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Fluffy White Cake (Recipe)
This is a select BAKESHOP Collection recipe available here as an individual à la carte purchase for those who prefer to buy select recipes without a full subscription. You’re purchasing the recipe only, written exactly as it appears in the Bakeshop Collection—no additional content, variations, or extra formatting beyond what is shown here.
This white cake is not your typical bakery cake. It’s more of a fluffy, cottony, fine-crumb white cake that leans toward the texture of chiffon or Castella. It has a smooth, bouncy structure, a tight and uniform crumb, and a light, clean flavor with a soft vanilla-almond profile.
The crumb is plush and slightly elastic when pressed—not crumbly or rustic. It’s designed to stay soft and moist for days, to slice cleanly for layered celebration cakes, and to pair beautifully with buttercream, whipped cream, or fruit fillings.
WHO THIS CAKE MIGHT NOT BE FOR
This cake may not be the right fit if you’re looking for:
A dense or classic butter cake with a rich, melt-in-your-mouth crumb
A cake that has a very open, fluffy interior with large air pockets (like some pound or genoise-style sponges)
A texture that’s firm or “cakey” in the traditional American bakery sense
Because of the high hydration, whipped egg whites, and butter–oil base, the texture resembles a cross between chiffon and white velvet cake. That means it has a tighter crumb, a light bounce, and a smooth, pillowy mouthfeel.
This is a feature, not a flaw — but it’s important to know what to expect. If you want a richer, more classic bakery-style white cake, adding an egg yolk and adjusting the fat balance could give you that traditional flavor and feel if you want to experiment.
WHY THIS MATTERS
Many people hear “white cake” and imagine a very specific texture — usually a dense, buttery wedding cake or a fluffy but drier layer cake.
This recipe is neither. It’s intentionally engineered to be:
Light
Moist
Tightly structured
Clean in flavor
Easy to slice and stack
In short: if you want plush, pillowy softness, this is the cake. If you want rich, buttery crumbliness, this isn’t the one.
ABOUT THE RECIPE
Yields approximately 870–880 g of batter, ideal for two 6-inch layers or about one 8-inch round
Can also be baked as cupcakes, mini cupcakes, sheet cakes, or used for cake sandwiches if you scale as needed.
Bakes with a fine, uniform crumb that slices cleanly and holds fillings beautifully
Works exceptionally well with vanilla almond buttercream, fruit fillings, and stabilized whipped cream
Texture remains soft and moist for several days when stored properly
Optional use of invert sugar can extend softness, though the original cake was tested and developed without it. Bleached cake flour was used for optimal tenderness and structure.
STORAGE & SHELF LIFE
Room temperature: 2–3 days well wrapped or covered
Refrigerated: Up to 5 days, allow to come to room temperature before serving
Frozen: Up to 2 months, wrapped tightly
If baking with convection, lower the temperature by 10–15 °F to prevent overbrowning.
PLEASE NOTE:
This recipe is provided in metric measurements only.
By purchasing this listing, you acknowledge that you are receiving a digital recipe file as-is — no edits, no extras, and no refunds.
Some recipes in the Bakeshop Collection may call for professional baking ingredients such as Instant Clearjel, emulsions, or invert sugar.
If you bake using volume (cups/spoons), you are responsible for conversions using your preferred method/online tools.
These are professionally developed recipes intended for confident bakers. This listing does not include tutorials, step-by-step photos, or visual guides.
This Fluffy White Cake is part of the Bakeshop Collection and is being offered as an individual à la carte recipe. This recipe is exclusive to the Bakeshop website.
RECIPE USE & SHARING DISCLAIMER
This recipe is a paid digital product created by Carter’s Bakeshop and is intended for individual use only by the purchaser. By purchasing or downloading this recipe, you agree to the following terms:
Do not share, resell, distribute, repost, or re-upload this file or its contents in any format, digital or printed.
This recipe is not transferable and may not be posted publicly on websites, blogs, social media, or forums.
Group-sharing, rewording, or paraphrasing for content-sharing purposes is strictly prohibited.
You are welcome to bake and sell finished products made with this recipe, but not the recipe itself.
All rights, including the recipe formulation, workflow, and written content, remain the intellectual property of Carter’s Bakeshop.
Please respect the time, testing, and development invested into each recipe. Every purchase supports the continued creation of high-quality, small-batch, professional bakery recipes through the Bakeshop Collection and the Market.
This is a select BAKESHOP Collection recipe available here as an individual à la carte purchase for those who prefer to buy select recipes without a full subscription. You’re purchasing the recipe only, written exactly as it appears in the Bakeshop Collection—no additional content, variations, or extra formatting beyond what is shown here.
This white cake is not your typical bakery cake. It’s more of a fluffy, cottony, fine-crumb white cake that leans toward the texture of chiffon or Castella. It has a smooth, bouncy structure, a tight and uniform crumb, and a light, clean flavor with a soft vanilla-almond profile.
The crumb is plush and slightly elastic when pressed—not crumbly or rustic. It’s designed to stay soft and moist for days, to slice cleanly for layered celebration cakes, and to pair beautifully with buttercream, whipped cream, or fruit fillings.
WHO THIS CAKE MIGHT NOT BE FOR
This cake may not be the right fit if you’re looking for:
A dense or classic butter cake with a rich, melt-in-your-mouth crumb
A cake that has a very open, fluffy interior with large air pockets (like some pound or genoise-style sponges)
A texture that’s firm or “cakey” in the traditional American bakery sense
Because of the high hydration, whipped egg whites, and butter–oil base, the texture resembles a cross between chiffon and white velvet cake. That means it has a tighter crumb, a light bounce, and a smooth, pillowy mouthfeel.
This is a feature, not a flaw — but it’s important to know what to expect. If you want a richer, more classic bakery-style white cake, adding an egg yolk and adjusting the fat balance could give you that traditional flavor and feel if you want to experiment.
WHY THIS MATTERS
Many people hear “white cake” and imagine a very specific texture — usually a dense, buttery wedding cake or a fluffy but drier layer cake.
This recipe is neither. It’s intentionally engineered to be:
Light
Moist
Tightly structured
Clean in flavor
Easy to slice and stack
In short: if you want plush, pillowy softness, this is the cake. If you want rich, buttery crumbliness, this isn’t the one.
ABOUT THE RECIPE
Yields approximately 870–880 g of batter, ideal for two 6-inch layers or about one 8-inch round
Can also be baked as cupcakes, mini cupcakes, sheet cakes, or used for cake sandwiches if you scale as needed.
Bakes with a fine, uniform crumb that slices cleanly and holds fillings beautifully
Works exceptionally well with vanilla almond buttercream, fruit fillings, and stabilized whipped cream
Texture remains soft and moist for several days when stored properly
Optional use of invert sugar can extend softness, though the original cake was tested and developed without it. Bleached cake flour was used for optimal tenderness and structure.
STORAGE & SHELF LIFE
Room temperature: 2–3 days well wrapped or covered
Refrigerated: Up to 5 days, allow to come to room temperature before serving
Frozen: Up to 2 months, wrapped tightly
If baking with convection, lower the temperature by 10–15 °F to prevent overbrowning.
PLEASE NOTE:
This recipe is provided in metric measurements only.
By purchasing this listing, you acknowledge that you are receiving a digital recipe file as-is — no edits, no extras, and no refunds.
Some recipes in the Bakeshop Collection may call for professional baking ingredients such as Instant Clearjel, emulsions, or invert sugar.
If you bake using volume (cups/spoons), you are responsible for conversions using your preferred method/online tools.
These are professionally developed recipes intended for confident bakers. This listing does not include tutorials, step-by-step photos, or visual guides.
This Fluffy White Cake is part of the Bakeshop Collection and is being offered as an individual à la carte recipe. This recipe is exclusive to the Bakeshop website.
RECIPE USE & SHARING DISCLAIMER
This recipe is a paid digital product created by Carter’s Bakeshop and is intended for individual use only by the purchaser. By purchasing or downloading this recipe, you agree to the following terms:
Do not share, resell, distribute, repost, or re-upload this file or its contents in any format, digital or printed.
This recipe is not transferable and may not be posted publicly on websites, blogs, social media, or forums.
Group-sharing, rewording, or paraphrasing for content-sharing purposes is strictly prohibited.
You are welcome to bake and sell finished products made with this recipe, but not the recipe itself.
All rights, including the recipe formulation, workflow, and written content, remain the intellectual property of Carter’s Bakeshop.
Please respect the time, testing, and development invested into each recipe. Every purchase supports the continued creation of high-quality, small-batch, professional bakery recipes through the Bakeshop Collection and the Market.