Ina Garten White Cake Recipe

Ina Garten’s White Cake is a classic and elegant dessert, perfect for any celebration or gathering. Known for its light, fluffy texture, and subtle vanilla flavor, this cake is a versatile treat that can be paired with your favorite frosting or served as is. Whether for birthdays, weddings, or a simple dessert, this white cake is a go-to recipe for a timeless and delicious dessert.

What is Ina Garten White Cake?

Ina Garten’s White Cake is a light and tender vanilla-flavored cake made primarily from egg whites, butter, sugar, and flour. It has a delicate crumb and is perfect when layered with frosting or served as a simple, elegant dessert. This cake is ideal for various occasions and is incredibly versatile when it comes to flavors and decorations.

Other Popular Recipes

• Ina Garten Quiche Lorraine
• Ina Garten Breakfast Strata
• Mary Berry Dundee Cake

Why You Should Try This Recipe

• Light and Fluffy: This cake has a soft, fluffy texture that is perfect for any occasion.
• Versatile: You can pair this cake with any frosting, filling, or flavorings, making it customizable for different events.
• Classic Flavor: The subtle vanilla flavor makes this cake a timeless favorite.
• Perfect for Layering: The sturdy yet tender crumb makes this cake ideal for building layer cakes or even sheet cakes.

Ingredients Needed to Make Ina Garten White Cake

• 2 ¾ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large egg whites, at room temperature
• 1 tablespoon vanilla extract
• 1 cup whole milk, at room temperature
• ½ cup sour cream, at room temperature

For the Vanilla Buttercream Frosting (optional):

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 tablespoon vanilla extract
• 2-4 tablespoons whole milk or heavy cream

Instructions to Make Ina2 Garten White Cake

Step 1: Preheat the Oven and Prepare the Pans

• Preheat the oven: Preheat your oven to 350°F (175°C).
• Prepare the pans: Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

• Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

• Cream the butter and sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
• Add the egg whites: Gradually beat in the egg whites, one at a time, ensuring each is fully incorporated before adding the next.

Step 4: Add Vanilla and Sour Cream

• Mix in vanilla and sour cream: Stir in the vanilla extract and sour cream until the mixture is smooth and well combined.

Step 5: Combine Wet and Dry Ingredients

• Alternate adding dry ingredients and milk: Slowly add the dry ingredients to the wet mixture in three batches, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.

Step 6: Bake the White Cake

• Transfer the batter to the pans: Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula.
• Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Cool: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

Step 7: Make the Vanilla Buttercream Frosting (Optional)

• Beat the butter: In a large mixing bowl, beat the softened butter with a hand mixer or stand mixer until creamy and smooth.
• Add powdered sugar: Gradually add the powdered sugar, 1 cup at a time, while mixing on low speed.
• Add vanilla and milk: Stir in the vanilla extract and 2 tablespoons of milk or heavy cream. Increase the mixer speed and beat for an additional 2-3 minutes until light and fluffy. If the frosting is too thick, add more milk, 1 tablespoon at a time, until the desired consistency is reached.

Step 8: Assemble the Cake

• Frost the cake: Once the cakes are completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate, spread a generous amount of frosting on top, and place the second cake layer on top. Frost the top and sides of the cake evenly.
• Decorate (optional): You can decorate the cake with sprinkles, fresh fruit, or edible flowers for a special touch.

What Goes Well with Ina Garten White Cake

• Fruit Filling: Add fresh strawberries, raspberries, or lemon curd between the cake layers for extra flavor.
• Chocolate Ganache: Drizzle chocolate ganache over the frosted cake for a rich and decadent finish.
• Whipped Cream: A light whipped cream frosting can also be a great alternative to buttercream, especially for lighter cakes.
• Berry Compote: Serve with a side of berry compote for a tangy contrast to the sweetness of the cake.

Essential Tips for Perfecting Ina Garten White Cake

• Use room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature for the best texture and mixing.
• Don’t overmix the batter: Overmixing can lead to a dense cake. Mix just until the ingredients are combined for a light, fluffy texture.
• Check for doneness: Use a toothpick or cake tester to check if the cake is done. It should come out clean or with a few moist crumbs, but not wet batter.
• Cool completely before frosting: Ensure the cakes are fully cooled before applying frosting to prevent it from melting.

Variations of Ina Garten White Cake

• Lemon White Cake: Add lemon zest and juice to the batter for a citrusy twist on the classic white cake.
• Almond White Cake: Replace the vanilla extract with almond extract for a nutty flavor.
• Coconut White Cake: Fold shredded coconut into the batter and top with coconut frosting for a tropical flavor.
• Layer Cake: Make this a three-layer cake by dividing the batter into three pans and adjusting the baking time.

Storing Ina Garten White Cake: Best Practices

• Refrigerate leftovers: Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
• Freeze for later: You can freeze unfrosted cake layers by wrapping them tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator before frosting.

Reheating Ina Garten White Cake: Best Practices

• Serve at room temperature: White cake is best served at room temperature. If refrigerated, allow it to come to room temperature before serving.
• Microwave option: For individual slices, reheat in the microwave for 10-15 seconds for a softer, slightly warm texture.

How Can I Make Ina Garten White Cake Healthier?

To make a lighter version of this cake, try the following adjustments:

• Reduce sugar: Reduce the amount of sugar by ¼ cup without sacrificing too much sweetness.
• Use low-fat milk: Opt for low-fat milk instead of whole milk to reduce fat content.
• Swap sour cream: Replace sour cream with Greek yogurt for a higher-protein alternative.

Nutrition Value (Per Serving, Approximate)

• Calories: 400
• Protein: 5g
• Carbohydrates: 55g
• Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 220mg
• Fiber: 1g
• Sugar: 40g

FAQs

How can I make white cake more moist?

To make white cake more moist, add ingredients like sour cream, Greek yogurt, or extra egg whites. Avoid overbaking by checking the cake with a toothpick 5 minutes before the suggested baking time is complete. Adding a simple syrup glaze after baking can also help retain moisture.

Can I use cake flour instead of all-purpose flour for white cake?

Yes, cake flour can be used instead of all-purpose flour to make the cake even lighter and fluffier. Substitute an equal amount of cake flour for all-purpose flour, but make sure to sift the flour to avoid any lumps.

How do I keep my white cake from turning yellow?

To keep the white cake from turning yellow, use only egg whites instead of whole eggs, and ensure the butter is properly creamed with the sugar. The cake’s whiteness comes from the omission of egg yolks, which contribute to a yellow hue.

Can I freeze white cake?

Yes, you can freeze white cake. Wrap unfrosted cake layers tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before frosting and serving.

Final Words

Ina Garten’s White Cake is a timeless and versatile dessert that’s perfect for any celebration. With its light and fluffy texture, classic vanilla flavor, and endless possibilities for customization, this cake is sure to be a hit at your next gathering.

Other Yummy Recipes:

• Ina Garten Green Bean Casserole
• Ina Garten Butternut Squash Lasagna
• Ina Garten Seafood Lasagna
• Ina Garten Crab Cakes
• Ina Garten Cottage Pie
• Ina Garten Lemon Blueberry Bread

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