Best White Cake Recipe (Great with ANY Frosting Recipe)
This classic white cake is light, fluffy, and perfect with any frosting! Ideal for celebrations or everyday treats, it’s easy to make and sure to impress.
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.