The Best White Cake
A delightful, moist white cake perfect for any celebration or a quiet afternoon tea.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 2.5 tsp baking powder Ensure freshness for best results.
Wet Ingredients
- 0.5 cups unsalted butter, softened Room temperature for easy creaming.
- 1.75 cups granulated sugar
- 6 units egg whites Room temperature for fluffiness.
- 1 cups whole milk
- 2 tsp pure vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together the flour and baking powder; set aside.
- In a separate bowl, cream the butter and sugar together until it's light and fluffy.
- Gradually add the egg whites and vanilla, mixing well after each addition.
- Now, alternate adding the dry ingredients and milk to the mixture until just combined.
Baking
- Pour the batter into your prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Cooling
- Let the cakes cool before frosting as desired.
Notes
Store in the fridge for about 3–5 days. For longer storage, tightly wrap slices in plastic and freeze for up to 3 months. Use room temperature ingredients for best results.