Ina Garten White Cake Recipe

This Ina Garten White Cake Recipe is a light and fluffy dessert, which uses egg whites and real vanilla. It’s a classic, foolproof recipe, ready in about 45 minutes.

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Ina Garten White Cake Ingredients

For the Cake:

• 2¾ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 6 large egg whites, at room temperature
• 2 teaspoons vanilla extract
• 1 cup whole milk, at room temperature

For the Frosting (Optional):

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2–3 tablespoons heavy cream (to adjust consistency)

How To Make Ina Garten White Cake

1. Preheat oven: Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
4. Add egg whites and vanilla: Gradually add egg whites, one at a time, beating well after each. Stir in vanilla extract.
5. Combine with milk and flour: Alternate adding dry ingredients and milk to the butter mixture, starting and ending with the flour mixture. Mix on low speed until just combined—do not overmix.
6. Pour into pans: Divide batter evenly between the pans and smooth the tops with a spatula.
7. Bake: Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Make frosting (optional): Beat softened butter until creamy. Gradually add powdered sugar, vanilla, and cream. Beat until light and fluffy, adjusting cream as needed for spreading consistency.
9. Assemble the cake: Place one layer on a serving plate, frost the top, then add the second layer. Frost the top and sides as desired.
10. Serve: Slice and serve at room temperature for the best flavor and texture.

Recipe Tips

• How to get extra fluffy cake layers:
  Make sure egg whites are at room temperature and beat the butter and sugar until very light and airy.
• Can I make this into cupcakes?
  Yes—bake in lined muffin tins at 350°F for 18–20 minutes.
• How to avoid overmixing:
  Mix just until the flour is incorporated—overmixing can make the cake dense.
• Best way to frost smoothly:
  Chill the cake layers before frosting to reduce crumbs and get cleaner edges.
• How to flavor the frosting:
  Add lemon zest, almond extract, or a bit of fruit puree for variations.

What To Serve With White Cake

Pair this classic cake with light, creamy, or fruity flavors:

• Fresh berries
• Lemon curd
• Raspberry compote
• Vanilla ice cream
• Coffee or tea

How To Store White Cake

Refrigerate: Store covered in the fridge for up to 5 days. Let come to room temperature before serving.

Freeze: Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.

White Cake Nutrition Facts (Estimated Per Serving)

• Calories: 450
• Carbohydrates: 60g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 13g
• Sugar: 40g
• Sodium: 200mg

Nutrition information is estimated and may vary based on ingredients and serving size.

FAQs

Can I use boxed egg whites?
Yes, use pasteurized egg whites, but ensure the measurement equals 6 large whites.

Can I make this cake ahead of time?
Yes—bake layers a day ahead and frost before serving. Keep refrigerated.

Why is my cake dry?
Be careful not to overbake. Check for doneness at 25 minutes.

Can I use a hand mixer instead of a stand mixer?
Yes—just make sure to beat long enough to incorporate air into the batter.

Can I make this cake gluten-free?
Yes—use a 1:1 gluten-free flour blend for best results.

Try More Recipes:

• Ina Garten Cherry Pie Recipe
• Ina Garten Blackberry Cobbler Recipe
• Ina Garten Cookies And Bars Recipe