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Homemade The Absolute Best White Cake photo

The Absolute Best White Cake

This White Cake is a celebration in every slice! With its light, fluffy texture, it’s perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups cake flour This gives the cake its light texture.
  • 1 cup granulated sugar Sweetness is key, and sugar helps achieve that perfect golden crust.
  • 2 teaspoons baking powder This is your leavening agent, ensuring the cake rises beautifully.
  • 1 teaspoon baking soda Helps to create a soft texture and adds lightness.
  • 1 teaspoon salt Enhances the flavor of the cake.
  • 1 cup buttermilk Adds moisture and a subtle tang.
  • 1/2 cup milk Balances the buttermilk and adds creaminess.
  • 2 teaspoons vanilla extract Essential for flavor depth.
  • 1/2 teaspoon almond extract (optional) Adds a wonderful nutty flavor.
  • 1/2 cup vegetable oil Keeps the cake moist and tender.
  • 4 large egg whites Contributes to the cake's airy texture.

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • 9-inch Round Cake Pans
  • Parchment paper
  • Cooling rack

Method
 

Baking Instructions
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly.
  2. Step 2: Grease your 9-inch round cake pans with butter or cooking spray. Cut out circles of parchment paper to fit the bottom of the pans, and place them inside.
  3. Step 3: In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  4. Step 4: In another bowl, combine the buttermilk, milk, vanilla extract, almond extract (if using), and vegetable oil. Mix until smooth.
  5. Step 5: Pour the wet ingredients into the dry ingredients and mix on medium speed with an electric mixer until just combined. Be careful not to overmix.
  6. Step 6: In a separate bowl, beat the egg whites until frothy. Gently fold the egg whites into the batter using a spatula.
  7. Step 7: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Step 8: Once done, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer to a cooling rack to cool completely.

Notes

  • Ensure your egg whites, buttermilk, and milk are at room temperature for better mixing.
  • Don’t overmix to avoid a dense cake; stop once combined.
  • This cake pairs well with buttercream or cream cheese frosting.