Description
This classic white cake is soft, moist, and perfect for special occasions. It has a light, airy texture, thanks to whipped egg whites, and a delicate vanilla flavor. Whether used for weddings, birthdays, or simple desserts, this cake is versatile and pairs well with any frosting.
Ingredients
Scale
- 2 ⅔ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter, softened
- ⅔ cup vegetable, canola, or avocado oil
- 2 cups sugar
- 1 tablespoon clear vanilla extract
- 1 cup milk (room temperature)
- 6 large egg whites, beaten to stiff peaks
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat butter, oil, and sugar until light and fluffy. Mix in clear vanilla.
- Alternate adding the dry ingredients and milk to the butter mixture, mixing gently.
- In a separate bowl, beat egg whites until stiff peaks form. Fold them into the batter.
- Divide batter evenly between the prepared cake pans.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Let cakes cool completely before frosting.
Notes
- Use clear vanilla extract to maintain a bright white color.
- Fold in egg whites gently to keep the cake fluffy.
- Chill the cake layers before frosting for easier decorating.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American