Description
This classic White Cake from Scratch is a light and fluffy treat perfect for any occasion. Made from simple ingredients like all-purpose flour, sugar, egg whites, and vanilla, this cake delivers a moist texture and delicate flavor. It’s an ideal base for your favorite frostings and decorations.
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 and lightly flour two 8-inch round cake pans, or alternatively, line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined. Set this mixture aside.
- Cream Butter and Sugar: Using a mixer on medium speed, beat the softened unsalted butter and granulated sugar in a large bowl until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Egg Whites and Vanilla: Gradually add the egg whites one at a time to the creamed mixture while continuing to beat. Then add the pure vanilla extract and mix until incorporated.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and the whole milk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined, being careful not to overmix to keep the batter light.
- Divide Batter and Smooth: Evenly divide the batter between the two prepared pans and smooth the tops with a spatula for even baking.
- Bake the Cakes: Place the pans in the preheated oven and bake for 25 to 30 minutes. The cakes are done when a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then turn them out onto a wire rack and cool completely before frosting and serving.
Notes
- Ensure that the egg whites and milk are at room temperature to help the batter combine more evenly and rise properly.
- Do not overmix the batter once the dry ingredients are added to maintain a light and tender crumb.
- Cooling the cakes completely before frosting is crucial to prevent the frosting from melting.
- This cake pairs well with a variety of frostings such as buttercream, cream cheese, or fruit preserves.
- For extra moisture, brush the baked cake layers with a simple syrup before frosting.
