Description
This classic white cake recipe yields a tender, moist, and fluffy cake perfect for any occasion. With a smooth vanilla flavor and light crumb, it serves as an ideal base for frosting and decorating.
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 flour two 9-inch cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and no lumps. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, which typically takes about 3-5 minutes using an electric mixer.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the creamed mixture, beating well after each addition for smooth texture. Stir in the vanilla extract thoroughly.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Begin and end with the flour mixture. Mix after each addition until the batter is smooth and free of lumps, but avoid overmixing to maintain a tender crumb.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool Fully: Allow the cakes to cool completely in their pans for about 10-15 minutes. Then remove them from the pans and let them cool fully on wire racks before frosting or assembling.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the batter once the flour is added to prevent a dense cake.
- You can substitute milk with buttermilk for a richer flavor and tender crumb.
- Cooling the cake completely is important before frosting to prevent melting.
- This white cake pairs well with a variety of frostings such as buttercream, cream cheese, or whipped cream.
