A fluffy, moist white cake that’s perfect for any celebration or just to brighten your day! This classic dessert is light, sweet, and simple to make, and it’s the kind of treat that everyone can enjoy. Whether it’s for a birthday, an anniversary, or just a fun weekend bake, this cake brings joy to every occasion.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup whole milk
2 teaspoons vanilla extract
4 large egg whites, room temperature
1 teaspoon lemon zest (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large bowl, sift together the flour, sugar, baking powder, and salt.
In another bowl, cream together the butter, milk, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the cake batter with a spatula until fully incorporated. If desired, add the lemon zest.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 210 kcal per serving
Variations
Add Fruit: I love adding fresh berries like strawberries or raspberries between the layers for a fruity twist. You could also top the cake with whipped cream and a mix of berries for a refreshing take.
Lemon Flavor: If I want an extra burst of citrus, I often add a bit more lemon zest to the batter or a few drops of lemon extract. You could also make a lemon glaze to pour over the cake once it’s cooled.
Chocolate Chips: For a chocolatey variation, you can gently fold in mini chocolate chips into the batter. It adds a sweet touch and complements the light texture of the cake.
Storage/Reheating
To store leftover cake, I place it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can store it in the fridge for up to 5 days. If I want to reheat it, I simply place slices in the microwave for about 10-15 seconds to warm it up, or you can leave it at room temperature for a while to enjoy it at its best.
FAQs
How can I make this cake even fluffier?
To make the cake fluffier, ensure that your egg whites are beaten to stiff peaks and gently folded into the batter. The more carefully you incorporate the egg whites, the lighter and fluffier the cake will be.
Can I use all-purpose flour instead of cake flour?
I prefer using all-purpose flour in this recipe because it gives a nice texture without being too soft. Cake flour would give a slightly lighter texture, but it’s not necessary.
Can I freeze this white cake?
Yes! I love freezing cakes for later. Once the cakes have completely cooled, wrap them in plastic wrap and store in a freezer-safe bag for up to 2-3 months. To thaw, leave it in the fridge overnight or let it sit at room temperature for a few hours.
What frosting works best with this white cake?
A classic buttercream frosting pairs wonderfully with this cake. You can also go with cream cheese frosting for a tangier twist or whipped cream if you prefer something lighter.
How do I prevent my cake from sinking in the middle?
To avoid this, make sure you don’t overmix the batter once the dry ingredients are added to the wet ones. Also, make sure to check the cake’s doneness with a toothpick before removing it from the oven, as underbaking could cause it to sink.
Conclusion
This white cake is a go-to recipe whenever I want a simple, fluffy treat that’s easy to make but always delivers. The soft crumb, balanced sweetness, and versatility make it a perfect choice for almost any occasion. Whether I’m serving it at a party, enjoying a quiet afternoon, or sharing it with friends and family, it never fails to impress!
Recipe:
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White Cake
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A fluffy, moist white cake that’s perfect for any celebration or just to brighten your day! This classic dessert is light, sweet, and simple to make, and it’s the kind of treat that everyone can enjoy.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup whole milk
2 teaspoons vanilla extract
4 large egg whites, room temperature
1 teaspoon lemon zest (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- In a large bowl, sift together the flour, sugar, baking powder, and salt.
- In another bowl, cream together the butter, milk, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the cake batter with a spatula until fully incorporated. If desired, add the lemon zest.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Notes
Ensure egg whites are beaten to stiff peaks for the fluffiest texture.
Optional variations: Add fresh fruit, lemon zest, or chocolate chips for flavor twists.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
For freezing, wrap cooled cakes in plastic wrap and store in a freezer-safe bag for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 24 g
- Sodium: 170 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 35 mg
