Simple White Cake Recipe

Introduction

This simple white cake is a classic, light, and fluffy treat perfect for any occasion. With a tender crumb and subtle vanilla flavor, it’s easy to make and always a crowd-pleaser.

Ingredients

• 1 cup white sugar
• ½ cup unsalted butter, softened
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 ¾ teaspoons baking powder
• ¼ teaspoon table salt
• ½ cup whole milk, room temperature

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square cake pan.
2. Step 2: In a mixing bowl, beat the sugar and softened butter together with an electric mixer until the mixture is light in color and fluffy, about 3 to 4 minutes.
3. Step 3: Add the eggs one at a time, beating briefly after each addition for a total of about 30 seconds. Mix in the vanilla extract for about 15 seconds.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Step 5: With the mixer on low speed, add the flour mixture to the butter mixture in three batches, alternating with the milk. Begin and end with the flour mixture. Mix just until combined, about 2 minutes, stopping occasionally to scrape down the sides of the bowl.
6. Step 6: Spread the batter evenly into the prepared cake pan.
7. Step 7: Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
8. Step 8: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then invert the cake onto the wire rack, remove the pan, and allow the cake to cool completely before frosting.

Tips & Variations

• Use room temperature ingredients to ensure smooth mixing and better texture.
• For a lighter cake, sift the flour and baking powder before measuring.
• Substitute whole milk with buttermilk for a tangier flavor and tender crumb.
• Add a teaspoon of lemon zest to the batter for a subtle citrus twist.
• Make this cake gluten-free by using a 1:1 gluten-free baking flour blend.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before frosting or serving. Reheat slices briefly in the microwave if you prefer a warm cake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid an overly salty taste.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Avoid opening the oven too often to prevent sinking.

Simple White Cake Recipe

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★★★★★

4.7 from 123 reviews

This Simple White Cake is a classic, light, and fluffy dessert that’s perfect for any occasion. Made with basic pantry ingredients like sugar, butter, eggs, and vanilla, this easy-to-make cake delivers moist and tender crumb with a delicate vanilla flavor. Whether dressed up with frosting or enjoyed plain, it’s a timeless treat that everyone will love.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 servings (1 square inch each) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 ¾ teaspoons baking powder
• ¼ teaspoon table salt

Wet Ingredients

• ½ cup whole milk, room temperature
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• ½ cup unsalted butter, softened

Other

• 1 cup white sugar

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square cake pan thoroughly to prevent sticking.
2. Cream Butter and Sugar: In a mixing bowl, use an electric mixer to beat the softened butter and white sugar together until the mixture becomes light in color and fluffy, about 3 to 4 minutes.
3. Add Eggs and Vanilla: Add the eggs one at a time, beating briefly after each addition for a total of about 30 seconds. Then mix in the vanilla extract for approximately 15 seconds until combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until evenly mixed.
5. Incorporate Dry Ingredients and Milk: With the mixer on low speed, gradually add the dry ingredient mixture to the butter mixture in three batches, alternating with the milk. Start and end with the dry mixture. Mix gently and just until combined, stopping to scrape down the sides of the bowl as needed, for about 2 minutes total.
6. Pour and Spread Batter: Spread the prepared batter evenly into the greased and floured pan.
7. Bake the Cake: Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan on a wire rack for 10 minutes. Then invert the cake onto the wire rack, remove the pan, and let the cake cool completely before frosting or serving.

Notes

• Make sure all cold ingredients, especially eggs and milk, are brought to room temperature for a better texture and proper mixing.
• Do not overmix the batter once the flour is added to avoid a dense cake.
• Use fresh baking powder to ensure proper rising.
• This cake pairs well with buttercream, cream cheese frosting or fresh fruit toppings.
• To store, wrap the cake tightly and keep at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: white cake, classic cake, simple dessert, vanilla cake, easy cake recipe, homemade cake, baking