There’s something magical about a perfectly made white cake – its cloud-like texture, delicate vanilla flavor, and pristine appearance make it a timeless dessert that never goes out of style. This recipe delivers that bakery-quality result right in your own kitchen.
Whether you’re celebrating a special occasion or simply craving something sweet, this white cake recipe strikes the perfect balance between simplicity and sophistication. The result is incredibly tender and moist, with a fine crumb that melts in your mouth.
Why You’ll Love This
- Ready in just 30 minutes from start to finish
- Uses simple pantry ingredients you likely already have
- Perfect base for any frosting or filling
- No specialty equipment needed – just basic mixing bowls
- Stays fresh and moist for several days
Ingredients
- 1 cup (227g) salted butter, softened
- 1½ cups (300g) granulated sugar
- 2 teaspoons almond extract
- 3½ cups (420g) cake flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups (355ml) whole milk, room temperature
- 6 large egg whites, room temperature
Instructions
- Preheat your oven to 350°F (175°C). Butter three 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar using a hand mixer until the mixture is light and fluffy.
- Add the almond extract to the butter mixture and mix until well combined. Set aside.
- In a separate bowl, whisk together the cake flour, baking powder, and salt. Recipe By Ineskohl.info
- In a liquid measuring cup, combine the whole milk and egg whites, whisking them together with a fork.
- Gradually add the dry ingredients and milk mixture to the butter mixture, alternating between the two. Start and end with the dry ingredients. Mix until just combined after each addition, scraping down the sides and bottom of the bowl with a rubber spatula as needed.
- Divide the batter evenly among the three prepared cake pans. Spread the batter to cover the bottom of each pan.
- Bake the cakes in the preheated oven for 25 minutes, or until they are lightly golden on top and a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, frost and decorate the cake as desired. You can fill the layers with your favorite filling, such as raspberry jam or lemon curd, and frost with a simple white buttercream.
Tips & Variations
- Room temperature ingredients are crucial for the best texture
- Swap almond extract for coconut extract for a tropical twist
- Make cupcakes instead – bake for 15-18 minutes
- Add sprinkles to the batter for a funfetti variation
- Measure flour by spooning into cups and leveling off
Serving Suggestions
This versatile cake pairs beautifully with classic vanilla buttercream, chocolate ganache, or fresh berry filling. For a special touch, serve with a side of fresh seasonal berries and a light dusting of powdered sugar.
Notes
- Stores well at room temperature for 3 days in an airtight container
- Can be frozen unfrosted for up to 2 months
- Cake is done when it springs back lightly when touched
FAQs
- Can I use all-purpose flour instead of cake flour? Yes, but subtract 2 tablespoons per cup and replace with cornstarch for a similar texture.
- Why did my cake sink in the middle? This usually happens when the oven door is opened too soon or the batter is overmixed.
- Can I make this ahead? Yes, bake up to 2 days in advance and store well-wrapped at room temperature.
- Why use only egg whites? This keeps the cake pure white and creates a lighter texture.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 1 cup (227g) salted butter, softened
- 1½ cups (300g) granulated sugar
- 2 teaspoons almond extract
- 3½ cups (420g) cake flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups (355ml) whole milk, room temperature
- 6 large egg whites, room temperature
Steps
- Preheat your oven to 350°F (175°C). Butter three 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar using a hand mixer until the mixture is light and fluffy.
- Add the almond extract to the butter mixture and mix until well combined. Set aside.
- In a separate bowl, whisk together the cake flour, baking powder, and salt. Recipe By Ineskohl.info
- In a liquid measuring cup, combine the whole milk and egg whites, whisking them together with a fork.
- Gradually add the dry ingredients and milk mixture to the butter mixture, alternating between the two. Start and end with the dry ingredients. Mix until just combined after each addition, scraping down the sides and bottom of the bowl with a rubber spatula as needed.
- Divide the batter evenly among the three prepared cake pans. Spread the batter to cover the bottom of each pan.
- Bake the cakes in the preheated oven for 25 minutes, or until they are lightly golden on top and a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, frost and decorate the cake as desired. You can fill the layers with your favorite filling, such as raspberry jam or lemon curd, and frost with a simple white buttercream.
Notes
- Stores well at room temperature for 3 days in an airtight container
- Can be frozen unfrosted for up to 2 months
- Cake is done when it springs back lightly when touched
