Description
This classic White Cake from Scratch is a light, fluffy, and tender cake perfect for any special occasion or celebration. Made with simple pantry ingredients and fresh egg whites, it offers a subtle sweetness and delicate vanilla flavor, ideal for pairing with your favorite frosting or enjoyed on its own.
Ingredients
Scale
Cake Batter
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 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 line them with parchment paper to ensure easy cake release after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a mixer on medium speed, cream the softened butter and granulated sugar in a large bowl until the mixture becomes light and fluffy, usually about 2 to 3 minutes. This step incorporates air to help the cake rise.
- Add Egg Whites and Vanilla: Gradually beat in the egg whites, one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the pure vanilla extract to infuse the batter with a fragrant vanilla aroma.
- Combine Dry Ingredients and Milk: Alternately add the dry ingredients and whole milk into the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined to avoid overmixing, which can toughen the cake.
- Divide Batter: Evenly divide the batter between the prepared pans, smoothing the tops for an even surface to bake.
- Bake: Bake the cakes in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- Make sure your egg whites and milk are at room temperature to ensure even mixing and better cake texture.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender and fluffy.
- You can substitute whole milk with buttermilk for a slightly tangier flavor and moister crumb.
- This cake is perfect for layering and decorating with any frosting such as buttercream, cream cheese, or whipped cream.
