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
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
- 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.
