Why Make This Recipe

This Irresistible White Cake is perfect for any celebration or just a sweet treat at home. Its soft and fluffy texture makes it a favorite among cake lovers. Plus, it’s versatile! You can serve it as is, or dress it up with frosting and fruit. Whether for birthdays, weddings, or just an afternoon delight, this cake is sure to please everyone.

How to Make Irresistible White Cake

Ingredients:

2 cups all-purpose flour
1 ½ cups granulated sugar
2 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter (softened)
4 large egg whites
1 cup whole milk
2 tsp pure vanilla extract

Directions:

Preheat your oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Gradually add the egg whites one at a time, mixing well after each addition.
Alternately mix in the dry ingredients and milk, starting and ending with the flour mixture. Mix until just combined.
Stir in the vanilla extract before evenly dividing the batter into the prepared pans.
Bake for 25-30 minutes or until a toothpick comes out clean. Cool in the pans for 10 minutes before transferring to wire racks.

How to Serve Irresistible White Cake

This cake is delightful on its own, but you can serve it with a dusting of powdered sugar, a drizzle of chocolate ganache, or a dollop of whipped cream. Fresh berries or lemon curd can also add a refreshing touch.

How to Store Irresistible White Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. You can also freeze it for up to 3 months; just wrap it tightly in plastic wrap and then in aluminum foil.

Tips to Make Irresistible White Cake

Ensure your ingredients are at room temperature for the best mixing.
Don’t overmix the batter; stop once everything is just combined to keep the cake fluffy.
You can add a flavor twist by mixing in lemon zest or almond extract for a unique taste.

Variation

You can add some color and flavor by folding in fruit like raspberries or strawberries into the batter before baking. Alternatively, you could also make a layer cake by using this recipe and adding your favorite frosting between the layers.

FAQs

1. Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs, but the cake will have a slightly different texture and color. Using only egg whites gives it a lighter color and fluffiness.

2. What can I substitute for the unsalted butter?
You can use margarine or a dairy-free butter substitute if you prefer. However, the texture and taste might vary a little.

3. How can I tell when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If it has wet batter, it needs more time to bake.