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
