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Recipes » Desserts » Amazing White Cake

By Wendy O'Neal 16 Comments

Amazing White Cake

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This post may contain affiliate links. Please read my disclosure.

White Cupcakes

I enjoy baking from scratch and always make my kids a fancy schmancy cake for their birthdays. Everyone raves about my white cake and I have several friends (ahem…Janice) who has complained on several occasions that my white cake recipe is not on AMFT. Well…here it is…my Amazing White Cake recipe. It’s pretty fail proof and and has a great crumb.

For my daughter’s birthday last August I made “princess” cupcakes. They really weren’t anything special except I added course sugar on the top of the frosting in different colors and the kids loved it. Check out these recipes if you get a chance….Princess Sparkle Cupcakes and How to Make Colored Sugar! I made these special for my daughter because she can’t have the dyes, but she was happy that all her friends were able to have fun colored cupcakes!

I was calling these my snow white cupcakes, but figured every one would wonder why Snow White was not part of the recipe. So I renamed them. LOL!

White Cupcakes

Do you bake from scratch or from a boxed mix? I don’t think there is anything wrong with either. I prefer from scratch..if you couldn’t tell.

I really enjoy it. It gives me great pleasure to know that I created something for my family and I know what went into it. I do take short cuts every so often when we are super busy or not feeling well, but I honestly can’t wait to get back into the kitchen to CREATE something. It’s almost therapeutic

Except the dishes…I hate that part!

Amazing White Cake

2 3/4 cups AP flour
1 1/2 cups, plus 2 tbls sugar
1 tbl baking powder
12 tbl butter, softened
4 large egg whites + 1 large egg
3/4 cup sour cream
1/4 cup water
2 tsps real vanilla extract
1 tsp almond extract

Preheat oven to 350F.

Mix all the dry ingredients in a mixing bowl fitted to an electric mixer. Add softened butter and combine on low speed.

Add egg whites, one at a time, then beat mix in whole egg.

Gently stir in sour cream, water, and extracts, beating to keep the mixture fluffy.

Grease and flour pans of choice: 2-8″ or 9″ round or square cake pans, 1-9″x13″ pan, or 24 cupcake tins (using papers).

Bake at 350F. Bake for 18 minutes, then check every few minutes (5 minute intervals at the most) for cupcakes or layer cakes, 30 minutes for 9″x13″.

!Gluten Free/Vegan Option:
Use my [GF flour blend|https://www.aroundmyfamilytable.com/2013/03/the-best-gluten-free-flour-blend/] (or one that subs cup for cup) plus 1 1/4 tsp xantham gum, use dairy free/vegan options for the butter and sour cream, sub 3 servings egg replacer for the eggs.

 

Continue to Content
White Almond Buttercream Frosting

White Almond Buttercream Frosting

Prep Time: 15 minutes
Total Time: 15 minutes

This fluffy white almond buttercream frosting is delicious! It's stable enough to use as a filling between layers of a cake or to frost the top of cakes and cupcakes.

Ingredients

  • 1/2 cup butter, softened*
  • 1/2 cup shortening
  • 2 tbsp warm water (2-3)
  • 1 tsp almond extract
  • 1 lb confectioners sugar

Instructions

  1. Beat together butter, shortening, 1 tbsp of warm water, and almond extract until smooth and creamy. Beat in the sugar gradually on a low setting. Scrape sides of bowl as needed.
  2. Mixture will be very thick. After all sugar is incorporated, add 1-2 more tbsp. of warm water and beat at medium/medium-high speed for 1-2 more minutes. Adding more warm water will continue to thin the frosting consistency and bring down the sweetness even more. Add as much as you like to get the appropriate flavor and consistency. Be careful because a little goes a long way.
  3. The frosting can also be made several days in advance and stored in an airtight container in the refrigerator. Bring to room temperature, then mix well before using. Leftovers should be refrigerated.
  4. Get the look by using Decorating Tube 1M fitted into a piping bag.

Notes

* To make this frosting dairy free, use all butter flavored shortening

Did you make this recipe?

Share and Tag @MyFamilyTable on Instagram...I'd love to see it. Or leave a comment!

© Wendy O'Neal
Cuisine: American / Category: Sweets

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Filed Under: Desserts

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Comments

  1. ziba says

    October 28, 2014 at 7:00 am

    Hi,
    thanks for sharing this great looking recipe, I’ve got a question, with tbl, do you mean table spoon?

    Reply
    • Wendy O'Neal says

      October 28, 2014 at 7:42 am

      Hi Ziba,

      Yes tbl and tbls refers to tablespoon(s). Enjoy!

      -wendy

      Reply
      • ziba says

        October 30, 2014 at 6:54 am

        thanks Wendy

        Reply
  2. Jacquie Holden says

    April 13, 2014 at 2:54 pm

    Just made this recipe for my moms birthday!! The cake AND frosting are amazing!! Thanks!

    Reply
  3. Petra says

    June 23, 2013 at 7:59 am

    I so love the recipes you share:) I bookmarked your website so I will check back often.

    Reply
  4. Kim Bee says

    January 3, 2013 at 10:47 pm

    These are so pretty. I’d be thrilled to have these for my birthday. So cute. Happy New Year!

    Reply
  5. Danijela says

    December 22, 2012 at 3:02 am

    Hi Wendy,
    I’m all about keeping my food as natural as possible why I prefer baking from scratch. And I like these so much! Thanks for the recipe and have a great weekend 🙂

    Reply

Trackbacks

  1. Pumpkin Pie Spiced Cupcakes - Around My Family Table says:
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    […] can be made with a box mix if you don’t want to use scratch recipe.  Using an adaption of my favorite white cake recipe below or your own scratch recipe is ideal and the best option.  Nothing beats the flavor and […]

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  3. Surf's Up Birthday Party - Around My Family Table says:
    May 25, 2017 at 9:03 am

    […] used my all time favorite Perfect Chocolate Cake recipe and my Amazing White Cake recipe for the cupcakes.  I frosted with a delicious Almond Buttercream that is to-die-for.  I just did […]

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  4. Pumpkin Spiced Cupcakes with Vanilla Frosting - Real Housemoms says:
    October 13, 2016 at 6:00 am

    […] made with a box mix if you don’t want to use a from scratch recipe.  Using an adaption of my favorite white cake recipe below or your own scratch recipe is ideal and the best option.  Nothing beats the flavor and […]

    Reply
  5. Evan is 4! says:
    April 18, 2016 at 8:22 am

    […] bottom tier of Evan’s birthday cake was Vanilla (with a little extra vanilla extract added to substitute the almond due to guest allergies). The […]

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    February 16, 2016 at 10:12 pm

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  7. Evan is 3! | Tara's Multicultural Table says:
    April 16, 2015 at 9:01 pm

    […] bottom section was created by stacking three layers of vanilla almond cake. I got the recipe from Around My Family Table. My mom iced the layers with a vanilla buttercream frosting, then covered it with a sheet of red […]

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    March 8, 2015 at 9:18 pm

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