If you’ve ever dreamed of baking a cake that’s tender, fluffy, and downright irresistible, you’re going to fall in love with this White Cake From Scratch Recipe. It’s the kind of classic cake that feels like a warm hug—delicate crumb, just the right hint of vanilla, and a soft, buttery sweetness that melts in your mouth. Whether you’re celebrating a special occasion or just because, this cake is sure to become your new go-to for baking joy.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is key to crafting a memorable cake, and this recipe keeps it straightforward yet essential. Each one plays a specific role to give your white cake that perfect balance of fluffiness, flavor, and moistness.
- 2 1/2 cups all-purpose flour: The backbone of the cake, providing structure and softness.
- 2 1/2 teaspoons baking powder: A gentle lift agent that helps the cake rise beautifully.
- 1/2 teaspoon salt: Enhances all the flavors and balances sweetness.
- 3/4 cup unsalted butter, softened: Adds rich flavor and tender texture.
- 1 3/4 cups granulated sugar: Sweetness that also aids in creating a light, airy crumb.
- 4 large egg whites, at room temperature: Provide structure without heaviness, keeping the cake light and pure.
- 1 tablespoon pure vanilla extract: Infuses an inviting warmth that complements the mildness of this cake.
- 1 cup whole milk, at room temperature: Moistens the batter while adding a bit of richness.
How to Make White Cake From Scratch Recipe
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C). It’s important to have your oven at the right temperature from the start for even baking. Grease and lightly flour two 8-inch round cake pans or line them with parchment paper to prevent sticking and ensure your cake comes out cleanly.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This mixture is what will give the cake its structure and a perfect crumb. Whisking ensures everything is evenly distributed, preventing any dense spots in the cake.
Step 3: Cream Butter and Sugar
Using a mixer on medium speed, cream the softened butter and granulated sugar in a large bowl until the mixture becomes light and fluffy, usually about 2 to 3 minutes. This step is crucial because it incorporates air that helps your cake rise and creates a delicate texture.
Step 4: Add Egg Whites and Vanilla
Gradually beat in the egg whites one at a time, making sure each is fully incorporated before adding the next. Then stir in the pure vanilla extract. The egg whites bring a lovely lift and a soft crumb without the heaviness whole eggs can sometimes add.
Step 5: Alternate Adding Dry Ingredients and Milk
Now it’s time to combine everything! Alternately mix in the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until everything is combined—overmixing can lead to a tough cake, so keep it gentle.
Step 6: Divide and Smooth Batter
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Even layers mean they’ll bake uniformly and stack beautifully once frosted.
Step 7: Bake Until Golden and Done
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. You’ll notice the kitchen fills with a comforting vanilla scent as the cake bakes to perfection.
Step 8: Cool Completely Before Frosting
Let your cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool fully. This prevents breaking and helps the cake maintain its tender texture when you frost it.
How to Serve White Cake From Scratch Recipe
Garnishes
A simple dusting of powdered sugar can be charming, but why not elevate your white cake with fresh berries, edible flowers, or a delicate drizzle of chocolate or raspberry sauce? These touches add a burst of color and flavor that brighten every bite.
Side Dishes
If you’re serving this white cake at a special event, pair it with lightly whipped cream, a scoop of vanilla bean ice cream, or even a fresh fruit compote. These accompaniments provide contrasting textures and flavors that complement the cake’s gentle sweetness beautifully.
Creative Ways to Present
Slice your white cake into generous wedges for a classic look or cut it into petite squares for a party-friendly dessert platter. Layer it with different flavors of frosting or a surprise filling like lemon curd or raspberry jam for a show-stopping centerpiece you and your guests will remember.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover white cake tightly in plastic wrap or keep it in an airtight container to maintain moisture. Stored at room temperature, it will stay fresh for up to 3 days—perfect for savoring every last crumb.
Freezing
Want to save some cake for later? Wrap individual layers or slices in plastic wrap and then aluminum foil before placing them in the freezer. This method keeps your white cake fresh for up to 3 months without losing its texture or flavor.
Reheating
When you’re ready to enjoy frozen cake slices, let them thaw at room temperature for a few hours. If you prefer a warm slice, pop it in the microwave for 10 to 15 seconds—perfectly cozy in seconds and still moist.
FAQs
Can I use whole eggs instead of just egg whites?
While whole eggs add richness, this White Cake From Scratch Recipe uses egg whites specifically to keep the cake light and pure white in color. Using yolks could affect both the texture and color.
Is it necessary to use room temperature ingredients?
Yes, room temperature ingredients blend more evenly, which results in a smoother batter and a better rise. Cold ingredients can cause the batter to curdle or not mix well.
Can I substitute the whole milk with a non-dairy milk?
Absolutely! Unsweetened almond milk, oat milk, or soy milk can be used in equal amounts. Just ensure they’re at room temperature for the best results.
What frosting pairs best with this white cake?
Classic buttercream is a perfect match, especially vanilla or cream cheese frosting. You can also try fresh whipped cream or a light glaze for a less sweet option.
How do I ensure my cake layers bake evenly?
Use pans of the same size and make sure your batter is evenly divided. Also, avoid opening the oven too early to prevent the cake from sinking.
Final Thoughts
Once you try this White Cake From Scratch Recipe, I’m confident you’ll be hooked. It’s all about simple ingredients coming together to create a cake that’s light, tender, and utterly delicious. Whip it up for your next celebration or simply to brighten your day—you won’t regret it!
Print
White Cake From Scratch Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic White Cake from Scratch is a light, fluffy, and moist dessert perfect for any celebration. Made with simple ingredients like all-purpose flour, egg whites, and vanilla, this cake provides a delightful vanilla flavor and soft crumb that pairs beautifully with any frosting or filling.
Ingredients
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
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and lightly flour them, or line 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 to ensure even distribution.
- Cream butter and sugar: In a large bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, typically 2-3 minutes.
- Add egg whites and vanilla: Gradually beat in the egg whites one at a time to the creamed mixture, then mix in the vanilla extract until well combined.
- Combine dry and wet ingredients: Alternately add the dry ingredient 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 and maintain a tender crumb.
- Divide batter and bake: Evenly divide the cake batter between the prepared pans and smooth the tops with a spatula. Place in the oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely before frosting or serving.
Notes
- Ensure egg whites and milk are at room temperature for better mixing and texture.
- Do not overmix the batter after adding flour to avoid a dense cake.
- You can substitute whole milk with buttermilk for a slightly tangier flavor and more moisture.
- This cake is perfect for layering with your favorite frosting such as buttercream, cream cheese frosting, or fruit preserves.
- Properly cool the cake before frosting to prevent melting and sliding of frosting.
