If you’ve been on the lookout for that perfectly tender, soft, and buttery cake that never fails to impress, the Classic White Cake Recipe is exactly what you need. This cake strikes a glorious balance between lightness and richness, making it the ultimate canvas for any celebration or just a cozy afternoon treat. With its delicate crumb and subtly sweet vanilla flavor, it’s no surprise that this recipe has become a beloved staple in kitchens everywhere. Whether you’re baking for a simple family dessert or to wow guests at a special occasion, this Classic White Cake Recipe promises to deliver joy in every bite.
Ingredients You’ll Need
The magic of this Classic White Cake Recipe comes from a handful of simple, everyday ingredients that work harmoniously to create its sublime flavor and texture. Each one plays an important role—from the fluffiness of the egg whites to the creamy richness of the sour cream, every component is essential.
- 2 ½ cups all-purpose flour: The foundation providing the cake’s structure and tender crumb.
- 2 ½ teaspoons baking powder: Acts as the leavening agent to give the cake a perfect rise.
- ½ teaspoon salt: Enhances and balances the sweet flavors beautifully.
- 1 cup unsalted butter, softened: Adds richness and ensures moistness with a velvety texture.
- 1 ¾ cups granulated sugar: Sweetens the cake while contributing to its tender crumb.
- 5 large egg whites, room temperature: Whipped in for lightness and that classic snowy-white crumb color.
- 2 teaspoons vanilla extract: Infuses each bite with a warm, comforting aroma.
- 1 cup whole milk, room temperature: Moistens the batter and adds creaminess.
- ¼ cup sour cream, room temperature: Boosts tender texture with a slight tang for balanced flavor.
How to Make Classic White Cake Recipe
Step 1: Prep Your Pans and Oven
Begin by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans and either dust them lightly with flour or line them with parchment paper. This step ensures your beautifully baked cakes release effortlessly from the pans once done.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This combination needs to be well incorporated to give the cake an even rise and consistent texture.
Step 3: Cream Butter and Sugar Until Fluffy
Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together for 3 to 4 minutes until the mixture is pale and fluffy. This stage is crucial as it incorporates air that will make the cake light and tender.
Step 4: Add Egg Whites and Vanilla
Add the egg whites one by one, beating well after each addition to maintain a stable, airy batter. Then stir in the vanilla extract for that quintessential flavor.
Step 5: Combine Wet and Dry Mixtures
In a small bowl or measuring cup, whisk the milk and sour cream until smooth. Alternately add the dry flour mixture and the milk-sour cream mixture into the butter batter in three additions—starting and ending with the dry ingredients. Mix gently and just until combined; overmixing can toughen the cake.
Step 6: Bake Your Cake
Divide the batter evenly between your prepared pans and level the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
How to Serve Classic White Cake Recipe
Garnishes
This Classic White Cake Recipe is wonderfully versatile when it comes to garnishing. A smooth buttercream or a fluffy whipped cream topping is classic for good reason, layering softness over the tender cake. Fresh berries or edible flowers can add a pop of color and brightness that makes it stunning on any table.
Side Dishes
Pair your cake with light sides like fresh fruit salads or a simple scoop of vanilla ice cream. These complement the cake without overwhelming its delicate vanilla notes, making the whole experience feel fresh and balanced.
Creative Ways to Present
Want to wow your guests? Try layering this white cake with colorful fruit preserves or a lemon curd filling for a surprisingly delightful twist. Even individual servings can be elevated by cutting the cake into petite squares and sprinkling with powdered sugar and a drizzle of chocolate or caramel.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be hard with this crowd-pleaser), store them covered tightly in an airtight container at room temperature for up to two days to retain moisture and softness.
Freezing
This cake freezes beautifully—whether whole or sliced. Wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to three months without losing any of its lovely texture.
Reheating
Bring it back to life by letting the frozen slices thaw overnight in the fridge. For a just-baked taste, warm slices gently in the microwave for 10 to 15 seconds, but be careful not to dry them out.
FAQs
Can I use whole eggs instead of egg whites in this recipe?
For this Classic White Cake Recipe, egg whites are used specifically to keep the cake light and maintain its pristine white color. Using whole eggs will change the texture and make the cake denser and more yellow-toned.
Why do I need to use room temperature ingredients?
Room temperature ingredients mix together more smoothly and evenly, which helps avoid lumps and ensures the batter traps air for a lighter cake texture.
Can I substitute sour cream with yogurt?
You can substitute sour cream with full-fat plain yogurt in equal amounts to maintain the moistness and tenderness, though the flavor might be slightly different but still delicious.
Is this Classic White Cake Recipe suitable for layering?
Yes! The cake holds up wonderfully in layers because it’s firm enough to support fillings but tender enough to melt in your mouth. It works perfectly for birthdays, weddings, or any layered cake creation.
How long will the cake stay fresh?
When stored properly covered at room temperature, this cake stays fresh for about 2 days. Refrigerating can extend its life to about 4 days, but it might dry out slightly without proper wrapping.
Final Thoughts
Making this Classic White Cake Recipe is like inviting a timeless favorite into your kitchen, one that never disappoints and always delights. Its elegant simplicity and irresistible soft crumb make it a dessert you’ll reach for again and again. So grab your mixing bowl and get ready to bake a cake that feels like a warm hug—your taste buds are in for a wonderful treat!
Print
Classic White Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Classic White Cake Recipe delivers a light, fluffy, and tender vanilla-flavored cake perfect for celebrations ranging from weddings to birthdays. Using simple pantry staples and a careful mixing method, this cake achieves a delicate crumb and pure white color by using only egg whites and optional clear vanilla. Ideal for layering with buttercream, whipped cream, or fresh fruit fillings.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 5 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature
- ¼ cup sour cream, room temperature
Instructions
- Prepare pans and preheat oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to evenly distribute the leavening agent and salt.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light in color and fluffy in texture, which typically takes about 3 to 4 minutes. This aerates the mixture for lightness.
- Add egg whites: Add the egg whites one at a time to the creamed butter and sugar, beating well after each addition to maintain a smooth, emulsified batter. Then mix in the vanilla extract for flavor.
- Combine milk and sour cream: In a small bowl or measuring cup, whisk the whole milk and sour cream together until smooth. This mixture adds moisture and tenderness to the cake.
- Alternate mixing dry and wet: Add the dry ingredients to the butter mixture in three additions, alternating with the milk and sour cream mixture, starting and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing, which can toughen the cake.
- Fill pans and bake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Let the cakes cool in the pans for about 10 minutes before carefully removing them and transferring to a wire rack to cool completely. This prevents sticking and allows even cooling.
- Frost and serve: Once completely cooled, frost the cakes as desired with buttercream, whipped cream, or fruit fillings to complete your classic white cake.
Notes
- This cake pairs beautifully with buttercream, whipped cream, or fruit fillings, elevating its light flavor and texture.
- For a pure white cake color, use only egg whites and choose clear vanilla extract instead of regular vanilla.
- Room temperature ingredients help create a smooth batter and ensure even baking.
- Do not overmix the batter after adding dry ingredients to keep the cake tender and soft.
