There’s something magical about a perfectly fluffy white cake—it’s like biting into a cloud that melts in your mouth. This recipe has been my go-to for birthdays, anniversaries, and even those “just because” days when you need a little sweetness. I remember the first time I made it for my niece’s baptism party—people couldn’t stop raving about how light and tender it was!

What makes this cake special is its versatility. Dress it up with berries and whipped cream for summer gatherings, or frost it with rich buttercream for formal occasions. The texture? Absolute perfection—airy yet substantial enough to hold layers of frosting without crumbling. My secret? A careful balance of egg whites and just the right mixing technique (more on that later).

This isn’t just any white cake—it’s the kind that disappears within minutes at potlucks, with guests sneaking back for “just one more sliver.” Trust me, once you try this recipe, you’ll understand why it’s been my family’s celebration cake for nearly a decade.

Why You’ll Love This Fluffy White Cake

This cake isn’t just delicious—it’s downright magical. Here’s why it’s become my forever favorite:

Lighter than air: The perfect balance of egg whites and butter gives you that dreamy, cloud-like texture you’ve been craving.
Simple ingredients: No fancy pantry staples needed—just everyday items you probably already have on hand.
Foolproof method: Even if you’re new to baking, this recipe walks you through each step for guaranteed success.
Crowd-pleaser: It’s the blank canvas of cakes—dress it up or down for any occasion, and watch it disappear!
That nostalgic taste: One bite will transport you right back to those perfect childhood birthday cakes.

Seriously, this is the kind of cake that’ll make people ask for your recipe—I get requests every single time I make it!

Ingredients for Fluffy White Cake

Gathering the right ingredients makes all the difference for this cloud-like cake! Here’s exactly what you’ll need:

2 ½ cups all-purpose flour – spooned and leveled (don’t scoop directly from the bag!)
1 ½ cups granulated sugar – preferably extra-fine for smoother batter
3 ½ tsp baking powder – make sure it’s fresh for maximum rise
1 tsp salt – I use fine sea salt to balance the sweetness
½ cup unsalted butter – softened to room temperature (about 65°F)
1 cup whole milk – slightly warmed takes ingredients to room temp faster
2 large eggs + ½ cup egg whites – separate whites when cold, then bring to room temp
2 tsp pure vanilla extract – splurge on the good stuff here!

Ingredient Substitutions & Notes

In a pinch? Try these swaps without losing that signature fluffiness:

Replace ½ tsp vanilla with almond extract for a nutty twist
Whole milk can sub with 2% or half-and-half for richer texture
For dairy-free, use vegan butter and almond milk (results may be slightly denser)
If separating eggs intimidates you, carton egg whites work fine (3 tbsp = 1 white)

Equipment You’ll Need

You won’t need any fancy gadgets for this fluffy white cake—just solid basics that make baking a breeze. Here’s what I always have ready:

Two 9-inch round cake pans (light-colored metal works best for even baking)
A sturdy mixing bowl – mine’s seen better days but still mixes like a champ
Hand mixer or stand mixer – though I’ve made this by hand when desperate!
Rubber spatula – for scraping every last bit of that delicious batter
Wire cooling rack – crucial for preventing soggy bottoms
Cake tester or toothpicks – my grandma’s trusty doneness checkers

Pro tip: If your pans are looking worse for wear, a quick parchment paper lining saves cakes every time!

How to Make Fluffy White Cake

Ready to bake cloud-like perfection? Follow these steps for the fluffiest white cake you’ve ever tasted:

Preheat & prep: Turn your oven to 350°F (175°C) about 20 minutes before baking. Grease two 9-inch round pans with butter, then dust lightly with flour—I like to tap out the excess over the sink to avoid clumps.
Dry team: In your mixing bowl, whisk together flour, sugar, baking powder, and salt. Break up any sugar lumps with your fingers—this little massage makes for smoother batter later.
Butter time: Add softened butter pieces to the dry mix. Using your mixer’s paddle attachment (or a wooden spoon if going old-school), blend until it looks like coarse sand with pebble-sized butter bits—about 2 minutes on medium.
Milk magic: Pour in warm milk all at once. Mix just until the batter transforms from grainy to satiny—it’ll happen suddenly around the 1-minute mark. Scrape those stubborn dry bits from the bowl’s bottom!
Eggcellent addition: Crack in whole eggs first, mixing until fully incorporated (about 30 seconds). Now drizzle in the egg whites and vanilla while the mixer runs on low—this gradual addition prevents curdling.
Final flourish: Give the batter one last scrape-down and gentle stir by hand to ensure everything’s evenly mixed. It should flow slowly off the spatula like thick pancake batter.
Divide & conquer: Pour equal amounts into prepared pans—I use a kitchen scale for precision. Smooth tops with your spatula in gentle circular motions to prevent doming.
Bake watch: Set your timer for 25 minutes. Resist opening the oven! When tops spring back lightly to touch and edges pull slightly from pan sides, they’re done.

Pro Tips for Perfect Fluffy White Cake

My golden rules? Room-temperature ingredients blend smoother, and gentle folding preserves those precious air bubbles. And here’s a baker’s secret—tap filled pans firmly on the counter before baking to release hidden air pockets!

Serving Suggestions for Fluffy White Cake

This versatile cake shines with so many delicious pairings! My absolute favorite way is with a simple vanilla buttercream frosting and fresh strawberries—the sweet-tart berries cut through the richness perfectly. For summer parties, try topping slices with billowy whipped cream and a drizzle of lemon curd. Feeling fancy? Chocolate ganache turns it into an elegant dessert. And honestly? Sometimes I just dust it with powdered sugar and eat it warm with my fingers—no judgment here!

Storing & Freezing Fluffy White Cake

This cake stays wonderfully moist for days if stored right! Once completely cooled, wrap layers tightly in plastic wrap (I do two layers) and keep at room temp for up to 3 days. For longer storage, freeze unfrosted cakes wrapped in plastic then foil—they’ll keep beautifully for 3 months. Thaw overnight in the fridge, then bring to room temp before frosting. A quick 10-second microwave zap revives individual slices perfectly!

Nutritional Information

Here’s the scoop on what’s in each slice (based on standard ingredients): about 250 calories with 40g carbs and 8g fat. Remember—actual numbers depend on your specific brand choices and any tasty tweaks you make!

Frequently Asked Questions

Over years of baking this fluffy white cake, I’ve gotten all sorts of questions! Here are the answers to the ones that pop up most often:

Can I substitute cake flour for all-purpose flour?

Absolutely! Cake flour gives an even lighter texture—use 2 3/4 cups cake flour instead of the all-purpose. Just be sure to sift it first since it clumps more. My grandma swore by this swap for her fanciest celebration cakes!

Why did my cake sink in the middle?

Oh no! This usually happens if you open the oven door too early (wait at least 20 minutes!) or if your baking powder is old. Other culprits? Overmixing the batter (stop as soon as it’s smooth) or underbaking (trust that toothpick test!).

Can I make this recipe as cupcakes?

You bet! Fill lined cupcake tins 2/3 full and bake at the same temperature for 18-22 minutes. They’re adorable with pastel-colored frosting—perfect for baby showers!

How can I tell when egg whites are properly incorporated?

They should disappear completely into the batter—no white streaks! If you’re nervous, whip them to soft peaks first (my foolproof method). The cake will rise even higher this way!

Share Your Fluffy White Cake Experience

Now it’s your turn! Did your cake turn out as dreamy as you hoped? Snap a photo of your masterpiece and tell me all about it in the comments—I want to hear your baking triumphs (and even the funny flops!). Your stories make this recipe come alive!

Dreamy 3-Layer Fluffy White Cake That Melts in Your Mouth

Author: memorecipes.com
Total Time: 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A light and fluffy white cake perfect for any occasion.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 cup unsalted butter, softened
1 cup milk
2 large eggs
2 tsp vanilla extract
1/2 cup egg whites (about 4 large eggs)

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, mix flour, sugar, baking powder, and salt.
Add softened butter and mix until crumbly.
Pour in milk and mix until smooth.
Beat in eggs, egg whites, and vanilla extract until well combined.
Divide batter evenly between the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use room-temperature ingredients for best results.
Do not overmix the batter to keep the cake fluffy.
For extra flavor, add a teaspoon of almond extract.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 200mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg

Keywords: fluffy white cake, vanilla cake, homemade cake, easy cake recipe