I’ve spent years perfecting the ultimate homemade white cake, and I’m sharing what makes it truly special. The secret lies in balancing cake flour for tenderness, whipped egg whites for lightness, and granulated sugar for a smooth sweetness. Each step, from sifting the flour to whipping the egg whites, is essential. This recipe delivers a cake that’s both elegant and simple. If you’re looking for the perfect base for any occasion, this might just be it.
Recipe
This white cake is the kind of dessert that makes people ask for the recipe before they’ve even finished their first bite. It’s a classic done right—light, fluffy, and tender, with just the right amount of sweetness to make it feel indulgent without being overwhelming.
What sets it apart is the combination of pure vanilla extract and a touch of almond essence, adding depth to every forkful. I’ve made this cake countless times for birthdays, potlucks, and *just because* moments, and it never fails to impress.
The crumb is soft and delicate, while the frosting is smooth and creamy, making it the perfect canvas for your favorite toppings or decorations. Whether you’re a baking pro or a total beginner, this recipe is straightforward and forgiving—so grab your mixing bowl and let’s create a cake that’s as beautiful as it’s delicious.
Ingredients
For a truly exceptional white cake, the right ingredients make all the difference. Fresh, high-quality components guarantee a light, tender crumb and delicate flavor—no box mix can compare. Here’s what you’ll need, with insider tricks to nail the texture and taste every time.
Dry Ingredients:
- Cake flour – The low protein content creates a softer crumb than all-purpose. *Pro tip: Sift it twice for extra airiness.*
- Granulated sugar – Fine-grain blends seamlessly for a smooth batter.
- Baking powder & salt – Non-negotiables for lift and balance.
Wet Ingredients:
- Egg whites (room temp) – Whipped to stiff peaks, they’re the secret to that cloud-like texture. *No yolks—this keeps the cake pristine white.*
- Unsalted butter (softened) – European-style butter (like Kerrygold) adds richness. *Substitute: ¾ cup neutral oil for extra moisture.*
- Whole milk (or buttermilk) – Buttermilk tenderizes; swap with 1 tbsp vinegar + milk if needed.
- Clear vanilla extract – Avoids browning the batter. *Pure vanilla bean paste works too for flecks of luxury.*
Extras:
- Almond extract (optional) – Just ½ tsp deepens flavor without overpowering.
- Sprinkles or edible flowers – For a showstopping finish. *Pro move: Freeze-dried raspberry dust adds a pop of color.*
How to Make the Best Classic White Cake Recipe
- Add egg whites one at a time, beating well after each addition.
- Make sure to scrape down the sides of the bowl to guarantee even mixing. Using egg whites only keeps the cake pure white.
- Incorporate the vanilla extract and mix until combined.
- Pure vanilla extract adds a delicate flavor that complements the simplicity of the cake.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
- Mix on low speed just until combined to avoid overmixing, which can make the cake dense.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Even distribution assures uniform baking.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Avoid opening the oven door too early, as this can cause the cake to sink.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Cooling in the pans prevents the cake from breaking apart.
- Frost or decorate as desired once the cakes are completely cool.
- A classic buttercream or whipped cream frosting pairs beautifully with this cake.
Pro Tip: For the best results, use room temperature ingredients. Cold ingredients can cause the batter to curdle and result in a less even bake.
Nutrition
This homemade white cake recipe provides a balance of essential nutrients. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 290 kcal |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 65 mg |
| Sodium | 230 mg |
| Total Carbs | 41 g |
| Dietary Fiber | 0.5 g |
| Sugars | 28 g |
| Protein | 4 g |
Chef Tips
When making this white cake, I always recommend using room temperature ingredients—they blend more smoothly and guarantee a consistent texture. Don’t overmix the batter; stop once it’s just combined to avoid a dense cake.
For extra fluffiness, sift the flour before measuring. If you’re adding vanilla, use pure extract for the best flavor.
Finally, let the cake cool completely before frosting to prevent melting.
