5 Videos | Photo: Classic White Cake Recipe
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 large egg whites (3/4 cup)
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper
Directions
The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.
Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
Variation:
CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.
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By Sweet Harley Mama
MN
on May 04, 2013
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When I used this recipe, I make a cake and cupcakes. All of them collapsed. The cake was yellow and I used the egg whites as well as clear vanilla. The cupcakes were hollow. Would NOT recommend this recipe.
By f_perfetti45_12...
Casper, 90
on April 18, 2013
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So, I read a lot of the reviews and changes. I'll start by saying I LOVE white cake. One of the things I don't like about it is it can be very dry. I made the cake as the recipe called for or so I thought. After it was done, I realized, by mistake, I had only used 3/4 of a cup of butter rather than the cup and a half. That being said, it still came out moist. It is a dense and moist cake with half of the butter called for. In regards to the white cake taste, it tastes like white cake should. I put 1/4 of a cup of black berry jam on the first layer and then covered that with cream cheese frosting. I then frosted the rest of the cake with the cream cheese frosting and refrigerated it. OMG, it is moist, delicious, and out of this world. I also live at hight altitude and didn't need to make any changes. My only negative is that is much more more moist and dense than a "traditional" white cake. However, I think that's what makes it amazing.
By katewgesp
clyde, NC
on November 11, 2012
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I followed the instructions of another reviewer and was sure to have enough egg whites (used local eggs that were quiet small so added 2 and mix as little as possible. It was quick and easy to make. Perfect texture. No one will mistake this for box cake mix like other white cakes I have made (not worth the work. Wonderful with caramel icing. When you think all you have time for is a box mix this is a good alternative. Quick, easy and delicious.
Read all 89 reviews