Forget the boxed mix! Making a white cake from scratch is so worth it. Our easy version has a moist, tender crumb and pairs well with any frosting.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Butter baking pan. Line bottom with parchment paper; butter paper, and dust with flour, tapping out any excess. Set aside.

    Advertisement
  • Sift together flour, baking powder, and salt into a medium bowl, and set aside. Combine milk and vanilla in another bowl, and set aside. Beat butter in the bowl of an electric mixture fitted with the paddle attachment until pale and creamy. Add sugar in a steady stream, and continue beating until light and fluffy, about 3 minutes. Reduce speed to low. Add dry ingredients in 3 batches, alternating with the milk mixture and starting and ending with the dry ingredients. Be careful to avoid overbeating. Set aside.

  • In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Fold a third of the whites into batter until combined. Fold in remaining whites in 2 batches.

  • Pour batter into prepared pan, and smooth top with a metal spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 35 to 45 minutes. Transfer to wire rack; cool 15 minutes before unmolding. Butter wire rack. Loosen cake sides with a paring knife, and invert cake onto greased rack. Reinvert to prevent it from splitting. Cool completely before using or storing in the freezer.

Cook's Notes

Cake can be made ahead and stored up to 1 day in refrigerator or up to 1 week in the freezer.

Reviews (4)

155 Ratings
  • 5 star values: 29
  • 4 star values: 63
  • 3 star values: 43
  • 2 star values: 14
  • 1 star values: 6
Rating: 5 stars
08/04/2018
This cake is delicious!! I made this cake twice exactly of the recipe and it is really good. I didn't make any adjusment. Fill it up one pineapple filling and the second time with buttercream, and both times was awesome.
Rating: 5 stars
03/03/2018
Made this cake for Christmas and it wow-ed my family. But you do have follow each step sifting the flour and carefully folding in the egg to incorporate enough air, otherwise you'll end up with a tough pancake instead of a nice tender texture.
Rating: 3 stars
01/26/2018
All it needs is an extra half cup of milk. The batter was turning out to be really dense, but with the extra milk it was fluffy wonderfulness.
Advertisement
Rating: 1 stars
11/19/2017
I really didn't like the flavour of this cake and found it to be quite dense.