Description
Ina Garten’s classic white cake brings elegant simplicity to dessert tables with its pristine crumb and delicate flavor. Smooth buttercream frosting and tender layers promise a delightful slice of pure culinary pleasure you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 14 ounces (396 grams) all-purpose flour
- 14 ounces (396 grams) sugar
- 10 ounces (284 grams) milk, room temperature
- 6 large egg whites, room temperature
Fats and Oils:
- 8 ounces (226 grams) unsalted butter, room temperature
- 2 ounces (57 grams) vegetable oil
Flavor Enhancers and Seasonings:
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon clear almond extract
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 335°F (170°C). Prepare two 8-inch (20-centimeter) cake pans using your preferred non-stick method.
- In a separate bowl, whisk together milk, vegetable oil, almond extract, and vanilla extract. Set this liquid mixture aside.
- In another bowl, sift together all-purpose flour, baking powder, and salt. Reserve this dry mixture.
- Using a stand mixer with a paddle attachment, cream the butter until smooth and silky. Gradually incorporate sugar, whipping on high speed until the mixture becomes light and white, approximately 5 minutes.
- Gradually introduce egg whites into the butter-sugar mixture, mixing on low speed. Ensure each egg white is fully integrated before adding the next.
- Gently fold in dry ingredients and liquid mixture alternately: begin with one-third of the dry ingredients, followed by half the liquid mixture, then repeat, ending with the remaining dry ingredients. Mix until just combined.
- Distribute the batter evenly between prepared cake pans. Bake for 25-35 minutes, or until a toothpick inserted into the center emerges clean.
- Allow cakes to rest in pans for ten minutes, then transfer to a cooling rack. Wrap warm cakes and place in the freezer to lock in moisture. Once cooled, trim the browned edges.
- In a mixing bowl with a whisk attachment, combine egg whites and powdered sugar. Start mixing on low speed, then increase to high. Gradually add butter chunks, vanilla extract, and salt.
- Continue whisking until the frosting becomes light, fluffy, and pristine white.
- In a microwave-safe bowl, combine white chocolate and water. Heat until chocolate melts completely, then whisk until smooth.
- Introduce a few drops of food coloring, stirring until thoroughly blended.
- Allow the chocolate mixture to cool to approximately 90°F (32°C). This temperature prevents frosting from melting during application.
- Apply the colored chocolate drip around the cake’s edges, letting it cascade naturally down the sides.
- Once the chocolate sets, create a metallic paint by mixing Everclear with gold dust. Delicately brush this over the chocolate drips for a luxurious, shimmering finish.
Notes
- Ensure ingredients reach room temperature before mixing for smooth, well-blended batters that prevent potential curdling.
- Invest in a kitchen scale to precisely measure all ingredients, guaranteeing consistent and reliable baking results every time.
- Set up your workspace with pre-measured ingredients using the Mise en Place technique, streamlining your baking process and minimizing mistakes.
- Refrigerate cakes for at least 30 minutes before decorating to create stable, easy-to-handle layers that stack perfectly and maintain their shape.
- Stick to the exact ingredients listed in the recipe, avoiding substitutions that could compromise the texture, flavor, and overall success of your baked creation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 97 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 0 mg