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This soft and fluffywhite cake recipeis just 4 ingredients and so easy to make. It doesn’t require anyeggs, butter or milk. This cake is perfect for brunches, celebratory events, or any occasion where you need a quick and easy cake recipe.
This is such an easy cake to make. Unlike most white cakes, this cake doesn’t need anyegg whites, milk or butter. It’s a simple cake made fromscratchthat can work for so many occasions: brunch, birthdays, holidays, and more. I baked this cake in a regularcake pan, but it can also be used forcupcakes, alayered cakeor a sheet cake.
Ingredients
- Self-Rising Flour
- Sugar
- Water
- Vegetable Oil
Self-Rising Flour: This cake uses self-rising flour, which is all-purpose flour that already has baking powder and salt added to it. If you don’t have self-rising flour on hand, you can make your own with all-purpose flour, baking powder, and salt. I share the exact amounts in the recipe card notes.
Sugar:This cake is sweetened with granular white sugar.
Vegetable Oil:Oil is used in place of butter to add the necessary fat for the cake. I usedvegetable oilbecause it has a neutralflavor.
Tips for Making this Recipe
You can use an electric mix to make the batter. For the best results, after you mix thedry ingredients, alternately add the oil and water. This makes it easier to make a smoothcake batterwithout overmixing it.
It also helps to scrape down the sides of thebowlto ensure all of the ingredients are combined.
This recipe makes enough batter for a 9×13-inch cake. Or, you can make two 9-inch round cakes or approximately 24cupcakesif you are using a standard-sizedcupcakepan. If you use a differentpan, thebakingtime will need to be adjusted.
When youbakethe cake, the top of the cake will not brown, but the edges of the cake will turn a light golden. Use atoothpickor cake tester to check for doneness. Once it comes out clean, the cake is done.
Like traditional white cakes, if you serve this cake withoutfrostingor toppings, theflavorwill be plain. You can use your favoritefrosting– I love whippedcreamfrostingand have included the recipe for it in the recipe card notes section. Or, you can serve the cake slices drizzled with some chocolate sauce or caramel sauce.
If you would like to add aflavorto the cake, you can. Add somevanilla extractor otherextractflavorwhen you mix the batter. This is a great way to change it up.
You can also add sprinkles to the batter if you’d like to make a funfetti cake.
White CakeTexture
This came comes out soft and fluffy andtasteslike regular white cake even though it is made with fewer ingredients. Thecrumbis slightly looser because of the lack ofeggs, but it’s barely noticeable. I don’t miss theeggsat all when eating this cake.
This cake is sturdy enough that it can also be made intocupcakesor used to make alayered cake.
More 4 Ingredient Cake Recipes
- Fluffy Lemon Yogurt Cake
- Easy BirthdayCupcakes
- Lemon Pound Cake
- Chocolate Cloud Cake
- Banana Cake
4 Ingredient White Cake
Servings: 24 slices
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Course: Dessert
Cuisine: American
This easy white cake is just 4 ingredients and comes out so soft and fluffy. It is perfect for any occasion when you need an easy cake recipe.
4.60 from 30 votes
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Ingredients
- 3 ½ cups (430 g) self-rising flour
- 1 ½ cups (296 g) granulated white sugar
- 2/3 cup (5.3 oz/144 g) vegetable oil
- 2 cups (16 oz) water
Instructions
Preheat oven to 350°F (177°C). Line a 9 x 13 inch baking pan with parchment paper.
Add flour and sugar to a large mixing bowl. Mix on low speed with a hand mixer or stand mixer with wire whisk attachment until evenly combined. Add in half of the oil (1/3 cup) and half of the water (1 cup). Turn the speed up on your mixer and beat until all the flour is incorporated and forms a thick batter. Add in the remaining oil (1/3 cup) and beat until oil is incorporated and no flour chunks remain. All flour chunks need to be eliminated before adding in the rest of the water because your batter will become very thin once you add in the rest of the water and you won't be able to break up the flour.
Finally, add in the remaining 1 cup water and mix until water is fully incorporated. If you are using a stand mixer, you will need to make sure to scrape the batter from bottom of the mixing bowl with a spatula, otherwise the heavier batter will sink to the bottom and remain unmixed. If you using a hand mixer, make sure to move your beaters around your bowl so that it touches all parts of the bowl.
Pour batter into prepared baking pan. Bake for about 35-38 minutes or until toothpick inserted comes out clean and edges of cake are lightly browned. The top of the cake will stay light in color and should not brown except around the edges Let cake cool completely in pan before cutting or frosting.
Notes
- Because this cake has so few ingredients, it is a little plain to eat it on its own without any frosting. This is why white cake is usually served as a layered cake or cupcakes with frosting to give it more flavor. If you want to add more flavor, you can turn this into a vanilla cake by adding 1 tbsp of vanilla extract. I also recommend serving it with your favorite frosting.
- To make your own self-rising flour, add 3 1/2 cups all purpose flour, 5 1/4 tsp baking powder and 7/8 tsp salt to a bowl. Whisk until evenly combined.
- I usedLily's self-rising flour*to make this recipe.
- I frosted the cake with a whipped cream frosting. To make whipped cream frosting, add 2 cups of cold heavy cream and 6 tbsp of granular sugar into a mixing bowl. Beat on high speed until stiff peaks form. If you need a dairy-free version, you can also make a coconut whipped cream using coconut cream.
- You make also mix the batter by hand with a whisk and spatula but it does take a little more effort and is slightly harder to eliminate all the flour lumps. If you are doing so, first whisk together flour and sugar. Then sift your batter by running your whisk through it rapidly in a back and forth motion until it looks light and powdery. Then add in half of the oil and water. Whisk until thick batter forms. Add in remaining oil and whisk until no flour lumps remain. Add in remaining water and whisk until water is fully incorporated and batter is evenly mixed. Make sure to use a spatula to incorporate batter that might be stuck to the bottom or sides of bowl.
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.
- Estimated nutrition does not include frosting.
Nutrition
Serving: 1slice, Calories: 161kcal, Carbohydrates: 25g, Protein: 1g, Fat: 6g, Saturated Fat: 1g, Sodium: 205mg, Sugar: 12g, NET CARBS: 25
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
