Name: Single 9-Inch White Cake Round
Yield: Serves 8 to 10 (Makes single 9-inch round)
Ingredients: 1/2 cup whole milk, room temperature; 3 large egg whites, room temperature; 1 teaspoon vanilla extract; 1 cup plus 2 tablespoons (4 1/2 ounces/128 grams) cake flour; 3/4 cup plus 2 tablespoons (6⅛ ounces/174 grams) sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon table salt; 6 tablespoons unsalted butter, cut into 6 pieces and softened but still cool

Why This Recipe Works

UPDATE: This recipe has been slightly reformulated to be more foolproof since its initial publication. The revision you see here was published in December of 2019.

Before You Begin

If you’ve forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the measuring cup containing it in a bowl of hot water and stir until the mixture feels cool rather than cold, around 65 degrees. Cake can be wrapped in plastic wrap and stored at room temperature for up to 24 hours. We developed this recipe using Pillsbury Softasilk bleached cake flour; we do not recommend using an unbleached cake flour such as King Arthur brand.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch round cake pan, line with parchment paper, grease parchment, and flour pan.

Whisk milk, egg whites, and vanilla together in 2-cup liquid measuring cup. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined, about 5 seconds. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute.

Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 30 seconds, scraping down bowl as needed. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 15 seconds (batter may look slightly curdled). Give batter final stir by hand; do not overmix.

Transfer batter to prepared pan and spread into even layer with rubber spatula. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pan halfway through baking. Let cake cool in pan for 10 minutes, then loosen from sides of pan with butter knife. Invert onto large plate, discard parchment, then reinvert onto wire rack. Let cool completely before using, about 2 hours.