Easy White Cake Recipe
I have an admission… I used to buy cake mixes.
I would browse the baked goods isle, looking for cake box mixes, and pair them up with frosting-in-a-jar, and that was how I baked. Now, as I pass down those isles, my daughter sees all of the cake pictures on the covers, and begs for them. I tell her that it is easier to make our own from scratch, and we don’t have to pay a premium for food dyes, preservatives and additives!
(Yes, they REALLY do put food dye in cake mixes and frosting! Ugh!)
But seriously, it takes maybe an extra 2 or 3 minutes to make easy white cake recipe from scratch, than it does to pick up a box. And you’re using about 30 less ingredients. Plus, if you want to get creative, you have creative license to modify the recipe to make it extra special!
Easy White Cake Recipe
- 1 cup organic sugar cane
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 cup unbleached flour
- 1 3/4 tsp baking powder
- 3/4 cup whole milk
Preheat oven to 350 degrees.
In a medium-sized bowl, combine sugar, salt and butter, and cream together with a whisk or electric beater. Add in eggs, one at a time, beating well after each addition. Add in vanilla and stir.
In a separate bowl, combine flour and baking powder. Add to creamed sugar and egg mixture, 1/2 cup at a time, beating well after each addition. Stir in milk and mix until batter is smooth.
Pour into a greased 9×9 pan, or into lined muffin pans. Bake 30-40 minutes for a cake, 20-25 minutes for cupcakes, or 10-15 minutes for mini cupcakes. Insert a toothpick into the center of the cake, and if it comes out clean, the cake is cooked through.
You can top it with homemade chocolate frosting!
Creating these classic sweets from scratch is so much fun! I recently learned that you can even make your own homemade condensed milk, with only two ingredients, and no BPA-lined cans. Becoming more self-sufficient is so much fun!
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