Irresistible White Cake
A light, fluffy white cake made with egg whites for an extra-tender crumb—perfect for any celebration or casual dessert.
Ingredients
- 2 cups all-purpose flour sifted before measuring
- 1 tbsp baking powder
- 1½ cups granulated sugar
- ½ cup unsalted butter room temperature
- 6 large egg whites
- 1 tbsp vanilla extract pure
- 1 cup whole milk
Instructions
- Prepare Pans:
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and dust lightly with flour.
- Combine Dry Ingredients:
- In a bowl, whisk sifted flour and baking powder until no lumps remain. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, beat butter until fluffy (2–3 minutes). Gradually add sugar, continuing to beat until pale and airy.
- Add Egg Whites:
- Beat in egg whites one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate Flour and Milk:
- On low speed, add one-third of flour mixture, then half the milk. Repeat, ending with flour. Mix until just combined—avoid overmixing.
- Bake:
- Divide batter evenly between pans. Smooth tops. Bake 25–30 minutes, until a toothpick inserted in the center comes out clean.
- Cool:
- Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
Notes
Room Temperature Ingredients: Ensure butter, egg whites, and milk are room temperature for the best texture.
Measuring Flour: Spoon flour into your cup and level it off—never scoop directly from the bag.
Flavor Variations: Add almond extract, citrus zest, or fold in mini chocolate chips.
Storage: Wrap cooled layers tightly and store at room temperature up to 3 days or freeze up to 3 months.
Pro Tip: Use an oven thermometer to ensure accurate baking temperature.