Perfect Bake® recipe

Perfect White Cake

Pasty Chefs are usually asked to make desserts for special occasions, sometimes with short notice, so having a solid recipe like this one is super handy. Pastry Chef Kristen Napoleoni at Clyde Common says she named this recipe Perfect White Cake because it always comes out perfectly. It's light and fluffy and easy to modify with various flavors. The liquid in the recipe can be partially substituted with other flavorful liquids like citrus juices. Adding various flavorings, extracts, or food grade essential oils can also add a wide range of creative options. Chef Kristen usually ices her Perfect White Cake with a simple buttercream.

"I graduated from the Culinary Institute of America in 2010 and soon started working at Perennial Virant in Chicago. After my time at PV, I worked at various places in Chicago for the following 2 years, most notably as a pastry assistant at Lula Cafe. I moved to Portland in June of 2015. Here in Portland, I reunited with Carlo Lamagna, whom I worked with at PV, and became the pastry chef at Clyde Common. Since then I've been in charge of both the bread program and desserts at Clyde."—Kristen


US | Metric
Metric | US
  • Water - 12⅞ oz
  • Vanilla Extract - 1/2 oz
  • Cake Flour - 13¼ oz
  • Salt - 1/8 oz
  • Baking Powder - 3/8 oz
  • Unsalted Butter - 6 oz
  • Sugar - 11¾ oz
  • Egg white - 6⅜ oz
  • Sugar - 5⅞ oz


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