Moist Fluffy White Cake Recipe
Prep time
Cook time
Total time
All ingredients must be at room temperature before mixing
Preheat oven to 350° F
Grease 2- 8" Pans with Pan Grease or line 24 cupcakes liners
If you are making cupcakes fill only half way
I will stress how important it is to measure properly for the best results of this cake or any recipe~ Click here for more info on Measuring Properly
Serves: Yield 2- 8" layer OR 24 Standard Cupcakes
  • All Purpose Flour 1½ cup (195g)
  • Cake Flour 1½ cup (180g)
  • Baking Powder 1 Tablespoon (15g)
  • Salt 1 teaspoon (6g)
  • Unsalted Butter 2 sticks (226g)
  • Granulated Sugar 2 cups (400g)
  • Vanilla Extract *use clear if available 2 teaspoons
  • Egg Whites 7 (1 cup) (210g)
  • Whole Milk 1 cup (237ml)
  1. Cream the butter with the sugar until light a fluffy, approximately 5 minutes on high speed.
  2. In a medium bowl combine the egg whites, milk and vanilla extract together and reserve.
  3. Meanwhile in another bowl, sift together the Baking Powder, Salt with the All Purpose and Cake flours.
  4. Once the butter and sugar has been creamed sufficiently, you will add in about ⅓ of the sifted dry ingredients to the creamed butter mixture
  5. Next add milk /egg white mixture slowly while continuing to mix on low speed. Stop the mixer to scrape down the sides of your bowl to ensure you are always incorporating the ingredients evenly.
  6. Once the liquid has been absorbed, you will now go back to your dry ingredients with another addition, repeat with the remaining liquid in the same fashion, and then the last addition of dry ingredients until you have mixed in all the ingredients to a smooth, silky white cake batter.
  7. Pour immediately into prepared pans
  8. Bake in preheated 350° F oven for approximately 30- 40 minutes or until done
This cake can be stored in the freezer for up to a month wrapped well in plastic wrap.
Recipe by Gretchen's Bakery at