Name: White Cake From Scratch Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 ½ cups cake flour (sifted); 2 ½ teaspoons baking powder; ½ teaspoon salt; 1 cup unsalted butter (softened); 1 ¾ cups granulated sugar; 5 large egg whites (room temperature); 1 tablespoon vanilla extract; 1 cup whole milk (room temperature)

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If you’re dreaming of a dessert that’s fluffy, melt-in-your-mouth, and as classic as it gets, look no further than this White Cake From Scratch. It’s the kind of timeless treat that never goes out of style: moist layers of tender cake with a delicate vanilla aroma and pure white crumb, perfect for birthdays, holidays, or just because you feel like baking something special. With simple ingredients and easy-to-follow steps, this White Cake From Scratch will have you skipping the box mix forever—trust me, it’s so worth making from scratch!

White Cake From Scratch Recipe - Recipe Image

Ingredients You’ll Need

The beauty of White Cake From Scratch lies in its simplicity. Each ingredient has a specific role—giving the cake structure, a fine crumb, a hint of color, or its light, buttery flavor. Here’s what you’ll need and why each is essential:

2 ½ cups cake flour (sifted): Using cake flour ensures a tender, soft crumb and a snowy white appearance.
2 ½ teaspoons baking powder: Gives the cake its lift and airy texture—don’t skip it!
½ teaspoon salt: Balances the sweetness and enhances all other flavors.
1 cup unsalted butter (softened): Delivers rich flavor and a moist, velvety crumb when creamed properly.
1 ¾ cups granulated sugar: Sweetens the cake and helps aerate the batter when creamed with butter.
5 large egg whites (room temperature): Key for tenderness and ultra-white color; bring to room temp for best volume.
1 tablespoon vanilla extract: Infuses the cake with classic, comforting vanilla—clear vanilla if you want a pure white shade.
1 cup whole milk (room temperature): Adds moisture and richness; room temp milk blends more smoothly into batter.

How to Make White Cake From Scratch

Step 1: Prep Your Pans and Oven

Start by heating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy removal. Prepping your pans before mixing the batter is a small but important step so your cakes bake evenly and won’t stick.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, and salt. Sifting helps ensure there are no lumps and gives your cake the most tender crumb possible. Set this mixture aside so it’s ready to go when you start blending the wet and dry components together.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar together until the mixture is light, pale, and fluffy—this should take about 2 to 3 minutes. This step is crucial! It aerates the batter and creates that dreamy, soft structure that sets a White Cake From Scratch apart from yellow or pound cakes.

Step 4: Add Egg Whites and Vanilla

Beat in the egg whites one at a time, making sure each one is fully incorporated before adding the next. This slow addition ensures an ultra-smooth batter and keeps your cake light. Finish this step by blending in the vanilla extract for that signature sweetness and aroma.

Step 5: Mix in Dry Ingredients and Milk

With the mixer on low speed, alternately add the flour mixture and milk to the creamed butter, beginning and ending with the dry ingredients. Aim for three additions of flour and two of milk. Gently mix just until you no longer see streaks of flour—overmixing can make the cake dense, so be gentle here.

Step 6: Divide and Bake

Evenly divide the batter between the prepared pans and smooth the tops with a spatula. Pop them in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Enjoy the wonderful vanilla scent that fills your kitchen—this is the hallmark of true White Cake From Scratch!

Step 7: Cool and Frost

When the cakes are done, let them cool in their pans for about 10 minutes, then carefully transfer to a wire rack to cool completely. Only frost once the cakes are fully cooled; try a classic buttercream, silky whipped cream, or even fresh fruit for a beautiful finish.

How to Serve White Cake From Scratch

Garnishes

The pure, white backdrop of this cake comes alive with elegant finishes. Sprinkle on pastel sprinkles for a party vibe, fresh berries for color and tang, or piped swirls of buttercream for a fancy touch. Edible flowers or gold leaf are stunning if you’re feeling a bit extra!

Side Dishes

Pair slices of White Cake From Scratch with a scoop of vanilla or berry sorbet, a flute of sparkling wine, or a strong cup of coffee. A fruit salad with citrus and mint is a bright, light contrast to the sweetness of the cake.

Creative Ways to Present

Get playful: turn individual rounds into mini cakes, cut with a biscuit cutter for petits fours, or stack layers with alternating fillings like lemon curd or raspberry preserves. For special occasions, create a dramatic tiered look and decorate with ribbon or custom toppers!

Make Ahead and Storage

Storing Leftovers

To keep your White Cake From Scratch tasting fresh, wrap any leftover slices well in plastic wrap or store in an airtight container at room temperature for up to 2 days. If your climate is warm or humid, store in the fridge but allow the slices to come to room temperature before serving for the best texture.

Freezing

Both frosted and unfrosted cake layers freeze beautifully! Wrap completely cooled cakes in a layer of plastic wrap, followed by foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before enjoying or decorating.

Reheating

If you like your cake a touch warm, pop a slice in the microwave for 10 to 15 seconds. Just be careful: too long, and the crumb can dry out. For whole layers, let them come to room temperature on the counter—no need to use the oven.

FAQs

Why is my cake not as white as I hoped?

The secret to a super white cake is using clear vanilla extract and only egg whites. Traditional vanilla or overbaked cakes can turn off-white, so check your oven temp and ingredient labels.

Can I make cupcakes with this recipe?

Absolutely! Simply divide the batter among lined cupcake tins and bake for 18 to 20 minutes. You’ll get tender, fluffy cupcakes with the same beautiful crumb as the layer cake.

Does this cake work with gluten-free flour?

You can try a high-quality, 1:1 gluten-free flour blend. The texture may be slightly different, but with the right blend, you’ll still get a moist, delicate result.

Do I have to use whole milk?

Whole milk gives the cake richness, but 2% works in a pinch. Avoid skim, which will make the cake less moist and flavorful.

Can I add flavors or fillings?

Of course! You can fold in lemon zest, almond extract, or a splash of coconut extract. Split the layers and fill with jam, whipped cream, or your favorite fruit preserves for a personal twist on classic White Cake From Scratch.

Final Thoughts

There’s nothing quite like baking a White Cake From Scratch and sharing it with the people you love. Each slice is a little celebration, whether you dress it up for a big occasion or enjoy it on a cozy afternoon. Give it a try—you’ll be surprised how easy (and delicious) homemade cake can be!

White Cake From Scratch Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 50 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in the light, fluffy goodness of this classic White Cake made entirely from scratch. Perfect for any occasion, this homemade cake is sure to impress with its delicate crumb and rich vanilla flavor.

Ingredients

Scale

Dry Ingredients:

2 ½ cups cake flour (sifted)
2 ½ teaspoons baking powder
½ teaspoon salt

Wet Ingredients:

1 cup unsalted butter (softened)
1 ¾ cups granulated sugar
5 large egg whites (room temperature)
1 tablespoon vanilla extract
1 cup whole milk (room temperature)

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, and salt; set aside.
Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
Add Egg Whites and Vanilla: Add egg whites one at a time, beating well after each addition. Mix in vanilla extract.
Combine Dry and Wet Ingredients: Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour. Mix until just combined—do not overmix.
Bake: Divide batter between pans, smooth tops, and bake for 25–30 minutes until a toothpick inserted into the center comes out clean.
Cool and Frost: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.