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Tasty Apprentice
Today, I'm thrilled to share the best white cake recipe! This recipe produces a fluffy, snow-white cake that is light and soft, yet sturdy enough for stacking or covering with fondant. Keep reading for lots of tips on how to make the perfect white cake from scratch. I hope you all enjoy the recipe! 
Ingredients:
Double batch Vanilla Buttercream Frosting
Notes:
Ingredients:
- 6 Tablespoons (85 g) unsalted butter, softened to room temperature
- β cup (160 ml) canola oil or vegetable oil
- 2 cups (400 g) sugar
- 1 Tablespoon clear vanilla extract
- 2 β 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 (click link for recipe)
- Preheat oven to 350Β°F (175Β°C) and prepare two 8-inch round cake pans by lining the bottoms with parchment paper rounds and generously greasing and flouring the sides. Shake out any excess flour.
- In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.
- Add sugar and oil, beat until well-combined and creamy. Scrape down the sides and bottom of the bowl, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Measure out the milk.
- With the mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next. Pause occasionally to scrape down sides and bottom of bowl.
- In a separate bowl, combine the egg whites and, using a hand-mixer on high-speed, beat until stiff peaks form.
- Using a spatula, gently fold the egg whites into the batter. Take care to scrape the sides and bottom of the bowl so that the ingredients are well-combined, and be careful not to over-mix.
- Evenly divide cake batter into prepared pans.
- Bake at 350Β°F (175Β°C) for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate the cake pans halfway through baking to ensure even baking. Cakes will be a light golden brown when done baking.
- Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack.
- Allow to cool completely before covering with buttercream frosting. I used a double batch of my recipe (linked above) to thoroughly cover and decorate this cake.
Double batch Vanilla Buttercream Frosting
Notes:
- If you don't like buttercream frosting, try one of these:
- Cream cheese frosting
- Swiss Meringue Buttercream
- Peanut Butter Frosting
- My favorite chocolate frosting
- Chocolate Cream Cheese Frosting
I whipped up that recipe myself, and itβs a real crowd-pleaser. Thanks for the love! 
