EASY 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.

Set the oven to 350°F (175°C).

In a large bowl, combine 3 cups of all-purpose flour, 2 teaspoons of baking powder, and 3/4 teaspoon of salt. Whisk to combine.

In the bowl of a stand mixer fitted with a paddle attachment, add 1 cup of room temperature butter and cream for about 30 seconds until creamy.

Add 2 cups of granulated sugar and beat on medium speed for about 3 minutes until light and fluffy, scraping the bowl halfway through.

Separate 5 eggs, using only the whites, and add them to the mixer one at a time, mixing well after each addition and scraping the bowl down a couple of times.

Add 1-2 teaspoons of vanilla extract and mix well, scraping the bowl down one last time.

With the mixer on low speed, add a third of the flour mixture, alternating with 1 cup of room temperature whole milk, mixing until just combined and finishing by hand to avoid overmixing.

Divide the batter evenly between two 8-inch cake pans, smoothing the tops with an offset spatula. Bake for 35-40 minutes or until the centers spring back when gently pressed.

While the cakes bake, prepare the frosting by creaming 3 sticks of unsalted butter with 1/2 teaspoon of salt for about 2 minutes until soft.

Gradually add 5 cups of powdered sugar, mixing on low to avoid a cloud of sugar, and add 2 teaspoons of vanilla extract for flavor. Adjust sweetness as desired.

Once the cakes are done, let them cool before frosting. Spread frosting between the layers and on the top and sides of the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens