Description
This classic White Cake from Scratch is a tender, fluffy, and moist cake made with simple pantry ingredients. Perfect for celebrations or everyday desserts, this recipe yields a delicate vanilla-flavored cake that is versatile for many occasions.
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 Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, use a mixer on medium speed to cream the softened butter and granulated sugar until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Egg Whites and Vanilla: Gradually beat in the egg whites one at a time into the butter mixture. Then add the pure vanilla extract and blend until incorporated.
- Incorporate Dry Ingredients and Milk: Alternately add the dry ingredients and whole milk into the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined to avoid overmixing which can toughen the cake.
- Divide Batter and Smooth Tops: Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, they are ready to be frosted or served as desired.
Notes
- Ensure egg whites and milk are at room temperature for better batter consistency and rise.
- Do not overmix the batter to keep the cake light and airy.
- You can substitute whole milk with buttermilk for extra moisture and tang.
- Use fresh baking powder to ensure proper leavening.
- If using parchment paper, cut rounds to fit exactly for easy cake removal.
