The Best White Cake Recipe

We’ve covered chocolate cake, vanilla cake (one of my most popular recipes, thanks to you guys!), and even pineapple upside-down cake, but up until today we’ve been missing a critical flavor: a classic, delicious, white cake!

This is a classic cake flavor and a personal favorite of mine, so when I say up in the intro that I’m excited to share this recipe with you, I really, really mean it. This cake is delicious, and honestly so easy to make… even if you’ve never beaten egg whites before I’m going to walk you through that below so you too can enjoy a perfect, from-scratch white cake.

In case this white cake recipe seems familiar to you, I should probably mention that it is essentially my Funfetti cake recipe, only scaled down to be just two layers (so if you want a 3 layer white cake recipe, just head over to my Funfetti recipe and leave out the sprinkles!).

Let’s dig in to what makes this cake so incredible.

Ingredients

• 6 Tablespoons unsalted butter softened to room temperature 85g
• 2/3 cup canola oil or vegetable oil 160ml
• 2 cup sugar 400g
• 1 Tablespoon clear vanilla extract
• 2 2/3 cup + 2 Tablespoon all-purpose flour 345g
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk room temperature preferred (235ml)
• 6 large egg whites room temperature
• Double batch Vanilla Buttercream Frosting

Instructions

1. Preheat oven to 350F and prepare two 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.
2. In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.
3. Add sugar and oil and beat until all ingredients are well-combined and creamy.
4. ........................................

for full recipes please see : sugarspunrun.com

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