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–+ servings
Two tier wedding cake with a 6 inch layer on top of an 8 inch layer with frosting and an initials topper.

Bakery Style White Cake

A perfect white cake is hard to beat. Whether you are looking for a wedding cake, birthday cake or just because cake, this is a perfect cake for stacking tall. It is moist, has great texture and can stand up to multiple layers.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Servings: 24 Servings
Author: Carlee

Ingredients

  • 3½ cups all purpose flour
  • 2½ teaspoons baking powder
  • 2 cups granulated sugar
  • ¾ teaspoons salt
  • 3 teaspoons vanilla extract
  • 1½ teaspoons additional flavoring extract try almond, lemon, or creme bouquet
  • 1 cup egg whites
  • 1½ cups milk
  • 1 Tablespoon sour cream
  • 2 Tablespoons vegetable oil
  • 1 cup butter softened

Instructions

  • Preheat oven to 350℉
  • In a large mixer bowl, stir together 3½ cups all purpose flour, 2½ teaspoons baking powder, 2 cups granulated sugar, and ¾ teaspoons salt.
  • In a mixing bowl, stir together 3 teaspoons vanilla extract, 1½ teaspoons additional flavoring extract, 1 cup egg whites, 1½ cups milk, 1 Tablespoon sour cream, and 2 Tablespoons vegetable oil. Set aside.
  • With the mixer running, drop a Tablespoon or two of butter into the flour mixture at a time until all 1 cup butter has been added. Keep mixing until the mixture is crumbly.
  • Add the wet ingredients a little bit at a time, mixing until combined after each addition. Be sure to scrape the sides occasionally as you go.
  • Once all of the liquid ingredients are added, beat on medium for 7 minutes.
  • Meanwhile grease 2 6-inch cake pans and 2 8-inch cake pans.
  • Spread batter in prepared pans (about 1½ cups in each of the 6-inch pans and 2½ cups in each of the 8-inch pans) and bake until finished (about 45-50 minutes for the 6-inch pans and 50-55 minutes for the 8-inch pans.)
  • Cool in the pans for about 10 minutes and then invert them onto baking racks to cool completely.
  • Frost when cooled or wrap in plastic wrap and freeze until ready to use.

Notes

This recipe makes a 2 layer 8-inch cake PLUS a 2 layer 6-inch cake. Alternatively you can use it to make a 3 layer 9-inch cake.

Nutrition

Serving: 1Serving | Calories: 225kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 201mg | Potassium: 63mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 264IU | Vitamin C: 0.005mg | Calcium: 50mg | Iron: 1mg
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