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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
- 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
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