King Arthur's Elegant White Cake

I still remember the first time I made the original King Arthur Elegant White Cake recipe. I originally tried it for Fuzz's birthday and have made it on and off ever since. Tasting it again brought back exactly why so many bakers loved it. This is the old version many people remember. Made with both butter and shortening, plenty of vanilla, and egg whites, it bakes up soft and fine-crumbed. It's your classic white cake made with all egg whites, no yolks.

Unusual Creaming Method

What makes this cake especially interesting is the mixing method. Instead of whisking the baking powder into the flour, the original recipe has you cream the baking powder, salt and extracts directly with the butter, shortening and sugar. It feels unusual by modern standards, but the technique helps create the cake's signature velvety texture. Here's a (very elegant) photo of the butter, shortening, cream, sugar and vanilla which I put in the bowl altogether before beating for about 5 to 7 minutes.

After quite a bit of creaming, the egg whites are gradually added. I had egg whites in the freezer, so I just dumped them in incrementally and beat.

Butter and Shortening Mix

A lot of modern white cake recipes rely entirely on butter, but this older-style version uses both butter and shortening. The butter gives flavor while the shortening helps keep the crumb exceptionally tender and pale in color. I also feel like this cake is a little easier because you can put a whole lot of ingredients in the bowl and just cream away. It does take a while, though, and you really will want to use a stand mixer. But this long creaming step incorporates air and helps produce a fine, bakery-style crumb.

Bakes With a Flat Top

This cake bakes up tight crumbed, light and with a relatively flat top, especially if you cake it at a low and slow 330. I've always baked it at 350F, but it does bake up a bit flatter with a slightly lower heat, especially if you are baking it in a Breville toaster oven. I will say that this cake is great for carving.

Tender White Cake

Update: King Arthur has updated the recipe a bit and it is now called Tender White Cake. For a slightly revised version that uses all butter and a different mixing technique, check out King Arthur's site. The version in the photos is the one here on my page in the recipe card.

Chantilly Cake

I needed to take new photos of this cake and decided to turn it into Chantilly Cake, a that originated in New Orleans and was made famous by Whole Foods and Publix. The original Chantilly Cake is actually a yellow cake, but white cake works too. For the filling, I made a compote out of frozen mixed berries (didn't want to spend a fortune on the fresh ones) and for the frosting, I made a modified version of one from The New York Times.

• Elegant Raspberry Chocolate Pie
• Loaf Pan Magic Cookie Bar Sticks
• Glazed Cinnamon Rolls
• Buttermilk Biscuits
• Birthday Cake Sugar Cookie Bars

Recipe

Elegant White Cake

Anna

This is one of King Arthur Baking's older white cake recipes. The mixing technique is unusual! You cream the butter, sugar, baking powder, salt and extracts until very light. You then add the egg whites, one by one, followed by the cake flour and milk.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cooling Time 1 hour hr

Course Dessert

Cuisine American

Servings 12 slices

Ingredients

 

• 8 tablespoons unsalted butter, softened (114 grams)
• ½ cup vegetable shortening (96 grams)
• 1 ¾ cups superfine or granulated sugar (335 grams)
• 1 tablespoon baking powder
• ¾ teaspoon salt
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 5 large egg whites
• 2 ¾ cups cake flour (310 grams)
• 1 cup whole milk (240 grams)

Instructions

 

• Preheat oven to 350 degrees F. Grease and flour pans of choice. You can use 8-inch round, 9-inch round or a 9x13 inch pan.
• With an electric mixer, cream together butter, shortening, sugar, baking powder, salt and extracts until light and fluffy (about 5 minutes, maybe longer if butter is cool).
• Add egg whites one at a time and beat well after each addition.
• Stir in flour and milk, alternating between the two, starting and ending with the flour. (i.e. ⅓ flour, ½ milk, ⅓ flour, ½ milk, ⅓ flour)
• Pour into pans (2 9-in. round or one 9x13-in) and bake at 350. 25-30 minutes or until done.

Notes

Update: King Arthur has updated the recipe a bit and it is now called Tender White Cake. For a slightly revised version that uses all butter and a different mixing technique, check out King Arthur's site.

Keyword elegant, White Cake

Tried this recipe?Let us know how it was!

Recipe

Chantilly Cake Filling and Frosting

Anna

Berries can be expensive, so instead of using fresh berries, I made this Chantilly Cake with two bags of frozen mixed berries cooked down into a quick fruit compote. For the cake itself, I used the original version of King Arthur Baking Company Elegant White Cake, but you can pair this filling and frosting with almost any white cake recipe you like.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Chilling and Cooling 2 hours hrs

Course Dessert

Cuisine American

Servings 12

Ingredients

 

Mixed Berry Compote

• 5 cups frozen mixed berries (24 oz)
• ½ cup sugar
• 2-3 teaspoons cornstarch
• 1 tablespoon cold water
• 1 ½ tablespoons lemon juice

Chantilly Frosting

• 8 oz cream cheese, softened
• 2 cups plus 2 tablespoons powdered sugar
• 8 oz mascarpone cheese
• 2 cups cold heavy cream
• 2-3 teaspoons vanilla extract

Instructions

 

• Prepare the compote ahead of time so it has plenty of time to cool and thicken.
• Put the frozen berries in a large saucepan. If the strawberries are very large, slice them while still partially frozen.
• Add the sugar and cook over medium heat, stirring often, until the berries thaw and the sugar dissolves.
• Mix the cornstarch with the cold water and stir it into the berry mixture. Cook, stirring constantly, until the juices thicken slightly. Remove from heat and stir in the lemon juice.
• Transfer the compote to a bowl and let cool completely, then refrigerate until cold. The mixture will thicken slightly as it chills.

Chantilly Frosting

• With the paddle attachment, beat the cream cheese until soft and creamy. Add the powdered sugar and stir (still with the paddle) on a low speed until mixed. Increase speed to medium and beat just until it is lump free.
• Add the mascarpone and stir on low speed until smooth, then pour in the cream. Stir on lowest speed until smooth, increasing if needed, but do not beat. The goal is just a big bowl of creamy cheese and cream.
• Remove bowl from the stand, cover and chill until ready to assemble.
• When ready to assemble, add the vanilla.
• Use the whisk attachment to beat the cream mixture just until stiff peaks start to form.

Keyword Berry Filling, Chantilly Cake, Chantilly Frosting

Tried this recipe?Let us know how it was!