Classic White Cake
Indulge in the timeless elegance of this Classic White Cake, a bakery-style favorite perfect for weddings, birthdays, or any celebration. With its soft, fluffy texture and delicate vanilla flavor, this recipe is a true crowd-pleaser. Made with simple pantry staples like all-purpose flour, egg whites, and unsalted butter, it achieves its signature lightness through the careful alternation of dry ingredients and whole milk. Prepped in just 20 minutes, this cake bakes to perfection with a subtly golden crust in under half an hour. Whether you choose to frost it with a rich vanilla buttercream or a tangy cream cheese icing, this versatile dessert delivers a show-stopping centerpiece for any occasion. Elevate your dessert game with this classic white cake recipe, beloved for its moist, tender crumb and beautifully clean flavor.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1.75 cups Granulated sugar
- 5 large Egg whites (room temperature)
- 2 teaspoons Vanilla extract
- 1 cup Whole milk (room temperature)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar together until the mixture is light and fluffy, about 3-4 minutes.
Gradually add the egg whites to the butter and sugar mixture, beating well after each addition, until the mixture is smooth and fully combined.
Mix in the vanilla extract.
On low speed, alternately add the dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
Frost the completely cooled cake with your favorite frosting, such as vanilla buttercream, and decorate as desired before serving.
Nutrition Facts
Calories |
3970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 2706 mg | 118% | |
| Total Carbohydrate | 598.4 g | 218% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 364.8 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 366 mg | 28% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 969 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
