Description
This classic White Cake From Scratch recipe yields a moist and tender vanilla-flavored cake perfect for any celebration. Made with simple ingredients like all-purpose flour, egg whites, and whole milk, this cake features a light texture and subtle sweetness, ideal for pairing with your favorite frosting or enjoying on its own.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large egg whites, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup whole milk, at room temperature
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream butter and sugar: Using a mixer on medium speed, beat the softened butter and granulated sugar in a large bowl until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
- Add egg whites and vanilla: Gradually add the egg whites one at a time to the creamed mixture, beating thoroughly after each addition. Then stir in the pure vanilla extract.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined to avoid overmixing, which can toughen the cake.
- Divide batter and smooth: Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula.
- Bake the cakes: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely before frosting or serving.
Notes
- Ensure egg whites and milk are at room temperature for a smoother batter and better texture.
- Do not overmix the batter once the dry ingredients and milk are added to keep the cake tender.
- You can substitute the whole milk with buttermilk for a tangier flavor and even moister texture.
- This white cake is versatile and works well with various frostings such as buttercream, cream cheese frosting, or fresh fruit toppings.
- Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
