By White Cake Recipe is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
White Cake Recipe captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, White Cake Recipe becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
5 egg whites (room temperature)
¾ cup buttermilk
¾ cup unsalted butter, softened
2 teaspoons vanilla extract
1 ¾ cup granulated sugar
2 ½ cup cake flour
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup unsalted butter, softened (for frosting)
4 ½ cups powdered sugar
2 teaspoons pure vanilla extract (for frosting)
3 tablespoons milk (for frosting)
PREPARATION STEPS
Preheat the oven to 350°F. Grease and flour two 9-inch cake pans and line the bottoms with parchment paper. Set aside.
In a small bowl, mix the egg whites and ¼ cup buttermilk. Set aside.
3
In a mixing bowl, beat the softened butter and granulated sugar until creamy, about 2-3 minutes
Beat in the vanilla extract
Add the dry ingredients (cake flour, baking powder, and salt) and mix until combined
Slowly add the egg white mixture.
Beat in the remaining buttermilk for 1-2 minutes until the batter is fluffy.
5
Pour the batter evenly into the prepared cake pans
Bake in the preheated oven for about 25-28 minutes, or until a toothpick inserted into the center comes out clean
Remove from the oven and let the cakes cool in the pans for 5 minutes
Then, invert them onto wire racks and cool completely before frosting.
6
For the frosting, beat the softened butter for 3-4 minutes until pale in color
Add the powdered sugar, vanilla extract, and milk
Beat for an additional 3-4 minutes until the frosting is fluffy and smooth.
7
To assemble the cake, place one layer on a cake plate
Spread frosting over the top of the layer
Place the second layer on top and frost the sides and top of the cake with the remaining frosting.
Prep Time: 30 min
Cooking Time: 25-28 min
Total Time: 58 min
Servings: 16
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
