Here’s a classic White Cake recipe—light, fluffy, and perfect for birthdays, layered cakes, or any celebration. 🎂🤍
This makes a 9-inch two-layer cake or one 9×13-inch pan.
Classic White Cake
Ingredients
- 2½ cups (315 g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1 cup (240 ml) whole milk, room temperature
Instructions
1. Prep
- Heat oven to 350°F (175°C).
- Grease and flour pans or line with parchment.
2. Mix Dry Ingredients
- Whisk flour, baking powder, and salt together.
3. Cream Butter & Sugar
- Beat butter and sugar until light and fluffy (3–4 min).
- Add eggs one at a time, beating well after each.
- Mix in vanilla and almond extract.
4. Combine Wet & Dry
- Alternate adding flour mixture and milk to butter mixture (start and end with flour).
- Mix gently until just combined—do not overmix.
5. Bake
- Two 9-inch layers: 25–30 min
- One 9×13-inch pan: 35–40 min
- Test doneness with a toothpick; it should come out clean.
6. Cool
- Cool in pan 10 min, then transfer to wire rack.
- Frost when completely cool.
Frosting Ideas
- Classic buttercream
- Whipped cream frosting
- Cream cheese frosting
- Ganache for a simple chocolate drizzle
Tips for a Perfect White Cake
- Room temperature ingredients = smooth, airy batter
- Do not overmix after adding flour—keeps cake tender
- Sift flour for extra light texture
- Optional: Add a pinch of salt to enhance sweetness
If you want a super-fluffy bakery-style white cake, a moist version with sour cream, or a vegan white cake, I can give that version too.
Do you want me to make it extra bakery-style?
