basic white cake recipe

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The Best basic white cake recipe

I’m so excited to share this basic white cake recipe with you, it’s a classic for a reason! This recipe has been passed down through generations in my family, and it’s always a crowd-pleaser. The moment you take a bite, you’ll understand why.

The texture is moist and tender, with just the right amount of sweetness. It’s the perfect dessert for any occasion, whether it’s a birthday party, a holiday gathering, or just a Tuesday night treat. One of the best things about this recipe is how versatile it is – you can top it with anything from fresh fruit to creamy frostings.

And the best part? It’s ridiculously easy to make! I’ve made this recipe countless times, and I still get rave reviews every time.

The secret to its success lies in the simple yet effective technique of creaming the butter and sugar together until light and fluffy. This process incorporates air into the mixture, which gives the cake its signature texture. Don’t skip this step – it makes all the difference!

In fact, I love this cake so much that I’ve even started experimenting with different flavor combinations – lemon, almond extract, and chocolate chips are some of my favorites. My kids adore helping me in the kitchen, and they love being able to decorate their own cakes with colorful sprinkles and fun toppings. It’s a special bonding experience that we cherish every time we bake together.

4.7 from 982 votes

A simple and delicious white cake recipe perfect for beginners. This classic cake is moist, fluffy, and has a mild vanilla flavor.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup whole milk

For the Vanilla Buttercream Frosting

1/2 cup unsalted butter, softened

3-4 cups powdered sugar

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2-3 tablespoons milk

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).

2Grease and flour a 9-inch round cake pan, or line it with parchment paper to prevent the cake from sticking.

3In a medium bowl, whisk together the flour, baking powder, and salt.

4Set this dry mixture aside for later.

5In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.

6Beat in the eggs, one at a time, mixing well after each addition.

7Stir in the vanilla extract.

8Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.

9Mix just until combined and no dry spots remain.

10Be careful not to overmix.

11Pour the batter into the prepared cake pan and smooth the top with a spatula.

12Tap the pan gently on the counter to remove any air bubbles.

13Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

14The cake should be golden brown and spring back when lightly touched.

15Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.

16This is essential for prevent the frosting from melting.

17To make the vanilla buttercream frosting, beat the softened butter in a large bowl using an electric mixer on medium speed until creamy.

18Gradually add the powdered sugar, mixing well.

19Add the salt, vanilla extract, and milk, one tablespoon at a time, until the desired consistency is reached.

20Once the cake is completely cooled, spread the vanilla buttercream frosting evenly over the top and sides of the cake.

21Decorate as desired and serve.

🔧Equipment

Mixing bowl

Electric mixer

9-inch round cake pan

Parchment paper

Spatula

Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a richer flavor, add a pinch of lemon zest to the cake batter.

Watch Video Of How Basic White Cake Recipe Works

This basic white cake recipe is always a good idea for any occasion – whether it’s a family gathering or just a Tuesday night treat. One of my favorite things about this recipe is how easily it freezes – simply wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 2 months.

When you’re ready to serve, thaw overnight in the refrigerator or thaw quickly by microwaving for 20-30 seconds per slice. You can also reheat individual slices by wrapping them in foil and heating them in your oven at 350°F (175°C) for about 5 minutes per slice.

❓ Frequently Asked Questions About Basic White Cake

Q: What is the ideal temperature for baking this cake?

The ideal temperature for baking this cake is 350°F (175°C). This temperature helps to ensure that the cake cooks evenly and doesn’t overcook on the outside before the inside is fully set.

Q: Can I use low-fat or non-dairy milk in place of regular milk?

While you can substitute low-fat or non-dairy milk in place of regular milk, keep in mind that it may affect the overall taste and texture of the cake.

Q: How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Q: Can I make this cake gluten-free?

To make this cake gluten-free, simply replace the all-purpose flour with gluten-free flour blend.

Q: What is the shelf life of frosted cakes?

Frosted cakes are best consumed within 24 hours of decorating; however, if stored properly in an airtight container at room temperature, they can be safely consumed up to 3 days later.

basic white cake recipe

The Best basic white cake recipe