Classic White Cake
Updated Aug. 6, 2024
- Total Time
- 2 hours 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup/170 grams unsalted butter, softened, plus more for greasing the pans
- 3cups/385 grams all-purpose flour, plus more for dusting the pans
- 1¾cups/350 grams granulated sugar
- 2teaspoons baking powder
- ½teaspoon baking soda
- 1½teaspoons kosher salt (such as Diamond Crystal)
- 1¾cups/420 milliliters whole milk
- ¼cup/60 milliliters neutral oil (such as canola, vegetable or grapeseed)
- 6large egg whites, at room temperature
- 1tablespoon clear vanilla extract
- 4½cups vanilla buttercream (double the recipe)
- Sprinkles, for decorating
For the White Cake
Nutritional analysis per serving (14 servings)
549 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 58 grams carbohydrates; 1 gram dietary fiber; 37 grams sugars; 5 grams protein; 344 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Butter 2 (9-inch) cake pans, and line each with parchment paper. Butter the parchment, then dust with flour, tapping out the excess.
- Step 2
To a large bowl or the bowl of a stand mixer fitted with a paddle, add the flour, sugar, baking powder, baking soda and salt, and mix on low to combine. Cut the butter into tablespoon-size pieces and add to the bowl all at once. Mix on low until the butter is evenly distributed and the mixture looks sandy. (A few larger lumps of butter is OK.)
- Step 3
Add the milk, oil, egg whites and vanilla extract to a large measuring cup and whisk with a fork to combine. With the mixer on low, slowly stream in the liquid ingredients. When moistened, stop the mixer and scrape the bottom and sides of the bowl to ensure there aren’t any dry pockets. Adjust mixer speed to medium and mix for 1 minute.
- Step 4
Divide the batter between the prepared pans, spread evenly and tap the pans on a countertop to release any large air bubbles.
- Step 5
Bake the cakes until slightly risen and a toothpick inserted in the center comes out clean, 35 to 45 minutes. The cakes will have a bit of color along the edges, but the tops will still be quite pale.
- Step 6
Set the pans on a wire rack and let the cakes cool for about 20 minutes. Then, run a thin knife along the edges of the pan and carefully turn the cakes out onto the rack to cool completely. (You may have to tap the pans gently on the rack to release each cake.)
- Step 7
While the cakes bake and cool, clean the mixing bowl and make the buttercream.
- Step 8
Assemble the cake: Just before frosting the cake, stir the buttercream vigorously with a flexible spatula to knock out any large air bubbles. (This will help make the final application of the buttercream as smooth as possible.)
- Step 9
Add a small spoonful of buttercream to a serving plate or cardboard cake round and place one layer of cake onto the buttercream, dome side up. Spread 1 heaping cup of buttercream evenly over the top of the cake. Place the second layer on top of the buttercream, dome side down, and press gently. Cover the top and sides of the cake with a thin layer of buttercream (be careful not to transfer crumbs back into the bowl of frosting), leaving about 1½ cups buttercream in the bowl. Refrigerate the cake until the buttercream is firm, about 30 minutes.
- Step 10
Spread the remaining buttercream over the top and sides of the cake, and decorate with sprinkles. Store the cake at room temperature, loosely covered, for up to 4 days. Use a clean, hot and dry knife for the tidiest slices.
Private Notes
Comments
I'll always remember the white cake the cafeteria ladies made at Glenbrook South High School in the '80s. My friend and I used to sneak out of class to share a piece, and the ladies never asked any questions. Years later I tried in vain to get their recipe. I'll have to try this version and savor the memories.
The cake was delicious - lovely flavor and wonderful moist light texture. I followed the recipe exactly, except accidentally put it into 8" pans - took a little longer to get done in the middle but still turned out well. The frosting was too rich for my family (and seems to want to be served cold, whereas the cake is better room temp.) Next time I'd just do a simple fruit filling and top with whipped cream.
There is a reason that the recipe calls for only egg whites: the addition of egg yolks turns the batter yellow. So, if you want a White Cake, then stick with egg whites only. If you want to add egg yolks, then I might recommend searching for a regular vanilla cake recipe.
fantastic crumb and flavor
I made this using two 8” cake pans, and 50/50 AP /cake flour. Baked at 325, for 39 minutes, when toothpick came out clean. It was very dense, got compliments, as it was delicious. It was even more dense on the 2nd night after being refrigerated. I made one portion of the recommended buttercream, and added 1 cup white chocolate chips. It was the perfect amount and equally delicious. Perfect for my husband’s birthday cake!
This made a great cake. For a more delicate crumb, I used half cake flour, half all-purpose. I also subbed plant-based milk (half coconut milk and half oat milk) because I was out of cow milk. There was no discernible effect on the flavor or texture of the cake. I would keep an eye on it in the oven. I made a sheet cake because I was in a hurry and it was done after 40 minutes.