Everyday White Cake

This delicious and versatile white cake, sometimes called a hot milk cake, can be frosted with your favourite frosting to make a layer cake, sheet cake or cupcakes. This cake can also be made ahead and then frozen for a special occasion.  

Storage time: 2-3 days in the refrigerator and up to 2 months in the freezer.

Yield: Serves 10

Everyday White Cake


  • Flour
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1 cup milk (2%)
  • 2 tbsp salted butter
  • 4 large eggs
  • 2 cups granulated sugar
  • 2 tsp vanilla


  1. Preheat oven to 350°F. Grease two 9 inch (23 cm) round baking pans. Line bottom of pans with parchment paper; grease parchment paper and dust with flour.
  2. Combine 2 cups flour, baking powder and salt in a bowl; set aside.
  3. Combine milk and butter in a small saucepan; heat over medium heat until butter is melted and mixture is steaming. Do not boil; keep hot.
  4. Using medium speed of an electric mixer, beat together eggs, sugar and vanilla until blended. Fold in flour mixture. Add hot milk mixture and stir just until blended. Do not overmix. Pour batter into prepared pans.
  5. Bake for 35 - 40 minutes or until a cake tester inserted in centres comes out clean.
  6. Cool cakes in pans on racks for 10 minutes. Invert cakes onto racks, remove parchment paper and cool completely.
Nutritional analysis per slice:


310 calories, 4.9 g fat, 5.9 g protein, 60.7 g carbohydrate, 0.7 g fibre, 162 mg sodium


To bake as a sheet cake, line and grease a 9 X 13 inch baking pan as above. Bake at 325°F for 40 - 45 minutes or until a cake tester inserted in centre comes out clean. Cool cake completely in pan on a rack.  

To bake as cupcakes, spoon batter into 24 paper-lined muffin cups, filling cups two-thirds full. Bake at 325°F for 20 - 25 minutes or until a cake tester inserted in centres comes out clean. Remove from pans and cool on racks. If desired, pipe or spread frosting over tops of cooled cupcakes.