simple white cake recipe
The Best simple white cake recipe
I love how this recipe balances simplicity with a few key ingredients that make it taste richer than most store-bought versions. It’s not overly sweet, which means it’s gentle on teeth and easy to share with kids who might be picky. And honestly, the texture is just right—soft and tender, not too dense, not too dry. It’s the kind of cake that doesn’t require fancy tools or precise measurements, which is why it’s always a hit at family dinners or when I’m short on time but still want something delicious. Plus, it’s light enough that it won’t leave you feeling sluggish afterward, which is a nice change from heavier desserts. It’s the kind of recipe that feels like a little treat without feeling like a chore.
Classic Vanilla White Cake
A light, fluffy vanilla cake that’s perfect for any occasion. Its simple ingredients and easy method make it a staple in any kitchen.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line the bottom with parchment paper. -
2
In a large bowl, whisk together flour, sugar, baking powder, and salt. Make a well in the center and add eggs and vanilla. Beat on medium until smooth. -
3
Gradually add the dry ingredients to the wet, mixing just until combined. Pour batter into the prepared pan. -
4
Bake for 30–35 minutes, or until a toothpick inserted near the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack. -
5
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy. Spread over cooled cake.
🔧Equipment
- Mixing bowls
- Whisk
- Oven
- Loaf pan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Vanilla White Cake Works
❓ Frequently Asked Questions About Vanilla White Cake
1. What is the best way to store leftover white cake?
Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five days. To prevent drying out, lightly brush the cake with a bit of melted butter or cream cheese before storing.
2. Can I substitute ingredients in this recipe?
Yes, you can adjust the vanilla extract to taste, but keep the butter and flour ratios close to maintain texture. For example, swap vanilla for almond extract or citrus zest. If using a different flour blend, ensure it’s all-purpose or cake flour for the best results.
3. Why does my white cake turn out dense instead of light and fluffy?
Dense texture often comes from overmixing the batter or not creaming the butter and sugar long enough. Gently fold in the dry ingredients after combining the wet ones until just combined—don’t overmix. Also, ensure your butter is at room temperature for easier blending.
Use a toothpick or cake tester: it should come out clean or with a few moist crumbs. Bake until the edges are set and the center rises slightly but doesn’t collapse, usually around 25–30 minutes at 350°F (175°C). Overbaking can make it dry. Yes, but avoid slicing until ready to serve. Bake the cake, cool completely, then wrap tightly in plastic wrap or store in an airtight container. It keeps well for up to three days. For best texture, serve at room temperature.
5. Can I make this cake ahead of time?
