Wiltshire White Cake
Delightfully light, moist, and elegantly simple, the Wiltshire White Cake is the ultimate classic dessert for any celebration or gathering. Featuring a tender crumb and a rich, velvety texture, this crowd-pleasing cake is elevated by the addition of egg whites for a pristine white hue and sour cream for a subtle tangy flavor that enhances its sweetness. Its gentle vanilla essence and buttery base make it a versatile masterpiece, perfect for layering with your favorite frosting or topping with fresh fruit. With just 20 minutes of prep time, this easy-to-make cake ensures professional-quality results, making it an ideal choice for birthdays, weddings, or everyday indulgence. Whether paired with a decadent buttercream or served as a standalone treat, the Wiltshire White Cake is pure perfection in every bite. Keywords: white cake recipe, vanilla cake, moist cake, butter cake, classic dessert.
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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
- 4 large egg whites
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 0.25 cups sour cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened unsalted butter with the granulated sugar until light and fluffy, about 3-4 minutes.
Add the egg whites to the butter-sugar mixture one at a time, beating well after each addition until fully incorporated.
Mix in the pure vanilla extract.
Alternate adding the dry ingredients and the whole milk to the wet mixture in three parts, starting and ending with the dry ingredients. Mix on low speed to avoid overmixing.
Fold the sour cream into the batter until evenly distributed, being careful not to deflate the batter.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely before frosting or serving.
Decorate with your favorite frosting, fresh fruit, or a dusting of powdered sugar, and enjoy!
Nutrition Facts
Calories |
4153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 2691 mg | 117% | |
| Total Carbohydrate | 606.5 g | 221% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 368.5 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 435 mg | 33% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 842 mg | 18% | |
*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.
