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
Scale
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
