Artisan White Cake
- Aug 11, 2025
- 2 min read
Updated: Apr 29
This classic white cake bakes up soft and bright. Made with whipped egg whites for lift and structure, it’s ideal for elegant layers and simple frostings.
Forage Baker's Note
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results. If you don’t yet own a scale, gently scoop Heritage Baker’s Flour into a measuring cup and level with a knife. This method yields approximately 125g per cup.
Packing the cup can result in too much flour and a denser cookie.
Spooning flour into the cup may under-measure.
Sweeteners matter too. Sweeteners vary just as much and can significantly affect cookie texture. For best results, we recommend Homestead Sweetener or traditional sugar. While substitutions are possible, results may vary—some alternative sweeteners can make cookies overly soft or more dry and crumbly.
Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup
Granulated sugar: 200g per cup
Working the Batter
Bring egg whites to room temperature for better volume and texture.
Melted butter (or oil) should be warm, not hot, when incorporated.
If substituting oil for butter, reduce the oil by 1 tablespoon and replace with 1 tablespoon additional milk or water.
Room-temperature ingredients blend more evenly and produce a finer crumb.
Metal pans brown more readily than glass; glass pans require slightly longer bake times.
If using glass pans, reduce oven temperature to 325°F.
Sifting Heritage Baker’s Flour helps create a lighter texture.
Recipe
Makes: 12 cupcakes, two 6-inch cakes, or one 8–9 inch cake
Dry Ingredients
2½ cups Heritage Baker’s Flour (312g)
1¼ cups Homestead Sweetener (175g)
3 tsp baking powder
Wet Ingredients
6 large egg whites (180g)
3/4 cup milk (180g)
1/4 cup neutral flavored coconut oil (60g)
2 tsp almond extract
1 tsp clear vanilla extract (optional)
Directions
Preheat oven to 350°F and line cake or muffin pans.
Sift flour into a bowl; whisk in sweetener and baking powder.
In a large bowl, combine egg whites, milk, melted butter or oil, sour cream, and extracts.
Whisk dry ingredients into wet until fully combined.
Let batter rest briefly, then whisk once more.
Divide evenly into prepared pans and bake as directed.
Cake is done when a toothpick inserted in the center comes out mostly clean.
Bake Times
8–9 inch cake: 30–34 minutes
Two 6-inch cakes: 26–30 minutes
Cupcakes: 18–22 minutes
At the Table
Serve with classic buttercream, whipped cream, or fresh berries—an elegant base for celebrations both grand and understated.
From the Kitchen Table
Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
