Recipe Notes
- Make sure to bring all ingredients to room temperature before starting; the ideal temperature is around 65° - 70°.
- Clear vanilla extract will give your white cake the most classic appearance and taste, but regular vanilla extract or even vanilla bean paste can be substituted.
Ingredients
- 2 ¾ cups (345g) reclamation gluten-free cake flour
- 2 teaspoons (10g) baking powder
- 1 teaspoon (6.2g) table salt
- 8 tablespoons (114g) unsalted butter, room temperature
- ½ cup (108g) vegetable oil
- 2 cups (400g) granulated sugar
- 1 tablespoon (15g) clear vanilla extract
- 1 cup (240g) whole milk, room temperature
-
6 large (204g) egg whites, room temperature
- about 4 cups frosting (vanilla buttercream or other frosting of choice)
Directions
Step 1
Preheat oven to 350°F. Line the bottoms of two 8-inch round cake pans with parchment rounds or grease only the bottoms, leaving the sides ungreased. This allows the cakes to grip the sides as they cool, reducing the chance of shrinking or collapse.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
Step 3
In a large bowl, beat the softened butter on medium speed until it is creamy and smooth, using a hand mixer or a stand mixer fitted with the paddle attachment. Add the oil, sugar, and vanilla, and beat on medium speed until well combined, about 1 minute. Scrape down the sides and bottom of the bowl.
Step 4
Add the flour mixture in three separate additions, alternating with adding half of the milk at a time. Mix briefly on low speed after each addition, just until combined. Scrape down the bowl as needed to make sure the mixture is evenly incorporated.
Step 5
In a clean bowl, with clean beaters or whisk attachment, beat the egg whites on medium for about a minute until frothy, then increase the speed to medium-high and beat until they hold a stiff peak on the end of the beaters when lifted out.
Step 6
Using a large spatula, gently fold the whipped egg whites into the batter, until it is even and well combined without any pockets of egg white remaining.
Step 7
Evenly divide the cake batter between the prepared pans and bake for 35 - 45 minutes, or until the internal temperature near the center is about 205°F. The top should be evenly golden and feel springy and set when gently touched. A toothpick may come out clean before the cake is actually done.
Rotate the pans after about 25 minutes so that they bake evenly.
Step 8
Remove the cakes from the oven and allow them to cool in the pans for about 20 minutes. Carefully run a paring knife around the edges of the pans to loosen the cakes, then turn them out and transfer to a wire rack, right-side up, to cool completely to room temperature.
If needed, use a long serrated bread knife to level the top of each layer. Frost as desired.
Serving & Storage Information
Serve the cake at room temperature–if chilled, the butter in the cake will harden and the cake's texture will be firm and dry, so be sure to let it sit out until the internal temperature reaches at least 70°.
The frosted cake will keep for several days stored covered at room temperature.
