Heavenly White Cake Recipe

This recipe creates a light, fluffy, and heavenly white cake, perfect for any occasion.


  • 2 ¾ cups sifted cake flour
  • 4 teaspoons baking powder
  • ¾ teaspoon salt
  • 4 egg whites
  • 1 ½ cups white sugar
  • ¾ cup butter, softened
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract


  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour two 8-inch round cake pans or a 9×13 inch baking pan.
  2. In a large bowl, whisk together the sifted cake flour, baking powder, and salt. Set aside.
  3. In a separate bowl, using an electric mixer on medium speed, beat the egg whites until foamy. Gradually add ½ cup of the sugar and continue beating until the whites form soft peaks.
  4. In another bowl, cream together the softened butter and remaining 1 cup of sugar until light and fluffy.
  5. Add the vanilla and almond extracts to the creamed butter mixture and beat until well combined.
  6. Alternately add the dry ingredients (flour mixture) and the milk to the wet ingredients (butter mixture) in three batches each, beginning and ending with the dry ingredients. Mix just until combined after each addition.
  7. Gently fold the meringue (whipped egg whites) into the batter until just incorporated.
  8. Pour the batter evenly into your prepared cake pans.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.


  • For an extra moist cake, you can brush the top of the cooled cake layers with a simple syrup made by dissolving equal parts sugar and water in a saucepan over low heat.
  • Decorate your Heavenly White Cake with your favorite frosting and fresh fruit for a beautiful and delicious dessert!

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