If you are looking for the best cake to make from scratch, this White Cake is it. This homemade white cake is fluffy and moist but will stack so nicely.
I have experimented with many cakes from scratch and some just don’t hold up when you are frosting or stacking them. This white cake has been tried and tested for my brothers wedding and was a total hit!
I love this white cake mix because it tastes delicious, can be frosted easily and is more sturdy than box mixes. It won’t crumble like box cakes so it is a much more decorating friendly. This white cake uses everyday ingredients that you most likely have in your kitchen right now!
Homemade white cake would be a great option for a variety of special occasions. Birthday parties, holidays or even a wedding! It looks beautiful AND tastes amazing. You really can’t go wrong with this cake.
- Baking powder
- Egg whites
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
- Start by preheating your oven to 350 degrees and prepare your cake pans by lining them with parchment paper and greasing them.
- To make the cake batter, beat egg whites and sugar until it forms a stiff peak. In a separate bowl, cream together butter, sugar and vanilla. Then, in another bowl, mix flour, baking powder, and salt, and add this mixture alternating with milk to the butter mixture. Carefully fold in the egg whites and divide the batter into the prepared pans.
- Bake the cake for 20-30 minutes and then let it cool completely.
- To make the ganache, put chocolate chips in a heat-proof bowl and heat the heavy cream in a small saucepan on medium heat until it's just under a boil. Be careful not to let it boil. Pour the hot cream over the chocolate chips and stir until all the chips have melted.
- Let the mixture cool to room temperature and put it in the bowl of a stand mixer. With the whip attachment, whip until light and fluffy. You can then use the ganache to decorate your cake as desired.
Frequently Asked Questions
I have had the best success when the ingredients are room temperature. When they are at this temperature they mix in easily to the batter and create a fabulous texture. Temperature matters!
A cake will fall apart or crack if taken out of the pan too quickly. Let your cake cool for a good 5 minutes before removing it from the pan and putting it on a wire rack to cool completely. Lining the bottom of the pan with parchment paper will also help with this immensely.
I always bake my cake in the center rack.
- Sweet Tooth Fairy's VaNIElla Squared Cupcake Copycat Recipe
- Chocolate Peanut Butter Cake
- Cherry Chip Cupcakes
- Easy Chocolate Cupcakes
- Pink Lemonade Cupcakes
If you’ve tried this White Cake recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
- 1 cup butter
- 2 cup sugar divided
- 1 cup milk room temperature
- 1 teaspoon vanilla
- 3 cups flour
- 2 teaspoon baking powder
- 8 egg whites
- ¼ teaspoon salt
Optional Ganache Frosting
- 2 cups heavy cream
- 2 cups chocolate chips
- Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Grease the cake pans with butter or cooking spray. You can also use parchment paper to line the bottom of the pans to prevent the cake from sticking.
- To prepare the cake batter, start by separating the egg whites from the yolks. In a mixing bowl, beat the egg whites on high speed using an electric mixer or stand mixer until they form stiff peaks. This should take about 2-3 minutes.
- Gradually add ½ cup of sugar to the egg whites while still beating on high speed. Continue to beat for an additional 1-2 minutes until the mixture is glossy and forms stiff peaks.
- In a separate mixing bowl, cream together the butter, sugar, and vanilla extract until light and fluffy. You can also use an electric mixer or stand mixer for this step.
- In another bowl, sift together the flour, baking powder, and salt. Add this mixture to the butter mixture in three parts, alternating with the milk, and mixing until just combined after each addition.
- Using a spatula, gently fold the egg whites into the cake batter until just combined. Be careful not to overmix the batter as this can cause the cake to be dense.
- Divide the cake batter evenly between the prepared pans and smooth out the tops with a spatula. Bake the cakes for 20-30 minutes or until a toothpick inserted into the center comes out clean.
- Once the cakes are done, remove them from the oven and let them cool in the pans for 10 minutes. Then, run a knife around the edges of the pans to loosen the cakes and carefully remove them from the pans. Let the cakes cool completely on a wire rack before frosting or decorating.
- You can use any frosting that you like for this classic white cake recipe. It's great with a chocolate buttercream frosting, with vanilla buttercream frosting, and with this seven minute frosting recipe. You can really use whatever you like in-between the layers too!
- This cake is not dense but it's not crumbly at all. It's a nice sturdy white cake recipe that we make often. In fact, we used this recipe to make my brother's wedding cake. It's very stable and great for making layered cakes with.
This is truly the most perfect White Cake. This cake holds it’s shape while still being light, moist and tender. It is a fabulous cake for all occasion.
Leave a Reply