Why Make This Recipe
Mom’s Favorite White Cake is a delightful treat perfect for any celebration or simply to enjoy at home. It’s light and fluffy, with a sweet vanilla flavor that everyone loves. This cake is great for birthdays, anniversaries, or as a weekend dessert. The addition of fresh fruit and a creamy topping makes it a crowd-pleaser. Best of all, it’s easy to make and requires simple ingredients that you may already have in your kitchen.
How to Make Mom’s Favorite White Cake
Ingredients
- 1/4 cup butter, softened
- 3/4 cup sugar
- 2 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons cake flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 2% milk
- 1/2 cup vanilla or white chips
- 1 envelope whipped topping mix (Dream Whip)
- 1/3 cup 2% milk
- 3 tablespoons seedless strawberry jam
- 1/2 cup sliced fresh strawberries
- 1/4 cup drained crushed pineapple
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg whites and vanilla extract.
- In another bowl, combine the cake flour, baking powder, and salt. Gradually add this mixture to the creamed mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared cake pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, melt the vanilla or white chips and mix with the whipped topping mix and milk until smooth.
- Layer the cooled cakes, spreading some strawberry jam, a layer of sliced strawberries, and crushed pineapple between the layers and on top as desired.
- Serve and enjoy!
How to Serve Mom’s Favorite White Cake
This cake can be served plain or with extra fruit on top. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more festive look, decorate with fresh strawberries and a drizzle of strawberry jam.
How to Store Mom’s Favorite White Cake
To store the cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For best results, serve at room temperature.
Tips to Make Mom’s Favorite White Cake
- Make sure to use room temperature egg whites for the best volume and texture.
- Don’t overmix the batter; mix until just combined to keep the cake airy.
- You can substitute the strawberries and pineapple with other fruits of your choice, like blueberries or peaches.
Variation
For a chocolate version, substitute the vanilla chips with chocolate chips and use chocolate frosting instead. You can also add cocoa powder to the batter for a richer chocolate flavor.
FAQs
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs, but the texture will be denser.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in an airtight container.
Can I freeze the cake?
Yes! Wrap the cooled cake tightly in plastic wrap and aluminum foil. It can be frozen for up to three months. Just allow it to thaw before serving.
Mom’s Favorite White Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light and fluffy white cake perfect for celebrations, topped with fresh fruit and creamy icing.
Ingredients
- 1/4 cup butter, softened
- 3/4 cup sugar
- 2 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons cake flour
- 1–1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 2% milk
- 1/2 cup vanilla or white chips
- 1 envelope whipped topping mix (Dream Whip)
- 1/3 cup 2% milk
- 3 tablespoons seedless strawberry jam
- 1/2 cup sliced fresh strawberries
- 1/4 cup drained crushed pineapple
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar in a large bowl until light and fluffy.
- Beat in the egg whites and vanilla extract.
- In another bowl, combine the cake flour, baking powder, and salt. Gradually add this mixture to the creamed mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared cake pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, melt the vanilla or white chips and mix with the whipped topping mix and 1/3 cup milk until smooth.
- Layer the cooled cakes, spreading some strawberry jam, sliced strawberries, and crushed pineapple between the layers and on top as desired.
- Serve and enjoy!
Notes
Ensure egg whites are at room temperature for best results. Store cake in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cake, dessert, vanilla, celebration, fluffy
