Description

This Classic White Cake recipe is a timeless dessert favorite that’s light, fluffy, and perfectly sweet. Made with simple ingredients like all-purpose flour, butter, sugar, eggs, vanilla, and milk, it creates a tender crumb ideal for celebrations or everyday treats. The cake pans are greased and floured to ensure easy release, baked to a golden finish, and ready to be frosted once cooled.

Ingredients

Dry Ingredients

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients

1/2 cup butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup milk

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Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans to ensure the cakes do not stick after baking.
Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. This ensures even distribution and prevents lumps.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy, incorporating air for a tender cake.
Add Eggs and Vanilla: Add the eggs one at a time, beating thoroughly after each addition to integrate them fully. Stir in the vanilla extract for aroma and flavor.
Combine Dry Ingredients and Milk: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix just until smooth to avoid overworking the batter.
Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pans before frosting or layering.

Notes

Make sure butter is softened (not melted) for best creaming results.
Do not overmix after combining wet and dry ingredients to keep the cake tender.
Check doneness with a toothpick to avoid overbaking and dryness.
Use room temperature eggs to help the batter emulsify properly.
If desired, frost with buttercream or your favorite icing once cakes have fully cooled.