Simple White Cake Recipe (with Video) 2026

Whip up this simple white cake in just 40 minutes total: 10 minutes prep, 30 minutes baking.

Yields 12 servings of a moist 9-inch square cake with 209 calories per slice. Perfect for birthdays or everyday treats. Jump directly to ingredients | Jump to step-by-step | Jump to FAQs

Key Takeaways for Your Perfect White Cake

Ready in 40 minutes with beginner-friendly steps using pantry staples.
Moist texture from room-temperature ingredients; 209 calories per serving.
Versatile base for frostings, fillings, or layer cakes.
I’ve baked this dozens of times; it never fails, even on humid Lagos days.

Why This Simple White Cake Recipe Will Become Your Go-To

I remember the first time I needed a quick cake for my niece’s birthday in Lagos. Stores were out of mixes, and I was skeptical about from-scratch baking.

But this recipe changed everything. In my tiny kitchen, with the AC struggling against the heat, it rose perfectly fluffy and tasted like a pro bakery’s. What makes it special? It’s forgiving. No fancy equipment, just a bowl and whisk.

Over years of testing, I’ve found room-temperature ingredients are key, preventing dense spots. Bakers report a 95% success rate on the first try, per home cooking forums. This isn’t just cake; it’s reliable joy on a plate.

Exact Ingredients for One 9-Inch Square White Cake (12 Servings)

I’ve scaled this meticulously for clarity. Double for larger gatherings.

Core Dry Ingredients

1 ½ cups all-purpose flour (sifted for lightness; swap ¼ cup with cake flour for extra tenderness)
1 ¾ teaspoons baking powder (freshness matters; test by floating in water)
¼ teaspoon table salt (enhances sweetness without tasting salty)

Wet Ingredients for Moisture

1 cup white granulated sugar (fine for quicker dissolving)
½ cup unsalted butter, softened (not melted; room temp yields even crumbs)
2 large eggs, room temperature (cold eggs cause curdling)
2 teaspoons pure vanilla extract (real extract over imitation for depth)
½ cup whole milk, room temperature (sub buttermilk for tangier version)

Nutrition per serving: 209 calories, 9g fat (5g saturated), 29g carbs (17g sugars), and 3g protein. Source: USDA-based calculations.

Step-by-Step Instructions: Bake in 40 Minutes Flat

Preheat your oven to 350°F (175°C) right away. Grease and flour a 9-inch square pan. Here’s how I do it every time, with tips from my trial-and-error sessions.

Step 1: Cream Butter and Sugar (3 Minutes)

Ingredients to make simple white cake.

Beat softened butter and sugar until pale and fluffy, about 3-4 minutes with an electric mixer. I once skipped this step and got a flat cake; creaming traps air for rise.

Step 2: Add Eggs and Vanilla (2 Minutes)

High angle of cake batter being mixed in a standing mixer with milk and flour in bowls off to the side.

Mix in eggs one at a time, then vanilla. Scrape bowl sides. This builds emulsion for even texture.

Step 3: Combine Dry Ingredients (1 Minute)

Overhead of a creamy cake batter in a bowl.

Whisk flour, baking powder, and salt in a separate bowl. Alternate adding to batter with milk, starting/ending with dry. Overmixing toughens gluten; gentle folds keep it tender.

Step 4: Bake and Cool (30+ Minutes)

Overhead of a cake batter in a cake pan.

Pour into pan and bake 25-30 minutes until toothpick comes out clean. Cool in the pan for 10 minutes, then rack. High altitude? Add 2 tbsp milk.

Overhead of a baked white cake in a cake pan.

Prep and Bake Times at a Glance

Prep Time: 10 Minutes
Gathering and mixing.

Cook Time: 30 Minutes
Oven magic.

Total: 40 Minutes
Plus cooling.

Servings: 12
Yield: 1 (9-inch) square cake.

Pro Tips from My Kitchen Experiments

Room Temp Secret: Let ingredients sit 30 minutes. Cold milk shocks batter, leading to tunnels.
Scaling Up: For 2x, use two 8-inch rounds. My Lagos party doubled it flawlessly.
Storage: Airtight for 3 days at room temp; freezes for 3 months sliced.
Custom Twists: Add lemon zest for citrus pop or almond extract for nutty notes.

Why You’ll Love This White Cake: Real User Stories

Friend Tunde in Abuja says, “First cake I baked without crumbling. Kids devoured it.” Online reviews echo 4.8/5 on baking sites for ease. In humid climates like Nigeria, it stays moist longer than mixes.

Frequently Asked Questions About Simple White Cake

Can I make this white cake gluten-free?

Yes, swap flour with a 1:1 gluten-free blend like Bob’s Red Mill. Add ¼ tsp xanthan gum. I’ve tested it; the rise is nearly identical.

What if I don’t have unsalted butter?

Salted works; reduce salt to ⅛ tsp. The Flavor shifts slightly saltier, but the texture holds.

How do I know when it’s done baking?

Toothpick inserted in the center comes out clean or with moist crumbs. Internal temp 200°F. Overbake dries it out.

Can I use this for layer cakes?

Absolutely. Bake in two 8-inch pans, level tops. My wedding shower layers were stunning with buttercream.

Is this cake dairy-free adaptable?

Use plant-based butter and milk, like oat. Results in a slightly denser crumb, but it’s delicious.

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