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Classic White Cake from Scratch

A tender, moist white cake made from scratch with a delicate vanilla flavor. Perfect for birthdays or any celebration, this easy recipe beats any bakery cake.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert, white cake mix recipes
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 1/4 cups 270g cake flour
  • 1 1/2 cups 300g granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 113g unsalted butter, room temperature
  • 1/4 cup 60ml vegetable oil
  • 1 cup 240ml whole milk, room temperature
  • 2 teaspoons vanilla extract
  • 4 large egg whites room temperature
  • 1/4 teaspoon cream of tartar optional, for stability

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
  • In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
  • Add the room-temperature butter and oil to the dry ingredients. Beat with an electric mixer on low speed until the mixture looks like coarse sand, about 1 minute.
  • In a separate bowl, combine the milk and vanilla extract. Add the milk mixture to the flour-butter mixture. Beat on medium speed for 2 minutes, scraping the bowl halfway through. The batter will be thick and smooth.
  • In a clean, dry bowl, beat the egg whites with cream of tartar (if using) on high speed until stiff peaks form. Do not overbeat – the whites should be glossy and hold a peak when you lift the beater.
  • Gently fold one-third of the whipped egg whites into the batter to lighten it. Then fold in the remaining whites until no white streaks remain. Do not overmix or you will deflate the batter.
  • Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
  • Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate the pans halfway through baking.
  • Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Notes

1. For a dairy-free version, use plant-based butter (stick form, not spread) and oat milk or almond milk.
2. The texture may be slightly denser.
3. To make it gluten-free, substitute with a 1:1 gluten-free baking flour blend that contains xanthan gum.
4. Do not use almond or coconut flour.
5. Store unfrosted cake layers wrapped in plastic at room temperature for up to 2 days, or freeze for up to 3 months.
6. If you do not have cake flour, make a substitute: for each cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons cornstarch.
7. Sift together several times.
8. This recipe can also be baked as a 9x13 inch sheet cake. Bake for 30–35 minutes, checking for doneness.