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The Ultimate White Cake Recipe: Light, Fluffy, and Perfect Every Time

White cake has a special place in the world of baking. Its delicate flavor, soft crumb, and pristine color make it perfect for weddings, birthdays, or simply a treat to impress your friends and family. While it may seem simple, achieving the perfect white cake requires careful attention to ingredients and technique. This guide will walk you through making the ultimate white cake from scratch, step by step.

Ingredients

To make a 9-inch two-layer white cake, you will need:

Dry Ingredients:

• 2 ¾ cups (345g) cake flour, sifted
• 2 ½ tsp baking powder
• ½ tsp salt

Wet Ingredients:

• 1 cup (230g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 6 large egg whites, at room temperature
• 2 tsp pure vanilla extract
• 1 cup (240ml) whole milk, at room temperature

Optional:

• 1 tsp almond extract (for a subtle nutty flavor)
• A pinch of cream of tartar (helps stabilize egg whites if desired)

Step-by-Step Method

Step 1: Preheat and Prepare Your Pans

1. Preheat your oven to 350°F (175°C).
2. Grease two 9-inch round cake pans with butter or nonstick spray, and lightly dust them with flour. Alternatively, line the bottoms with parchment paper to ensure a perfect release.

Step 2: Sift Dry Ingredients

1. In a medium bowl, sift together cake flour, baking powder, and salt.
2. Sifting ensures there are no lumps and helps make your cake extra light and tender.

Step 3: Cream Butter and Sugar

1. In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until the mixture is light and fluffy (about 3–5 minutes).
2. Scrape down the sides of the bowl occasionally to ensure even mixing.

Step 4: Incorporate Egg Whites

1. In a separate bowl, whip the egg whites with a pinch of salt (and cream of tartar if using) until soft peaks form.
2. Gently fold the whipped egg whites into the creamed butter and sugar mixture, doing this slowly to maintain the airy texture.

Step 5: Add Vanilla and Milk

1. Stir in the vanilla extract (and almond extract if using).
2. Alternate adding the sifted dry ingredients and milk, starting and ending with the dry ingredients. For example: add ⅓ of the flour mixture, then ½ of the milk, then another ⅓ of the flour, the remaining milk, and finish with the last flour portion.
3. Mix gently after each addition to avoid overworking the batter, which can make the cake dense.

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