutes. Carefully remove cakes and set them on wire racks until they reach room temperature.

White Cake

Susan Powers Photography

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