Why I Love This Recipe
I love this white cake because it’s so versatile and elegant. It’s a beautiful blank canvas for any frosting or filling, from rich buttercream to fresh fruit and whipped cream. The texture is soft and airy without being dry, and the flavor is delicate yet satisfying. It’s a cake I can rely on every time, whether I’m baking for a celebration or just craving a classic homemade dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
2 ½ cups all-purpose flour
-
2 ½ teaspoons baking powder
-
½ teaspoon salt
-
¾ cup unsalted butter, softened
-
1 ¾ cups granulated sugar
-
4 large egg whites, room temperature
-
1 tablespoon vanilla extract
-
1 cup whole milk, room temperature
-
½ cup sour cream
Optional for Frosting: Vanilla buttercream, cream cheese frosting, or whipped cream
Directions
-
I preheat the oven to 350°F (175°C) and grease and line two 9-inch round cake pans with parchment paper.
-
In a medium bowl, I whisk together flour, baking powder, and salt.
-
In a large bowl, I cream the butter and sugar until light and fluffy, about 3 minutes.
-
I add the egg whites one at a time, mixing well after each addition, then stir in the vanilla.
-
I alternate adding the dry ingredients with the milk and sour cream, beginning and ending with the dry mixture. I mix until just combined, being careful not to overmix.
-
I divide the batter evenly into the prepared pans and smooth the tops.
-
I bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
-
I let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Servings and timing
This recipe makes 12 servings. It takes about 20 minutes to prep, 25–30 minutes to bake, and 1–2 hours to cool and frost. Total time is roughly 2 hours and 15 minutes.
Variations
-
I sometimes add a hint of almond extract for a subtle nutty flavor.
-
For a fruity twist, I layer the cake with fresh berries and whipped cream.
-
I’ve turned this recipe into cupcakes—baking for about 18–20 minutes.
-
For a richer cake, I swap the milk for buttermilk.
-
I’ve made a coconut version by folding in shredded coconut and using coconut extract.
Storage/Reheating
I store this cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, I wrap cooled unfrosted layers tightly in plastic and store them for up to 2 months. Before serving, I thaw and frost as desired. I don’t reheat this cake—it’s best served at room temperature.
FAQs
What makes this cake “white”?
This cake uses only egg whites, which gives it a lighter color and softer texture compared to yellow or vanilla cake.
Can I use cake flour instead of all-purpose flour?
Yes, I replace the flour and cornstarch with 2 ¾ cups of cake flour for an even lighter texture.
Can I make this recipe into cupcakes?
Definitely. This recipe yields about 24 cupcakes, and they bake in 18–20 minutes.
Why is my cake dry?
Overbaking or overmixing can make the cake dry. I always check doneness with a toothpick and stop mixing as soon as the flour disappears.
What frosting goes best with white cake?
I love pairing it with vanilla buttercream, but cream cheese frosting, chocolate frosting, or even whipped cream with fruit all work beautifully.
Conclusion
This Irresistible White Cake is a timeless dessert that’s as versatile as it is delicious. With its fluffy crumb and delicate vanilla flavor, it’s the perfect base for all kinds of frostings and fillings. Whether I’m baking for a wedding, birthday, or just a sweet treat, this cake always turns out beautifully and never fails to impress.
PrintIrresistible White Cake Recipe | Easy & Fluffy
This classic white cake is soft, fluffy, and full of vanilla flavor — perfect for birthdays, weddings, or any celebration.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes + cooling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the White Cake:
2½ cups cake flour (or sifted all-purpose flour)
1 tbsp baking powder
½ tsp salt
1 cup unsalted butter, room temperature
1¾ cups granulated sugar
5 large egg whites, room temperature
1 tbsp vanilla extract
1 cup whole milk, room temperature
½ cup sour cream, room temperature (optional for added moisture)
For the Frosting (optional):
1 cup unsalted butter, room temperature
3½ cups powdered sugar
2 tsp vanilla extract
2–3 tbsp milk or cream
Instructions
. Prep the Oven and Pans:
Preheat oven to 350°F (175°C).
Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
2. Mix Dry Ingredients:
In a bowl, whisk together cake flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
In a large bowl, beat butter until smooth and creamy.
Gradually add sugar and beat for 3–5 minutes until light and fluffy.
4. Add Egg Whites and Vanilla:
Add egg whites one at a time, beating well after each addition.
Stir in vanilla extract.
5. Alternate Wet and Dry:
Add the dry ingredients in three additions, alternating with milk (and sour cream if using), beginning and ending with flour.
Mix just until combined—do not overmix.
6. Bake:
Divide the batter evenly between pans and smooth the tops.
Bake for 28–32 minutes, or until a toothpick comes out clean.
Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
7. Make Frosting (Optional):
Beat butter until fluffy.
Gradually add powdered sugar, vanilla, and milk until smooth and spreadable.
8. Assemble & Frost:
Layer the cakes with frosting in between and on top.
Decorate as desired.
Notes
For a whiter cake, use clear vanilla extract.
Room temperature ingredients blend more evenly and help achieve a fluffier texture.
Cake flour gives a finer crumb, but all-purpose flour can be used in a pinch.
