Classic White Cake Recipe

You really can't go wrong with cake. Whether you're celebrating a special occasion like a birthday or graduation or simply want to indulge in something sweet, cake is there for you. Sure, some people prefer fudgy chocolate layers, nostalgic ice cream cake, or intricately-decorated showstoppers covered in fruit and fondant, but sometimes it's nice to go back to basics. This classic white cake recipe by Jessica Morone shows just how tasty simplicity can be, with two layers of soft vanilla cake that get covered in a sweet, creamy frosting that's indulgent without being overly rich or cloying.

"This cake is very simple, but using only egg whites in it that have been whipped up gives the cake a delicate, airy, fluffy texture that really makes it special compared to other cakes," Morone says. Plus, a nicely-frosted layer cake is always a crowd-pleaser, and this treat's vanilla flavor is sure to appeal to kids, adults, and picky eaters of all ages. Here's how to make it.

Don't be intimidated by the number of bowls in this photo; the ingredients you need to make this cake (and its frosting) are kitchen staples you probably have on hand already. You'll need several sticks of butter, the whites from five eggs (ideally room-temperature eggs), flour, baking powder, vanilla extract, powdered sugar and granulated sugar, whole milk, salt, and a neutral oil like canola or vegetable. You'll also need two 8-inch round cake pans, cooking spray, and some parchment paper.

So, why egg whites? "Any ingredient you put in a cake it can alter the color of it," Morone explains. "Because this cake is supposed to be white, you only want to use the egg whites, because the egg yolks will make the cake more of a yellow color."

Before you get started, preheat your oven to 350 F, coat two round cake pans with cooking spray, and line them with parchment paper. "Putting parchment paper in the bottom of the cake pan will make the cake pop out of the pan much easier when it is done cooking, and the cake wont get stuck in the pan," Morone says. "If you don't have parchment paper I recommend greasing and flouring the pan to prevent the cake getting stuck."

Making this cake batter requires three bowls, one being the bowl attached to your stand mixer. If you don't have one, no worries — Morone says you can use an electric mixer or even mix everything by hand, though the latter method might take a bit more time and effort.

Start by creaming the butter in your stand mixer, then add the sugar, oil, and some vanilla. Stir the flour, baking powder, and salt together in another bowl. Run the stand mixer at medium speed and add some of the dry ingredients, then some milk, and repeat that process until everything is combined. In your third bowl, vigorously beat the egg whites until they form stiff peaks, then add that to your stand mixer bowl. Your batter is done!

Pour your cake batter into the two pans, and bake for 35 to 40 minutes, until golden and fully-cooked. Let them cool in the pan for a bit, then turn them upside-down onto a wire rack. While you're waiting for your cake to completely cool down, make your frosting. Use an electric mixer to cream butter in a bowl, then mix in the powdered sugar, milk, vanilla, and salt.

Once your cakes are cool, spread about ⅓ of the frosting on the top of one layer and place the second layer of cake on top. "For a layer cake you want to build the cake by adding a cake layer and then frosting it on top before adding the next layer so you get a stable cake," Morona says. Add the same amount of frosting to the top of the second layer, and then frost the sides.

Now that you have a base layer of frosting on your white cake, add any other decorations you'd like, then pop it in the fridge to make sure everything sets nicely.

"I decorated this cake with rainbow sprinkles to give it a fun pop of color. You could just keep it simple with the white frosting, or add any kind of sprinkles or decorations you want," Morone notes.

This recipe makes a fairly substantial cake, so if you're not planning on serving a big crowd, Morone suggests keeping any leftovers "covered and in the fridge" for three to four days. And hey, if you decide to have cake for breakfast one morning, we'll never judge.