White Cake


1 cup of milk

1 ½ tsp vanilla extract

1 cup of butter, softened

2 cups of sugar

3 cups of cake flour

1 TSP baking powder

5 egg whites


Preheat over to 350

Prepare three eight inch pans. I use Wilton’s Cake Release for this.

 Sift the flour and baking powder together in a bowl. Set aside.

 Mix the milk and vanilla in a separate bowl. Set aside

 You’ll need to use two separate mixing bowls for the next steps.

 In a large mixing bowl, cream the butter on medium speed.

 Add the sugar one cup at a time and continue to mix until smooth

 Alternate adding the flour and the milk, mixing on low after each addition.

 Start and end with the flour mixture.

 Using another bowl, separate the eggs and beat the egg whites on medium speed until stiff peak forms. Fold it slowly into the batter.

 Pour batter into prepared pans and bake 20 minutes. Check for doneness using a toothpick. Continue baking if needed, checking again after two minutes. Don’t over bake.

 Cool in pans for ten minutes and then remove from pans and place on wire rack. Allow to cool completely before frosting.