There’s something so delightful about a classic white cake. It’s the kind of dessert that feels celebratory yet comforting, perfect for birthdays, weddings, or just a simple afternoon tea. The Best White Cake Recipe (Great with ANY Frosting Recipe) is a versatile treat that pairs beautifully with any frosting you choose. Whether you’re craving a rich chocolate ganache, a fluffy buttercream, or a tangy cream cheese frosting, this cake serves as the ideal canvas for your sweet creations.
Why Cooks Rave About It
This white cake recipe has garnered a loyal following for several reasons. First, the texture is incredibly light and fluffy, making each bite feel like a cloud of sweetness. The flavor profile is subtly sweet with just a hint of vanilla, allowing it to complement any frosting beautifully. It’s also straightforward to make, with step-by-step instructions that are easy to follow. Whether you’re a novice in the kitchen or an experienced baker, this cake recipe will impress your family and friends and leave them asking for seconds.
Ingredient Checklist
To make the Best White Cake Recipe (Great with ANY Frosting Recipe), gather the following ingredients:
- 2 and 3/4 cups (330g) all-purpose flour (be sure not to pack your flour into the measuring cup)
- 3 teaspoons baking powder
- 3/4 teaspoons salt
- 1 cup (227g) unsalted butter, room temperature
- 1 and 1/2 cups (298g) granulated sugar
- 1 tablespoon clear vanilla extract OR 1/2 teaspoon almond extract (see notes)
- 6 large egg whites, beaten until foamy
- 1/2 teaspoon lemon zest, finely grated
- 3/4 cup (171ml) whole milk
- 1/2 cup (113g) sour cream
- 1 tablespoon clear vanilla (regular vanilla will taint the batter lightly brown) or use 1/4 teaspoon to 1/2 teaspoon almond extract
- 1/4 cup (57ml) neutral oil (canola or vegetable)
Before You Start: Equipment
Before diving into the baking process, make sure you have the following equipment:
- Two 9-inch round cake pans
- Mixing bowls (one large and one medium)
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Best White Cake Recipe (Great with ANY Frosting Recipe): From Prep to Plate
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly and rises to perfection.
Step 2: Prepare the Cake Pans
Grease your two 9-inch round cake pans with butter or non-stick spray. For added security, you can line the bottoms with parchment paper to prevent sticking.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step is crucial as it helps to evenly distribute the leavening agents throughout the flour.
Step 4: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes.
Step 5: Add Extracts and Egg Whites
Next, mix in the clear vanilla extract (or almond extract) and lemon zest. Gradually add the beaten egg whites, mixing until well combined. The egg whites give the cake its light texture.
Step 6: Combine Wet Ingredients
In a separate bowl, combine the whole milk, sour cream, and neutral oil. Mix well until everything is fully combined.
Step 7: Alternate Mixing Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the wet mixture. Begin and end with the dry ingredients. Mix just until incorporated; be careful not to overmix.
Step 8: Pour and Bake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool the Cakes
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
Step 10: Frost and Serve
Once the cakes are completely cool, frost with your favorite frosting. For the cake in the photos, I used a delightful cream cheese frosting. Slice, serve, and enjoy the deliciousness!
Budget & Availability Swaps
If you’re looking to tweak the ingredients or make substitutions based on availability or budget, consider the following:
- Butter can be swapped for margarine if you’re looking for a more budget-friendly option.
- Sour cream can be replaced with plain yogurt for a lighter option.
- If you don’t have whole milk, you can use 2% milk or even almond milk, but adjust for thickness.
- For the clear vanilla extract, if unavailable, you can use other flavored extracts like coconut or lemon to add a unique twist.
Notes from the Test Kitchen
Here are a few tips to ensure your white cake is a success:
- Make sure all your ingredients are at room temperature for the best mixing results.
- Don’t skip the lemon zest; it adds a lovely brightness to the flavor of the cake.
- For an even fluffier cake, consider sifting the flour before measuring it out.
- Always let your cakes cool completely before frosting to avoid melting the frosting.
Shelf Life & Storage
The Best White Cake Recipe (Great with ANY Frosting Recipe) can be stored at room temperature for up to 3 days, covered with plastic wrap or in an airtight container. If you want to keep it longer, refrigerate it for up to a week. You can also freeze the cake layers individually, wrapped tightly in plastic wrap and foil, for up to 3 months. Just remember to let it thaw in the refrigerator before frosting or serving.
Common Qs About Best White Cake Recipe (Great with ANY Frosting Recipe)
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day or two in advance. Just store them in an airtight container in the refrigerator or freeze them for longer storage.
What can I use instead of egg whites?
If you need an egg-free option, consider using aquafaba (the liquid from canned chickpeas) as a substitute. About 3 tablespoons of aquafaba equal one egg white.
Can I use this recipe for cupcakes?
Yes! This recipe works beautifully for cupcakes. Just fill your cupcake liners about 2/3 full and bake for 18-20 minutes, or until a toothpick comes out clean.
Why is my cake dense?
A dense cake can be a result of overmixing the batter or using too much flour. Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife.
Healthy-ish Favorites
Serve & Enjoy
Now that you’ve mastered the Best White Cake Recipe (Great with ANY Frosting Recipe), the possibilities are endless. Whether you’re serving it at a special occasion or simply enjoying a slice with your morning coffee, this cake is sure to delight. Pair it with your favorite frosting, add some fresh fruit on top, or enjoy it plain—each bite is a reminder of how wonderful homemade baking can be. Happy baking!
Best White Cake Recipe (Great with ANY Frosting Recipe)
Equipment
- Two 9-inch round cake pans
- Mixing Bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 2 3/4 cups all-purpose flour be sure not to pack your flour into the measuring cup
- 3 teaspoons baking powder
- 3/4 teaspoons salt
- 1 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 1 tablespoon clear vanilla extract OR almond extract 1 tablespoon clear vanilla extract OR 1/2 teaspoon almond extract (see notes)
- 6 large egg whites beaten until foamy
- 1/2 teaspoon lemon zest finely grated
- 3/4 cup whole milk
- 1/2 cup sour cream
- 1 tablespoon clear vanilla extract OR almond extract 1 tablespoon clear vanilla or 1/4 to 1/2 teaspoon almond extract
- 1/4 cup neutral oil canola or vegetable
Instructions
- Preheat your oven to 350°F (175°C).
- Grease two 9-inch round cake pans with butter or non-stick spray. Optionally, line the bottoms with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a large bowl, cream the unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
- Mix in the clear vanilla extract (or almond extract) and lemon zest. Gradually add the beaten egg whites, mixing until well combined.
- In a separate bowl, combine the whole milk, sour cream, and neutral oil. Mix until fully combined.
- Gradually add the dry ingredients to the butter mixture, alternating with the wet mixture. Begin and end with the dry ingredients. Mix just until incorporated.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from oven and cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
- Once cool, frost with your favorite frosting, slice, and serve.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Don’t skip the lemon zest to add brightness to the flavor.
- Sift flour before measuring for an even fluffier cake.
- Let cakes cool completely before frosting to avoid melting the frosting.
- Butter can be swapped for margarine; sour cream for plain yogurt; and milk for 2% or almond milk if needed.
