Introduction

This classic white cake is light, fluffy, and perfect for any celebration. Made with simple ingredients and topped with a creamy vanilla buttercream, it’s a delicious canvas for your favorite decorations and flavors.

The image shows a slice of white cake with two thick layers of soft, fluffy cake separated by a thin layer of light brown filling. The cake is covered in smooth white frosting all around the outside. On the right side of the slice, there are small blue frosting flowers with delicate details and tiny yellow dots in the center. The slice is placed on a white plate with a slightly raised, decorative edge, set on a white marbled surface. In the background, part of a glass container and another slice of cake on a white plate are visible but out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Tablespoons (85 g) unsalted butter, softened to room temperature
⅔ cup (160 ml) avocado oil, canola oil, or vegetable oil
2 cups (400 g) sugar
1 Tablespoon clear vanilla extract
2 ⅔ cups (345 g) + 2 Tablespoons all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 cup (235 ml) milk, room temperature preferred
6 large egg whites, room temperature
Double batch Vanilla Buttercream Frosting (see recipe link)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Prepare two 8-inch round cake pans by lining the bottoms with parchment paper and generously greasing and flouring the sides. Shake out any excess flour.
Step 2: In a stand mixer or with an electric mixer, beat the softened butter on medium-low speed until creamy.
Step 3: Add the sugar and oil, then beat until all ingredients are well combined and creamy. Scrape down the sides and bottom of the bowl, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Gradually add the flour mixture and milk to the butter mixture, alternating between them and starting and ending with the flour. Stir until each addition is almost fully combined before adding the next. Pause occasionally to scrape down the bowl.
Step 6: In another clean bowl, beat the egg whites on high speed until stiff peaks form.
Step 7: Gently fold the egg whites into the cake batter using a spatula, taking care not to overmix. Make sure to scrape the sides and bottom of the bowl for even mixing.
Step 8: Divide the batter evenly between the prepared pans.
Step 9: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs. Rotate the pans halfway through baking for even cooking. The cakes should be a light golden brown when done.
Step 10: Remove the cakes from the oven and let them cool for 15 minutes. Run a knife around the edges, invert each cake onto a cooling rack, and let cool completely before frosting.
Step 11: Cover and decorate with a double batch of vanilla buttercream frosting or your favorite frosting choice.

Tips & Variations

For a moist and tender crumb, be sure to use room temperature ingredients and avoid overmixing the batter.
If you prefer, try different frostings like cream cheese frosting, Swiss meringue buttercream, peanut butter frosting, chocolate frosting, or chocolate cream cheese frosting for variety.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. To keep it moist, tightly cover the cake with plastic wrap or store in an airtight container. For longer storage, freeze the unfrosted cake layers wrapped in plastic and foil for up to 3 months. Thaw in the refrigerator overnight before frosting and serving. Reheat slices briefly in the microwave if serving cold is not preferred.

How to Serve

A slice of white cake with two thick, soft layers separated by a thin layer of light brown filling, all covered in smooth white frosting. The cake has a bright teal decorative flower made of frosting on the side, with small gold sprinkles on it. The slice is on a white plate with a lace-like edge, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

This recipe relies on egg whites whipped to stiff peaks to create a light, airy texture. Using whole eggs will result in a denser cake. For best results, stick with the egg whites.

What can I substitute for avocado oil?

You can use canola oil, vegetable oil, or any neutral-flavored oil as a substitute for avocado oil in this recipe. Avoid olive oil as it may affect the cake’s flavor.