White Cake

The BEST white cake that's moist & tender, this easy White Cake recipe is the ultimate guide to the perfect cake - complete with a secret ingredient and PRO tips!

Course Baking, Dessert

Cuisine American, North American

Keyword Vanilla Cake, White Cake

Prep Time 15

Cook Time 25

Cooling Time 1

Total Time 1 40

Servings servings

Calories 507kcal

Author Chrissie

Equipment

Ingredients

For the Cake

2 cups all purpose flour
1 1/4 cups granulated sugar
3 teaspoons baking powder
1/2 teaspoons salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla extract
4 egg whites

For the Frosting

1 cup unsalted butter at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon salt
2 tablespoon heavy cream

Instructions

For the Cake

Preheat your oven to 325 degrees Fahrenheit and prepare a rectangular cake pan by greasing it with butter or baking spray and lining it with parchment paper. Set it aside.
Add the flour, sugar, baking powder and salt to a large mixing bowl and whisk together until combined.
Add the shortening to the dry ingredients and using your hands or a pastry cutter, crumble the shortening together with the dry ingredients until the shortening disappears and the mixture resembles sand or fine crumbs.
Measure the milk into a liquid measuring cup and add the vanilla and the egg whites to the milk. Whisk them together well with a fork until combined.
Add the milk mixture to the dry ingredients and mix together on low speed with a hand mixer just until the mixture is smooth and no lumps remain.
Pour the batter into the prepared baking pan and bake for about 25-30 minutes at 325 degrees Fahrenheit. To see if the cake is done, insert a toothpick into the centre. If it comes out clean, the cake is done.
Place the cake pan on a wire rack to cool completely.

For the Frosting

Add the butter to a mixing bowl and mix on high speed with a hand mixer until pale in colour (2-3 minutes).
Add the powdered sugar, one cup at a time, until well combined. Be sure to scrape down the sides of the bowl.
Add the vanilla and salt and mix well to combine.
Add the heavy cream a little bit at the time, just until the frosting reaches a fluffy, light consistency.
Be sure to frost the cake after the cake has cooled completely. Adding frosting to a hot cake will cause the frosting to melt.
Add the frosting on top of the cake and use an offset spatula to push the frosting out to the edges of the cake, smoothing out the top.
Slice and serve immediately or store at room temperature until ready to serve.

Notes

Storage Instructions

Store this cake in an airtight container at room temperature for up to 3 days.

Freezer Instructions

We recommend freezing this cake unfrosted in an airtight container or large freezer bag. Defrost at room temperature and then frost before serving. It's possible to freeze the cake once it's been frosted, although the frosting might change slightly in texture as it freezes and thaws.

Nutrition