Classic White Cake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a sugar substitute with fewer calories.

Preheat the oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

In a mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

In another bowl, combine the flour, baking powder, and salt.

Gradually add the dry ingredients to the creamed mixture, alternating with milk, starting and ending with flour.

Mix until just combined; do not overmix.

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

While the cakes cool, prepare the frosting by beating together butter and powdered sugar until smooth.

Add heavy cream and vanilla extract to the frosting, mixing until fluffy.

Once the cakes are completely cool, place one layer on a serving plate and spread frosting on top.

Place the second layer on top and frost the top and sides of the cake.

Decorate with sprinkles or food coloring as desired.

Cooking Techniques

Spice Level:

Dietary

Allergens