scratch white cake recipe

Written ByJenny Smyth Posted on
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The Best scratch white cake recipe

I’m so excited to share with you my favorite scratch white cake recipe. This classic dessert is a staple in our household, and I’ve been making it for years. It’s a simple yet impressive treat that’s perfect for any occasion, whether it’s a birthday party, a family gathering, or just a Tuesday evening.

The best part? It’s incredibly easy to make and requires no fancy equipment or ingredients. My kids just love helping me mix the batter and watching it transform into a beautiful, fluffy cake.

And let’s not forget the health benefits – this recipe uses only real butter and sugar, making it a much better option than many store-bought cakes. Plus, it’s so versatile – you can top it with your favorite frosting, add some fresh fruit, or even use it as a base for cheesecake or trifles. I’ve tried many different recipes over the years, but this one remains my go-to.

It’s just so good! The combination of tender crumb and rich flavor is unbeatable. And the best part?

It’s made from scratch, using only the finest ingredients and no artificial preservatives or additives. My family just loves when I make this cake – they can’t get enough of it! I’ve even started making mini versions for parties and special events because they’re just so cute and delicious.

And don’t even get me started on how well it freezes – I can whip up a cake in no time when I need to impress guests or satisfy my kids’ sweet tooth.

Classic White Cake from Scratch

4.8 from 1963 votes

A moist and fluffy white cake made from scratch, perfect for any celebration. This recipe ensures a light and airy texture with a delicate vanilla flavor.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 tsp pure vanilla extract
1 cup whole milk

For the Vanilla Buttercream Frosting

1 cup unsalted butter, softened
3-4 cups powdered sugar
1/4 tsp salt
1 tbsp pure vanilla extract
3-4 tbsp milk

For Garnish

Sprinkles
Fresh berries

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour two 9-inch round cake pans.
Set aside.
3The grease should coat the bottom and sides of the pan, and the flour should create a thin, even layer on top of the grease.
4This will prevent the cake from sticking to the pan.
5In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
6The mixture should be smooth and free of lumps.
7This dry mixture will be added to the wet ingredients later.
8In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy.
9This should take about 2-3 minutes on medium speed.
10The mixture should be pale in color and smooth.
11Scrape down the sides of the bowl as needed.
12Add the eggs, one at a time, mixing well after each addition.
13Beat in the vanilla extract.
14The mixture should be smooth and well combined.
15Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
16Begin and end with the dry ingredients.
17Mix just until combined.
18Be careful not to overmix.
19The batter should be smooth and thick.
20Divide the batter evenly between the prepared cake pans.
21The batter should fill each pan about 2/3 full.
22Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
23The cake should be golden brown on top and spring back gently when touched.
24Allow the cakes to cool in the pans for 10 minutes.
25Then, transfer them to a wire rack to cool completely.
26The cakes should be cool to the touch before frosting.
27While the cakes are cooling, prepare the vanilla buttercream frosting.
28In a large bowl, using an electric mixer, beat the softened butter until creamy.
29Gradually add the powdered sugar, mixing well after each addition.
30Add the salt, vanilla extract, and milk.
31Beat until light and fluffy.
32The frosting should be smooth and spreadable.
33If it’s too thick, add more milk.
34If it’s too thin, add more powdered sugar.
35Once the cakes are completely cool, spread a layer of frosting on one cake.
36Place the second cake on top and spread the remaining frosting on the top and sides of the cake.
37The cake should be evenly coated with frosting.
38Garnish with sprinkles and fresh berries if desired.
39The cake is now ready to serve.
Enjoy!

🔧Equipment

9-inch round cake pans
Mixing bowls
Electric mixer
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 125mg🧂Sodium: 300mg🌾Total Carbs: 43g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: To ensure a moist cake, do not overmix the batter. For a more intense vanilla flavor, use vanilla bean paste instead of extract. To make a layer cake, double the recipe and bake in three 9-inch round cake pans.

This scratch white cake recipe is always a good idea for any occasion. It’s a versatile and delicious dessert that’s perfect for family gatherings or a special occasion.

I am always proud of serving this cake because it is a great way to impress your guests and it is also a great way to satisfy your sweet tooth without feeling guilty. It’s a healthier alternative to traditional boxed cake mixes, and it’s easy to make with natural ingredients.

❓ Frequently Asked Questions About White Cake from Scratch

What is the difference between scratch white cake and store-bought white cake?

In short, scratch white cake is made from scratch using real butter and sugar, while store-bought white cake often contains artificial preservatives and additives to extend its shelf life.

How do I ensure my cake turns out light and fluffy?

The key is to not overmix the batter – stop mixing as soon as the ingredients are combined.

Can I substitute any of the ingredients in this recipe?

While I wouldn’t recommend substituting any of the ingredients, you can try using almond milk or coconut oil if you need to accommodate dietary restrictions.

How do I prevent my cake from becoming dry?

Making sure your oven is at the right temperature (350°F) is crucial – if it’s too hot or too cold, your cake will suffer.

Can I make this recipe in advance?

Sure thing! You can mix the batter up to a day ahead of time and refrigerate it until you’re ready to bake.

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