Did you know that one of former First Lady Lucy Hayes favorite desserts was a traditional white cake? Here is her own personal recipe (among others!) at Rutherford B. Hayes Presidential Library & Museums:

“There is not to be found a better receipt

for white cake than the following. The cake is mixed contrary to the usual rules of making cake, but it is the best mode of making it fine-grained and delicate.

Ingredients: Whites of six eggs, scant three-quarters of a cupful of butter, one and one-quarter cupfuls of pulverized sugar, two cupfuls of flour, juice of half a lemon, one-quarter of a tea-spoonful of soda.

If soda is used, mix it well with the flour, and pass it through the sieve several times to distribute it equally. Beat the butter to a light cream, and add the flour to it, stirring it in gradually with the ends of the fingers until it is a smooth paste. Beat the whites of the six eggs to a stiff froth, and mix in them the pulverized sugar; now stir the eggs and sugar gradually into the flour and butter, adding also the lemon-juice, and mix it smoothly together with the egg whisk. As soon as it is perfectly smooth, put it into the oven, the heat of which should be rather moderate at first. When done and still hot, spread over it a frosting made with the white of one egg, pulverized sugar and a flavoring of lemon. The frosting is a decided improvement, and, according to the receipt

, only requires a few minutes to prepare.

This cake may be made with one-tea-spoonful of baking-powder, or with prepared flour, or with the one-quarter tea-spoonful of soda and one-half tea-spoonful of cream of tartar, when the essence of lemon should be used instead of the lemon-juice.”

I decided to do a modern version of the traditional white cake in the kitchen tonight. This is a recipe adapted from Sally’s Baking Addiction that I always used and it literally never fails me. It always comes out incredibly fluffy and moist.

White Cake

Ingredients

2 and 1/2 cups cake flour (spoon & leveled)

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3 1/4 cup (1.5 sticks) of unsalted butter, softened to room temperature

1 and 3/4 cups granulated sugar

5 large egg whites, at room at room temperature

1/2 cup sour cream, at room temperature

1 Tablespoon pure vanilla extract

1 cup whole milk, at room temperature

Directions

Preheat the oven to 350 degrees.

Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.

Parchment paper helps the cakes seamlessly release from the pans.

Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add 110 the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.

With the mixer on low speed add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Cream Cheese Frosting

I always use the recipe from Sugar Spun Run for the best Cream Cheese Frosting. I’ve tasted a few in my life but this is the ultimate best!

Ingredients

½ cup (1 stick) unsalted butter, softened

8 oz. cream cheese softened (brick-style, not spreadable)

1 teaspoon vanilla extract

¼ teaspoon salt

4 cups powdered sugar

Directions

Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.

Add vanilla extract and salt and stir well to combine.

With mixer on low, gradually add powdered sugar until completely combined.

Use to frost completely cooled cake or cupcakes.