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FAVORITE WHITE CAKE

If you’re on the hunt for the perfect White Cake recipe, look no further! This cake boasts a tender, velvety crumb with an incredible vanilla flavor, made even more irresistible when topped with a light, marshmallow-like Seven-Minute frosting. Using the reverse creaming method, this recipe ensures a refined texture and a perfectly delicate cake that’s sure to impress.

INGREDIENTS

For the Cake

  • 2 cups cake flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups granulated sugar, divided
  • 1 cup sour cream, room temperature
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 tablespoon canola or vegetable oil
  • 1 tablespoon pure vanilla extract
  • 6 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar

For the Seven-Minute Frosting

  • 3 large egg whites
  • 1 1/4 cups granulated sugar
  • 5 tablespoons water
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract

INSTRUCTIONS

For the Cake

  • Preheat the oven to 350°F (175°C). Line two 8-inch cake pans with waxed or parchment paper. Grease and lightly flour the paper, but not the sides of the pans.
  • In the bowl of a stand mixer, combine the cake flour, baking soda, baking powder, salt, and 1 cup of granulated sugar. Mix on low speed until well combined.
  • Add half of the sour cream and the butter (one tablespoon at a time). Mix on low, scraping down the sides and bottom of the bowl as needed.
  • Add the remaining sour cream, oil, and vanilla. Increase the speed to medium and mix until the batter becomes light and airy, about 2 minutes.
  • In a separate bowl, beat the egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add the remaining 1/2 cup of sugar, then beat until stiff, shiny peaks form. Be careful not to over-beat.
  • Gently fold the egg whites into the batter, one third at a time, until just a few streaks of egg white remain. Be gentle to maintain the airy texture.
  • Divide the batter evenly between the prepared cake pans, using an offset spatula to smooth the tops. Gently tap the pans to release air bubbles.
  • Bake for 30 to 35 minutes, or until the cakes are golden and a toothpick inserted into the center comes out with moist crumbs. Check at 25 minutes to avoid overbaking.
  • Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.

For the Seven-Minute Frosting

  • Fill a medium saucepan halfway with water. Bring it to a boil over medium heat, then reduce to a simmer.
  • In a large heatproof bowl (that will fit over the saucepan), combine the egg whites, sugar, water, and cream of tartar. Place the bowl over the simmering water, making sure it doesn’t touch the water.
  • Whisk frequently for about 5 minutes until the sugar dissolves and the mixture becomes foamy. Test by rubbing a small amount between your fingers—if it feels grainy, continue heating.
  • Transfer the bowl to a stand mixer fitted with the whisk attachment. Beat on high speed for about 7 minutes, or until the frosting is glossy and tripled in volume.
  • Mix in the vanilla extract (and food coloring, if desired).
  • Spread the frosting generously on the cooled cake. The frosting will hold up at room temperature for up to 1 day. After day 1, it will begin to break down and seep into the cake. For best results, serve on the day it is made or the next day.

NOTES

  • If the frosting disintegrates the same day, it was under-whipped.
  • If the frosting has a grainy texture, the sugar wasn’t fully dissolved before whipping.
  • This batter can also be used to fill 3 6-inch cake pans.

This version clarifies the process while maintaining the original charm of the recipe. Let me know if you need any more tweaks!

ONE BOWL ORANGE RICOTTA CAKE

Our quick and easy Orange Ricotta Cake is made entirely in one bowl and has a delicate texture and lightly sweet taste. With just 10 minutes of prep, you can have this easy cake recipe in the oven quickly, leaving you plenty of time to enjoy a cup of coffee or hot tea. Enjoy for breakfast or dessert with a dollop of whipped cream and fresh berries or orange slices.

INGREDIENTS

  • ¾ cup (170g) unsalted butter, at room temperature
  • 1½ cups (300g) granulated sugar, plus extra for coating the pan
  • 2 Tbsp orange zest (from 1 orange)
  • 1¾ cups (15.5oz) whole milk ricotta cheese, at room temperature
  • 3 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • ¼ cup fresh orange juice
  • 1½ tsp baking soda
  • ¾ tsp kosher salt
  • 1½ cups (180g) all-purpose flour
  • Confectioners’ sugar, for serving
  • Whipped cream (optional), for serving
  • Fresh berries (optional), for serving

INSTRUCTIONS

  • Prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan with baking spray or butter, then coat the inside with granulated sugar. Shake off any excess sugar and set the pan aside.
  • Make the batter: In the bowl of a stand mixer fitted with the beater attachment, combine ¾ cup butter, 1½ cups sugar, and 2 Tbsp orange zest. Beat on medium speed for about 2 minutes until the mixture is light and fluffy. Add the ricotta cheese and mix until smooth, scraping down the sides of the bowl as needed.
  • Next, add the eggs, vanilla extract, orange juice, baking soda, and salt. Beat on medium speed for about 2 minutes until everything is well combined. Gradually add the flour, mixing just until no streaks of flour remain.
  • Bake the cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10–15 minutes before releasing it from the springform pan. Transfer to a wire rack to cool completely.

Before serving, dust the top with confectioners’ sugar. The cake is delicious on its own or paired with whipped cream and fresh berries.

NOTES

  • Using a regular baking pan: Line the bottom with parchment paper and grease it well. Once cooled, run a knife around the edges to loosen the cake before inverting it onto a plate.
  • Less sweet option: Swap whipped cream for crème fraîche or sour cream for a tangy balance.
  • Make-ahead: Best served the same day it’s baked.

STORAGE

  • Leftovers: Store in the refrigerator for up to 4 days. Serve at room temperature or slightly warmed.
  • Freezing: Allow the cake to cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.