Classic White Cake
A soft, pale, and sweet white cake that carries memories—perfect for weddings, birthdays, or when you just need a slice of comfort.
Equipment
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Measuring Cups and Spoons
- Two 9-inch Round Cake Pans
- Parchment Paper
- Wire Rack
Ingredients
Core Ingredients
- 2 3/4 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 5 large egg whites room temperature
- 1 cup whole milk room temperature
- 2 tsp vanilla extract
Optional Swaps
- almond extract swap for vanilla for nutty flavor
- sour cream replace half the milk for richness
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans, line with parchment paper.
- Whisk together cake flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar together until pale and fluffy, about 3–4 minutes.
- Beat in egg whites one at a time, scraping down the bowl between additions.
- Alternately add flour mixture and milk, beginning and ending with flour. Stir in vanilla.
- Divide batter evenly between pans. Bake 28–32 minutes, until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely before frosting.
Notes
For the purest white cake, use clear vanilla extract. For variations, try lemon zest, coconut, or fresh berries between layers.