Easy White Cake
This Easy White Cake Recipe from Scratch is a simple and comforting dessert perfect for celebrations, serving warm, or enjoying with friends and family.
Ingredients
Main Ingredients
- ½ cup salted butter (softened) Use fresh butter for best results.
- 1 cup granulated white sugar
- 1 ½ cups all-purpose flour (or cake flour) For a taller crumb, use cake flour.
- 1 tablespoon baking powder
- 4 units egg whites Whip until light and fluffy.
- ½ cup whole milk (or half-and-half) For a richer cake, use half-and-half.
- 1 tablespoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350℉ and grease a square 8×8-inch pan or one 9-inch round pan. Line with parchment paper to prevent sticking.
- In a medium mixing bowl, cream together the softened butter and granulated sugar until pale and fluffy.
- In a large mixing bowl, whisk together the all-purpose flour and baking powder.
- In a separate large mixing bowl, whip the egg whites on high speed until light and fluffy, about 2 minutes.
- Combine the creamed butter and sugar mixture with the flour mixture. Mix on low speed to combine, then stir in the milk and vanilla extract until smooth.
- Gently fold in the whipped egg whites until just combined.
- Pour the batter into the prepared baking pan and bake for 30 minutes or until a toothpick comes out clean when inserted in the center.
Cooling
- Once baked, let the cake cool in the pan for a bit before transferring it to a wire rack to cool completely.
Notes
Store the cake covered at room temperature for up to two days. For longer storage, wrap tightly in plastic and refrigerate for up to five days. For freezing, wrap securely and freeze for up to a month.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 11gSaturated Fat: 7gSodium: 130mgFiber: 1gSugar: 15g
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