Martha Stewart White Cake Recipe
Are you looking for the best Martha Stewart White Cake Recipe? This cake is a classic choice for any party.
Equipment
- Electric mixer
- Cake Pans
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- Wire Rack
- Measuring Cups
- Measuring Spoons
Ingredients
- Unsalted Butter 1 Cup
- Granulated Sugar 2 Cups
- Cake Flour 3 Cups
- Large Egg Whites 6
- Whole Milk 1 Cup
- Baking Powder 1 Tbsp
- Salt 1/2 Tsp
- Vanilla Extract 2 Tsp
- Almond Extract 1/2 Tsp
Instructions
- Prep the Oven and Pans: Heat your oven to 350 degrees. Grease your cake pans well. Use parchment paper on the bottom.
- Mix Dry Ingredients: Sift the cake flour in a bowl. Add baking powder and salt. Whisk them together until they are well blended.
- Cream Butter and Sugar: Put butter and sugar in a mixer bowl. Beat them until the mix looks very fluffy. This takes about five minutes.
- Add Flavorings: Pour in the vanilla and almond extracts. Mix for one more minute.
- Combine Milk and Flour: Add some flour to the butter mix. Then add some milk. Repeat this until everything is mixed in.
- Whip the Egg Whites: In a clean bowl, beat egg whites. They should form stiff peaks.
- Fold the Whites: Gently fold egg whites into the batter. Do not stir too hard. This keeps the cake light.
- Bake the Cakes: Pour batter into the two pans. Bake for about 30 to 35 minutes.
- Cool the Layers: Let the cakes sit for ten minutes. Then move them to a wire rack.
Notes
➔ Use room temperature butter for a very smooth batter.
➔ Do not overmix the batter after adding the flour.
➔ Sift the cake flour to avoid any big lumps.
➔ Use fresh baking powder so the cake rises high.
➔ Beat egg whites until they are firm but not dry.
➔ Line pans with parchment paper for easy cake removal.
➔ Check doneness with a toothpick in the center.
➔ Let cakes cool completely before you start frosting.
➔ Measure flour using a spoon and level method.
➔ Use high quality vanilla for the very best taste.