There’s a certain magic in pulling a warm, fluffy White Cake From Scratch out of your oven. Every slice, with its delicate crumb and pure vanilla flavor, feels a little special—like something you’d serve for birthdays, weddings, or just an afternoon tea that deserves a delicious centerpiece. Baking this beauty from scratch really lets you appreciate the simplicity of wholesome ingredients and the joy of sharing a made-with-love masterpiece with friends and family. If you’ve ever wanted a classic white cake that’s truly tender and cloud-like, this recipe is everything you’re looking for.
Ingredients You’ll Need
Great cakes start with great basics, and that’s exactly what makes this White Cake From Scratch so memorable. Every ingredient plays its part, working together to create a light, moist, and flavorful cake that’s as visually stunning as it is delicious.
- Cake Flour: This is absolutely key for a tender, soft crumb; don’t be tempted to swap with all-purpose flour unless you have to.
- Baking Powder: Gives your cake a lovely lift, ensuring it rises perfectly every single time.
- Salt: Just half a teaspoon wakes up all the sweet, rich flavors and balances the cake beautifully.
- Unsalted Butter (softened): Creamy, rich, and essential for that melt-in-your-mouth texture; make sure it’s room temp for easy mixing.
- Granulated Sugar: Sweetens every bite and helps the cake develop its signature crisp, delicately golden edges.
- Egg Whites (room temperature): Skipping the yolks is what gives this cake its color and airy texture—don’t worry, it’s still plenty rich!
- Vanilla Extract: There’s something irresistible about that true vanilla aroma—don’t skimp on a splash of good vanilla.
- Whole Milk (room temperature): Brings everything together and helps keep the layers moist and fluffy.
How to Make White Cake From Scratch
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F. Take two 9-inch round cake pans and either grease and flour them or line with parchment paper. This small step is how you guarantee your cakes will release easily, keeping every layer smooth and picture-perfect.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your cake flour, baking powder, and salt. Giving the dry ingredients a quick whisk not only breaks up lumps but also distributes the leavening for a cake that bakes up evenly every time. This step is easy to overlook but makes a world of difference.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until the mixture is light, fluffy, and almost pillowy. This usually takes about 3 to 4 minutes. This creaming process is where a lot of the cake’s airiness starts, so give it the time it deserves.
Step 4: Add the Egg Whites and Vanilla
One at a time, add in the egg whites, mixing well after each addition. Don’t rush—make sure each egg white is fully blended in before moving to the next. Stir in your vanilla extract and inhale that wonderful aroma! This step ensures an ultra-light batter and the signature white color of your White Cake From Scratch.
Step 5: Alternate the Dry Ingredients and Milk
Now, add the flour mixture and milk in alternating additions: start with a third of the flour mix, then half the milk, repeating until both are fully incorporated—be sure to begin and end with flour. Mixing just until combined prevents overworking the batter, so your finished cake stays soft and tender.
Step 6: Bake
Divide the batter evenly between your prepared pans, smoothing out the tops with a spatula. Pop them in the oven and bake for 25 to 30 minutes. You’re looking for lightly golden tops and a toothpick that comes out clean—or with just a few moist crumbs. Resist opening the oven early for a peek; a steady temperature gives you the best rise.
Step 7: Cool Completely
Let your cakes cool in their pans for about 10 minutes, then gently turn them out onto a wire rack to finish cooling. This little window of rest helps the structure set, so your layers stay intact. Wait until completely cool to frost; patience here means a prettier, easier-to-decorate White Cake From Scratch.
How to Serve White Cake From Scratch
Garnishes
For a finishing flourish, try a generous swirl of classic buttercream, a cloud of whipped cream, or even a light dusting of powdered sugar. Fresh berries, edible flowers, or colorful sprinkles can make every occasion feel festive and special.
Side Dishes
Pair slices of your homemade white cake with a scoop of vanilla ice cream, a sauce of macerated berries, or a refreshing fruit salad. These easy add-ons balance out the sweetness and make dessert plates pop with color.
Creative Ways to Present
Turn your White Cake From Scratch into an eye-catching dessert centerpiece with a naked cake look, delicate piped borders, or playful layers of jam. Try cutting with shaped cookie cutters for individual treats or building a dramatic tiered cake for celebrations.
Make Ahead and Storage
Storing Leftovers
If you have any leftover cake (lucky you!), wrap slices snugly in plastic wrap or store in an airtight container at room temperature for up to two days. This keeps each piece delightfully moist and fresh for next-day snacking.
Freezing
To freeze, let the layers cool completely, then wrap tightly in plastic wrap, followed by a layer of foil. Freeze for up to three months. When you’re ready to use, thaw at room temperature, unwrap, and they’re ready for frosting or serving.
Reheating
If you want to give your cake slice that just-baked warmth, microwave individual pieces for 10-15 seconds. It revives the softness and makes even an ordinary snack feel a little extraordinary—perfect for pairing with an afternoon coffee.
FAQs
Why use cake flour instead of all-purpose flour?
Cake flour has less protein than all-purpose flour, resulting in a finer, softer crumb that makes all the difference for a tender White Cake From Scratch. It’s the secret to achieving that delicate, bakery-style texture.
Can I make this cake ahead of time?
Absolutely! Both the cake layers and the frosted cake can be made a day in advance. Just keep everything well-wrapped or covered to lock in moisture until you’re ready to assemble and serve.
How do I get the cake so light and white?
Using only egg whites (no yolks) and taking extra care to thoroughly cream the butter and sugar provides the signature pale color and fluffy texture of a true White Cake From Scratch.
What’s the best frosting for this cake?
Classic vanilla or almond buttercream is always a slam dunk, but whipped cream, cream cheese frosting, or even a simple dusting of powdered sugar are all delicious companions for this cake.
Can the recipe be doubled for a bigger party?
Yes, you can double all the ingredients to make a tall layer cake or additional rounds. Just be sure to use larger mixing bowls and adjust your baking time—check for doneness with a toothpick as always.
Final Thoughts
There’s nothing like making a classic White Cake From Scratch and sharing it with people you love. The care you put into every step truly shows in each bite. Whether you’re a seasoned baker or trying this for the first time, I hope this recipe becomes your new go-to for life’s sweetest celebrations!
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White Cake From Scratch Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the light, fluffy, and utterly delicious White Cake From Scratch. This classic recipe yields a moist and tender crumb that is perfect for any celebration or gathering.
Ingredients
Dry Ingredients:
- 2 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature
Instructions
- Preheat the oven: Preheat the oven to 350°F and prepare two 9-inch round cake pans.
- Prepare dry ingredients: In a medium bowl, whisk together cake flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Combine wet ingredients: Beat in egg whites one at a time, then add vanilla extract.
- Alternate additions: Gradually add dry ingredients and milk to the butter mixture, mixing until just combined.
- Bake: Divide batter into pans and bake for 25-30 minutes until a toothpick comes out clean.
- Cool: Allow cakes to cool before frosting.
Notes
- For a tender crumb, use cake flour.
- Ensure all ingredients are at room temperature.
- Pairs well with buttercream or whipped cream frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 40mg
