When you think of a perfect go-to dessert that pleases just about everyone, the Classic White Cake Recipe immediately comes to mind. This cake is wonderfully light, tender, and subtly sweet, making it an absolutely timeless treat that effortlessly pairs with virtually any frosting or filling. Its soft crumb and delicate flavor make it an ideal centerpiece for birthdays, celebrations, or just a simple afternoon indulgence with a cup of tea. Whether you’re a seasoned baker or new to the kitchen, this Classic White Cake Recipe offers a reliable and delicious path to a flawless cake every time.
Ingredients You’ll Need
The beauty of this Classic White Cake Recipe lies in its simplicity, using basic ingredients that work harmoniously together to create a beautifully textured and flavorful cake. Each item plays a crucial role, from tenderizing the crumb to adding moisture and just the right amount of sweetness.
- All-purpose flour: Provides structure and the perfect crumb for a light yet sturdy cake.
- Baking powder: Acts as a leavening agent to give the cake its gentle rise and fluffy texture.
- Salt: Enhances all the flavors and balances the sweetness perfectly.
- Butter, softened: Adds richness and moisture while contributing to the cake’s tender crumb.
- Granulated sugar: Sweetens the cake and helps with browning, creating a lovely golden exterior.
- Large eggs: Bind the ingredients together while also adding structure and moisture.
- Vanilla extract: Adds a warm, sweet aroma that elevates the overall flavor experience.
- Milk: Brings moisture and helps dissolve the sugar for a smooth, balanced batter.
How to Make Classic White Cake Recipe
Step 1: Prepare Your Pans and Oven
Begin by preheating your oven to 350°F (175°C). Greasing and flouring two 9-inch cake pans ensures your cakes will bake evenly and release easily, giving you those perfect round layers.
Step 2: Combine Dry Ingredients
Sift together the all-purpose flour, baking powder, and salt in a medium bowl. Sifting is essential here because it evenly distributes the leavening agent and removes any lumps, helping to create a light, airy cake crumb.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture turns light and fluffy. This process incorporates air into your batter, which is key to achieving that classic softness.
Step 4: Incorporate Eggs and Vanilla
Add the eggs one at a time, making sure each is fully blended before adding the next. This gradual addition helps to maintain a consistent batter texture. Stir in the vanilla extract for that lovely fragrant touch that makes this cake feel special.
Step 5: Alternate Dry Ingredients and Milk
Start adding your dry ingredients in portions, alternating with the milk, and begin and end with the flour mixture. This keeps the batter smooth and well-mixed without overworking the flour, resulting in a tender cake.
Step 6: Bake to Perfection
Divide the batter evenly between the prepared pans and place them in the oven. Bake for 25 to 30 minutes, or until a toothpick poked into the center comes out clean. This step ensures that the cake is fully baked without drying out.
Step 7: Cool Completely Before Frosting
Once baked, allow the cakes to cool in the pans for a few minutes, then turn them out onto a wire rack to cool completely. Patience here pays off—frosting warm cakes can cause melting and sliding.
How to Serve Classic White Cake Recipe
Garnishes
A simple dusting of powdered sugar can add a charming touch, or you might opt for fresh berries and edible flowers to enhance the cake’s understated elegance. Whipped cream or a colorful glaze can also bring a bright, inviting look.
Side Dishes
This cake pairs beautifully with fresh fruit salad, a scoop of vanilla ice cream, or a drizzle of warm chocolate sauce. Each side brings a complementary texture and flavor that elevates the overall dessert experience.
Creative Ways to Present
Try stacking the layers with a tinted buttercream or fruit preserves for a striking visual effect. Alternatively, turning this cake into bite-sized cupcakes or layering it with mousse can add exciting twists for gatherings and celebrations.
Make Ahead and Storage
Storing Leftovers
Store any leftover Classic White Cake Recipe in an airtight container at room temperature for up to three days or refrigerate for up to a week to keep it moist and fresh.
Freezing
This cake freezes wonderfully. Wrap the layers tightly in plastic wrap and then aluminum foil before placing them in the freezer. They’ll keep well for up to two months and thaw quickly at room temperature when you’re ready to enjoy.
Reheating
If you’ve refrigerated or frozen your cake slices, bring them to room temperature before serving. For a freshly baked feel, warm individual slices in the microwave for about 10 seconds—just enough to revive the softness without drying them out.
FAQs
Can I use oil instead of butter in this Classic White Cake Recipe?
While this recipe specifically calls for butter to achieve its signature tender crumb and flavor, you can substitute oil if necessary. However, the cake will have a different texture and less richness.
Is it okay to use self-rising flour instead of all-purpose flour?
It’s not recommended because self-rising flour already contains baking powder and salt, which could result in too much leavening and an unbalanced taste. Stick with all-purpose flour and add baking powder and salt separately for best results.
Can I make this cake gluten-free?
With some adjustments, yes. You would need to use a gluten-free flour blend designed for baking and ensure that all other ingredients are gluten-free certified. The texture might vary slightly.
What frosting works best with this Classic White Cake Recipe?
Classic buttercream, cream cheese frosting, or even a light whipped cream topping beautifully complement this cake. The cake’s subtle flavor makes it versatile for many frosting options.
How do I know when the cake is fully baked?
The best test is to insert a toothpick into the center of the cake: if it comes out clean or with a few moist crumbs, the cake is ready. Avoid opening the oven too early to prevent the cake from sinking.
Final Thoughts
If you’ve been searching for that perfect, timeless cake recipe, this Classic White Cake Recipe is absolutely worth making your go-to. Its simplicity, reliability, and tender sweetness make it a joy to bake and even more delightful to share with family and friends. So warm up your oven, gather your ingredients, and treat yourself to a slice of this irresistible cake—you won’t regret it!
Print
Classic White Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Classic White Cake Recipe is a timeless dessert with a light, fluffy texture and delicate vanilla flavor. Perfect for celebrations or any occasion, this cake layers beautifully when frosted and is simple enough for both beginner and experienced bakers to create a moist, tender cake from scratch in under an hour.
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 and Prepare Pans: Preheat your oven to 350°F (175°C). Prepare two 9-inch cake pans by greasing them well and then dusting with flour to prevent sticking.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and a lighter cake texture. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter with the granulated sugar until the mixture is light and fluffy. This step incorporates air, which helps create a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to maintain a smooth batter. Stir in the vanilla extract to infuse flavor throughout the cake.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing just until combined and smooth to avoid overworking the batter.
- Pour and Bake: Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is properly baked.
- Cool Before Frosting: Remove the cakes from the oven and allow them to cool completely in the pans on a wire rack before applying your desired frosting or decoration.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- Do not overmix the batter once you add the flour to keep the cake tender.
- You can substitute milk with buttermilk for a richer flavor and softer crumb.
- If you want to make cupcakes, bake at the same temperature for about 18-20 minutes.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
