Blue Ribbon White Cake
Delight your taste buds with the indulgent simplicity of the Blue Ribbon White Cake, a classic dessert that shines with its light, fluffy texture and buttery vanilla flavor. This crowd-pleasing recipe is crafted with pantry staples like all-purpose flour, granulated sugar, and pure vanilla extract, elevated by the incorporation of six room-temperature egg whites for a beautifully airy crumb. Perfectly balanced with whole milk, it's baked to golden perfection in just 25 minutes. Whether you’re celebrating a special occasion or simply satisfying a sweet craving, this cake serves as the ideal canvas for your favorite frosting—think velvety buttercream or tangy cream cheese icing. With its straightforward preparation and show-stopping results, this timeless white cake is destined to be a staple in your baking repertoire.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.75 cups Granulated sugar
- 6 units Large egg whites, at room temperature
- 2 teaspoons Pure vanilla extract
- 1 cups Whole milk, at room temperature
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment circles.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Gradually add the egg whites to the butter-sugar mixture, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until combined.
Turn the mixer to low speed and alternate adding the dry ingredients in three additions and the milk in two additions. Begin and end with the dry ingredients, mixing just until incorporated. Do not overmix.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then transfer the cakes to wire racks to cool completely.
Once cooled, you can frost and decorate the cake as desired using your favorite frosting. Classic buttercream or cream cheese frosting pairs beautifully with this cake.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 30.4 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
