MAKES TWO 8-INCH/20.5 CM ROUND LAYERS OR 1 HALF SHEET PAN
When I think of the perfect slice of cake, inevitably it’s a snowy white cake that comes to mind. It has a tight and tender crumb structure that pairs perfectly with everything from citrus to berry to chocolate. And since the cake is so pearly, almost all your filling options will create a lovely visual contrast; each slice will look like a work of art. To kick up the fun meter a notch, I add rainbow jimmies to the batter to make the party official.
Unsalted butter or baker’s nonstick spray for pans
2¾ cups/326 g unbleached cake flour
1⅔ cups/333 g granulated sugar
1 tablespoon baking powder
1 teaspoon salt
¾ cup/1½ sticks/170 g unsalted butter, very soft
4 large egg whites, at room temperature
1 large egg, at room temperature
1 cup/227 ml whole milk
1 teaspoon pure vanilla extract
¼ cup/40 g rainbow jimmies (optional)
Preheat the oven to 350°F/180°C. Butter or spray the bottom of two 8-inch/20.5 cm uncoated round cake pans and line with parchment or 1 half sheet pan or line a half sheet pan with parchment and spray the paper (half sheet cake is for the “Birthday Suit” cake, here). Set aside.
Whisk the cake flour, sugar, baking powder, and salt together in the bowl of a stand mixer fitted with the paddle attachment. Add the butter in pieces and mix on low speed until the mixture resembles damp sand.
Add the egg whites, one at a time, then the whole egg, scraping down the sides and bottom of the bowl and beating for 30 seconds between each addition.
Add the milk and vanilla in 3 additions, mixing for 1 minute after each addition, until fluffy. Fold in the jimmies. Divide the batter evenly between the two prepared 8-inch/20.5 cm pans or spread the batter onto the prepared half sheet pan. Bake 20 to 25 minutes, or until the cake just springs back.
Option: My all-time favorite naked cake is made with confetti layers, where you can see that the fun is baked right in the batter from the outside. (See here.)