Fluffiest White Cake

Prep Time: 20 mins | Cook Time: 25-30 mins | Total Time: 50 mins (plus cooling) | Servings: 12-16 (9×13-inch or two 8-inch rounds)

Ingredients

For the Cake:

2¾ cups cake flour (not all-purpose; see note)
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened (2 sticks)
1¾ cups granulated sugar
5 large egg whites, room temperature
1 tablespoon vanilla extract
1 cup whole milk or buttermilk, room temperature
¼ teaspoon cream of tartar (optional, for extra stability)

For the Fluffy White Frosting (Optional):

1½ cups unsalted butter, softened (3 sticks)
4½ cups powdered sugar
¼ cup heavy cream or milk
1 tablespoon vanilla extract
Pinch of salt

For Decoration (Optional):

Fresh berries (strawberries, raspberries, blueberries)
Edible flowers
Toasted coconut flakes
Sprinkles

Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans (or a 9×13-inch rectangular pan). Line the bottoms with parchment paper for easy removal.

Step 2: Sift Dry Ingredients

In a medium bowl, sift together the cake flour, baking powder, and salt. Sifting is essential for a fluffy cake — it aerates the flour and removes any lumps. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together on medium-high speed until light, pale, and fluffy (about 3-5 minutes). Scrape down the sides of the bowl as needed.

Step 4: Add Vanilla

Beat in the vanilla extract until combined.

Step 5: Whip the Egg Whites

In a separate clean, dry bowl (any grease will prevent whipping), beat the egg whites and cream of tartar (if using) on medium-high speed until soft peaks form (about 2-3 minutes). The peaks should curl over gently when you lift the beater. Do not overbeat to stiff peaks.

Why separate and whip? Whipped egg whites are the secret to the fluffiest white cake. They add volume and lightness without adding yolks (which would make the cake yellow and denser).

Step 6: Alternate Adding Dry and Wet

Add one-third of the dry ingredients to the butter mixture and mix on low speed just until combined. Add half of the milk and mix just until combined. Repeat: another third of dry, remaining milk, then the final third of dry. Mix only until just incorporated — overmixing develops gluten and makes a tough cake.

Step 7: Fold in Egg Whites

Gently fold the whipped egg whites into the batter using a rubber spatula. Use a gentle “cut and fold” motion — lift the batter from the bottom and fold it over the egg whites. Do not stir or beat. Fold just until no white streaks remain.

Step 8: Pour and Bake

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes (8-inch rounds) or 30-35 minutes (9×13-inch), or until a toothpick inserted in the center comes out clean and the edges pull away slightly from the pan.

Step 9: Cool

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Remove the parchment paper. Do not frost until completely cool — warm cakes will melt the frosting.

Step 10: Make the Frosting (Optional)

While the cakes cool, make the frosting. In a large bowl, beat the softened butter on medium-high speed until creamy (about 3 minutes). Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the heavy cream, vanilla, and salt. Beat on high speed for 3-4 minutes until light, fluffy, and spreadable.

Step 11: Frost and Decorate

Place one cake layer on a serving plate. Spread frosting evenly over the top. Place the second layer on top and frost the top and sides. Decorate as desired.