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Classic White Cake

Prep Time:15 Minutes
Cook Time:30 Minutes

Nutritional Information

This recipe is a from scratch version for all of those recipes that call for a box of white cake mix!


  • 325 grams all purpose flour
  • 1 tablespoon baking powder
  • 1/2 tablespoon salt
  • 1/2 pound butter, softened
  • 325 grams sugar
  • 4 eggs, room temperature
  • 2 egg yolks, room temperature
  • 1 1/2 tablespoons vanilla extract
  • 1 1/4 cups milk, room temperature


  • 1. Preheat the EGG to 350°F using indirect heat. Grease the bottom and sides of cake pans with butter, line with parchment paper rounds, and set aside. Sift the dry ingredients together and set aside.
  • 2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together on high speed until it is light and fluffy (about 5 minutes). Reduce the mixer speed to medium and slowly add the eggs and yolks with the vanilla one at a time, mixing well between each addition until incorporated. Scrape down the sides and bottom of the bowl frequently. In four additions, alternate adding the dry ingredients and the milk on low speed, mixing until just incorporated. Remove the mixing bowl from the stand mixer and finish mixing the cake with a spatula; do not over mix.
  • 3. Divide the batter evenly between the pans (use a scale for easy measuring) and bake for approximately 25 minutes, rotating the pans halfway through if needed. When fully baked, the cakes will be springy to the touch, look golden brown, and a tester inserted in the centers will come out clean. Allow the cakes to cool in the pans for 15 minutes, then carefully turn the cakes onto a cooling rack and remove the parchment. Allow the cakes to cool completely before serving.

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Variation: Baking 101 Class 03/24/15 use 1 recipe Chewy Cookie Dough recipe to use as a crust. Follow directions as instructed for the cookie dough. Evenly spread the cookie dough out into a cake pan/casserole pan, top with the cake batter and bake on the EGG using indirect heat at 350 degrees until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool completely prior to slicing. Serve with vanilla whipped cream (whip together 1 cup of heavy cream and 1 tablespoon of vanilla bean paste or extract).
03-27-2015 at 08:52 PM
VARIATION: In our Baking 101 Class on 3/21/17, we added a pinch of ginger, coriander, cinnamon and nutmeg.
03-24-2017 at 05:02 PM

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828