Description
This Classic White Cake is a timeless dessert perfect for any celebration. Light, fluffy, and moist, it features a delicate vanilla flavor and a tender crumb, making it ideal for layering with your favorite frosting or enjoying on its own.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Instructions
- Preheat the oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt to combine evenly. Set aside.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-5 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for enhanced flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the creamed mixture, alternating with the milk. Begin and end with the flour mixture. Mix just until the batter is smooth and no flour streaks remain, being careful not to overmix.
- Divide and bake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool completely in the pans on a wire rack before removing or frosting.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to keep the cake tender.
- You can substitute milk with buttermilk for a richer flavor and moist texture.
- Use an instant-read thermometer; cake is done at 210°F if you want to be precise.
- Once cooled, frost the cake with your preferred frosting such as buttercream or cream cheese frosting.
