Community Pick
Classic White Cake
photo by jaunna
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
2 nine inch layers
ingredients
- 12 tablespoons unsalted butter, softened
- 1 1⁄2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 6 large egg whites
- 3⁄4 cup milk
- 2 teaspoons vanilla extract
directions
- Butter two 9-inch diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan.
- Lined bottoms with parchment or waxed paper.
- Set a rack at the middle level of the oven and preheat to 350 degrees.
- In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy.
- Stir together flour, baking powder and salt.
- Set aside.
- Combine egg whites, milk and vanilla extract.
- Add 1/3 of the flour mixture to butter mixture then add half the milk mixture.
- Continue to alternate beginning and ending with flour mixture.
- Scrape bowl and beater often.
- Pour batter into prepared pan (s) and smooth top with a metal spatula.
- Bake cake (s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
- Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
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Reviews
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I made this cake to give to my sister in law that was ailing. I used a carmel icing #24765 which complimented this cake very well. When we dropped it off, she gave us each a slice of cake. I have recently starting making my cakes from scratch and find them very simple to do. I love the flavor of this cake and will continue to make it in the future.
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I was searching for a cake to properly complement ChrissyO's Lemon Butter recipe #27934 and came up with your delicious cake, Steve! What a fabulous find! This cake stands completely on its own! Fabulous moist texture and flavor! I made a 13x9x2" cake knowing that I would be serving it with the Lemon Butter. I followed your excellent directions exactly. I highly recommned serving this cake with the Lemon Butter- really tasty!! Thank you so much for sharing this recipe with us, Steve!!
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Very good! I used this recipe as the basis of Recipe #307831 and it worked out really nicely. The only thing I did differently was to use 1 1/4 cups sugar, but I think I would recommend using the full amount going forward. I baked the cupcakes for 20 minutes and they were moist inside with a slight crisp on the top ~ just the way cupcakes should be. I would definitely use this recipe again.
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This is my go-to white cake recipe. I have tweaked it to make a delicious coconut cake which I call "Coco-what cake?" as well as used it in my double chocolate chip cookie-cake (chocolate chip cookie dough base with white cake top frosted with chocolate chip cookie dough frosting...yumalicious!! This cake works for everything. My next creation will be a banana cream cake and you guessed it right; I will be using this as a base. Thank you, Steve P.
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Tweaks
RECIPE SUBMITTED BY
Steve P.
United States