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Dorothy Thomas

White Cake Recipe

A classic, fluffy, and tender white cake perfect for birthdays, weddings, or any special occasion. This cake is light, moist, and pairs beautifully with buttercream or whipped cream frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  •  (300g) 2 ½ cups  All-purpose flour
  •  (300g) 1 ½ cups Granulated sugar
  • 2 ½ tsp Baking powder
  • ½ tsp Salt
  •  (113g) ½ cup Unsalted butter (room temp)
  • 4 large Egg whites (room temp)
  • (240ml) 1 cup Whole milk (room temp)
  • 2 tsp Vanilla extract
  • 2 tbsp Vegetable oil

Equipment

  • 9-inch round cake pans (2)
  • Mixing bowls
  • Electric mixer (stand or hand)
  • Whisk
  • Spatula
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans or line with parchment paper.
  3. In a bowl, whisk together flour, sugar, baking powder, and salt.
  4. In another bowl, beat butter until creamy.
  5. Add egg whites, milk, vanilla, and oil, mixing until smooth.
  6. Gradually add dry ingredients to wet, mixing on low until just combined. Do not overmix.
  7. Divide batter evenly between pans.
  8. Bake for 25-30 minutes or until a toothpick comes out clean.
  9. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
  10. Frost with your favorite buttercream or whipped cream once completely cooled.

Notes

✔ Room temperature ingredients ensure a smooth batter.
✔ Do not overmix to keep the cake light and fluffy.
✔ For a pure white cake, use clear vanilla extract.
✔ Storage: Keep covered at room temp for 2 days or refrigerate for up to 5 days.