Wonderful White Cake

I like to share this recipe with everyone who truly loves baking. I found the recipe on a few different internet sites so I can’t say for certain who to give the credit to but I can say I have never found a white cake recipe as good as this one. If you are looking for a wonderful tasting, easy to frost cake, this is it. I recently substituted 1 cup of sour cream for the 3/4 cup of milk and it also turned out nicely, much more dense than with milk. Make certain you tap your pans (lightly) before baking or you will have air pockets.

Wonderful White Cake


  • 12 Tblsp unsalted butter, softened
  • 1 1/2 C sugar
  • 2 C all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 large egg whites (3/4 C)
  • 3/4 C milk
  • 2 tsp vanilla extract
  • 2 (9 inch) diameter x 1 1/2 inch deep layer pans or 1 (12 x 9 x 2 inch) pan, buttered and bottoms lined with parchment or waxed paper.


  1. Set a rack at the middle level of the oven & preheat to 350 degrees. In large mixing bowl, beat butter & sugar for about 5 minutes, until light & fluffy. Stir together flour, baking powder & salt. Set aside. Combine egg whites, milk & vanilla. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning & ending with the flour mixture. Scrape bowl & beater often. Pour batter into prepared pan(s) & smooth top with a spatula. Bake cake(s) about 25 to 30 minutes or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

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