Why I Love This Recipe
I love this recipe because it’s fuss-free yet produces a cake that feels bakery-worthy. The egg whites make it extra fluffy and light, while the butter and milk keep it moist. It’s simple, dependable, and always turns out beautifully. I also love that it works equally well as a layer cake, sheet cake, or cupcakes, making it a true all-purpose dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 ½ cups all-purpose flour
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2 ½ teaspoons baking powder
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½ teaspoon salt
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¾ cup unsalted butter, softened
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1 ¾ cups granulated sugar
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4 large egg whites, room temperature
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1 tablespoon vanilla extract
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1 cup whole milk, room temperature
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½ cup sour cream
Optional Frosting: Vanilla buttercream, whipped cream, or cream cheese frosting
Directions
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I preheat the oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
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In a medium bowl, I whisk together the flour, baking powder, and salt.
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In a large bowl, I cream the butter and sugar until light and fluffy, about 3 minutes.
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I add the egg whites one at a time, mixing well after each addition, then stir in the vanilla extract.
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I alternate adding the dry ingredients with the milk and sour cream, beginning and ending with the dry ingredients. I mix just until combined to keep the batter light.
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I divide the batter evenly between the prepared pans and smooth the tops.
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I bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
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I let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Servings and timing
This cake makes about 12 slices. It takes 20 minutes to prep, 25–30 minutes to bake, and around 1–2 hours to cool and frost. Total time is about 2 hours and 15 minutes.
Variations
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I sometimes add a teaspoon of almond extract for a lovely twist.
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For a fruity version, I layer the cake with lemon curd or raspberry jam.
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I’ve baked this as cupcakes—they need just 18–20 minutes in the oven.
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For an ultra-light texture, I swap the flour for cake flour.
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I use coconut extract and shredded coconut for a tropical spin.
Storage/Reheating
I store the cake covered at room temperature for up to 2 days or in the fridge for 4–5 days. For longer storage, I wrap the unfrosted layers tightly and freeze for up to 2 months. I thaw them in the fridge overnight before frosting. I don’t reheat this cake—it’s best enjoyed at room temperature.
FAQs
What makes this white cake so fluffy?
Using only egg whites and whipping the butter and sugar properly gives the cake a soft, airy crumb.
Can I make this cake with cake flour?
Yes, I replace the all-purpose flour with 2 ¾ cups of cake flour for an even lighter texture.
Can I bake this as a sheet cake?
Definitely. I bake it in a 9×13-inch pan for about 35–40 minutes.
Why did my cake turn out dry?
Overbaking is usually the culprit. I always check a few minutes early with a toothpick.
What frosting goes best with this cake?
I love pairing it with vanilla buttercream, but chocolate frosting, whipped cream, or fruit fillings all work beautifully.
Conclusion
The Best Simple White Cake Recipe is everything I want in a classic dessert—easy to make, moist, fluffy, and versatile. It’s my go-to cake for celebrations big and small, and it always impresses with its light texture and pure flavor. Whether I frost it simply or layer it with fruit, this cake never disappoints.
PrintThe Best Simple White Cake Recipe (Moist & Fluffy!)
A soft, fluffy, and moist white cake that’s perfect for birthdays, weddings, or any celebration — a true classic made easy.
- 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, softened
1¾ cups granulated sugar
5 large egg whites, room temperature
1 tbsp pure vanilla extract
1 cup whole milk, room temperature
½ cup sour cream (optional for extra moisture and tang)
For Optional White Frosting:
1 cup unsalted butter, room temperature
3½ cups powdered sugar
2 tsp vanilla extract
2–3 tbsp heavy cream or milk
Instructions
Preheat and Prepare Pans:
Preheat oven to 350°F (175°C).
Grease and flour two 8-inch or 9-inch round cake pans and line bottoms with parchment paper.
2. Combine Dry Ingredients:
In a bowl, whisk together cake flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
In a large mixing bowl, beat butter and sugar with a hand or stand mixer on medium speed until light and fluffy, about 3–4 minutes.
4. Add Egg Whites and Vanilla:
Add egg whites one at a time, beating after each addition.
Stir in the vanilla extract.
5. Alternate Milk and Flour:
Add dry ingredients in three additions, alternating with milk and sour cream (if using), beginning and ending with dry ingredients.
Mix until just combined—do not overmix.
6. Bake:
Divide the batter evenly between prepared pans.
Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
7. Make the Frosting (Optional):
Beat softened butter until smooth.
Add powdered sugar, vanilla, and cream, beating until fluffy and spreadable.
8. Assemble:
Layer cakes with frosting and frost the outside.
Decorate as desired or keep it simple for a classic look.
Notes
For a whiter cake, use clear vanilla extract and avoid using egg yolks.
Cake flour makes the crumb lighter, but you can substitute all-purpose flour + cornstarch if needed.
This cake is perfect for wedding cakes, birthdays, and cupcakes too!
