Description
This white cake is soft, fluffy, and has a perfect vanilla flavor. Made with egg whites for a pure white color, it’s ideal for weddings, birthdays, or any special celebration. Pair it with buttercream or whipped frosting for a classic treat!
Ingredients
Units
Scale
- For the Cake:
- 2 1/2 cups (310g) cake flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, room temperature
- 2 cups (400g) granulated sugar
- 5 large egg whites, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
- 1/2 cup (120ml) sour cream, room temperature
- For the Frosting (Optional Vanilla Buttercream):
- 1 cup (226g) unsalted butter, room temperature
- 4 cups (480g) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 3–4 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- For the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat butter and sugar together on medium speed for 3–5 minutes until light and fluffy.
- Add egg whites & vanilla: Mix in egg whites one at a time, beating well after each addition. Stir in vanilla extract.
- Alternate dry and wet ingredients: Add half of the flour mixture, then mix in the milk and sour cream. Add the remaining flour mixture and beat until just combined. Do not overmix.
- Bake: Divide the batter evenly between the cake pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- For the Frosting:
- Beat butter: In a large bowl, beat butter on medium speed for 2 minutes until creamy.
- Add sugar & vanilla: Gradually mix in powdered sugar, one cup at a time. Add vanilla and a pinch of salt.
- Adjust consistency: Add heavy cream, one tablespoon at a time, and beat until smooth and fluffy.
Notes
- For an ultra-white cake, use clear vanilla extract.
- Cake flour creates a softer texture, but all-purpose flour can be used with a slight density increase.
- Store leftovers covered at room temperature for 2 days or in the fridge for up to 5 days.
Nutrition
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 60mg