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
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 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.
