6-Inch White Cake
This 6-inch white cake has soft, tender layers with a light crumb and classic flavor, paired with a silky ermine frosting that isn’t overly sweet.
Servings: 8 Servings
Ingredients
For the Cake:
- 1¾ cups cake flour 207 grams
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter softened, 113 grams
- 1 cup granulated sugar 200 grams
- 3 egg whites
- 2 tablespoons vegetable oil
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ½ cup sour cream 113 grams
- ½ cup whole milk 113 grams
Ermine Frosting
- ½ cup all-purpose flour 60 grams
- 1½ cups granulated sugar 300 grams
- ⅛ teaspoon salt
- 1½ cups whole milk 340 grams
- 1½ cups butter room temperature, 340 grams
- ½ 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, vanilla extract, 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 ⅓ of the dry ingredients then ⅓ of the milk. Repeat with another ⅓ 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
Use room temperature ingredients: This helps the batter mix evenly and gives the cake a better texture.
About vanilla extract: Regular vanilla can add a slight tint, so use clear vanilla if you want to keep the crumb very light in color.
Freeze for easier handling: After the cakes cool completely, wrap them well and partially freeze the layers. This will make the cake layers easier to handle and frost.
Trim for cleaner slices: For bright white layers, shave off the browned edges once the cake is frozen.
Scrape the bowl more than once: Butter tends to stick to the bottom and sides. If it’s not fully mixed in, you’ll get uneven texture in the layers.
Rotate the pans if needed: If your oven has hot spots, give the pans a quick turn halfway through baking.
Nutrition
Serving: 1 serving | Calories: 429kcal | Carbohydrates: 53g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 285mg | Fiber: 2g | Sugar: 5g
