fluffy white cake

Fluffy white cake: Sweet delight. Image: Lindsay Samuels.

Fluffy white cake – Indulge in a slice of creamy sweetness

Enjoy a sensory experience by sinking your teeth into the fluffy softness of this cake and allow the sweetness to dissolve on your palate.

fluffy white cake

Fluffy white cake: Sweet delight. Image: Lindsay Samuels.

Make teatime extra special with a fluffy white cake. This delightful recipe is easy to prepare and comes with tasty buttercream icing to sweeten and decorate the cake.

There is something just so appealing about a towering cake just waiting to be cut for teatime. Sinking your teeth into the fluffy softness and allowing the sweetness to dissolve on your palate complete the sensory experience.

This fluffy cake is not only a decadent treat, but it is also a pleasant feast for the eye. The buttercream icing enhances the fluffy look of the cake making your mouth water by just looking at the cake.

Next time you want to put your baking expertise to the test, try this fluffy white cake. This indulgent cake will not take too much of your time to prepare as it is ready in just over an hour. And afterwards, you will feel like a master chef. Not to mention that your family will have renewed awe for your culinary skills.

Fluffy white cake recipe

5 from 4 votes
Recipe by Lindsay Samuels Course: DessertCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

55

minutes
Total time

1

hour 

10

minutes

Ingredients

  • Cake
  • 200 g 200 butter, softened

  • 350 g 350 castor sugar

  • 6 6 egg whites (room temperature)

  • 350 g 350 cake flour

  • teaspoon baking powder

  • 1 cup 1 milk

  • 100 ml 100 vegetable oil

  • 2 teaspoons 2 almond extract

  • 1 teaspoon 1 vanilla essence

  • Buttercream icing
  • 150 g 150 butter, softened

  • cups icing sugar

  • 1 teaspoon 1 vanilla essence

  • 50 ml 50 milk

Method

  • Cake
  • Preheat the oven to 170°C.
  • In a large bowl, cream the butter until smooth with an electric mixer. Add the sugar and beat until light and fluffy (this will take 3 – 5 minutes).
  • Add the egg whites in, a third at a time, and continue to beat until just combined (it is important that the eggs are room temperature to prevent curdling the mixture).
  • In a separate bowl, sift together the flour and baking powder. Fold half the flour into the butter mixture and then add the rest of the flour (be careful not to overmix).
  • In a measuring jug, combine the milk, vegetable oil, almond essence and vanilla essence.
  • Pour mixture into the batter and slowly mix until just combined. Finally, use your electric mixer to smooth out the batter (do not beat for more than 10 seconds).
  • Prepare two 20 mm loose-bottom baking pans and pour half the batter into each pan. Bang the pans on a flat surface to release any air bubbles before placing them in the oven to bake for 50 – 55 minutes or until a toothpick comes out clean.
  • Remove the cakes from the baking pans and place them upside down on a wire rack and allow them to cool completely.
  • Buttercream icing
  • Beat the softened butter with an electric mixer in a large bowl till smooth.
  • Add in the icing sugar and beat for 5 minutes on medium speed till light and fluffy.
  • Add in the milk and vanilla and beat on high speed for 1 minute.
  • Once the cake is cooled, cut the hard brown crust of the cake off.
  • Sandwich the cakes together with the buttercream and use a palette knife to smooth the icing around the cake and decorate.

Notes

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