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
Scale
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.
