FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
easy white cake recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This easy white cake recipe delivers a moist, fluffy crumb with delicate vanilla and pandan notes, perfect for any family gathering or busy baker seeking a simple yet stunning dessert.
Ingredients
- 1.75 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon fine sea salt
- 0.5 cup vegetable shortening (at room temperature)
- 1 cup whole milk (at room temperature)
- 4 large egg whites (at room temperature)
- 1 teaspoon alcohol-free vanilla extract
- 1.5 teaspoons pandan extract
Instructions
- Prep Oven and Pan: Preheat oven to 350(Fahrenheit). Grease and flour a 9-inch round cake pan, then line the bottom with parchment paper for perfect cake release.
- Combine Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, and fine sea salt until uniformly combined to ensure even leavening.
- Cream Shortening: In a medium bowl, cream room temperature vegetable shortening with an electric mixer on medium speed for 2 minutes until light and fluffy, creating an airy base.
- Gradually Add Wet and Dry: Gradually add dry ingredients, alternating with whole milk, to the creamed shortening. Mix on low until just combined, starting and ending with dry ingredients. Scrape down the bowl sides.
- Whip Egg Whites: In a clean bowl, beat room temperature egg whites with an electric mixer on high speed until soft peaks form, looking glossy and holding their shape.
- Fold and Flavor: Gently fold the beaten egg whites into the batter in two additions. Fold in the vanilla and pandan extract until evenly incorporated, creating a light green batter.
- Bake Cake: Pour the batter into the 9-inch round cake pan and spread evenly. Bake for 30-35 minutes, or until a skewer inserted comes out clean, the top springs back, and edges are golden.
- Cool Completely: Remove the cake from the oven and cool in the pan for 10 minutes. Invert onto a wire rack to cool completely before glazing.
Notes
For best results, use fresh eggs and good quality vanilla and pandan extracts. Keep baking powder in an airtight container in the fridge for reliable lift. For shortcuts, consider a stand mixer for whipping egg whites.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice (approx. 90 g)
- Calories: 300 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg