White Cake Recipe FROM SCRATCH

• Refrigerated

  • 3 Egg whites (105 g, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Baking powder
  • 2 cups Granulated sugar
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 3/4 cup Neutral flavored oil

• Dairy

  • 1 1/2 cups Whole milk

• Other

  • 2 tsp Vanilla extract or other extract of your choice

Found on goodiegodmother.com

Description

Ingredients

• 2 cups granulated sugar (14 oz, 396 g)
• 3 cups all-purpose flour (12 oz, 360 g)
• 2 tsp baking powder
• 1 tsp kosher salt
• ¾ c neutral-flavored oil (avocado oil or canola oil are what I usually use)
• 3 large egg whites (105 g)
• 2 tsp vanilla extract or other extract of your choice
• 1½ cups whole milk (366 g)

Directions

• Preheat your oven to 350 F, butter 2 8 round cake pans and line the bottom with parchment paper.
• Combine the dry ingredients in a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment.
• Whisk together the wet ingredients in a smaller mixing bowl.
• Pour the wet ingredients into the dry ingredients and mix until just combined.
• Divide batter evenly between your cake pans and bake for 35-40 minutes (8 pan), 45-50 minutes (6 pan), 20 minutes for cupcakes until the center of the cake springs back when touched.
• Allow cakes to set for 5-10 minutes in the pan before inverting onto a cooling rack to cool completely.
• Frost and decorate as desired