White Cake

Looking for a delicious and classic white cake recipe? Look no further! This recipe is easy to follow and yields a moist and fluffy cake.

Are you looking for a classic white cake recipe that will always turn out well? When it comes to classic cakes, there’s nothing quite like a white cake. This recipe is simple, but the results are delicious.

The vanilla buttercream is the perfect compliment to the light and fluffy cake. Whether you’re celebrating a special occasion or just need a sweet treat, this classic white cake is sure to satisfy.

If there’s one thing everyone should be able to whip up in their kitchen, it’s a classic white cake. This recipe is simple and straightforward, with a delicious vanilla buttercream frosting. Whether you’re hosting a party or just looking for a sweet treat, this cake is sure to impress!

This recipe for classic white cake is perfect for any occasion! It’s a moist and fluffy vanilla cake that pairs perfectly with a delicious vanilla buttercream frosting.

Whether you’re making a birthday cake, anniversary cake, or just a simple dessert, this recipe is sure to be a hit!

Plus, it’s really easy to make so you can focus on the important things – like adding decorations and eating the cake!

Tips for a Moist White Cake

This easy white cake recipe results in a fluffy white cake with a tender crumb, but you should be aware of some cake baking basics.

• Make sure NOT to over-mix the batter if you want a light, fluffy cake.
• Spoon and carefully level your flour, do not pack the flour or eyeball it.
• Use ingredients that are at room temperature.
• Do NOT open the oven door while baking.
• Don’t overfill your pans.
• Allow your cakes to completely cool before frosting.

How to Store Leftover Yellow Sheet Cake

If you have leftover white cake, you can store it on the counter for up to three or four days in an airtight container or covered in plastic wrap. You can also store it in an airtight container in the fridge for up to a week.

I would recommend storing the cake at room temperature though as the fridge can dry out the cake quickly.

You can also freeze the cake for up to three months.

To freeze, wrap the cake in aluminum foil or plastic wrap and place it in a sealed freezer bag. When you’re ready to eat it, thaw the cake in the fridge overnight or at room temperature for a few hours.

About the Equipment Needed to Make White Cake

8-inch Round Cake Pans – To make a 2 layer cake.

Large mixing bowl and hand mixer OR Stand mixer – To make the batter and frosting.

Parchment Paper – So the cakes don’t stick.

Cake leveller – To help level out the cakes.

Offset spatula – For smoothing on the frosting evenly.

About the Ingredients for White Cake

Butter – It is best to use unsalted butter and then add salt for the best flavour. That said, I often make cakes with what I have on hand, and that is generally salted butter and that works well too. Just omit the additional salt.

Vegetable Shorting – Helps to make the cake light and fluffy.

Sugar – Just plain white granulated sugar.

Eggs – Make sure your eggs are room temperature before starting, use the yolks to make lunch.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too. Clear vanilla extract is your best choice though for a truly white cake.

Flour – Spoon and level the flour when measuring it, otherwise you’ll wind up with a dense cake.

Baking powder – Leavens the cake, make sure it is still active so your cake rises perfectly.

Salt – Helps to balance all the flavours and make em shine.

Milk – You can use any milk of your choice, but whole milk will give the best flavour. Make sure it is room temperature.

Looking for More Classic Dessert Recipes?

Check out more of the best classic desserts!

This easy yellow sheet cake recipe is perfect for any occasion! It’s moist, fluffy, and topped with a rich chocolate buttercream frosting.

This is a traditional strawberry shortcake recipe made from scratch with fluffy shortcake, fresh macerated strawberries & real whipped cream.

Want to know how to make the best banana cream pie? This easy recipe is made with fresh bananas, a creamy custard filling, and a flaky crust.

How to Make a White Cake

Yields: 10-12 servings | Prep time: 20 minutes | Bake time: 30-35 minutes

Ingredients:

• Non-stick cooking spray
• ½ cup unsalted butter, room temperature
• ½ cup vegetable shortening
• 2 cups granulated sugar
• 8 large egg whites, room temperature
• 1 Tablespoon real vanilla extract
• 3 cups all-purpose flour
• 1 Tablespoon baking powder
• ¼ teaspoon salt
• 1 cup whole milk

For the Vanilla Buttercream Frosting:

• 1 cup unsalted butter, room temperature
• 4 cups powdered sugar, sifted
• 2 teaspoons real vanilla extract
• ¼ cup whole milk

Directions:

Place top oven rack in center position and pre-heat oven to 350°F. Prepare two 8-inch round cake pans by spraying with non-stick cooking spray and lining the bottom with a parchment paper round. Set aside.

Cream butter, shortening and sugar in a large mixing bowl. Add in the egg whites and vanilla, and mix until smooth. 

In a separate large bowl, combine the flour, baking powder, and salt. Slowly add the dry ingredients to the wet and mix to combine. Add in the milk and continue mixing until smooth.

Divide the cake batter evenly between the prepared baking pans and place in the pre-heated oven for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cool completely.

To make the buttercream frosting, cream the butter in a large mixing bowl with a hand-mixer until perfectly smooth and white. Sift in the powdered sugar and continue mixing until smooth. Add the vanilla and mix to combine. Slowly add in the milk, one tablespoon at a time, while mixing until reaching the desired consistency.

To frost the cake, first level the top of each cake layer by carefully slicing the rounded portion of the cake off. (A cake leveler works great for this). Put the leveled side down on a cake plate. Add a thin layer of the Buttercream Frosting to the exposed top side.

Add the second cake layer, again with the leveled top side down. Add the remaining frosting to the top of the cake, slowly working it around from the middle of the cake top to the edges. Scrape some of the frosting over the edges and apply a thin layer of frosting to the sides of the cake.

Slice and serve immediately. Enjoy!

Whether you’re a novice baker or an experienced chef, this recipe is sure to please. The classic white cake is fluffy and moist with a delicious vanilla buttercream frosting.

So if you’re in the mood for something sweet, why not give this recipe a try?

Thanks for reading, and be sure to check back soon for more recipes from our kitchen.