white cake recipe from scratch
The Best white cake recipe from scratch
The thing I love most about this cake is how simple it is to make, yet it still feels special. It’s not overly dense or heavy, which makes it perfect for sharing—whether you’re cutting it into small squares for dessert or serving it with a dollop of whipped cream. Plus, it’s light enough that it doesn’t weigh you down, which is nice when you’re trying to keep things balanced in your diet. I don’t claim to be a nutrition expert, but I do know that it’s made with whole ingredients and doesn’t rely on heavy sugars or artificial fillers, so it’s a treat that feels a little healthier than most store-bought options. And honestly, there’s nothing like the way it smells in the kitchen while it bakes—warm, buttery, and just sweet enough to make the whole house feel cozy. It’s the kind of cake that doesn’t just taste good, but it also makes the moment feel a little brighter.
Classic Vanilla White Cake from Scratch
A light, fluffy vanilla cake made with a simple batter and topped with a creamy vanilla glaze. Perfect for birthdays, celebrations, or just a sweet treat.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper and lightly grease the sides. -
2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. -
3
In a large bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating well after each. Stir in vanilla extract. -
4
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix. -
5
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
🔧Equipment
- Mixing bowls
- Whisk
- Electric mixer
- Oven-safe cake pans (2-layer, 9-inch)
- Parchment paper
- Cool rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Vanilla White Cake from Scratch Works
❓ Frequently Asked Questions About Vanilla White Cake from Scratch
How do I know when the cake batter is ready for baking?
The batter should be smooth, thick, and slightly stiff, holding a slight peak when you lift the whisk. It won’t look like thin pancake batter—it should be the consistency of heavy cream. If you fold in the dry ingredients, the batter will still be slightly lumpy, which is normal.
Can I substitute any ingredients if I don’t have vanilla extract?
Yes, you can use vanilla bean paste (1 teaspoon) or even a pinch of vanilla sugar dissolved in a little water. For a more robust flavor, a small amount of almond extract (½ teaspoon) works in a pinch, though vanilla is the classic choice.
Why does my cake turn out dense instead of light and fluffy?
Dense cakes often happen when overmixing the batter or not using enough baking powder. Gently fold in the dry ingredients until just combined—overmixing can develop gluten, making the cake tough. Also, ensure your oven is preheated to the correct temperature and check for even heat distribution.
How can I prevent the cake from sinking in the middle?
To avoid a cake that collapses, bake it on the middle rack for the first third of its time, then move it to the upper third of the oven. This helps the edges set first. Also, make sure your oven is fully preheated before placing the pan inside—sudden temperature changes can cause sinking.
