This homemade white cake is perfect for layering, coating with frosting or fondant, and serving on any occasion. It is light, airy, with a great crumb, and still easy to make. Trust me when I say this will be your new go-to cake recipe.
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Preheat your oven to 350℉ (175℃), grease and flour your baking pans, or coat with non-stick cooking spray (or line your muffin pans with cupcake liners).
In a large mixing bowl or the bowl of your stand mixer, combine the dry ingredients: 2 ¼ cups cake flour or all-purpose flour, 1 ¾ cups sugar, 3 teaspoon baking powder, and ½ teaspoon salt. Add the cold, cubed 1 cup butter in and combine on medium speed (or with a pastry cutter) until you have small, pea-size crumbs of butter in your dry mixture (about 1-2 minutes).
Add the 6 large egg whites and clear 2 teaspoon vanilla extract, and continue mixing at medium speed until all of the dry ingredients are just incorporated. Add the 1 cup milk gradually by slowly pouring one-half of the 1 cup of milk into the cake batter and then mixing until smooth. Add the last half of the milk and mix until smooth again (about 1 minute).
Pour your cake batter (divided equally) into your prepared baking pans (or cupcake liners) and bake at 350℉ (175℃) for 27-32 minutes or until an inserted toothpick comes out clean from the center of your cake.
Allow your cake(s) to cool in the pans for about 5 minutes before removing from the pans and transferring to a wire cooling rack to cool completely.
Video
Notes
*Makes either an 8" or 9" two-layer cake, one 9 x 13 single layer cake, or 24 cupcakes.