White Cake Recipe
A bakery-style white cake made from scratch. This cake has an amazing flavor with a light, fluffy crumb.
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: cake, Dessert
Cuisine: American
Keyword: bakery-style, from scratch, white cake
Servings: 12
Calories: 533kcal
Author: Don't Sweat The Recipe
For the Cake
- 2 cups granulated sugar
- 3 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup neutral-flavored oil (I used canola)
- 3 large egg whites
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups whole milk
For a Whipped Cream Frosting:
- 2 cups heavy whipping cream, well chilled
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
Preheat your oven to 350 F, butter and flour 2 8" round cake pans and line the bottom with parchment paper.
Combine the dry ingredients in a large mixing bowl.
Whisk together the wet ingredients in a smaller mixing bowl.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Divide batter evenly between your cake pans and bake for 35-40 minutes (8" pan), 45-50 minutes (6" pan), 20 minutes for cupcakes until the center of the cake springs back when touched.
Allow cakes to set for 5-10 minutes in the pan before inverting onto a cooling rack to cool completely.
To make the whipped cream frosting:
Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold.
Add the cream, powdered sugar, and vanilla to the chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat.
Frost with the whipped cream frosting. or as desired.
Calories: 533kcal | Carbohydrates: 63g | Protein: 6g | Fat: 30g | Saturated Fat: 21g | Cholesterol: 57mg | Sodium: 140mg | Potassium: 184mg | Fiber: 1g | Sugar: 38g | Vitamin A: 633IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg