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Emma Carter

Classic White Cake Recipe

Soft and fluffy homemade white cake made with whipped egg whites and cake flour for a light bakery-style texture.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1/2 cup whole milk room temperature
  • 4 large egg whites room temperature

Method
 

Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
    In a medium bowl, whisk together the cake flour and baking powder.
      In a large bowl, beat the butter and sugar for 3 to 4 minutes until pale and fluffy.
        Mix in the vanilla extract and almond extract, then slowly add the milk.
          In a separate clean bowl, beat the egg whites until soft peaks form.
            Add the dry ingredients to the butter mixture and mix just until combined.
              Gently fold the whipped egg whites into the batter until no streaks remain.
                Divide the batter evenly between the prepared pans.
                  Bake for 22 to 25 minutes until a toothpick inserted into the center comes out clean.
                    Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

                      Notes

                      Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. Be careful not to overmix the batter or the cake may turn dense. This recipe also works well for cupcakes.