Classic White Cake
A light and fluffy classic white cake with tender crumb, perfect for celebrations or everyday desserts, appealing to those who love simple, moist vanilla-flavored treats.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine self-rising flour and sugar.
- Add milk, vanilla, egg whites, and shortening to the dry ingredients.
- Mix until smooth and well combined.
- Pour the batter into a prepared cake pan.
- Bake for 30 to 40 minutes at 350°F (175°C) or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before frosting or serving.
Tips & Substitutions
For a lighter texture, ensure your egg whites are whipped to soft peaks before folding them into the batter. If you don't have self-rising flour, you can substitute it by adding 2 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to regular all-purpose flour. This cake can also be enhanced with citrus zest or almond extract for added flavor.
Serving Suggestions
This classic white cake pairs beautifully with fresh berries and whipped cream for a light dessert. You can also frost it with buttercream or cream cheese frosting for a richer flavor. Serve alongside a cup of tea or coffee for a delightful afternoon treat, or browse more American recipes for additional dessert inspirations.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and refrigerate for up to a week. To reheat, gently warm slices in the microwave for 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Classic White Cake contains roughly 1198 calories, with 11g protein, 105g carbohydrates, and 64g fat. It is an excellent source of vitamin C (66% of the Daily Value), dietary fiber (29% of the Daily Value), and iron (28% of the Daily Value), and a good source of calcium and potassium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Yes, you can use whole eggs instead of just egg whites. However, the texture may be denser, so if you prefer a lighter cake, stick with the egg whites as specified in the recipe.
How can I make this cake more flavorful?
To enhance the flavor of the cake, consider adding a tablespoon of lemon or almond extract to the batter. You could also incorporate the zest of a lemon or orange for a refreshing twist.
Can I freeze this cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).