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Martha Stewart basic white sheet cake turns cake flour, whipped egg whites and vanilla into a tender two-layer vanilla cake in 2 hours. Save this easy dessert for birthdays, baby showers or school parties, because it's a classic from-scratch cake that feeds a crowd of 30.
Whip the egg whites to stiff peaks and fold them in by thirds, because that is where the airy crumb comes from. Stir them in hard or add them all at once and the batter deflates into a dense, gummy cake.
Martha bakes the batter in a rimmed baking sheet, then cuts one layer in half and stacks the pieces to build a tall two-layer cake. She also inverts the cake twice on a greased rack, which keeps the layer from splitting.
What you need for this recipe
KitchenAid Artisan 5-quart stand mixer
It creams the butter and sugar until fluffy and whips the egg whites to stiff peaks.
Buy on AmazonReynolds unbleached parchment paper
A buttered parchment lining helps the cake release cleanly from the baking sheet.
Buy on AmazonWilton 9-inch angled spatula
It smooths the batter into the pan and spreads the frosting evenly.
Buy on AmazonPantry pick Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz
Real vanilla extract, not imitation, for a clean and full vanilla flavor.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Martha Stewart Basic White Sheet Cake
Course: DessertCuisine: AmericanDifficulty: Medium30
servings1
hour1
hour380
kcalWhipped egg whites and cake flour give this white cake a light, fluffy, pure white crumb. It bakes in one pan, then gets cut and stacked into a tall layered cake under vanilla frosting.
Ingredients
18 tablespoons (2 ¼ sticks) unsalted butter, softened, plus more for pan and wire rack
4 1/2 cups sifted cake flour (not self-rising), plus more for pan
2 tablespoons baking powder
3/4 teaspoon table salt
2 1/4 cups granulated sugar
1 1/2 cups milk
1 1/2 tablespoons pure vanilla extract
7 large egg whites
6 cups vanilla frosting
Directions
- Prep the pan: Preheat the oven to 350°F, then butter a 17-by-12-by-1-inch rimmed baking sheet. Line it with parchment, butter the parchment, and dust the pan with flour, tapping out the excess.
- Cream the butter: Sift 4 1/2 cups cake flour, 2 tablespoons baking powder and 3/4 teaspoon salt into a large bowl. Then beat 18 tablespoons butter with the paddle attachment until creamy, add 2 1/4 cups sugar in a steady stream, and beat about 3 minutes until fluffy.
- Alternate wet and dry: Turn the mixer to low and add the flour mixture in three additions, alternating with 1 1/2 cups milk and 1 1/2 tablespoons vanilla. Start and finish with the dry ingredients, and stop mixing as soon as no streaks remain.
- Whip the egg whites: Whisk the 7 egg whites in a clean metal bowl or mixer bowl just until stiff peaks form. Set the batter aside while you do this.
- Fold in the whites: Fold one-third of the whites into the batter until combined, then fold in the rest in two batches. Pour the batter into the pan and smooth the top with an offset spatula.
- Bake the cake: Bake about 30 minutes, until a tester near the center comes out clean and the cake springs back lightly. Let the pan cool 15 minutes on a wire rack.
- Unmold and cool: Loosen the sides with a small metal spatula or paring knife, then invert the cake onto a greased wire rack. Invert it again so the top is up, which keeps the layer from splitting, and cool completely.
- Trim and cut: Trim the top of the cake so it sits flat, then place one layer on a serving platter. Cut the second layer in half crosswise into two 8 1/2-by-12-inch pieces.
- Stack the layers: Spread a 1/4-inch layer of the 6 cups vanilla frosting over the uncut layer. Then set the two cut pieces gently on top to form the second layer.
- Frost and decorate: Use the remaining frosting to cover the top and sides of the assembled cake. Decorate it however you like.
Tools for this recipe
- KitchenAid Artisan 5-quart stand mixer, Reynolds unbleached parchment paper, Wilton 9-inch angled spatula, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Martha's cookbook Cake Perfection.
FAQs
What is the difference between white cake and yellow cake?
The difference is egg yolks. Yellow cake uses them for color and a richer mouthfeel, while this white cake uses only whites, so it bakes up lighter, fluffier and pure white.
Can I make this white sheet cake ahead of time?
Yes. Cool both layers completely, wrap each in a double layer of plastic and then foil, and freeze up to 3 months. Defrost them still wrapped in the fridge overnight for the best texture.
How do I store the unfrosted cake layers?
Wrap the cooled layers in plastic and keep them at room temperature for up to 5 days. For longer storage, add a layer of foil and freeze them for up to 3 months.
How do I make frosting this cake easier?
Chill the cooled layers before frosting. Wrap both tightly in plastic wrap and refrigerate for 2 hours, since firm cakes are much easier to frost without crumbs.
Why did my white cake turn out dense?
Over-mixing is the usual cause, because it builds too much gluten. Stop the mixer once the last flour addition is in, and fold the egg whites in gently so you don't deflate them.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: KitchenAid Artisan 5-quart stand mixer, Reynolds unbleached parchment paper, Wilton 9-inch angled spatula.
See the dealsMartha's 100 favorite recipes, all in one book: Martha: The Cookbook.
As an Amazon Associate I earn from qualifying purchases.
