Baking,  Desserts & Drinks,  Food

White Cake

I’ve been baking for a long time but I still have a lot to learn when it comes to the subtleties of baking.   One major thing  I struggle with is adapting recipes to suit the altitude we live at here in Calgary.  A recipe that works at sea level makes for a rich hard dense cake up here at over 1000m above sea level.  This recipe was really unique in the order that it combined the ingredients.  I added a little more milk than the recipe called for to compensate for the altitude here and the cake turned out quite well.

I baked the cake in two layers and used cream cheese frosting, you can use any type of frosting that you like.  I colored it in three stages to give it an  ombré effect and added edible pearls to  the centre of each flower.  


White Cake
Course Dessert


  • 2 1/4  cups  cake flour
  • cup  milk at room temperature
  • large egg whites at room temperature
  • tsp almond extract
  • tsp vanilla extract
  • 1 3/4  cups  granulated sugar
  • tsp baking powder
  • tsp table salt
  • 1 1/2  sticks unsalted butter softened, but still cool


  • Heat oven to 350°Prepare two 8-inch cake pans.
  • Make sure milk and eggs are room temperature.
  • Pour milk (I used ski, egg whites, and extracts into medium bowl and mix with fork until blended.
  • Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
  • Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
  • Pour batter evenly between two prepared cake pans.
  • Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.


Allow cake to cool to room temperature.
Frost cakes with favorite frosting.


Recipe from I am Baker