HOW TO MAKE CLASSIC WHITE LAYER CAKE: The best classic white cake recipe from scratch!

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 alternative.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is natural and can add flavor.

powdered sugar

💰Cheaper: granulated sugar

Easier to make at home by blending granulated sugar.

Preheat the oven to 325°F convection (or 325°F-350°F if not using convection).

In a stand mixer, add softened butter and mix to soften further while preparing other ingredients.

In a bowl, whisk together cake flour, cornstarch, baking powder, and salt.

Sift the dry ingredients into a bowl to remove lumps.

Line the cake pans with parchment paper and spray with cooking spray.

In the stand mixer, add the big amount of sugar to the softened butter and mix until light and fluffy.

Add vanilla and almond extracts to the butter and sugar mixture, then scrape down the sides of the bowl.

Add milk to the mixture and alternate with the dry ingredients, mixing gently to avoid overmixing.

In a separate bowl, whisk egg whites and cream of tartar until frothy, then gradually add sugar while whisking until medium-soft peaks form.

Fold a small amount of meringue into the batter to lighten it, then fold in the remaining meringue carefully to maintain airiness.

Divide the batter evenly between the prepared pans and spread it out evenly.

Bake in the preheated oven for about 45 minutes, checking for doneness with a cake tester.

Let the cakes cool in the pans for 10 minutes before flipping them onto a cooling rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens