White Cake Recipe

If you’re dreaming of a soft, snowy-sweet classic treat that feels as luxe at a birthday party as it does served with coffee for brunch, this White Cake Recipe will make your day. Light yet rich, delicately flavored with vanilla, and pillowy all the way through, this is the kind of cake that earns oohs and aahs—then second slices! Whether you’re searching for a great celebration center piece, a wedding-worthy layer, or just a gorgeous weekend bake, this White Cake Recipe combines the nostalgia of old-fashioned layer cakes with bakery-level results you’ll be proud to show off.

this Recipe

Ingredients You’ll Need

These simple but essential ingredients are the secret to this stunning cake’s light crumb and subtle flavor. Each element brings something special: softness, richness, or a hint of vanilla—making every bite a delight.

• All-purpose flour: The foundation of your cake, providing structure while keeping the crumb tender and soft.
• Baking powder: This ensures a lofty, even rise so your layers are sky-high and fluffy.
• Salt: Just enough to balance the sweetness and enhance the cake’s overall flavor.
• Unsalted butter (softened): Adds richness and moisture—be sure it’s softened for easy creaming.
• Granulated sugar: Besides sweetness, it helps aerate the batter for that signature fine crumb.
• Large egg whites: These keep the cake cloud-white and add structure without heaviness—just be sure there’s no yolk!
• Vanilla extract: Classic vanilla brings gentle flavor; clear vanilla keeps the cake extra white if you want.
• Whole milk (room temperature): The room temp milk creates a smoother batter for a tender, moist cake.
• Sour cream (room temperature): Just a touch adds tang, deeper flavor, and unbeatable moistness in every bite.

How to Make White Cake Recipe

Step 1: Prepare Your Pans and Preheat the Oven

Start by setting your oven to 350°F (175°C). While the oven heats, grease and flour two 9-inch round cake pans. This step is key for easy cake release—no sticking drama later! A quick dusting of flour after greasing really ensures a smooth exit for those beautiful layers.

Step 2: Combine Dry Ingredients

Next, whisk together the flour, baking powder, and salt in a medium bowl. Whisking not only mixes everything evenly but also aerates the flour so your white cake recipe bakes up extra light. Set this bowl aside—you’ll need it soon!

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar using a mixer on medium speed. You’re aiming for a pale, fluffy texture—about 3 to 4 minutes of mixing should do the trick. This step is what makes or breaks that dreamy, delicate crumb.

Step 4: Add Egg Whites and Vanilla

Add the egg whites one at a time, mixing well after each. Don’t rush this part! Beating well between additions helps create that signature white cake loftiness. Add your vanilla extract and give it one final mix—your batter will already smell wonderful.

Step 5: Mix Milk and Sour Cream

In a small bowl, stir together the whole milk and sour cream until no lumps remain. The sour cream adds extra richness, and making sure it’s blended will help your batter stay smooth.

Step 6: Alternate Dry and Wet Additions

Now for the magic: Add the dry flour mixture to your butter mixture in three parts, alternating with the milk mixture. Begin and end with the dry ingredients. Each addition only needs a light mix until just combined—overmixing will make your white cake recipe dense instead of light!

Step 7: Divide and Bake

Pour the batter evenly into your prepared cake pans, smoothing the tops with a spatula for even layers. Slide them into the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The cakes will be lightly golden and springy, with a heavenly aroma filling your kitchen.

Step 8: Cool and Release

Let the cakes rest in their pans for about 10 minutes—the perfect amount of time to catch your breath and start planning the frosting! After 10 minutes, run a knife around the edge, then gently turn your cakes out onto wire racks to cool completely before frosting or filling.

How to Serve White Cake Recipe

Garnishes

The beauty of this cake is its versatility. You can dress it up with swirls of classic buttercream, fresh berries for a pop of color and tartness, or even a dusting of powdered sugar. For a wedding or special occasion, delicate edible flowers make a show-stopping finish for your white cake recipe.

Side Dishes

White cake pairs sensationally with light, fresh accompaniments. Try serving slices with a fruit salad, a scoop of sorbet, or a spoonful of lemon curd. A dollop of whipped cream on the side is classic, too, especially with fresh strawberries.

Creative Ways to Present

Feeling fancy? Transform your white cake recipe into dreamy trifles layered with whipped cream and fruit, make petite mini-cakes using a cookie cutter, or cut out heart shapes for a romantic twist. For a playful touch, serve layers with colorful sprinkles or a surprise jam layer in the center.

Make Ahead and Storage

Storing Leftovers

Cover leftover cake with plastic wrap or store it in an airtight container at room temperature for up to two days. If your kitchen is especially warm or humid, the fridge may be a better home—just let the cake come to room temperature before serving again for the best texture.

Freezing

White cake recipe layers freeze beautifully. Wrap completely cooled cakes tightly in plastic wrap, then foil, and freeze for up to three months. Thaw overnight in the refrigerator before unwrapping and frosting, and no one will ever guess your cake was made ahead!

Reheating

To refresh a slice, microwave it for just 5 to 10 seconds to revive the moisture—just enough to take off the chill. For whole cakes, serve at room temperature after thawing for the best flavor and texture.

FAQs

How do I keep my white cake as white as possible?

Use only egg whites—make sure there’s no trace of yolk, as that will tint your batter. Opt for clear vanilla extract if you want an extra snowy look, and avoid overbaking, which can darken the outside crust.

Can I use cake flour instead of all-purpose flour?

Absolutely! Cake flour will make your white cake recipe even lighter and softer. Substitute the same amount by weight for the fluffiest results.

Why do I need to alternate dry and wet ingredients?

This trick helps prevent overmixing (which creates a tough cake) and ensures the batter stays smooth and evenly mixed, making your white cake ultra-tender.

Can I double this recipe for a larger crowd?

Yes! You can confidently double the white cake recipe—just be sure to use larger mixing bowls and bake in four pans (or two larger pans), checking doneness as bake times may vary.

What’s the best frosting to pair with white cake?

Classic vanilla or almond buttercream are favorites, but this cake loves whipped cream, cream cheese frosting, or fruity jams between layers—let your imagination guide you!

Final Thoughts

Baking a White Cake Recipe from scratch is one of those kitchen joys everyone deserves to try at least once. It’s a classic for a reason: endlessly customizable, always impressive, and above all, a treat to share with people you love. I hope you’ll give this beloved recipe a go—the results will have you reaching for another slice (or two) every time.

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