Name: Classic White Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; 1 cup unsalted butter (softened); 1 ¾ cups granulated sugar; 5 large egg whites (room temperature); 2 teaspoons vanilla extract; 1 cup whole milk (room temperature)

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There’s something undeniably special about a Classic White Cake Recipe: it’s the go-to for birthdays, weddings, or any occasion that calls for a sweet, soft, and elegant dessert. With its cloud-like crumb and pure vanilla flavor, it’s as welcoming to a dollop of whipped cream as it is to a flourish of fresh fruit. Whether you’re a seasoned baker or just getting started, this recipe delivers a flawless cake with standout tenderness and simplicity—so let’s jump in and bake a cake that will win raves at your next celebration!

Classic White Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe truly lies in how simple yet essential each ingredient is. Each one plays a starring role—bringing moisture, lift, and that signature snowy hue to the Classic White Cake Recipe. Here’s what you’ll need, along with why you shouldn’t skip a single one.

All-Purpose Flour: The base of the cake, providing structure while keeping it tender and fluffy.
Baking Powder: This boosts your rise, giving the cake its soft and airy crumb.
Salt: Just a touch, but it heightens all the beautiful flavors.
Unsalted Butter (softened): Essential for that melt-in-your-mouth richness and lovely texture.
Granulated Sugar: Sweetens the cake and helps to create a soft, even crumb as the sugar crystals beat into the butter.
Egg Whites (room temperature): The secret to that pristine white color and extra-light crumb—room temperature helps them whip up perfectly.
Vanilla Extract: For pure, classic flavor—don’t skimp on quality here!
Whole Milk (room temperature): Adds moisture and richness; using whole milk makes a noticeable difference.

How to Make Classic White Cake Recipe

Step 1: Prepare Your Pans and Preheat the Oven

Begin by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour two 9-inch round cake pans, or line them with parchment paper. This small step ensures your cakes will lift easily from the pans, staying intact and picture-perfect for layering and frosting later on.

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk together your flour, baking powder, and salt. This not only combines them evenly, but it also loosens up the flour so you’ll avoid any heavy lumps in the batter. Whisking air in early helps build that signature airy structure of a Classic White Cake Recipe.

Step 3: Cream Butter and Sugar

In a large separate bowl, use an electric mixer on medium speed to cream the softened butter and sugar. Keep beating for about 3–4 minutes, until the mixture is light and fluffy. This process is crucial—it whips air into your base, giving the cake its irresistible tender crumb.

Step 4: Add Egg Whites and Vanilla

Now, add the egg whites one at a time, mixing well after each addition. This lets the batter soak up the egg whites evenly, ensuring a velvety and white cake. Finish by mixing in your vanilla extract for that classic aroma and flavor we all love in a Classic White Cake Recipe.

Step 5: Alternate Adding Dry Ingredients and Milk

With your mixer on low, add the flour mixture to the creamed butter in three parts, alternating with the milk. Start and end with the dry ingredients. This gentle process stops gluten from developing too much, guaranteeing a soft, melt-in-your-mouth cake. Be sure to mix just until combined—you don’t want to overwork your batter!

Step 6: Divide and Smooth the Batter

Pour the batter evenly into your prepared pans, spreading it into the corners and smoothing the tops with a spatula. This helps your cakes bake up evenly and makes assembling the finished cake so much easier.

Step 7: Bake and Cool

Slide the pans into the oven and bake for 25–30 minutes, or until a toothpick poked into the center comes out clean. Allow the cakes to cool in their pans for about 10 minutes before turning them out onto wire racks. Complete cooling is a must before frosting—so the icing won’t melt and slide!

How to Serve Classic White Cake Recipe

Garnishes

No Classic White Cake Recipe is complete without a finishing touch! Try frosting with a pillowy vanilla buttercream, a crown of whipped cream, or an artistic scattering of seasonal berries. For a festive look, fresh flowers or toasted coconut shavings add instant elegance and a pop of color.

Side Dishes

This cake shines alongside light accompaniments. A bowl of mixed berries, a small scoop of vanilla bean ice cream, or a swirl of lemon or raspberry sauce balances the sweetness and keeps the dessert feeling fresh and celebratory.

Creative Ways to Present

Let your imagination run wild! For weddings or birthdays, stack the layers tall, alternating with flavorful fillings like lemon curd or jam. Mini cakes or cupcakes made with this batter are perfectly portable. For a playful twist, layer the cake with rainbow sprinkles or edible gold leaf for a showstopping finish.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake slices tightly in plastic wrap or stash them in an airtight container. Stored at room temperature, the Classic White Cake Recipe stays fresh and moist for up to 3 days, making it just as good on day two for a sneaky midnight snack.

Freezing

The good news? This cake freezes like a dream! Once completely cool, wrap cake layers (unfrosted or frosted) well in plastic and then foil, then freeze for up to 2 months. Thaw overnight in the fridge or on the counter before serving or assembling.

Reheating

If you’re after that oven-fresh softness, pop individual slices in the microwave for 10–15 seconds, which gently revives the crumb. For larger portions, a low oven (about 300°F for a few minutes) will do the trick—just don’t overheat.

FAQs

Can I use cake flour instead of all-purpose flour?

Absolutely! Cake flour will yield an even softer, more delicate crumb. Swap it in cup-for-cup; just know your cake may be a touch lighter and more tender.

Why do I need to use room-temperature ingredients?

Room-temperature eggs and milk blend more smoothly into the batter, helping to create that even, fluffy texture that makes the Classic White Cake Recipe so irresistible.

Can I add food coloring to make it a celebration cake?

Yes! A few drops of gel food coloring will tint your batter beautifully without thinning it out. Swirl in for a marbled effect, or divide into bowls for a rainbow cake!

What’s the best frosting to pair with Classic White Cake Recipe?

Buttercream is the classic choice, but this cake also pairs gorgeously with whipped cream, cream cheese frosting, or even a rich chocolate ganache if you want to mix things up.

How can I make sure my cake layers are even?

Weighing the batter into each pan is the most precise way, but you can also eyeball it using a measuring cup. Give the pans a gentle tap on the counter to settle the batter evenly before baking.

Final Thoughts

If you’re searching for a cake that delivers both “wow” flavor and heartwarming nostalgia, this Classic White Cake Recipe is your new go-to. Whether you’re baking for a special event or just because, you’ll love the simplicity and elegance in every bite. Give it a try—and don’t forget to share a slice (or two) with someone you love!

Classic White Cake Recipe

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4.8 from 14 reviews

Author: admin
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Classic White Cake recipe yields a moist and tender cake that is perfect for any occasion. With a delicate crumb and a rich buttery flavor, this cake is sure to impress your guests.

Ingredients

Scale

Dry Ingredients:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt

Wet Ingredients:

1 cup unsalted butter (softened)
1 ¾ cups granulated sugar
5 large egg whites (room temperature)
2 teaspoons vanilla extract
1 cup whole milk (room temperature)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream butter and sugar: In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
Add eggs and vanilla: Beat in the egg whites one at a time, then mix in the vanilla extract.
Combine wet and dry: Alternate adding the flour mixture and milk to the batter, mixing until just combined.
Bake: Divide the batter between pans, bake for 25–30 minutes until a toothpick comes out clean.
Cool and frost: Let the cakes cool, then frost with your choice of frosting.