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Soft and Fluffy White Cake With Egg Whites

A soft and fluffy homemade white cake made with egg whites, cake flour, butter, buttermilk, and sour cream. It has a tender, moist crumb and delicate vanilla flavor, making it perfect for birthdays, weddings, and celebration cakes.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 cups cake flour spooned and leveled (345 g)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter softened (170 g)
  • 1/4 cup neutral oil 60 ml
  • 1 3/4 cups granulated sugar 350 g
  • 6 large egg whites room temperature (about 180 g)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract optional
  • 1 cup buttermilk room temperature (240 ml)
  • 1/2 cup full-fat sour cream room temperature (1

Method
 

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
  2. Whisk the cake flour, baking powder, and salt together in a medium bowl. Set aside.
  3. Beat the softened butter and granulated sugar with an electric mixer for 3–4 minutes, until pale and fluffy.
  4. Add the neutral oil, vanilla extract, and optional almond extract. Mix until fully combined.
  5. Add the egg whites in three additions, mixing on medium-low speed after each addition. Scrape down the sides and bottom of the bowl as needed.
  6. In a separate bowl, whisk the buttermilk and sour cream together until smooth.
  7. Add one-third of the flour mixture to the butter mixture and mix on low speed. Add half of the buttermilk mixture. Repeat, then finish with the remaining flour mixture.
  8. Mix only until no dry flour remains. Gently fold the batter with a spatula. Do not overmix.
  9. Divide the batter evenly between the two prepared cake pans and smooth the tops.
  10. Bake for 26–32 minutes, or until the centers spring back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Let the cakes cool in the pans for 10–15 minutes.
  12. Run a thin knife around the edges, turn the cakes onto a wire cooling rack, and remove the parchment paper.
  13. Allow the cake layers to cool completely before frosting, filling, or stacking.

Notes

Use room-temperature egg whites, buttermilk, and sour cream for a smoother and more evenly mixed batter.
Do not overmix the batter after adding the flour because this can make the cake dense or tough.
Begin checking the cake before the maximum baking time because oven temperatures and cake pans can vary.
The cake is done when the center springs back when lightly touched and a toothpick comes out clean or with a few moist crumbs.
Do not overbake. Egg-white cakes can become dry quickly if left in the oven too long.
Plain carton egg whites can also be used. Measure about 3/4 cup or 180 grams.
Allow the cake layers to cool completely before applying frosting or filling.
For even cake layers, weigh the batter and divide it equally between the two pans.