Egg-Free White Cake Recipe: Light, Fluffy, and Delicious!

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup whole milk
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup sour cream

Steps and instructions

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, vanilla extract, almond extract, and sour cream.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes.
Transfer the cakes to a wire rack to cool completely before frosting.

Tools for making

Mixing Bowl - A large bowl for combining the dry and wet ingredients.
Whisk - Used for whisking together the wet ingredients.
Measuring Cups and Spoons - For accurately measuring the flour, sugar, butter, milk, extracts, and sour cream.
9-inch Round Cake Pans - Two cake pans, greased and ready for baking the cake.
Oven - Preheated to 350°F (175°C) for baking the cake.
Toothpick - Used to check the doneness of the cake by inserting it into the center.
Wire Rack - For cooling the cakes after baking.
Spatula - Used for transferring the cakes to the wire rack and for frosting the cooled cakes.

Recipe overview

Welcome to our egg-free white cake recipe! If you're looking for a delicious cake that doesn't use eggs, you're in the right place. This light and fluffy white cake is perfect for any occasion, from birthdays to special gatherings. In this recipe, we'll be using simple ingredients like all-purpose flour, granulated sugar, baking powder, and unsalted butter. The secret to achieving the moistness and tenderness of this cake lies in the combination of whole milk, vanilla extract, almond extract, and sour cream. The preparation process is straightforward, and you'll be enjoying your homemade egg-free white cake in no time. Just follow the step-by-step instructions provided below, and soon you'll have two delightful 9-inch round cakes ready to be frosted and enjoyed. So, let's get started and indulge in the sweet delight of this egg-free white cake!

Common questions

Can I use a different type of flour?
Yes, you can use cake flour instead of all-purpose flour. However, the texture of the cake may be slightly different.
Can I substitute the granulated sugar with a different sweetener?
It is not recommended to substitute granulated sugar with liquid sweeteners like honey or maple syrup, as it may affect the texture and structure of the cake. However, you can try using an equal amount of powdered sugar as a substitute.
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but omit the additional salt mentioned in the recipe. Keep in mind that the salt content may vary, so the overall taste of the cake may be slightly different.
Can I use low-fat milk instead of whole milk?
Whole milk provides a richer texture and flavor to the cake, but you can use low-fat milk as a substitute if desired. Just keep in mind that the cake may be slightly less moist.
Can I omit the almond extract?
Yes, you can omit the almond extract if you prefer or if you have any allergies. The cake will still taste delicious with just the vanilla extract.
How should I store the cake?
Once frosted, the cake should be stored in an airtight container in the refrigerator. If the cake is not frosted, it can be stored at room temperature in an airtight container.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap or foil, and place it in a freezer-safe container or bag. It can be stored in the freezer for up to 3 months. Thaw the cake in the refrigerator overnight before serving.

Serving dishes and utensils

Mixing bowls - Use mixing bowls to combine the dry and wet ingredients.
Whisk - A whisk is useful for whisking together the wet ingredients.
Measuring cups and spoons - Use these to accurately measure the ingredients.
Electric mixer - An electric mixer will make it easier to cream the butter and mix the batter.
Cake pans - Use 9-inch round cake pans to bake the cake layers.
Cooling rack - A cooling rack is essential for allowing the cakes to cool evenly.
Spatula - Use a spatula to transfer the cakes from the pans to the cooling rack.
Cake stand or serving plate - Place the cake on a cake stand or serving plate for presentation.
Offset spatula - An offset spatula is helpful for spreading the frosting on the cake.

Origin stories

The origins of the white cake are not tied to a specific country or region. However, the concept of white cakes can be traced back to ancient Roman times when the wealthy would indulge in cakes made with refined flour and sugar. Over time, white cakes became popular in many cultures around the world, with variations and adaptations to suit different tastes and traditions. Today, white cakes are enjoyed globally as a classic and versatile dessert option for various occasions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

As an Amazon Associate, we may earn commission from qualifying purchases after you click on affiliate product links (thanks for that). But we hope the links will be relevant and beneficial to you as well.