Classic White Cake
The fine moist crumb of this cake complements any type of filling and frosting makes for the perfect celebratory cake.
- Ready In:
- 12 tablespoons unsalted butter, softened
- 1 1⁄2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 6 large egg whites
- 3⁄4 cup milk
- 2 teaspoons vanilla extract
- Butter two 9-inch diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan.
- Lined bottoms with parchment or waxed paper.
- Set a rack at the middle level of the oven and preheat to 350 degrees.
- In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy.
- Stir together flour, baking powder and salt.
- Set aside.
- Combine egg whites, milk and vanilla extract.
- Add 1/3 of the flour mixture to butter mixture then add half the milk mixture.
- Continue to alternate beginning and ending with flour mixture.
- Scrape bowl and beater often.
- Pour batter into prepared pan (s) and smooth top with a metal spatula.
- Bake cake (s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
- Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
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This is my go-to white cake recipe. I have tweaked it to make a delicious coconut cake which I call "Coco-what cake?" as well as used it in my double chocolate chip cookie-cake (chocolate chip cookie dough base with white cake top frosted with chocolate chip cookie dough frosting...yumalicious!! This cake works for everything. My next creation will be a banana cream cake and you guessed it right; I will be using this as a base. Thank you, Steve P.Reply
I am giving this cake a 4 star because I really had to mess with my oven a few times to adjust the recipe, second go around just to get it to turn out like these lovely other reviews! I first used two Fat Daddio's pans which have to be adjusted already because they are anodized, dropping between 25-75 degrees. I am very sad to say the majority of the cake was cornbread like..right on...it was OVER DONE. You ask how I know this...the center was as perfect as I could of even imagine! I used the left over batter and filled up a FD pan 4x4x3 and cooked it at about 250-275 (older gas range) perhaps the density on top of the heat is causing it to cook quicker (kind of like with the whole dome concept) which took even longer but it was amazing! Bev I would have to agree with, as I was snacking on the middle pieces I was like, lemon icing YUM!! It would be so much more helpful if you could adjust the size of the pans instead of the servings. Just keep messing with it ladies, it was well worth tossing the other cakes! I also did up a few 9 pans, used Wilton's four piece cookie cutter set and made little tiered cakes with tie dye effects. Turned out spectacular!!Reply
I made this cake for a birthday party. Everyone said the TASTE was good but the texture was heavy and dense. cornbread texture was right on, only more moist then cornbread. also the batter does not rise hardly any during baking so I was safe filling the pan full. I will hang on to the recipe won't be the first I grab it did taste good tho.Reply
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