If you’ve ever wished for a dreamy, tender-crumbed cake that’s as elegant as a wedding cake and as comforting as a bakery treat, this Classic White Cake Recipe is your wish come true. Light, fluffy, and full of vanilla-scented nostalgia, it’s the sort of cake I love to keep in my repertoire for birthday parties or “just because” kinds of days. Each bite is pure, simple joy—with a snowy, delicate crumb and the kind of subtle sweetness that never goes out of style. If you’re seeking a foolproof, showstopping centerpiece for any celebration, the Classic White Cake Recipe is an absolute must-bake.
Ingredients You’ll Need
Let’s talk about how a short list of wholesome pantry staples can create something seriously magical. Each item in this Classic White Cake Recipe brings its own essential touch, from rich butter for flavor to the egg whites that guarantee that extra fluffiness and white color.
- All-purpose flour: The foundation of your cake, giving it a soft structure and reliable crumb that holds up to any frosting.
- Baking powder: This is what gives your cake its lovely lift, ensuring layers rise beautifully for that classic, tall cake appearance.
- Salt: Just a touch; it pulls all the sweet flavors together and enhances the overall taste.
- Unsalted butter (softened): For a rich, velvety texture and flavor—make sure it’s soft so it creams easily with the sugar.
- Granulated sugar: Adds sweetness and helps with the aeration in the batter when creamed with butter.
- Large egg whites (room temperature): These keep the cake color pure white and add to its heavenly fluffiness.
- Vanilla extract: The signature flavor that infuses the cake with cozy, inviting notes; use clear vanilla if you want the color pure as snow.
- Whole milk (room temperature): For moisture and tenderness; using room temperature milk helps the batter blend perfectly.
- Sour cream (room temperature): This secret ingredient boosts the cake’s tenderness and gives it a subtle tang, balancing sweetness.
How to Make Classic White Cake Recipe
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). While it warms up, grease and flour two 8-inch round cake pans or line them with parchment paper. This crucial step means your beautiful cake layers will release cleanly and intact after baking—no shattered cakes here!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Blending these dry ingredients evenly now makes sure each bite of your Classic White Cake Recipe has the perfect texture and rise.
Step 3: Cream the Butter and Sugar
Grab a large bowl and beat the softened butter and granulated sugar together on medium-high speed. Be patient—you want the mixture to turn pale, light, and fluffy, which takes about 3 to 4 minutes. This step is the secret to an airy, soft crumb!
Step 4: Incorporate the Egg Whites and Vanilla
Add the egg whites one at a time, beating well between each addition. This ensures your batter stays light—no heaviness allowed. After the final egg white, mix in the vanilla extract for that lovely aromatic base.
Step 5: Combine Wet Ingredients
In a separate bowl or measuring cup, whisk together the whole milk and sour cream. Both should be at room temperature so they blend seamlessly into the batter, keeping the cake extra tender and moist.
Step 6: Alternate Mixing Dry and Wet Ingredients
Add the flour mixture to your butter mixture in three parts, alternating with the milk-sour cream mixture. Begin and end with the dry ingredients, mixing just until things are combined after each addition. Don’t overmix—or your Classic White Cake Recipe may lose its delicate crumb.
Step 7: Divide, Bake, and Cool
Pour the batter evenly into the prepared pans, smoothing out the tops. Bake for 25 to 30 minutes until a toothpick poked into the center comes out clean. Cool the cakes in their pans for 10 minutes, then flip onto a wire rack to cool completely. Now you’re ready for frosting (and sneaking a taste test, of course)!
How to Serve Classic White Cake Recipe
Garnishes
A Classic White Cake Recipe shines brightest with a simple crown—think swirls of vanilla buttercream, a tumble of fresh berries, or even a dusting of powdered sugar. Edible flowers or white chocolate curls elevate it for those extra special occasions.
Side Dishes
If you’re going all out, serve a slice alongside a scoop of homemade vanilla bean ice cream or a dollop of freshly whipped cream. For summer celebrations, pair it with a fruit salad featuring strawberries, blueberries, and peaches for a burst of freshness.
Creative Ways to Present
Layer the cake with jam and mascarpone for a beautiful trifle or cut it into cubes for a cake parfait with berries and cream. For special gatherings, use the layers to build a tiered masterpiece—a true showstopper worthy of any celebration.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store in an airtight container. Kept on the counter, it’ll stay soft and moist for up to two days. In the fridge (especially if frosted), it’s good for about five days—just bring to room temperature before serving for best flavor.
Freezing
Both cake layers and slices freeze beautifully. Wrap them well in plastic and then foil, label with the date, and freeze for up to three months. When you crave a taste, thaw overnight in the fridge or on the counter for a few hours—your Classic White Cake Recipe will taste as fresh as the day it was baked.
Reheating
If you prefer your cake slightly warm, place individual slices in the microwave for about 10 seconds or just until gently warmed. Avoid overheating to keep that soft crumb intact. For larger portions, cover loosely with foil and warm in a low oven (300°F) for 10–15 minutes.
FAQs
Can I use cake flour instead of all-purpose flour?
Absolutely! Cake flour gives an even finer, softer crumb, though the Classic White Cake Recipe as written with all-purpose flour still delivers a satisfyingly tender bite. Reduce the amount of cake flour slightly—about 2 1/4 cups will do the trick.
Why does this cake only use egg whites?
Only egg whites are used to keep the cake pure white and extra fluffy. Egg yolks would tint the batter yellow, which is yummy, but not true to the classic white color this recipe is famous for.
Can I make this recipe into cupcakes?
You sure can! Divide the batter between lined muffin tins, filling each about two-thirds full. Bake at the same temperature, but start checking for doneness around 18–20 minutes.
What’s the best frosting for Classic White Cake?
Classic American buttercream is always a hit, but Swiss meringue buttercream, cream cheese frosting, or a cloud of sweetened whipped cream all make fabulous companions to the delicate cake layers.
How do I keep my cake layers even?
Level your batter before baking using a spatula, and gently tap the pans on the counter to release any air bubbles. For perfect layer cakes, you can also trim the tops with a serrated knife after baking and cooling.
Final Thoughts
If you’re craving a cake that never goes out of style, this Classic White Cake Recipe is the answer. It’s the kind of dessert that brings people together—whether at birthday parties or just around the kitchen for a Tuesday night treat. Give it a try and watch everyone’s faces light up with pure cake joy!
Print
Classic White Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the timeless elegance of a Classic White Cake. This moist and tender vanilla cake is perfect for any occasion, from birthdays to weddings.
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 5 large egg whites (room temperature)
- 2 teaspoons vanilla extract
- 1 cup whole milk (room temperature)
- ¼ cup sour cream (room temperature)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes.
- Add Eggs and Vanilla: Add the egg whites one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry Mixtures: In a small bowl or measuring cup, whisk together the milk and sour cream. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
- Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Frost: Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Frost as desired.
Notes
- This cake pairs beautifully with buttercream, whipped cream, or fruit fillings.
- For a pure white color, avoid using egg yolks and opt for clear vanilla extract.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
