The Best White Cake Recipe

A delightful white cake crafted with sifted cake flour, sugar, and softened butter, this dessert boasts airy egg whites and a touch of vanilla. Its tender, fluffy crumb is perfect for elegant frostings or fondant covers, delivering a light yet substantial treat that promises an irresistibly charming experience for any celebration.

I’ve been working on this white cake recipe for a long time and finally figured out how to get it just right. I use 2 1/2 cups sifted cake flour, 1 1/2 cups granulated sugar and 1/2 cup unsalted butter that’s softened perfectly to make this cake light and soft yet sturdy enough to stack or cover with fondant.

Mixing in 4 large egg whites and 1 cup whole milk, both at room temperature, really helps achieve that fluffy texture. The 2 teaspoons baking powder with 1/2 teaspoon salt ensure even rising, and a tablespoon of pure vanilla extract gives it a gentle, sweet flavor.

I love knowing that every ingredient plays its part; for example, the milk contributes to a more tender crumb while the egg whites help with that airy structure. This cake might be a bit high in calories from the sugar and butter, but it’s a great treat in moderation.

Enjoy making your own homemade cake!

Why I Like this Recipe

1. I love how easy it is to follow each step because it makes baking feel totally approachable even when I’m not a pro in the kitchen.
2. I appreciate that the cake turns out super fluffy and light yet still strong enough to support cool decorations like fondant.
3. I really dig that I can use simple pantry ingredients to create something that tastes amazing and looks pretty impressive.
4. I enjoy the whole process of mixing everything together since it reminds me of fun times baking with my family and friends.

This white cake recipe is seriously one of my favorites. It makes a cake that’s really fluffy and bright white, and even though it’s soft, it’s still tough enough to pile layers or cover completely with fondant if thats what you’re going for. There are a bunch of tips, tricks and hacks that help out along the way, so even if you mess up a little, it usually still turns out pretty good. I’ve been making it from scratch for a while now and even though it sometimes feels like a lot of steps, once you get the hang of it, baking this cake is a breeze and totally worth the effort.

Ingredients

• Cake Flour gives a light, airy texture, low protein content producing tender crumb.
• Sugar adds sweetness and energy but doesn’t give you much fiber or protein.
• Unsalted Butter is rich in fat, which adds moistness and a bit of decadence.
• Egg Whites are mostly protein, help the cake rise, and create a fluffy texture.
• Whole Milk adds moisture and a rich flavor; its a balanced mix of fats and protein.
• Baking Powder is a leavening agent that makes the cake soft and light.
• Salt amplifies flavors and helps balance the sweetness in the cake.
• Vanilla Extract adds a natural, warm aroma that ties all the flavors together.

Ingredient Quantities

• 2 1/2 cups cake flour, sifted
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large egg whites at room temperature
• 1 cup whole milk at room temperature
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon pure vanilla extract

How to Make this

1. Preheat your oven to 350°F and grease two 8-inch round cake pans. You can line the bottom with parchment paper if you want an easier release.

2. Sift 2 1/2 cups cake flour, 2 teaspoons baking powder and 1/2 teaspoon salt together in a bowl; this helps make sure your cake turns out smooth.

3. In a big bowl, beat 1/2 cup unsalted butter (softened) with 1 1/2 cups granulated sugar until it becomes light and fluffy. This might take a few minutes so don’t rush it.

4. Gradually add 4 large egg whites (all at room temperature) into the butter and sugar mix, beating well after each addition. This helps to keep the texture airy.

5. Stir in 1 tablespoon pure vanilla extract until everything is mixed in.

6. Now, add the sifted dry ingredients and 1 cup whole milk to your batter, alternating between the two. Start with a bit of dry mix then milk, ending with the flour mixture. Make sure you mix gently so you don’t lose all the air you just beat in.

7. Pour the batter evenly into your prepared pans and smooth the tops with a spatula. Give the pans a light tap on the counter to get any air bubbles out.

8. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

9. Let the cakes cool in the pans for about 10 minutes, then remove them to a wire rack to cool completely before frosting or stacking them.

Enjoy your white cake!

Equipment Needed

1. Preheated oven set to 350°F
2. Two 8-inch round cake pans (greased; you might line the bottoms with parchment paper for an easier release)
3. Parchment paper (optional but helpful for cake release)
4. Sifter and a medium bowl for combining cake flour, baking powder and salt
5. A large mixing bowl paired with an electric mixer (or hand mixer) for creaming butter and sugar and adding egg whites
6. Measuring cups and spoons to get the ingredients right
7. A spatula for smoothing the batter and gently mixing in the milk and dry ingredients
8. A toothpick for testing if the cake is baked through
9. A wire cooling rack to let the cakes cool evenly after baking

FAQ

The Best White Cake Recipe Substitutions and Variations

• Cake Flour: If u dont have cake flour, you can make your own by replacing 2 tblsp of all purpose flour with 2 tblsp of cornstarch per cup of flour.
• Unsalted Butter: You can use margarine or shortening instead, but be careful cause the flavor and texture might alter a bit.
• Egg Whites: If you dont have eggs on hand, try using aquafaba. About 3 tblsp of aquafaba should work in place of one egg white.
• Whole Milk: Substitute whole milk with 2 percent milk or even a dairy free option like almond milk keeping the same ratio.
• Vanilla Extract: If youre low on pure vanilla extract, imitation vanilla works ok as a swap, although its flavor may be a little weaker.

Pro Tips

1. Make sure all your wet ingredients, like the egg whites and milk, are at room temperature. It really helps everything mix together better and gives you a lighter cake, trust me.
2. When you add your dry ingredients and milk to the batter, do it in smaller batches. It might sound boring, but it stops you from overmixing and keeps the cake nice and airy.
3. Sift your cake flour, baking powder, and salt together. I know it’s extra work, but it makes a huge difference in keeping those annoying lumps out of your cake.
4. Don’t worry if you get a few air bubbles in the batter. Give your pans a few light taps on the counter to settle them before baking, and your cake will come out smoother.