Fluffy, moist, and perfectly sweet, this classic White Cake From Scratch is a timeless dessert that’s perfect for birthdays, weddings, or any special occasion. With its light texture and delightful flavor, it’s a crowd-pleaser that pairs beautifully with any frosting or filling.
Why You’ll Love This Recipe
The cake is delightfully soft, with a fine crumb that feels luxurious.
It’s versatile and easy to customize with your favorite flavors or decorations.
Made with simple pantry staples, it’s a breeze to whip up from scratch.
Perfect for celebrations but simple enough for everyday treats.
The recipe yields consistent, bakery-quality results every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
Directions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together using a mixer on medium speed until light and fluffy, about 2-3 minutes.
Gradually beat in the egg whites, one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting or serving.
Servings and Timing
Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 250 kcal per serving
Variations
Add Almond Flavor: Swap half the vanilla extract for almond extract for a subtle nutty twist.
Citrus Infusion: Add a teaspoon of lemon or orange zest to the batter for a bright, zesty flavor.
Layered Fun: Incorporate food coloring into the batter to create a colorful layered cake.
Gluten-Free Option: Use a 1:1 gluten-free baking flour instead of all-purpose flour.
Frosting Ideas: Pair with classic buttercream, cream cheese frosting, or even a tangy lemon glaze for variety.
Storage/Reheating
Room Temperature: Store the unfrosted cake in an airtight container for up to 2 days.
Refrigerator: Frosted cake can be stored in the fridge for up to 5 days. Ensure it’s covered to prevent it from drying out.
Freezer: Wrap unfrosted cake layers tightly in plastic wrap, then foil. Store in the freezer for up to 3 months. Thaw at room temperature before decorating.
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FAQs
How do I prevent my white cake from being dense?
Ensure the butter and sugar are well creamed, and don’t overmix the batter once the flour is added. Using room temperature ingredients also helps achieve a lighter texture.
Can I make this recipe into cupcakes?
Yes! Divide the batter into a cupcake tin lined with paper liners, filling each about two-thirds full. Bake at 350°F (175°C) for 18-20 minutes.
What’s the best way to frost this cake?
I recommend using a crumb coat first to seal the layers, followed by a thicker layer of your favorite frosting. A turntable can help create smooth, professional results.
Can I substitute the egg whites with whole eggs?
Using whole eggs will change the color and texture of the cake. For a true white cake, stick to egg whites. If you’re okay with a slightly denser and yellow-tinted cake, you can use 3 whole eggs.
How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs (but no wet batter), the cake is ready.
Conclusion
This white cake from scratch is a celebration staple that’s as stunning as it is delicious. Whether it’s dressed up for a wedding or enjoyed simply with a dusting of powdered sugar, it’s bound to impress. With its fluffy texture and subtle sweetness, it’s a recipe I love making again and again. Try it for your next special occasion, and enjoy the timeless charm of a homemade classic.
📖 Recipe:
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White Cake From Scratch
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This classic white cake from scratch is fluffy, moist, and delightfully sweet—a perfect dessert for birthdays, weddings, and special occasions. Made with pantry staples, it’s a versatile recipe for any celebration.
Ingredients
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 oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans or line with parchment paper.
- Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- Cream butter and sugar in a large bowl using a mixer on medium speed until light and fluffy (2-3 minutes).
- Gradually beat in egg whites one at a time. Add vanilla extract.
- Alternately mix dry ingredients and milk into the butter mixture, beginning and ending with dry ingredients. Mix on low speed until just combined. Do not overmix.
- Divide batter evenly between pans, smoothing tops.
- Bake 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
For a nutty twist, replace half the vanilla extract with almond extract.
Add citrus zest for a refreshing flavor.
Store unfrosted cakes at room temperature for 2 days or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 250 kcal
