When I first started baking, white cake felt like the boss level of cake recipes. It looked so pure, so fluffy, and so, well… white. I always thought it had to be tricky, like, maybe it required secret ingredients passed down from a cake wizard. But nope. It’s just a few pantry staples, a bit of care, and boom—you’ve got a light, buttery cake that’s the perfect backdrop for anything from jam to frosting mountains. What makes this cake special isn’t just how soft it turns out, but how easy it is to bring together. No fancy equipment needed, no obscure ingredients (I see you, cream of tartar). Just eggs, flour, sugar, butter, and a little vanilla. It’s kind of like the plain t-shirt of cakes—versatile, dependable, and always a crowd-pleaser. And if you’re anything like me, you’ll probably sneak a bite while it’s still warm and call it ‘taste-testing.’ That’s part of the job, right? Let’s get to it!
Table of Contents
- 1) Key Takeaways
- 2) Easy White Cake from Scratch Recipe
- 3) Ingredients for White Cake from Scratch
- 4) How to Make White Cake from Scratch
- 5) Tips for Making White Cake from Scratch
- 6) Making White Cake from Scratch Ahead of Time
- 7) Storing Leftover White Cake
- 8) Try these Cakes next!
- 9) White Cake from Scratch
- 10) Nutrition
1) Key Takeaways
What’s the best way to keep your cake layers moist and light?
How can you make a fluffy, bakery-style cake at home with basic pantry items?
Why are egg whites key to this recipe’s texture and look?
What makes a white cake ‘white’ and not yellow?
2) Easy White Cake from Scratch Recipe
And honestly? The best part is how foolproof it is. No special skills needed. You just follow the steps and the result tastes like something you’d buy from a bakery. So go ahead—pretend you spent hours perfecting it. Your secret’s safe with me.
This white cake is all about soft texture and a balanced flavor—not too sweet, not too rich. It’s like the vanilla ice cream of cakes: basic, but in a good way. Whether you’re topping it with fresh fruit or a mountain of buttercream, it’ll hold its own.
I used to think making a white cake from scratch meant hours in the kitchen, flour all over the counter, and something slightly dry at the end. But this one changed my mind. It’s simple, it’s fast, and it turns out light and fluffy every time. You’ll mix it, bake it, and probably eat half the cake before it even cools.
3) Ingredients for White Cake from Scratch
Milk: Whole milk adds just enough fat for softness without making it too rich. Warm it slightly to help it blend smoothly into the batter.
Egg whites: These help the cake stay pale and light. Room temperature works best. Save the yolks for a custard or breakfast scramble.
Vanilla extract: Use pure vanilla if you can. It brings warmth and depth to every bite. Clear vanilla will keep the cake snow-white if you’re aiming for looks.
White sugar: Granulated sugar sweetens and helps with the cake’s golden edges. Beating it with the butter traps air for lift.
Unsalted butter: Softened and ready to cream. It gives the cake richness and that classic buttery flavor. Room temperature is key.
Salt: Just a little bit sharpens all the other flavors. You won’t taste it directly, but you’d miss it if it wasn’t there.
Baking powder:This lifts the cake, helping it rise evenly. If it’s been sitting in your cupboard for over a year, maybe check the date. We want fluffy, not flat.
All-purpose flour: This is the base of the cake, giving it structure and a tender crumb. Make sure to spoon and level it—don’t pack it down or your cake might feel heavy.
4) How to Make White Cake from Scratch
Step 1: Let the cakes cool in their pans for 10 minutes. Then run a knife around the edges, flip them onto wire racks, and let them cool completely.
Step 2: Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will smell like a bakery by now.
Step 3: Divide the batter evenly between your pans. Smooth the tops so they bake flat. It’s oddly satisfying.
Step 4: Alternate between adding the dry mix and milk to the wet mixture, beginning and ending with the flour mix. Stir gently to avoid knocking the air out.
Step 5: Add in the vanilla. Then, one at a time, beat in the egg whites. Make sure each is well mixed before the next joins the party.
Step 6: In a large bowl, beat the butter and sugar together until it looks pale and fluffy. This takes a few minutes but makes all the difference.
Step 7: In a medium bowl, whisk together the flour, baking powder, and salt. Keep this close by—you’ll add it gradually later.
Step 8: Preheat your oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment if you’re fancy—or just paranoid like me.
5) Tips for Making White Cake from Scratch
Use room temperature ingredients. Cold milk or eggs will stiffen the batter, making it less airy. Let everything sit out for 30 minutes before you start.
Make sure to really cream your butter and sugar. It’s not just about mixing them—it’s about whipping in air so your cake has that delicate, bakery-style crumb.
If you want a whiter cake, use clear vanilla and make sure your butter is light in color. Even small changes like this make a difference in that classic white crumb look.
6) Making White Cake from Scratch Ahead of Time
You can also mix the dry ingredients and store them in a jar, ready to go. Think of it like your own cake mix—only way better, and with fewer unpronounceable ingredients.
If you need to work further ahead, freeze the unfrosted layers. Wrap each layer tightly in plastic wrap and foil, then freeze for up to three months. Thaw in the fridge overnight before using.
One of the best things about this cake is how well it holds up. You can bake it a day ahead and keep it wrapped on the counter until you’re ready to frost.
7) Storing Leftover White Cake
You can freeze slices individually, too. Wrap them well and stash them in a freezer bag. When that late-night sweet tooth hits, you’ll be glad they’re there.
If it’s frosted with buttercream, you can store it in the fridge for up to five days. Let it come to room temp before serving so the frosting softens.
Keep leftover cake covered on the counter for up to three days. I usually tuck it under a cake dome, but foil or plastic wrap works too.
8) Try these Cakes next!
9) White Cake from Scratch
10) Nutrition
Cholesterol: 35mg
Protein: 4g
Fiber: 0.5g
Carbohydrates: 41g
Saturated Fat: 6g
Fat: 11g
Sodium: 190mg
Sugar: 24g
Calories: 290
Serving Size: 1 slice
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