Description

This Classic White Cake Recipe delivers a tender, moist vanilla-flavored cake perfect for celebrations or everyday desserts. Featuring a simple combination of all-purpose flour, butter, sugar, eggs, and vanilla, this cake provides a light and fluffy texture with a delicate crumb. Ideal for layering and frosting, it’s a timeless favorite that pairs beautifully with buttercream or fresh fruit toppings.

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

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare two 9-inch cake pans by greasing and flouring them to ensure the cake doesn’t stick.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light in color and fluffy in texture, incorporating air for a tender cake.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing until the batter is smooth and free of lumps.
Fill Pans and Bake: Evenly divide the cake batter between the two prepared pans. Place them in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool Before Frosting: Remove the cakes from the oven and allow them to cool completely in the pans for about 10 minutes. Then transfer them to a wire rack to cool fully before applying your favorite frosting.

Notes

Room temperature ingredients help the batter blend smoothly and evenly.
Do not overmix the batter to avoid a dense cake.
You can substitute milk with buttermilk for a richer flavor and tender crumb.
The cake layers can be wrapped and refrigerated or frozen if not frosting immediately.
Use parchment paper in the pans for easier removal if preferred.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American