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This classic white cake is soft, fluffy, and full of vanilla flavor — perfect for birthdays, weddings, or any celebration.
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
. 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.
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.