White Cake
White Cake
Ingredients
For the Cake
- 1 cup buttermilk
- 1/2 cup neutral oil, (like canola or vegetable oil)
- 3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 1/4 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 6 large egg whites
- 1/2 cup sour cream
For the Vanilla Bean Whipped Ganache Frosting
- 1 cup heavy cream
- 100 g white chocolate, finely chopped
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
Instructions
- 1
In a liquid measuring cup, combine the buttermilk and neutral oil. Set aside.
⏱️ 2 min
- 2
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk briefly to ensure they are well combined. Set aside.
⏱️ 5 min
- 3
In the bowl of a stand mixer fitted with the paddle attachment, add the softened unsalted butter and granulated sugar. Cream them together on medium speed until the mixture is light and fluffy.
⏱️ 8 min
- 4
Add vanilla extract to the butter and sugar mixture and beat until well combined.
⏱️ 2 min
- 5
Add the large egg whites one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is mixed.
⏱️ 5 min
- 6
Add half of the prepared dry flour mixture to the butter mixture. Mix on low speed until just combined. Add the sour cream and mix until just combined. Add the remaining half of the dry flour mixture. Mix on low speed until just combined. Be careful not to overmix the batter.
⏱️ 8 min
- 7
Divide the cake batter evenly among three 8-inch (20cm) round cake pans. Ensure the pans are prepared (greased and floured or lined with parchment paper).
⏱️ 5 min
- 8
Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until a toothpick inserted into the center of a cake comes out clean.
⏱️ 30 min•🌡️ 350
- 9
Let the cake layers cool completely on a wire rack before frosting.
⏱️ 60 min
- 10
In a small saucepan, heat the heavy cream until it is simmering, but do not allow it to boil.
⏱️ 5 min
- 11
Pour the hot cream over the finely chopped white chocolate in a heatproof bowl. Let it sit undisturbed for 5 minutes.
⏱️ 5 min
- 12
Add vanilla extract. Stir the mixture until it is completely smooth and all the chocolate has melted. Cover the bowl and refrigerate for at least 4 hours, or until the ganache is completely chilled.
⏱️ 245 min
- 13
Once chilled, transfer the ganache to the bowl of a stand mixer fitted with the whisk attachment. Add the powdered sugar. Whip the ganache on medium-high speed until it becomes light and fluffy, resembling whipped cream.
⏱️ 5 min
- 14
Frost the completely cooled cake layers with the prepared vanilla bean whipped ganache.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
White Cake
For the Cake
- 1 cup buttermilk
- 1/2 cup neutral oil, (like canola or vegetable oil)
- 3 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 1/4 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 6 large egg whites
- 1/2 cup sour cream
For the Vanilla Bean Whipped Ganache Frosting
- 1 cup heavy cream
- 100 g white chocolate, finely chopped
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
Instructions
- 1
In a liquid measuring cup, combine the buttermilk and neutral oil. Set aside.
⏱️ 2 min - 2
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk briefly to ensure they are well combined. Set aside.
⏱️ 5 min - 3
In the bowl of a stand mixer fitted with the paddle attachment, add the softened unsalted butter and granulated sugar. Cream them together on medium speed until the mixture is light and fluffy.
⏱️ 8 min - 4
Add vanilla extract to the butter and sugar mixture and beat until well combined.
⏱️ 2 min - 5
Add the large egg whites one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is mixed.
⏱️ 5 min - 6
Add half of the prepared dry flour mixture to the butter mixture. Mix on low speed until just combined. Add the sour cream and mix until just combined. Add the remaining half of the dry flour mixture. Mix on low speed until just combined. Be careful not to overmix the batter.
⏱️ 8 min - 7
Divide the cake batter evenly among three 8-inch (20cm) round cake pans. Ensure the pans are prepared (greased and floured or lined with parchment paper).
⏱️ 5 min - 8
Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until a toothpick inserted into the center of a cake comes out clean.
⏱️ 30 min•🌡️ 350 - 9
Let the cake layers cool completely on a wire rack before frosting.
⏱️ 60 min - 10
In a small saucepan, heat the heavy cream until it is simmering, but do not allow it to boil.
⏱️ 5 min - 11
Pour the hot cream over the finely chopped white chocolate in a heatproof bowl. Let it sit undisturbed for 5 minutes.
⏱️ 5 min - 12
Add vanilla extract. Stir the mixture until it is completely smooth and all the chocolate has melted. Cover the bowl and refrigerate for at least 4 hours, or until the ganache is completely chilled.
⏱️ 245 min - 13
Once chilled, transfer the ganache to the bowl of a stand mixer fitted with the whisk attachment. Add the powdered sugar. Whip the ganache on medium-high speed until it becomes light and fluffy, resembling whipped cream.
⏱️ 5 min - 14
Frost the completely cooled cake layers with the prepared vanilla bean whipped ganache.
⏱️ 10 min