This Timeless White Cake is a classic for a reason. It’s light, fluffy, and perfect for any occasion, from birthdays to casual weekend desserts. With a simple list of ingredients, you’ll be amazed at how something so easy can taste so delightful.
Butter gives the cake its rich flavor and tender crumb. Softened butter is key for achieving a smooth, creamy mixture when creamed with sugar. White sugar sweetens the cake while also helping to create a light and fluffy texture. Vanilla extract adds a hint of aromatic sweetness, enhancing the flavors without overpowering them.
All-purpose flour is a staple in baking, providing structure to the cake. Baking powder acts as the leavening agent, helping the cake rise and become airy. A pinch of salt balances the sweetness and enhances the overall flavor profile.
Egg whites are beaten to soft peaks and folded in, adding volume and a light texture. Lastly, whole milk brings moisture to the cake, ensuring it remains tender and soft throughout.
This white cake pairs beautifully with a simple buttercream frosting or a tangy cream cheese frosting. For a more sophisticated touch, serve with fresh berries and a dollop of whipped cream. If you’re feeling adventurous, layer with lemon curd or raspberry jam for a burst of flavor.
Start by preheating your oven to 350°F (175°C). Take two 9-inch round cake pans and grease them well. This will prevent the cake from sticking and make it easier to remove later.
In a large mixing bowl, cream the softened butter with the sugar. You’ll want to beat these together until they’re light and fluffy, which takes about 3-5 minutes with an electric mixer. Add in the vanilla extract, mixing until just combined.
In another bowl, sift together the flour, baking powder, and salt. Sifting ensures even mixing and removes any lumps. Gradually add this dry mixture to the creamed butter and sugar, alternating with the milk. Start and end with the dry ingredients, mixing just until incorporated each time.
Now, beat the egg whites in a separate clean bowl until they form soft peaks. This means when you lift the beaters, the peaks should just start to hold but will still fold over. Gently fold these egg whites into your batter, being careful not to deflate them.
Divide the batter evenly between your prepared cake pans. Smooth the tops with a spatula if needed. Bake in your preheated oven for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
Let the cakes cool in their pans for about 10 minutes. This resting time helps them set up a bit more. Then, turn them out onto a wire rack to cool completely before frosting or serving.
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