6-Inch White Cake

A slice of cake on a serving plate with cup of coffee in background

An elegant, three layer, 6-inch white cake that is perfect for a small birthday celebration. This pure white almond flavored cake is soft and moist with a tender crumb. We covered the cake with a fluffy white almond ermine frosting.

4.75 from 8 votes

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Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: Servings

Calories: 429kcal

Author: Pat Nyswonger

Ingredients

For the Cake:

1-¾ cups 207 grams cake flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup butter softened (113 grams)
1 cup 200 grams sugar
3 large egg whites
2 tablespoons vegetable oil
1-½ teaspoons pure almond extract or vanilla
½ cup sour cream 113 grams
½ cup whole milk 113 grams

Ermine Frosting

½ cup 60 grams all-purpose flour
1-½ cups 300 grams granulated sugar 300
⅛ teaspoon salt
1-½ cups whole milk 340 grams
1-½ cups 3 sticks butter, room temperature
¾ teaspoon almond extract

Instructions

Preheat the oven to 350°F and coat three 6x2-inch cake pans with oil-spray. Line the bottom of each pan with parchment paper, then coat with oil spray.
Measure the cake flour, baking powder, baking soda and salt into a bowl. Whisk to combine, then reserve until needed.
Using an electric hand mixer, beat the butter on high speed until smooth and creamy, about 1 minute. With the motor running on medium speed, gradually add the sugar then increase the speed to high and beat for 2 minutes until creamed.
Stop the motor and scrape down the sides and bottom of the bowl. Add the egg whites, oil and the almond extract. Beat on medium-high until combined then beat in the sour cream. Scrape down the bottom and sides of the bowl.
With the mixer set on low, add 1/3 of the dry ingredients then 1/3 of the milk. Repeat with another 1/3 of the flour and milk then add the last bit of flour and milk. Mix until just combined. Do not over mix and be sure to scrape the sides and bottom.
Divide the batter evenly into the prepared cake pans. Transfer to the middle of the oven and bake about 18-21 minutes or until a toothpick inserted into the center of the cake comes out clean or with a crumb or two. Set the cake pans on a wire rack and allow to cool completely before removing from the pans.

For the Ermine Frosting

In a medium saucepan, whisk the flour, sugar and salt together.
Add the milk, stirring to combine. Cook over medium heat, stirring continually until the mixture becomes thick and pudding-like. Remove from the heat and transfer to a shallow dish. Cover with plastic wrap, set on the countertop or the fridge, and allow to cool to room temperature (or to about 65°F).
Using a stand mixer or hand-held mixer, beat the butter until it is light and fluffy, about 3-5 minutes. Add the cooled cooked mixture a tablespoon at a time, beating well after each addition until all of the cooked mixture is incorporated into the butter.
Add the almond extract and continue beating the frosting until it is creamy and fluffy, about 5 minutes.

Notes

Ingredients should be at room temperature
We used almond flavoring for a pure white cake. Vanilla extract will add a slight tinge to the cake. Other options for a pure white cake would be rose water or culinary lavender flavoring.
Do not overmix the batter, mix only until the dry ingredients are fully incorporated
To keep the cakes moist, after they have cooled to room temperature, wrap them in plastic and freeze. Remove the cakes from the freezer when ready to frost.
To remove the brown edges and make pretty white slices on the inside of the cake you can remove the brown on the bottom and sides by shaving the (frozen) sides with a vegetable peeler. I use a small handheld mandoline to shave off the brown from the bottom of the layers. You can also use a sharp knife.
A small addition of oil will add extra moistness to the cake.

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