There’s something truly special about a Classic White Cake Recipe—each slice is a celebration in itself! This cake is the ultimate crowd-pleaser, perfect for birthdays, weddings, or any occasion when you want to impress with a tender, moist crumb and a delicate vanilla flavor. Whether you’re a seasoned baker or just starting out, you’ll love how easy it is to whip up this beautiful, ethereal dessert using everyday ingredients. It’s the perfect canvas for your favorite frosting or fun decorations, and trust me, it tastes just as incredible as it looks!
Ingredients You’ll Need
The magic of a Classic White Cake Recipe is in its simplicity. Each ingredient plays a key role—not only in the flavor, but in achieving that light, fluffy texture and snowy-white appearance that makes this cake so beloved.
- All-purpose flour: Provides the structure and a soft crumb—make sure to measure it correctly for best results.
- Baking powder: Gives the cake its beautiful lift and lightness, so don’t skip this!
- Salt: Just a touch enhances all the other flavors and keeps the cake from tasting flat.
- Butter (softened): Adds richness and that unmistakable buttery flavor—bring it to room temperature for easy creaming.
- Granulated sugar: Sweetens the cake and helps create that tender, moist crumb.
- Large eggs: Bind everything together and add moisture—use room temperature eggs for the fluffiest texture.
- Vanilla extract: Infuses the cake with warm, aromatic notes that are essential to a Classic White Cake Recipe.
- Milk: Keeps the cake moist and tender, while helping blend all the ingredients smoothly.
How to Make Classic White Cake Recipe
Step 1: Prepare Your Pans and Preheat
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch cake pans to ensure your cakes come out easily and with clean edges. This simple prep makes all the difference when it’s time to turn out your beautiful layers.
Step 2: Sift the Dry Ingredients
In a medium bowl, sift together the flour, baking powder, and salt. Sifting isn’t just for show—it aerates the flour, removes any lumps, and ensures your Classic White Cake Recipe bakes up light and even.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar until the mixture is pale, light, and fluffy. This step adds air to the batter and is key to that tender, melt-in-your-mouth crumb we all love.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition so the batter stays smooth and cohesive. Stir in the vanilla extract for that signature aroma and flavor that makes the Classic White Cake Recipe so irresistible.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing just until smooth. Alternating helps keep the batter silky and prevents overmixing, which ensures your cake is tender, not tough.
Step 6: Bake
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula for even layers. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will be filled with the most delicious, buttery aroma!
Step 7: Cool and Frost
Allow the cakes to cool completely in the pans before turning them out onto a wire rack. Once cooled, you’re ready to frost and decorate to your heart’s content—the blank canvas of the Classic White Cake Recipe is yours to personalize!
How to Serve Classic White Cake Recipe
Garnishes
The beauty of this cake is how well it pairs with all sorts of garnishes. Fresh berries, edible flowers, a dusting of powdered sugar, or classic sprinkles add both beauty and flavor. Even a simple swirl of vanilla or cream cheese frosting makes the Classic White Cake Recipe shine.
Side Dishes
Pair your cake with a scoop of vanilla bean ice cream, a drizzle of fruit coulis, or even a side of whipped cream. These simple accompaniments make each slice feel like a dessert celebration, and they let the flavors of your Classic White Cake Recipe really stand out.
Creative Ways to Present
Turn your cake into a showstopper by stacking the layers with colorful fruit preserves or lemon curd in between. For special occasions, try cutting the cake into fun shapes, or serving it in elegant parfait glasses with layered berries and cream. The Classic White Cake Recipe is wonderful for cupcakes or even as cake pops, too!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. If your kitchen is especially warm, you may want to refrigerate it to keep the frosting stable and fresh.
Freezing
The Classic White Cake Recipe freezes beautifully! Wrap unfrosted cake layers in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before frosting and serving for best results.
Reheating
There’s no need to reheat this cake, but if you like your slice warm, pop it in the microwave for 10-15 seconds. This brings out the buttery aroma and makes the crumb extra soft—almost like it’s fresh from the oven again.
FAQs
Can I use cake flour instead of all-purpose flour?
Absolutely! Cake flour will make your Classic White Cake Recipe even lighter and more delicate. Just use the same amount by weight for best results.
How can I make this cake gluten-free?
Simply substitute your favorite 1:1 gluten-free baking flour blend for the all-purpose flour. The texture may be a bit different, but the flavor will still be delicious!
What type Dessert
This cake is incredibly versatile—classic buttercream, cream cheese frosting, whipped cream, or even a light meringue are all wonderful options. Feel free to get creative with flavors and colors!
Can I bake this cake as cupcakes?
Yes! Divide the batter evenly among lined muffin tins and bake at the same temperature for about 18-20 minutes. The cupcakes will be just as fluffy and delicious as the full-sized cake.
How do I keep my cake layers from sticking to the pan?
Properly greasing and flouring your pans is the secret. You can also line the bottoms with parchment paper for extra insurance—your Classic White Cake Recipe layers will pop out perfectly every time.
Final Thoughts
I can’t wait for you to share this Classic White Cake Recipe with your friends and family. It’s a true classic that never goes out of style, and every slice is guaranteed to bring a smile. Have fun baking, decorating, and most of all—enjoy every bite!
Print
Classic White Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Classic White Cake is a timeless dessert perfect for any celebration. Light and fluffy with a tender crumb, it features a buttery vanilla flavor that pairs wonderfully with your favorite frosting. Easy to make and sure to impress, this recipe yields moist layers that can be used for birthday cakes, weddings, or any special occasion.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two 9-inch cake pans by greasing and flouring them to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure thorough mixing. Then, stir in the vanilla extract.
- Combine Ingredients: Gradually incorporate the dry ingredients into the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until the batter is smooth and well combined, taking care not to overmix to avoid a dense cake.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans. Place in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely before frosting or serving.
Notes
- Ensure that the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter after adding flour to maintain a light texture.
- Use room temperature eggs to help the batter emulsify properly.
- You can substitute milk with buttermilk for a tangier flavor and moister cake.
- This cake layers well and freezes nicely for up to 2 months.
- Adjust baking time slightly if using different sized pans or ovens.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
