White Layer Cake Recipe

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 12/27/22
White Layer Cake on a platter

The Spruce Eats / Julia Hartbeck

Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 16 servings
Nutrition Facts (per serving)
171 Calories
8g Fat
25g Carbs
2g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 171
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 22%
Cholesterol 19mg 6%
Sodium 222mg 10%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 2%
Protein 2g
Calcium 104mg 8%
*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.)

This cake batter is made with the two-step method, instead of the more complicated traditional method. It's light, tender, moist, and just perfect. We have made this cake many, many times and it always turns out light and fluffy, with a velvety texture. Just make sure you measure the flour correctly and only use cake flour. In fact, measure all of the ingredients very carefully, using accurate measuring cups and spoons, for the best result.

You can frost this cake with any type of frosting that you'd like. We prefer using a buttercream frosting that is very, very well beaten. Even powdered sugar can make a frosting grainy, so beat and beat it until the sugar is completely dissolved into the butter.

You can also bake this cake in a 13" x 9" sheet cake pan. Bake for 30 to 40 minutes or until the cake is light golden brown and it springs back when lightly touched with your finger.

Ingredients

  • 2 1/4 cups cake flour (sifted)
  • 1 1/2 cups sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter (softened)
  • 3/4 cup milk
  • 2 teaspoons vanilla
  • 4 egg whites (at room temperature)

Steps to Make It

  1. Gather the ingredients.

    White Layer Cake ingredients in bowls

    The Spruce Eats / Julia Hartbeck

  2. Preheat the oven to 350 F. Grease and flour two 9" round layer cake pans with unsalted butter or solid shortening, and line the bottoms with waxed paper; set aside.

    Greased and floured cake pans

    The Spruce Eats / Julia Hartbeck

  3. Sift the flour, sugar, baking powder, and salt into a large mixer bowl. Add the butter, milk and vanilla.

    Butter, milk, vanilla, flour, sugar, baking powder, and salt in a bowl

    The Spruce Eats / Julia Hartbeck

  4. Beat the mixture on slow speed until blended. Then beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl with a spatula or a large spoon.

    Cake batter in a stand mixer

    The Spruce Eats / Julia Hartbeck

  5. Add unbeaten egg whites and beat the batter for two minutes longer at medium speed.

    Cake batter in a stand mixer

    The Spruce Eats / Julia Hartbeck

  6. Pour the batter into the prepared pans and bake at 350 F for 20 to 30 minutes or until cake is light golden brown and is just beginning to pull away from the sides of the pan.

    Baked cakes in cake pans on a cooling rack

    The Spruce Eats / Julia Hartbeck

  7. Cool the cake 15 minutes in the pans, then carefully remove the layers from the pans and cool them completely on wire racks.

    Two cake layers on a cooling rack

    The Spruce Eats / Julia Hartbeck

  8. Fill and frost with your favorite frosting.

    Cake layer with white frosting

    The Spruce Eats / Julia Hartbeck