Mom's Best Recipes
Recipe

Weeknight White Cake

A traditional, authentic white cake that bakes up tender, bright, and buttery, with a fluffy vanilla crumb and a quick frosting you can whip up on a Tuesday.

Author By Matt Campbell
4.8
A single-layer white cake on a white plate with a swoop of vanilla frosting and a slice removed, showing a tender crumb
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White cake gets a bad rap for being plain. I disagree. A good, traditional white cake is all about clean vanilla flavor, a soft, fine crumb, and that tiny buttery perfume that makes your kitchen smell like you are absolutely winning at life. This one is designed for weeknights, which means no fussy steps, no rare ingredients, and no stress spiral because you only have one bowl clean.

We are keeping it authentic with the classic method that makes white cake taste like white cake: egg whites only for that pale, fluffy interior, plus a simple vanilla frosting that goes on thick and glossy. It is birthday-ready, bake-sale-ready, and also fully acceptable as a “I just need cake” situation.

A close-up photograph of a fork lifting a bite of white cake with vanilla frosting, showing a soft, fine crumb

Why It Works

  • Tender, snowy crumb: Using egg whites keeps the cake light in color and gives it that classic, delicate texture.
  • Reliable rise without drama: Cake flour plus the right amount of leavening helps the cake lift evenly and stay plush, not bready.
  • Big vanilla payoff: Vanilla is the headline here, so we use enough to taste it in every bite.
  • Weeknight timeline: One layer bakes faster, cools faster, and frosts faster. You still get the full “real cake” experience, just do not rush the cooling.

Pairs Well With

Storage Tips

Room temperature (best for texture): Store covered for up to 2 days. A cake dome is ideal, but a large inverted bowl works in a pinch.

Refrigerator: If your kitchen runs warm or you used a very soft frosting, refrigerate up to 5 days. Let slices sit at room temp for 30 to 60 minutes before eating so the crumb softens back up.

Freezer: Freeze unfrosted cake (or frosted slices) wrapped tightly in plastic wrap, then foil, for up to 2 months. Thaw overnight in the fridge or a couple hours at room temp.

Small trick: If the cake feels a touch dry on day three, microwave a slice for 8 to 12 seconds. It brings the butter back to life.

Common Questions

Can I make this as a two-layer cake?

Yes. Double the cake ingredients and bake in two 8-inch pans for about 22 to 28 minutes, rotating once. For that “generous coverage” look (fill + frost the outside without scraping), plan on doubling the frosting.

Why use cake flour instead of all-purpose flour?

Cake flour has less protein, which means less gluten, which means a more tender, classic white cake crumb. If you only have all-purpose flour, you can still bake this, it will just be slightly less delicate.

Can I substitute whole eggs?

You can, but it will no longer be a traditional white cake. Whole eggs add color and a richer, more yellow crumb. If that is what you want, go for it, but expect a different vibe.

How do I know it is done without overbaking?

Look for light golden edges, a center that springs back when gently pressed, and a toothpick that comes out with a few moist crumbs, not wet batter.

What frosting is most traditional?

Classic options include vanilla buttercream and cooked flour frosting. For weeknights, this quick vanilla buttercream is the fastest and most familiar, with a true bakery-style finish.

I used to think “white cake” meant a box mix and a plastic tub of frosting. Then I started chasing what makes the real, old-school version so good: the clean vanilla flavor, the soft crumb, and that gentle buttery sweetness that does not try too hard. This is the cake I make when someone casually says, “Could we have dessert tonight?” and I want to say yes without turning my kitchen into a full weekend project. It is simple on purpose, and it still feels like a little celebration.