Go Back
A close-up slice of a moist two-layer cake from a classic white cake recipe, decorated with white and blue frosting on a plate.

Classic Fluffy White Cake from Scratch

This scratch-made white cake boasts a wonderfully tender crumb, a delicate vanilla flavor, and a pure white appearance, perfect for any celebration or a delightful everyday treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the White Cake
  • 2 1/2 cups all-purpose flour sifted
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened to room temperature
  • 1 cup whole milk room temperature
  • 1 tsp pure vanilla extract
  • 6 large egg whites room temperature

Equipment

  • Two 8-inch round cake pans
  • Parchment Paper
  • Electric mixer (stand or hand-held)
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Fine-Mesh Sieve
  • Rubber Spatula
  • Wire cooling rack

Method
 

Prepare Pans & Preheat Oven
  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper, then grease and flour the parchment as well.
Combine Dry Ingredients
  1. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt. Set aside.
Cream Butter & Add Wet Ingredients
  1. In a separate medium bowl, using an electric mixer, cream the softened butter on medium speed until light and fluffy, about 2-3 minutes.
  2. Gradually add the egg whites, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
  3. Beat in the milk and vanilla extract until just combined. The mixture may look slightly curdled at this point, which is normal.
Combine Wet & Dry
  1. Add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined after each addition. Do not overmix; overmixing can lead to a tough cake. Use a rubber spatula to gently fold in any remaining flour at the bottom of the bowl.
Bake the Cakes
  1. Divide the batter evenly between the two prepared cake pans.
  2. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
Cool & Serve
  1. Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely.
  2. Once completely cooled, frost as desired (e.g., with vanilla buttercream) and serve.

Notes

Ensuring all cold ingredients (butter, milk, egg whites) are at room temperature is crucial for a smooth batter and a tender, uniform cake crumb. For best results, use a kitchen scale to measure flour accurately. If using measuring cups, spoon the flour into the cup and level it off without packing. This white cake is excellent with classic vanilla buttercream, lemon curd, or fresh berries and whipped cream.