Looking for a versatile, impressive dessert that truly wows? This White Cake From Scratch is the answer every home baker needs up their sleeve. Tender, subtly sweet, and radiantly white, this classic cake is as perfect for birthdays as it is for a midday treat. There’s just something magical about making a cake with the simplest pantry staples and transforming it into a soft, cloudlike delight. Trust me, once you make White Cake From Scratch, you’ll never reach for a box mix again!
Ingredients You’ll Need
The beauty of White Cake From Scratch is how it relies on everyday basics, each bringing something special to the table. From the snowy fluffiness of cake flour to the rich flavor of pure vanilla extract, each ingredient works in harmony to create a cake so elegant and bakery-worthy, no one will believe it’s homemade.
- Cake flour, sifted: Sifting cake flour ensures the cake is light, airy, and perfectly tender every time.
- Baking powder: Provides the essential lift, giving your cake gorgeous height and crumb.
- Salt: Just a touch brings out the sweet, nuanced flavors and balances the richness.
- Unsalted butter, softened: For unbeatable flavor and a moist, tender texture—softening helps it whip up extra fluffy.
- Granulated sugar: Adds sweetness and helps create a light, delicate crumb.
- Large egg whites, at room temperature: Only the whites make the cake beautifully white and extra fluffy—room temp blends best!
- Whole milk, at room temperature: Keeps the batter smooth and lends the ideal amount of moisture.
- Pure vanilla extract: The secret to that heavenly aroma and classic vanilla flavor. For a snow-white crumb, use clear vanilla extract if you wish.
How to Make White Cake From Scratch
Step 1: Prep Your Cake Pans
Start by preheating your oven to 350°F (175°C) so it’s perfectly hot when you’re ready to bake. Grease and flour two 8-inch round cake pans, paying special care to get every nook and cranny. For extra insurance against sticking, line the bottoms with circles of parchment paper. This simple prep step makes cake removal a breeze and guarantees those pristine, smooth layers you’re craving.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, and salt. Don’t skip the sifting—this small effort keeps your White Cake From Scratch featherlight and evenly mixed, which means every bite is just as wonderful as the last.
Step 3: Cream Butter and Sugar
Using a stand or hand mixer, beat the softened butter and sugar together in a large bowl on medium speed. After about 3 minutes, the mixture should look pale, fluffy, and irresistibly creamy. Creaming thoroughly is the trick to a delicate, tender crumb—this step is non-negotiable for show-stopping results!
Step 4: Add Egg Whites and Vanilla
Add your egg whites one at a time, mixing well after each addition. They’ll blend in smoothly, ensuring the batter stays silky and light. Pour in the vanilla extract and mix until just combined. This is where White Cake From Scratch gets its dreamy flavor and signature snow-white hue.
Step 5: Combine and Mix Batter
With your mixer on low, add the dry ingredients in three additions, alternating with the milk. Always begin and end with the flour mixture. Mix gently and stop as soon as everything comes together—overmixing can toughen your cake, so keep a light hand.
Step 6: Bake!
Divide the batter evenly between your prepared pans, smoothing the tops gently. Slide them into the oven and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. Watch closely toward the end to avoid overbaking—moisture is everything in a perfect White Cake From Scratch!
Step 7: Cool and Frost
Let the cakes cool in their pans for about 10 minutes. Then run a thin knife around the edges, invert onto a wire rack, and peel away the parchment paper. Allow the layers to cool completely before frosting. Now comes the fun part: get creative with your favorite frosting or classic buttercream to finish this beauty!
How to Serve White Cake From Scratch
Garnishes
Once your cake is frosted, it’s time to dress it up! Sprinkle with delicate edible flowers, clouds of whipped cream, or a gentle shower of colorful sprinkles. For an elegant finish, try a crown of fresh berries or a dusting of powdered sugar that echoes the purity of your homemade White Cake From Scratch.
Side Dishes
Serve slices alongside a scoop of vanilla ice cream or a spoonful of homemade berry compote to complement the cake’s subtle sweetness. A cup of hot coffee or tea is always welcome—perfect for an afternoon treat or after-dinner indulgence.
Creative Ways to Present
For special occasions, try stacking cake layers high with dramatic swoops of buttercream in between and a cascade of candied violets. For parties, make mini White Cake From Scratch cupcakes or cut the cake into elegant squares and serve on pretty platters. However you present it, this cake is guaranteed to shine!
Make Ahead and Storage
Storing Leftovers
Leftover White Cake From Scratch stays fresh and moist for 2–3 days at room temperature. Simply cover the cake tightly with plastic wrap or store slices in an airtight container to prevent it from drying out. If your kitchen is warm or humid, consider refrigerating, but let it come to room temperature before serving for the best texture.
Freezing
Your cake freezes beautifully! Wrap unfrosted (or even frosted) whole layers tightly in plastic wrap and then foil, or place individual slices in freezer-safe containers. Stored properly, White Cake From Scratch can delight you for up to 2 months in the freezer. Thaw overnight in the refrigerator or a few hours on the counter when you’re ready for a treat.
Reheating
To revive the cake’s perfect softness, pop slices in the microwave for 10–15 seconds or warm briefly in a low oven. Just be careful not to overdo it—a few seconds is usually enough to bring your White Cake From Scratch back to its freshly-baked glory!
FAQs
What makes White Cake From Scratch so fluffy?
The magic lies in using cake flour, properly creamed butter and sugar, and gentle folding to avoid overmixing. The egg whites also contribute to the cake’s light, airy texture!
Can I use all-purpose flour instead of cake flour?
While you can, cake flour gives a much finer crumb and softness. If you substitute, remove 5 tablespoons from the 2 ½ cups of all-purpose flour and replace them with cornstarch for a lighter texture.
What’s the best frosting for White Cake From Scratch?
Classic vanilla buttercream, fluffy whipped cream, or cream cheese frosting all taste fantastic. For something luxe, try Swiss meringue buttercream. The cake’s subtle flavor pairs well with almost anything!
Why are only egg whites used?
Using just the whites keeps the cake color brilliantly white and light in flavor. Yolks add richness and color, which is perfect for yellow cakes, but for this recipe, whites make all the difference.
How do I prevent my cake from being dry?
Avoid overbaking and measure your flour carefully—spoon it into the cup and level off for accuracy. Also, don’t forget to use room temperature ingredients for a smooth, moist batter every time.
Final Thoughts
There’s nothing quite like baking a stunning White Cake From Scratch for the people you love—each tender slice is a reminder of how a handful of simple ingredients can turn into something truly special. If you’ve never made cake from scratch before, this is the perfect place to start. Give it a try, have fun with the garnishes, and let this cake be the centerpiece of your next celebration!
Print
White Cake From Scratch Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make a delicious white cake from scratch with this easy recipe. This fluffy and moist vanilla cake is perfect for any occasion and is sure to impress your friends and family.
Ingredients
Dry Ingredients:
- 2 ½ cups (300g) cake flour, sifted
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup (170g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1 cup (240ml) whole milk, at room temperature
- 1 tablespoon pure vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream the butter and sugar together until light and fluffy.
- Add egg whites and vanilla: Add the egg whites one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine dry and wet ingredients: Add the dry ingredients in three additions, alternating with the milk, and mix just until combined.
- Bake: Divide the batter between pans and bake for 25–30 minutes. Cool in pans before frosting.
Notes
- For a pure white cake, use clear vanilla extract.
- Avoid overbaking to keep the cake moist.
- This cake pairs well with buttercream, whipped cream, or cream cheese frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg
