This classic white cake recipe is light and airy in texture and adaptable to a variety of flavors and fillings.
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3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup Land O Lakes® Butter, softened
6 large Land O Lakes® Eggs (whites only)
1/2 teaspoon vanilla
1 cup milk
Heat oven to 350°. Grease and flour 2 (9-inch) round baking pans. Set aside.
Combine flour, baking powder and salt in bowl. Set aside.
Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add vanilla. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
Divide batter evenly between prepared pans. Bake 29-34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan to cooling rack; cool completely.
Explore reviews fromour online community
I have many years of successful baking experience, so I feel confident in the kitchen. I followed this recipe to a T. It was not at all light and airy. It was very dense and heavy and tasted somewhat like a pancake. It stuck to the parchment paper that I used to line my pans. I was very disappointed and threw the whole thing away
The cake seemed to be a tiny bit dry., I think I baked it 4 minutes too long.
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