Name: Homemade White Cake – Easy White Cake Recipe for Any Celebration
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 2 cups sugar; 6 egg whites; 1 tablespoon vanilla extract; 1 1/2 cups whole milk

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When I was a kid, birthdays weren’t complete without a big slice of white cake—extra frosting, of course. This easy white cake recipe brings all that nostalgic joy with a lot less fuss. It’s tender, fluffy, and light, like biting into a sweet vanilla cloud. You don’t need a stand mixer, ten bowls, or fancy techniques. Just simple ingredients and a few honest steps. I tested this one on my niece’s birthday (she’s seven and very opinionated), and she said it was better than store-bought. That’s high praise from a cupcake connoisseur. Whether you’re baking it for a wedding, graduation, or just because the craving hits, this one’s a keeper. If your idea of baking sounds like a peaceful afternoon and the smell of vanilla filling the kitchen, then welcome to your new go-to. No tricks here—just a recipe that works every time. Let’s make a cake worth remembering.

1) Key Takeaways
2) Easy Homemade White Cake Recipe
3) Ingredients for Homemade White Cake
4) How to Make Homemade White Cake
5) Tips for Making Homemade White Cake
6) Making Homemade White Cake Ahead of Time
7) Storing Leftover Homemade White Cake
8) Try these cakes next!
9) Homemade White Cake
10) Nutrition

1) Key Takeaways

This easy white cake recipe is soft, fluffy, and simple to bake at home.
You only need basic ingredients like flour, sugar, and egg whites.
Perfect for celebrations or as a base for cupcakes and layered cakes.
The texture holds up beautifully to frostings and fillings of all kinds.

2) Easy Homemade White Cake Recipe

This easy white cake recipe has been my go-to for years. It’s light, soft, and everything you want in a cake when you’re not trying to impress with over-the-top baking theatrics. Just the good stuff. The texture is tender but holds its shape well, which makes it a great choice for birthdays, showers, or even a spontaneous Tuesday dessert session.

We all have that one recipe we come back to when time is short and expectations are high. This is mine. And while I’ve dressed it up for holidays and layered it for weddings, it still stands proudly all by itself with a scoop of ice cream or a swirl of frosting.

The best part? You probably already have every ingredient in your kitchen. That’s the beauty of a classic homemade white cake—it’s made from pantry basics. It’s one of those recipes that delivers joy without much fuss. This is what a sweet easy recipe should feel like.

3) Ingredients for Homemade White Cake

All-purpose flour is the backbone of the cake. It gives the structure we need without being too dense. If you’re feeling bold, try sifting it. It’ll make the batter just a bit lighter.

Baking powder adds the rise. Think of it as the lift that keeps the cake from feeling heavy or flat. You want that little puff of air in each bite.

Salt brings balance. Without it, sweet tastes flat. A pinch goes a long way to deepen the overall flavor.

Unsalted butter, softened, is key. It creates that creamy base when whipped with sugar. Room temp is your friend here.

Sugar doesn’t just sweeten. It also helps trap air when beaten with butter, which gives us that light, fluffy crumb we love.

Egg whites are what keep this a white cake. They make the texture more airy and delicate. Don’t toss the yolks though—save them for custard!

Vanilla extract adds warmth. That cozy flavor hits your nose before your fork hits the cake. It’s subtle but important.

Whole milk ties it all together. It gives moisture and blends everything smoothly. Room temperature helps it mix in evenly.

4) How to Make Homemade White Cake

Step 1 Preheat your oven to 350°F. Grease and lightly flour two 9-inch round cake pans. I usually line the bottom with parchment too—just in case.

Step 2 In a mixing bowl, whisk together flour, baking powder, and salt. This is your dry mix. Set it aside.

Step 3 In another bowl, beat the softened butter and sugar until it’s pale and fluffy. This takes about 2 to 3 minutes. Don’t skimp here—it sets the tone for the whole cake.

Step 4 Add the egg whites, one at a time, beating well after each addition. This is when the batter starts to look silky and smooth.

Step 5 Mix in the vanilla extract. Just a splash makes a difference.

Step 6 Add your dry mix in three parts, alternating with the milk. Start and end with the flour mixture. Mix gently, just until combined.

Step 7 Pour the batter evenly into the pans. Tap them gently on the counter to level out the tops.

Step 8 Bake for 25 to 30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

5) Tips for Making Homemade White Cake

Use room temperature ingredients. Cold butter and eggs don’t blend well. Set them out 30 minutes ahead. It makes a big difference.

Measure the flour the right way. Spoon it into the measuring cup and level it with a knife. Scooping can pack too much in and lead to dense cake.

Don’t overmix the batter. Once you add the flour and milk, mix until just combined. Overmixing makes the cake tough.

Want to make cupcakes? This easy white cake recipe works great for cupcakes too. Just adjust the bake time to 18 to 20 minutes and keep an eye on them.

6) Making Homemade White Cake Ahead of Time

You can definitely make this easy white cake recipe ahead. I often bake the layers the night before and wrap them in plastic wrap once they’ve cooled. They keep well for a day or two at room temp.

If you want to get even more ahead, freeze the layers. Just wrap tightly in plastic wrap and then foil. They’ll stay good for up to two months. When you’re ready, thaw at room temp, unwrapped.

Don’t frost the cake until you’re ready to serve, especially if you’re using whipped cream or cream cheese frosting. Fresh frosting always looks and tastes better.

7) Storing Leftover Homemade White Cake

Got leftovers? Wrap slices in plastic wrap and store them in an airtight container. The cake stays soft for three to four days at room temperature.

For longer storage, pop the wrapped slices in the freezer. They’ll keep for a couple of months. Thaw them in the fridge or at room temp when you need a treat.

Microwave a slice for ten seconds to bring it back to that just-baked softness. Works like a charm.

8) Try these cakes next!

9) Homemade White Cake