Small White Cake

A slice of white cake with white frosting on a cake spatula, cut from the full cake on a white platter.

A soft and moist single-layer 6-inch white cake made with egg whites only, cake flour, sour cream, and butter. Lightly flavored with vanilla and almond, it’s simple enough for weeknight baking or smaller celebrations.

Prep Time15

Cook Time23

Total Time38

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 271kcal

Author: Erin Cernich

Equipment

Ingredients

¾ cup, plus 2 tablespoons cake flour
¾ teaspoon baking powder
¼ teaspoon salt
½ cup granulated sugar
4 tablespoons unsalted butter, room temperature and cut into cubes
¼ cup milk, room temperature whole or 2%
¼ cup full fat sour cream, room temperature
2 large egg whites, room temperature
1 teaspoon vanilla bean paste, or vanilla extract
¼ teaspoon almond extract optional

Instructions

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease a 6-inch round cake pan and line the bottom with parchment cut to fit.
In the mixing bowl of a stand mixer fitted with the paddle attachment, mix the flour, baking powder, salt, and sugar to just combine. If flour sprays up the sides of the bowl, scrape it down with a spatula.
3/4 cup, plus 2 tablespoons cake flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup granulated sugar

If using a stand mixer, I recommend the 3-quart mixing bowl (affiliate link above) for the small batch batter. Otherwise, you can use a hand mixer and medium mixing bowl.

Add the butter cubes to the dry ingredients. Mix on medium speed until the butter is broken up and the mix resembles moist, coarse sand. About 1 to 2 minutes.
4 tablespoons unsalted butter, room temperature and cut into cubes
In a liquid measuring cup, whisk together the milk, sour cream, egg whites, and extracts.
1/4 cup milk, room temperature, 1/4 cup full fat sour cream, room temperature, 2 large egg whites, room temperature, 1 teaspoon vanilla bean paste, or vanilla extract, 1/4 teaspoon almond extract
Turn the mixer on low speed. Slowly drizzle half of the wet ingredients into the dry. Turn the mixer to medium speed and mix for about 45 seconds, until the mix is velvety smooth. Drizzle in the remaining wet ingredients and keep mixing for another 45 to 60 seconds until the batter is smooth and almost glossy.

The mixing steps and timing are important to yield a soft cake. Otherwise, it may come out more spongy if not mixed properly.

Pour the batter into the prepared cake pan. Bake for 23 to 28 minutes, or until a toothpick inserted in the middle comes out mostly clean. Do not overbake, or the cake will be dry. Cool the cake in the pan, on a wire cooling rack, for 10 minutes. Then transfer it to the rack to cool completely.

Notes

Serving Size - This is a small batch recipe that can be doubled. Bake it in an 8-inch cake pan and start checking for doneness at 23 minutes.
Small Batch Equipment - I have provided links in the equipment section above for the small mixing bowl I use.
Reverse Creaming Method – You will notice we mix the butter and sugar with the other dry ingredients first. This method of mixing limits gluten development and yields a soft and plush cake.
Room Temperature Ingredients - It is important all of the cold ingredients are brought to room temp so they can properly emulsify. Which is between 65F and 72F degrees. Take them out of the fridge about 30 to 60 minutes before using.
Storing – The cake can be stored covered at room temperature for up to 3 days. Beyond that, and it may start to dry out.
Freezing – The baked, unfrosted cake can be frozen for up to 3 months. Wrap in plastic wrap and place in a freezer bag. Thaw in the refrigerator and bring to room temperature to serve.
Frosting Options - For an all-white cake, finish it with my stable whipped cream frosting or small batch vanilla buttercream.

Nutrition