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Nothing beats a classic white cake for any celebration. This recipe is simple yet delivers a moist, fluffy cake every time. Whether you're a seasoned baker or just starting out, this white cake is a must-try. Perfect for birthdays, anniversaries, or just because, this cake will surely impress. Let's get baking!
White Cake Recipe
Ingredients:
- 2.5 cups all-purpose flour
- 1.5 cups sugar
- 1 cup milk
- 0.5 cup softened butter
- 3 eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 0.5 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- Combine the flour, baking powder, and salt; add to the creamed mixture alternately with the milk.
- Pour batter into prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool in the pans for 10 minutes, then remove to wire racks to cool completely.
What You Will Need
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What you will need to make white cake
- All-purpose flour: Provides structure and stability, ensuring the cake holds its shape while remaining tender and moist.
- Sugar: Adds sweetness and helps create a tender crumb by incorporating air during the creaming process.
- Milk: Adds moisture, helps dissolve sugar, and activates the baking powder for a light, fluffy texture.
- Softened butter: Adds richness, flavor, and moisture, creating a tender and flavorful cake.
- Eggs: Bind ingredients together, provide structure, and add moisture, contributing to the cake's texture and stability.
- Baking powder: Leavening agent that helps the cake rise, making it light and fluffy.
- Vanilla extract: Adds a sweet, aromatic flavor, enhancing the overall taste of the cake.
Tools and Instruments Needed
What tools/instruments will be needed to make White Cake Recipe
- Mixing bowl: Essential for combining ingredients smoothly and evenly, ensuring a consistent batter.
- Electric mixer: Helps achieve a light, fluffy texture by thoroughly creaming butter and sugar.
- Measuring cups: Ensures precise ingredient quantities, crucial for baking accuracy.
- Cake pans: Provides the shape and structure for the cake, ensuring even baking.
- Wire racks: Allows cakes to cool evenly, preventing sogginess and ensuring proper texture.
White Cake Recipe
A classic white cake recipe that's perfect for any occasion.
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Ingredients:
Cake Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Sugar
- 1 cup Milk
- 0.5 cup Butter softened
- 3 Eggs
- 2 tsp Baking powder
- 1 tsp Vanilla extract
- 0.5 tsp Salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- Combine the flour, baking powder, and salt; add to the creamed mixture alternately with the milk.
- Pour batter into prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool in the pans for 10 minutes, then remove to wire racks to cool completely.
Notes:
For a richer flavor, you can substitute half of the milk with buttermilk.
Read more: White Spaghetti Casserole Recipe
Nutrition value:
Calories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 70mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 100mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Bake the cake layers as directed.
- Let them cool completely on wire racks.
- Wrap each layer tightly in plastic wrap.
- Store in the fridge for up to 2 days.
Freezing Instructions
- After wrapping in plastic wrap, add a layer of aluminum foil.
- Place wrapped layers in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before frosting.
For an extra moist white cake, try adding a tablespoon of mayonnaise to the batter. It sounds odd, but it works wonders!
Frequently Asked Questions
FAQ:
How can I make my cake more moist?
Add an extra egg or replace some of the milk with sour cream or yogurt.
Can I use self-rising flour instead of all-purpose flour?
Yes, but omit the baking powder and salt since self-rising flour already contains them.
How do I prevent my cake from sticking to the pan?
Grease and flour the pans well, or use parchment paper at the bottom.
Can I substitute butter with oil?
Yes, but it will change the texture slightly. Use 3/4 cup of oil for every cup of butter.
How long can I store this cake?
Store it at room temperature for up to 3 days, or refrigerate for up to a week.
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