Classic White Cake Recipe

A perfect white cake is a cornerstone of any baker’s repertoire. This delightful cake offers a tender, moist crumb and a delicate vanilla flavor that serves as an ideal canvas for any frosting or filling you desire. Whether you’re celebrating a birthday, anniversary, or simply craving something sweet, this white cake recipe delivers consistently excellent results.

Why You’ll Love This Recipe

This classic white cake recipe stands out for its simplicity and reliability. The texture is perfectly balanced—light and fluffy yet substantial enough to hold up to frosting and fillings. The subtle vanilla flavor complements rather than overwhelms, making it versatile for countless occasions. You’ll appreciate how straightforward the method is, using standard ingredients most bakers already have on hand. The recipe produces a cake that’s moist without being dense, with a professional-quality result that will impress family and friends alike. Whether you’re a novice baker or experienced pastry chef, this foolproof recipe will become your go-to white cake.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of this cake, providing structure while maintaining a tender crumb. For the lightest texture, be sure to measure your flour correctly by spooning it into measuring cups and leveling with a knife rather than scooping directly from the bag.

Baking powder serves as the leavening agent that gives the cake its rise. The amount in this recipe is carefully calibrated to provide just the right lift without creating a coarse texture.

Salt enhances all the flavors in the cake and balances the sweetness. Though it’s a small amount, don’t skip it—salt is crucial for a well-rounded flavor profile.

Butter brings rich flavor and moisture to the cake. Make sure it’s properly softened (but not melted) for the best incorporation into the batter. The butter should be soft enough that your finger leaves a slight indent when pressed, but not so soft that it appears shiny or oily.

Granulated sugar not only sweetens the cake but also creates tenderness by interfering with gluten development. When creamed with butter, it incorporates air that helps the cake rise and contributes to its light texture.

Eggs provide structure, richness, and moisture. Adding them one at a time ensures they incorporate properly into the batter without overwhelming it. Room temperature eggs blend more easily than cold ones.

Vanilla extract adds that classic, warm flavor that makes a white cake so appealing. Use pure vanilla extract rather than imitation for the best flavor.

Milk moistens the batter and activates the baking powder. The protein in milk also contributes to the cake’s structure, while the fat adds tenderness and richness.

Directions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step—proper creaming incorporates air into the batter for a lighter cake.
4. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until smooth. Be careful not to overmix, which can develop too much gluten and make the cake tough.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

Servings and Timing

This recipe yields enough batter for two 9-inch round cakes, serving approximately 12 people. You’ll need about 15 minutes for preparation and 30 minutes for baking, making the total time around 45 minutes before cooling. Each serving contains approximately 280 calories, making it a reasonable indulgence for a special occasion.

Variations

Lemon White Cake: Add 1 tablespoon of lemon zest to the batter and replace the vanilla extract with 1 teaspoon of lemon extract.

Almond White Cake: Substitute almond extract for the vanilla extract, or use half vanilla and half almond extract for a subtle almond flavor.

Coconut White Cake: Add 1 cup of shredded coconut to the batter and replace half the milk with coconut milk.

Marbled Cake: Set aside 1/3 of the batter and mix in 2 tablespoons of cocoa powder. Drop spoonfuls of chocolate batter into the white batter in the pans and swirl with a knife for a marbled effect.

Confetti Cake: Fold 1/3 cup of colorful sprinkles into the batter just before pouring into pans for a festive surprise.

Storage/Reheating

Room Temperature: The unfrosted cake layers can be stored at room temperature, wrapped tightly in plastic wrap, for up to 2 days. Once frosted, the cake can be stored in an airtight container at room temperature for 3-4 days.

Refrigeration: For longer storage or if using perishable frostings (like cream cheese or whipped cream), store the cake in the refrigerator for up to 5 days. Allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture.

Freezing: Unfrosted cake layers freeze beautifully. Wrap each layer individually in plastic wrap, then in aluminum foil, and freeze for up to 3 months. A fully frosted cake can also be frozen: place it in the freezer unwrapped until the frosting hardens, then wrap tightly in plastic wrap followed by foil. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Reheating: This cake is typically served at room temperature and doesn’t require reheating. However, if you prefer a slightly warm slice, a few seconds in the microwave will soften it nicely.

FAQs

Why did my cake sink in the middle?

There are several possible reasons: the oven temperature may be too low (consider using an oven thermometer), the cake may be underbaked, or the batter might have been overmixed. Also, opening the oven door too early during baking can cause a temperature drop that affects rising.

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

Yes, cake flour will give you an even lighter texture. Replace the all-purpose flour with 2 3/4 cups of cake flour for best results.

How do I know when the cake is done baking?

Insert a toothpick or thin skewer into the center of the cake. If it comes out clean or with just a few moist crumbs (but no wet batter), the cake is done. Also, the edges should be slightly pulling away from the sides of the pan, and the top should spring back when lightly touched.

Can I make this cake in advance?

Absolutely. You can bake the layers up to 3 days in advance if well-wrapped and refrigerated, or freeze them for up to 3 months. Thaw before frosting and serving.

What’s the best frosting to use with this white cake?

Classic buttercream, cream cheese frosting, or whipped cream frosting all pair beautifully. For a traditional wedding-style cake, consider a smooth vanilla buttercream or Swiss meringue buttercream.

Can I turn this into cupcakes?

Yes! This recipe will yield about 24 cupcakes. Fill cupcake liners about 2/3 full and bake at the same temperature for 18-22 minutes.

Why are my cake layers uneven?

Uneven cake layers often result from uneven oven heat or unequal distribution of batter. Rotate your pans halfway through baking, and use a kitchen scale to measure equal amounts of batter for each pan.

Is there a dairy-free alternative I can use?

You can substitute the butter with a plant-based butter alternative and the milk with almond, soy, or oat milk. The texture may be slightly different, but the cake will still be delicious.

Why is my cake dry?

Overbaking is the most common cause of dry cake. Also, measuring flour incorrectly (using too much) or overmixing the batter can result in dryness. Be sure to follow the recipe precisely for a moist result.

Can I add food coloring to this white cake?

Absolutely! Gel food coloring works best as it won’t thin the batter. Add a few drops at a time until you achieve the desired color.

Conclusion

This classic white cake recipe offers the perfect balance of simplicity and elegance. Whether you’re celebrating a special occasion or simply treating yourself to something sweet, this cake delivers reliable results every time. The tender crumb and subtle vanilla flavor create a versatile base for countless decorating options. With proper storage, this cake maintains its moisture and flavor for days, making it perfect for advance preparation. Master this recipe, and you’ll have a timeless dessert in your repertoire that’s sure to please friends and family for years to come.

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