Basic White Cake

White cake
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  • Total: 50 mins
  • Prep: 25 mins
  • Cook: 25 mins
  • Yield: 2 8 or 9-in layers (8 servings)
Nutritional Guidelines (per serving)
333 Calories
13g Fat
50g Carbs
6g Protein
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Nutrition Facts
Servings: 2 8 or 9-in layers (8 servings)
Amount per serving
Calories 333
% Daily Value*
Total Fat 13g 16%
Saturated Fat 7g 36%
Cholesterol 32mg 11%
Sodium 436mg 19%
Total Carbohydrate 50g 18%
Dietary Fiber 1g 4%
Protein 6g
Calcium 212mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Almost any celebration is the perfect opportunity to make this basic white cake recipe.

Dress this cake up in whatever frosting and decorations you like. Bake it for a kid's birthday or even a wedding! This cake is a blank canvas that is ready for your baking inspiration. 


  • 6 tablespoons unsalted butter (softened)
  • 1-1/2 cups sugar
  • 3 cups cake flour (sifted)
  • 2 teaspoons vanilla (clear)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 6 egg egg whites

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 325 F. Grease and flour 2-9 inch cake pans.

  3. With an electric mixer, cream butter and sugar. Mix in vanilla.

  4. In a separate bowl, combine cake flour, baking powder, and salt with a wire whisk.

  5. Add flour mixture alternately with milk until all combined.

  6. In a clean, dry bowl beat egg whites until stiff but not dry. With a rubber spatula, add a scoop of egg whites to cake batter. Then fold in the rest.

  7. Carefully, divide batter between pans.

  8. Bake for 25 to 30 minutes. Test with toothpick for doneness.

  9. Cool cakes in pans on a rack for 15 minutes. Remove to racks to cool completely.


  • Don't want to sift the cake flour? If you don't, you may end up with tough baked goods.
  • Clear vanilla is used here so that your cake will be whiter. If cake color isn't a concern, then you might want to use a pure vanilla instead.