Ingredients
- 📌 2 cups all-purpose flour
- 📌 1 1/2 teaspoons baking powder
- 📌 1/2 teaspoon baking soda
- 📌 1/2 teaspoon salt
- 📌 1 cup unsalted butter, softened
- 📌 1 1/2 cups granulated sugar
- 📌 4 large egg whites, at room temperature
- 📌 1 cup whole milk, at room temperature
- 📌 2 teaspoons pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the egg whites one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- In a separate bowl, combine the whole milk and vanilla extract.
- Alternate adding the dry ingredients and the milk mixture to the butter-sugar mixture, mixing on low speed just until incorporated. Scrape down the sides of the bowl as needed.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
- Once cooled, frost the cake with your desired frosting, such as a classic vanilla buttercream or a cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: Americans
Nutrition
- Serving Size: 12 servings
- Calories: 364
- Sugar: 31g
- Sodium: 334mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Protein: 5g
Keywords: White Velvet Cake Recipe