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A white cake recipe is something that every blog should have in its archives. Problem is, I didn’t have one yet. Well, I had this 5 Ingredient White Cake that’s a single-serve recipe, and some awesome people have done the math and made it into a big cake, but I wanted a full-size white cake recipe for future reference. Since I also wanted something special to post for Valentine’s Day, I decided that this would be the perfect time to kill a few birds with one stone: a showstopper of a Valentine’s Cake, a white frosting that can be tinted and used for decorating, and a basic white cake recipe.
It turned out very well.
This cake has a great flavor and texture. It’s not a white cake or a yellow cake, but something sort of in between. I was very happy with how it turned out. No, the amount of eggs and egg whites called for in the recipe is not a mistake. They are the key to what gives this cake its light texture and they do not make it eggy.
This recipe makes 2 nice-sized 9-inch cake layers. In my Showstopper Valentine’s Cake, I added a strawberry filling and frosted the cake with this yummy whipped cream frosting, flavored with raspberry and tinted pink, of course.
So if you’re not a chocolate lover, I finally have a birthday cake option for you. I’m personally a chocolate-exclusive kind of girl, but as a blogger I feel a certain responsibility to people who don’t share my tastes. I hope you like this alternative!
Click here for the Pipable Whipped Cream Frosting I used on this cake!
Click here to see all my dessert recipes (including cake!) in one pictorial index!
You can find this recipe in my cookbook, Necessary Food.
- 1 cup Briana's Baking Mix
- 1 cup oat fiber (use gluten free if necessary)
- 1 T THM Super Sweet Blend
- 2½ tsp. baking powder
- ½ tsp. xanthan gum
- ½ tsp. salt
- ⅛ tsp. THM Pure Stevia Extract Powder
- ½ cup salted butter, soft
- 4 eggs, room temperature
- 1 cup + 2 T water
- ¾ cup egg whites
- 1 T vanilla extract
- Whisk the dry ingredients together.
- Beat the butter and eggs together very well. Add the dry ingredients, vanilla, water, and egg whites and mix well.
- Spread the batter into 2 well-greased 9-inch cake pans. Bake at 350 degrees F for 18-20 minutes or until the tops are nicely puffed up and a toothpick comes out cleanly. Remove the cakes from the oven and let them cool for 5 minutes. Run a knife around the edges of the cakes and gently remove them from the pans, transferring them to a wire rack to cool. Refrigerate overnight before frosting and serving. Yields 2 9-inch cake layers (approx. 12 servings).
Briana’s Baking Mix recipe
Suggested products:
- Oat Fiber – I like this brand for its light taste and color.
- THM Oat Fiber (gluten-free)
- THM Sweet Blend
- Xanthan Gum
- THM Pure Stevia Extract Powder
Hi Briana, in the smaller version of this cake it had sour cream/greek yoghurt. Am I supposed to add it to this version also? I baked this cake. Well half the batter using your baking blend and the oat fibre and it’s very brown. I’m not sure why it’s not white as the pictures.
No, the large version does not call for it. I’m guessing your oat fiber may be contributing to the color. I like LifeSource brand – it’s light in color and flavor. Some of the darker brands have a stronger flavor.
Working on cupcakes now. Funny but standard size didn’t rise much but minis are popping! Lovely flavor and texture. If you are on the fence about cupcakes, mini may be best
Can I use thm baking blend?
That would probably work, but you may need a few tablespoons more since it doesn’t soak up quite as much liquid as my baking mix does. 🙂
Hi Briana! I need to make cupcakes for a baby shower and am contemplating using this recipe! Any idea if it would work for cupcakes and baking time ideas? Thanks!
I haven’t tried that but it would probably work! I have some other cupcake recipes on my site that you may also want to try (and they could give you an estimate for baking time). Chocolate cupcakes: https://www.briana-thomas.com/chocolate-peppermint-cupcakes/
Lemon cupcakes: https://www.briana-thomas.com/mothers-day-cupcakes/
Any suggestions for a substitute to stevia? We have severe sensitivities and use xylitol and monk fruit. I’m low on the mom fruit and not sure what kind of ratio of the 2 would work to equal the sweetness of your recipe. Just curious. No worries if not. I can tinker with it.
Hi Kristi! Any low-glycemic sweetener of your choice will work. 🙂 I would just add it to taste, but you can use this conversion chart for a general idea of how much to use: https://media.trimhealthymama.com/wp-content/uploads/sites/4/2017/05/07222306/THM.Sweetener-Conversion-Chart.pdf
Taste buds often vary though, so sweetening to taste is the most foolproof method!
I’m looking really hard for a cake recipe to make for my almost 1 year old for his birthday. He is allergic to eggs. Have you ever used a flaxseed egg in any of your cake recipes? I’m just struggling with replacing as many eggs as most THM cakes call for.
Hi Linsey! Egg free is a hard one! I kind of doubt you’re going to have a lot of success using flax eggs to replace the many eggs in typical THM recipes (the protein of the eggs helps replace the structure lost by the absence of gluten), but maybe you could check with Tina at Oil of Joy blog. 🙂 She does egg free baking. Here’s one of her cake recipes, and she may have others on her site if you dig around: http://www.anointedwithoilofjoy.com/2017/01/03/texas-sheet-cake-low-carb-thm-s-eggdairy-free/
Hi Briana: I hope you can write me back soon. I don’t have oat fiber. Can I use oat flour? Or how would I change it to almond flour + coconut flour only? Got a birthday girl in my home today and was planning on making this. Thanks.
Hi Janice! I’m afraid that oat flour and oat fiber are very different in texture and nutritional info. Oat fiber is a very fine, dry, FP flour while oat flour is an E carb source and doesn’t soak up as much moisture. I don’t recommend interchanging the two. Changing to almond flour + coconut flour would be tricky, too, because all the different flours soak up different amounts of liquids, and coconut flour especially requires a lot more “conditioners” like eggs, sour cream, liquids, etc. I recommend finding a recipe that uses the ingredients you already have on hand for best results. 🙂 I’m sorry!
Made this tonight. Should it be doughy inside while still hot? We had to taste it!! We cooked about 15 min longer after the toothpick was clean because it looked doughy. Now it still feels it.
Taste wonderful though
Hi Rachel! I’m really not sure because I always chill my cakes completely before digging in. 🙂 (Low-carb baked goods are usually better after overnight refrigeration.) I would refrigerate overnight and see how it is in the morning. Did you use my baking mix?
This cake is delicious!! Because I’m not as particular about my sugar intake I made it with honey & coconut sugar & everyone loved it. Several little ones scarfed it down! Making it again for a birthday party coming up. Thank you for the recipe! The frosting is great too! I made mine lemon rather than raspberry (just because I didn’t have raspberry extract) & it worked great!
I’m so glad you all liked it, Katie!
How long will this cake stay fresh?
I’m really not sure because it doesn’t last very long at my house with 3 of us eating it. 😉 It should keep in the fridge for a few days.
Can you give me a sense of how thick these cakes are for you? I just cooked them; they aren’t more than 1.5 inches high each. Before I waste ingredients on frosting, do you think I made an error or does the thickness sound right? THank you for ALL you’ve done for us THMamas!
Hi Leslie! That sounds about right. 🙂 They don’t rise as high as regular cakes because of the absence of gluten.
If using THM Baking Blend, do I still need to use 1 cup of the Oat Fiber?
Yes, I recommend using the THM Baking Blend to substitute for my baking mix called for in the recipe (you’ll probably need a little extra since my baking mix is drier) and still include the oat fiber. The oat fiber helps with the fine texture. You can try using the Baking Blend to substitute for both, but I can’t vouch for the results.
Why isn’t there a nutritional break down with this recipe?
I follow a healthy eating lifestyle called “Trim Healthy Mama” which centers around eating healthy foods and separating carbs and fats into different meals to speed up the metabolism. Counting is not required on THM, so I embrace that and don’t count nutrition facts in my recipes. You’re welcome to put the recipe into an app like MyFitnessPal to check and see whether it would fit into the particular lifestyle you’re following. 🙂
Do you think it would work to use coconut oil instead of butter?
That should be fine. 🙂
Hi!
I would love to make this but don’t know the macros of oat fiber and a few others. Do you have nutrition facts per serving?
Thank you!
Hi Allie! The healthy eating lifestyle I follow (which you can check out here: https://www.briana-thomas.com/starting-trim-healthy-mama/) focuses on not having to worry about numbers, so I like to embrace that. 🙂 It’s very freeing! However, you can feel free to use an online app like MyFitnessPal to calculate the nutrition if you so desire.
Does this absolutely have to be refrigerated overnight before frosting? If so, do you know of another similar recipe for a white cake that not require a long refrigeration time? Thanks!
I suppose not, but I’ve found that most low carb baked goods taste best after overnight refrigeration. 🙂
I made this cake, but instead of water I added two cups of fresh puréed (put in blender) strawberries. It made a very yummy strawberry cake. I topped it with chocolate buttercream, which made it a little too rich. I recommend trying cream cheese frosting instead. Also, it stuck to the bottom of the pan. I would use parchment paper in the bottom next time 😉
Mmm…love the strawberry idea!
Such a beautiful cake! I can’t wait to try to make it for my mother!
<3
Lauren
This cake makes me so happy when I see it. I think it’s beautiful.
Can I use gluccie instead of xantham gum? I need a cake fix and don’t have any xantham gum…
I’ve never tried that, but they’re generally interchangeable. 🙂
would the gluccie and xantham gum be 1:1 ratio?
Yes, that’s generally the case.
The cake recipe calls for “1 T of vanilla extract.” A full tablespoon of vanilla??? Really? That seems like an awful lot of vanilla for a cake to me, but I am soooo not a cook so maybe I’m just clueless. LOL
Thanks for posting so many recipes. I have only tried a few, but have grand intentions of trying so many more. 🙂
That’s the amount I like, but feel free to use less if you’re not a vanilla fan. 🙂
It really isn’t eggy? Every thing I have baked so far is eggy and I am just not a fan. I would love to make a cake that has the same texture as regular cake.
Unfortunately you’re not going to be able to exactly replicate a “regular” cake due to the absence of gluten and the structure it gives, but I’d say this is a pretty good replacement. 🙂 I didn’t find it to be eggy at all.
This looks like a great recipe! Just out of curiosity (because I have it on hand :)) about how much THM baking blend would you think I should use in place of your blend? I was thinking of increasing around 1/3-2/3 of a cup?- or just use yours? Thanks again for posting all of these lovely recipes!
Hi Sara Lynn! General rule of thumb is to use 1 cup of THM Baking Blend for every 3/4 cup of my Baking Mix called for, then adjusting from there. 🙂
Hello Briana,
can we not use the stevia extract powder and the super sweet blend? can the recipe work without them? Actually I don’t want the cake to taste sweet at all! it’s for my one year old cake smash and she has sugar-free diet. I’m looking for a sugar-free not sweet pink frosting. Please help
I personally would not like the cake without the sweeteners, but feel free to experiment!
I’m out of the sweet blend, can I sub with more of the stevia or use truvia?
I would use Truvia in its place, to taste.
I have made this basic cake quite a few times! It is very good with lovely texture and can be used as a base for all sorts of different toppings and flavours. Most recently for my b-day we did all things lemon!!! Just made the icing with cream cheese, whip cream, a little fresh lemon juice, zest , a bit of lemon extract and lots of powdered sweetener. SO delish!!
Wish I could add a picture 😊 It turned out so pretty.
Thanks for a great recipe, Briana!!
Oooh…your lemon version sounds amazing!