Homemade White Cake
A light, moist white cake with delicate vanilla flavor, perfect for celebrations or dessert tables, catering to those who love classic, tender baked treats.
Ingredients
Instructions
- Preheat oven to 350° F.
- Grease and flour two round cake pans or a 9 x 13-inch pan.
- Mix together vegetable oil, vanilla, milk, and eggs.
- Add sugar, baking powder, salt, and flour to the mixture.
- Mix until smooth.
- Pour batter into the prepared pans.
- Bake at 350°F for 15 to 20 minutes or until browned.
Tips & Substitutions
For a lighter cake, make sure to sift the flour and baking powder together before adding them to the wet ingredients. If you're out of eggs, you can substitute each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of yogurt. To add flavor, consider incorporating lemon zest or almond extract, which pairs beautifully with this white cake.
Serving Suggestions
This white cake is perfect for celebrations and can be paired with fresh fruit or a scoop of ice cream for a delightful dessert. Consider frosting it with a simple buttercream or whipped cream for added sweetness. It also makes a great base for layered cakes or as a component in desserts like Lemon 'Coffee Bar' Cake.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. To reheat, gently warm individual slices in the microwave for about 10-15 seconds, or enjoy it chilled for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade White Cake contains roughly 1323 calories, with 12g protein, 143g carbohydrates, and 68g fat. It is an excellent source of vitamin A (120% of the Daily Value), calcium (78% of the Daily Value), and iron (65% of the Daily Value), and a good source of vitamin D and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
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 wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. For best results, use a blend of half whole wheat and half all-purpose flour to maintain lightness while adding some nutrition.
How can I make this cake more flavorful?
You can enhance the flavor by adding extracts like almond or lemon, or even infusing the milk with vanilla beans. Additionally, folding in citrus zest or using flavored oils can add a unique twist to the cake.
What can I do if my cake is too dry?
If your cake turns out dry, consider brushing it with a simple syrup made of equal parts sugar and water. This will add moisture. You can also serve it with a fruit compote or whipped cream to complement the texture.
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).