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
Scale
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
