Description
This classic white cake is light, fluffy, and moist with a delicate crumb. Made with whipped egg whites for a pristine white color, it’s perfect for weddings, birthdays, and special occasions.
Ingredients
Scale
- 6 tbsp unsalted butter, softened
- ⅔ cup vegetable or canola oil
- 2 cups granulated sugar
- 1 tbsp clear vanilla extract
- 1 cup whole milk, room temperature
- 6 large egg whites, room temperature
- 2⅔ cups + 2 tbsp all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Cream butter, oil, and sugar until fluffy.
- Whisk dry ingredients separately, then alternate adding them with milk to the butter mixture.
- Beat egg whites to stiff peaks and gently fold into the batter.
- Divide batter between pans and bake for 35-40 minutes.
- Cool for 10 minutes in pans, then transfer to a wire rack. Frost as desired.
Notes
- For a softer texture, use cake flour instead of all-purpose flour.
- To keep the cake moist, store it in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American