The best white cake recipe

This scratch-made white cake is tender, moist, and fluffy, better than a box mix. Make this lovely, simple cake for birthdays, family events, and holidays! 

– 2 ¾ cups cake flour (spooned & leveled) (305 grams) – 1 tablespoon baking powder – ¾ teaspoon salt – 1 cup buttermilk at room temperature (240 ml) – 2 teaspoons clear vanilla extract or pure vanilla extract – 1 cup unsalted butter softened (230 grams) – 1 ¾ cups granulated sugar (350 grams) – 5 large egg whites at room temperature



Heat oven to 350°F for white cake. Two 9-inch cake pans with nonstick spray and parchment paper. Cake flour, baking powder, and salt in a large bowl. 


Cup of buttermilk and vanilla. Slowly beat butter in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until creamy, then add granulated sugar.


 Mix on medium for 4–5 minutes until light and frothy after adding all the sugar. Three times, add the dry ingredients to the creamed butter and sugar with the buttermilk mixture on low speed. 


Integrate each ingredient without overmixing the batter. Whisk stiff egg whites in a clean bowl. Gently fold half the egg whites into the batter, then the rest until barely incorporated. Smooth batter in cake pans. 


In cake pans, two gentle counter taps remove air bubbles. 28–32 minutes, bake the cakes until a toothpick inserted into the center comes out clean. Cool cakes on wire racks after 20 minutes in pan. 


Also See: 

Homemade Peanut Butter Eggs Recipe