White Cake (Classic)

This is a classic cake flavour and a personal favourite of mine. This cake is delicious, and honestly so easy to make. The difference between a yellow and white cake is the white cake doesn't use eggs yolks to keep this cake pure white.

6 Tbsp. unsalted butter, softened to room temperature (85 g)
⅔ cup canola or vegetable oil (160 mL)
2 cup sugar (400 g)
1 Tbsp. pure vanilla extract
2⅔ cup + 2 Tbsp. all-purpose flour (345 g)
1 Tbsp. baking powder
1 tsp. kosher salt
1 cup milk, at room temperature (235 mL)
6 large egg whites, at room temperature

Preheat oven to 350°F (175°C/155°C fan, Gas Mark 3) and prepare two 8" round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.

In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.

Add sugar and oil and beat until all ingredients are well-combined and creamy.

Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.

In separate bowl, whisk together your flour, baking powder, and salt.

Measure out your milk.

With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.

Pause occasionally to scrape down sides and bottom of bowl.

In separate bowl combine your egg whites and using a hand-mixer on high-speed beat until stiff peaks form.

Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.

Evenly divide cake batter into prepared pans.

Bake in a preheated oven for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.

Cakes will be a light golden brown when done baking. Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack.

Allow to cool completely before covering with your frosting of choice.