Fluffy White Cake From Scratch: A Deliciously Easy Recipe

This Fluffy White Cake From Scratch is simple, elegant, and perfect for any occasion, incorporating only seven basic ingredients.

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Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 55

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

½ cup Salted Butter Swap for unsalted if preferred.
1 cup Granulated White Sugar Best not to substitute.
2 cups All-Purpose Flour Or Cake Flour for a lighter texture.
2 teaspoons Baking Powder Ensure freshness for fluffy results.
4 Egg Whites Key for fluffiness; do not replace with whole eggs.
1 cup Whole Milk Or Half-and-Half for enhanced moisture.
1 teaspoon Vanilla Extract Opt for pure for the best flavor.

Equipment

Mixing bowl
Electric mixer
8x8-inch Square Pan or 9-inch Round Pan

Method

Step-by-Step Instructions for White Cake From Scratch

Preheat your oven to 350°F (175°C) and grease your pan.
Cream together the softened butter and sugar until light and fluffy.
Mix the dry ingredients: all-purpose flour and baking powder.
Whip the egg whites until soft peaks form.
Combine wet and dry ingredients, alternating with milk and vanilla.
Fold in the whipped egg whites carefully.
Bake in the preheated oven for approximately 30 minutes.
Allow the cake to cool in the pan for 10 minutes before transferring.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 40mgSodium: 180mgPotassium: 100mgSugar: 20gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

This cake is versatile and can be topped with fresh fruit or creamy buttercream. Store wrapped at room temperature for up to 4 days.

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