White cakes are the ultimate versatile cake. They’re the traditional cake at celebrations of all kinds, providing the appropriate fanciness at formal gatherings. Just one bite can evoke every wedding you’ve ever attended, even if you happen to be nibbling some on a blanket in your own back yard. White cakes are traditionally for special occasions, but, really, they can adapt to any occasion, festive or ordinary.
Since they are so accommodating, you can change the entire character of a cake by simply changing the filling: top the cake with fruit, icing, or gel; make it a flat snack cake or a round layer cake, whatever you like. The possibilities are as numerous as your imagination.
For this recipe, I am going to keep it simple — it’s a Just Right White Cake.
Just Right White Cake
1/2 c unsalted butter, room temperature
1 c sugar
2 eggs, room temperature
1 T vanilla extract
1 1/2 c flour
2 t baking powder
1/2 t salt
1/2 c milk
- Preheat the oven to 350 degrees. Butter and flour a 9 x 9” baking pan.
- In a medium-sized bowl, cream the butter and sugar until fluffy.
- Add the eggs and vanilla and beat well.
- Add the flour, baking powder, and salt, and beat thoroughly, finally adding the milk at the end. Mix only until well combined.
- Scrape the batter into the prepared pan and bake for 30 – 35 minutes, just until a toothpick or skewer inserted into the center of the cake pulls out clean.
- Cool completely and enjoy as is, or top with the frosting of your choice.