Description
This Classic White Cake recipe yields a tender, moist, and fluffy cake perfect for any celebration. Featuring a simple blend of all-purpose flour, butter, sugar, eggs, and vanilla, this cake pairs beautifully with your favorite frosting or enjoyed plain.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans to prevent sticking and ensure easy release.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to maintain a smooth batter. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Begin and end with the flour mixture, mixing just until combined after each addition to avoid overworking the batter.
- Divide Batter and Bake: Evenly distribute the batter between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Before Frosting: Remove the cakes from the oven and allow them to cool completely in the pans before removing and frosting as desired.
Notes
- Ensure butter is softened to room temperature for proper creaming.
- Sifting the dry ingredients helps to keep the cake light and airy.
- Do not overmix once dry ingredients are added to maintain a tender texture.
- If using dark or non-stick pans, reduce baking time slightly and start checking at 22 minutes.
- Allow cakes to cool thoroughly before frosting to prevent melting or sliding.
