Description
A light, fluffy, bakery-style white cake made from scratch using whipped egg whites, butter, oil, and clear vanilla for the perfect crumb.
Ingredients
6 Tablespoons (85 g) unsalted butter, softened
⅔ cup (160 ml) avocado, canola or vegetable oil
2 cups (400 g) sugar
1 Tablespoon clear vanilla extract
2 ⅔ cups + 2 Tablespoons (345 g) all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 cup (235 ml) milk, room temperature
6 large egg whites, room temperature
Double batch vanilla buttercream frosting
Instructions
1. Preheat oven to 350°F. Line two 8-inch round pans with parchment paper and grease/flour the sides.
2. Beat butter until creamy. Add sugar and oil, mix until light and fluffy.
3. Stir in vanilla extract.
4. Whisk flour, baking powder, and salt in a separate bowl.
5. Alternate adding dry ingredients and milk to the butter mixture. Mix until just combined.
6. Beat egg whites in a clean bowl to stiff peaks.
7. Gently fold whipped egg whites into batter with a spatula.
8. Divide batter evenly between pans and bake 35–40 minutes.
9. Let cool for 15 minutes in pans, then invert onto cooling racks.
10. Cool completely before frosting.
11. Frost with vanilla buttercream and serve.
Notes
Use clear vanilla extract to keep the cake white.
Don’t overmix after folding in egg whites to preserve the airiness.
Store covered at room temperature for 3 days or refrigerate for up to 5 days.
Cake layers can be wrapped and frozen for up to 2 months.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Cake Recipes
- Method: Baking
- Cuisine: American