White Cake
Delicate, tender, and irresistibly light, this classic White Cake is the ultimate centerpiece for any celebration. Crafted with a harmonious blend of pantry staples like all-purpose flour, eggs, and sugar, this cake achieves its signature fluffiness through the addition of sour cream and room-temperature milk, ensuring a moist and velvety crumb. Whisked egg whites lend an ethereal quality, while pure vanilla extract infuses every slice with fragrant sweetness. Perfect for weddings, birthdays, or elegant dinner parties, this versatile cake layers beautifully and pairs wonderfully with your favorite frosting or fresh fruit. With just 20 minutes of prep time and simple, fail-proof instructions, this recipe transforms basic ingredients into a show-stopping dessert that feels as special as the occasion it’s made for.
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Recipe Information
Ingredients
- 2.75 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large egg whites, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk, room temperature
- 0.33 cup sour cream, room temperature
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper rounds.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together using a hand or stand mixer on medium-high speed until light and fluffy, about 3-4 minutes.
Reduce the mixer speed to medium, then add the egg whites one at a time, beating well after each addition. Mix in the vanilla extract until combined.
On low speed, add the flour mixture in three additions, alternating with the milk in two additions (start and end with the dry ingredients). Beat each addition just until combined, being careful not to overmix.
Gently fold in the sour cream using a spatula until fully incorporated.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting.
Nutrition Facts
Calories |
3798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 2895 mg | 126% | |
| Total Carbohydrate | 625.6 g | 227% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 366.0 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 420 mg | 32% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1000 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.
