white cake mix recipe

Written ByJenny Smyth Posted on
white cake mix recipe
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The Best white cake mix recipe

I’ve been making this white cake mix recipe for years, and it’s always a crowd-pleaser. The first time I tried it, I was hooked – the light and fluffy texture, the subtle sweetness, and the ease of preparation all combined to make it a staple in our household.

My kids love helping me mix and bake the cakes, and they’re always excited to see what flavor we’ll be having next. Whether it’s for a special occasion or just a Tuesday dinner, this recipe never fails to impress.

I’ve experimented with different flavor combinations and decorations over the years, but the classic white cake with simple powdered sugar glaze is still my favorite. It’s a versatile recipe that can be dressed up or down depending on your needs, and it’s perfect for feeding a crowd without breaking the bank.

Classic White Cake

Classic White Cake

4.9 from 1263 votes

A light and fluffy white cake made from scratch with simple ingredients. This versatile cake is perfect for birthdays, weddings, or any celebration.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup whole milk, at room temperature
1 teaspoon vanilla extract
4 large egg whites, at room temperature

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
3In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
4Add the softened butter and mix on low speed with an electric mixer until the mixture resembles coarse crumbs.
5Pour in the milk and vanilla extract, then beat on medium speed for 2 minutes until the batter is smooth.
6Scrape down the sides of the bowl as needed.
7In a separate clean bowl, beat the egg whites on high speed until stiff peaks form, about 3 to 4 minutes.
8Gently fold the beaten egg whites into the batter using a spatula until just combined, being careful not to deflate the mixture.
9Divide the batter evenly between the prepared pans and smooth the tops.
10Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
11Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
12The cakes should be at room temperature for best results.

🔧Equipment

Two 9-inch round cake pans
Electric mixer
Mixing bowls
Measuring cups and spoons
Cooling rack
Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 30mg🧂Sodium: 320mg🌾Total Carbs: 48g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 5g

📝Notes

For a moister cake, substitute buttermilk for the whole milk. Ensure all ingredients are at room temperature for a smoother batter.

Watch Video Of How Classic White Cake Works

This white cake mix recipe has become a staple in our household over the years. It’s easy to make, versatile enough to suit any occasion, and delicious every time.

Whether you’re looking for a special treat or a reliable weeknight dinner option, this recipe delivers. It’s also incredibly easy to store leftovers – simply wrap them tightly in plastic wrap or aluminum foil and stash them in the fridge or freezer for later use.

❓ Frequently Asked Questions About White Cake

Q: What is the origin of white cake mix recipes?

White cake mix recipes have their roots in traditional European baking, where delicate and sweet cakes were a staple of special occasions. Over time, recipes evolved to incorporate new ingredients and techniques, resulting in the modern white cake mix recipe we know today.

Q: What are some key ingredients in this recipe?

This recipe relies on basic pantry staples like flour, sugar, eggs, and butter. You may also want to add flavor enhancers like vanilla extract or almond extract for added depth.

Q: How do you store leftover white cake?

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

Q: Can I use this recipe as a base for other flavors?

Yes! This recipe is highly adaptable – try adding cocoa powder for chocolate cake or substituting almond extract for lemon cake.

Q: Is this recipe suitable for special diets?

This recipe is relatively straightforward but can be adapted to accommodate dietary restrictions by using gluten-free flours or dairy-free milk alternatives.

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