Classic White Cake

"The fine moist crumb of this cake complements any type of filling and frosting makes for the perfect celebratory cake."
 
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photo by jaunna photo by jaunna
photo by jaunna
photo by Vye367 photo by Vye367
photo by Vye367 photo by Vye367
photo by KellyMac6 photo by KellyMac6
photo by CandyTX photo by CandyTX
Ready In:
50mins
Ingredients:
8
Yields:
2 nine inch layers
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ingredients

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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

  1. 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.
     
  2. 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!!
     
  3. I don't know what I did wrong, but this cake turned out pretty dense and crumbly. It tasted like a big sugar cookie. I ate it anyway, though.
     
  4. 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.
     
  5. 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

  1. I made this after staying up all night and still managed to make good cupcakes for breakfast instead of pancakes when my boyfriend came over at 9am to wake me up. yumyum
     
  2. This cake was found in a Gourmet magazine! I can't remember the exact issue - but it dates back to 2001 or before. It also explains how to make a classic yellow cake: substitute 3 large eggs and 1 yolk for the egg whites. It is a very good cake.
     

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