Fluffy White Layer Cake
A light, airy white cake with a soft and delicate crumb that pairs beautifully with any filling or frosting you can dream up. This foolproof base recipe is perfect for birthdays, celebrations, or a simple afternoon treat. Customize it with pastry cream, jam, or chocolate ganache — the possibilities are endless.
🛒 Ingredients
20 servings
- 60 g (4 tbsp) unsalted butter, softened
- 3 large eggs, yolks and whites separated
- 3 cups (375 g) all-purpose flour, sifted
- 1 cup (250 ml) whole milk
- 2 cups (400 g) granulated sugar
- 1 packet (11 g / 2½ tsp) baking powder
- Butter and flour for greasing the pan
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a cake pan thoroughly.
- 2
In a large bowl, beat the softened butter with the sugar until light and creamy. Add the egg yolks one at a time, mixing well after each addition.
- 3
Gradually incorporate the milk, alternating with the sifted flour. Stir gently to keep the batter smooth and lump-free.
- 4
In a clean, dry bowl, whisk the egg whites to stiff peaks using an electric mixer.
- 5
Fold the beaten egg whites into the batter in three additions, using a spatula and lifting from bottom to top to retain the airiness.
- 6
Finally, gently fold in the baking powder until just combined.
- 7
Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Cool for 10 minutes in the pan before unmolding. Let cool completely before filling and frosting.
💡 Chef's Tip
Sift the flour twice for an extra-tender crumb. A teaspoon of vanilla extract or a little lemon zest adds a lovely fragrance to the batter. Keeps well for up to 3 days at room temperature under a cake dome.
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