White Cake

If you’re looking for a basic, great tasting white cake recipe this is it! I’ve been searching for months on a basic white cake recipe from scratch that has a good flavor, similar to that of box cakes, but not too floury or salty like most made from scratch white cakes recipes!

Ingredients:


Amount Ingredient
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
1 1/2 cups self-rising flour
11/4 cups all- purpose flour
1 cup milk
1 tsp vanilla


Directions:

Preheat oven between 325- 350 degrees, depending on how your oven cooks.
Place butter in bowl of eletric mixer and mix until creamy, gradually add sugar and mix until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Combine the two flours and add in four parts, alternating with the milk and vanilla extract, beating well after each addition.
Pour batter into well greased baking pans. And bake for about 25 minutes or until toothpick inserted in center comes out clean.

10 Responses to “White Cake”

  1. It uses just regular flour. No baking soda or powder, but it still rises well. With one batch I am able to make a square 8 inch and a square 10 inch cake. I haven’t tried this as a cupcake, but I imagine it would, you may need to adjust the time and or temperature. I hope this helps!

  2. Hmm…I believe this will make a yellow cake, not a white cake, because you’re using whole eggs. Cooks Illustrated has an awesome White Cake recipe. Their secret is to mix all of the dry ingredients in the bowl, then beat in the softened butter until it looks like sand (all the flour will be coated with fat, so gluten won’t form when you add liquid…kind of like box mixes are).

  3. ok since no one has posted they actually tried this, I thought I would, since I’m in an ever lasting search of a white cake I can use for sheet cakes, cupcakes, cakes covered in fondant, and hopefully carving (that way they will all taste the same when someone wants a white cake) I doubled the recipe, and did not use self rising flour, I used the conversion for that. I baked it in 2 10×3 pans at 325. Not sure how long it took, the cake rose well, but did not spring back when lightly pressed, but I still took it out as the cake was very golden-I was concerned it would burn. They were light and rose well when I took them out, but fell as they cooled. However that was not a problem. The cake was dense, nice crumb, and tasted more like a vanilla butter cake. It was VERY rich. My husbans said it was “powdery”, my son said a little dry, and though I noticed a slight powder taste, it wasn’t over whelming. Overall I liked it, but I can not call it white cake. I will still search I guess, but this will definately be made again.

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