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Healthier Simple White Cake

Rated as 4.21 out of 5 Stars
897

"This simple, great tasting cake is made healthier with whole wheat pastry flour and less sugar. Kids love making cupcakes with this recipe--and you'll feel better about them eating this healthier version. Tip: Instead of frosting, try dusting with confectioners sugar before serving!"
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Ingredients

50 m servings 179
Original recipe yields 12 servings (1 9x9-inch pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.
  2. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Combine flour and baking powder, and add to butter mixture, mixing well. Stir in milk until batter is smooth. Pour or spoon batter into prepared pan.
  3. Bake in preheated oven until cake springs back to the touch, 30 to 40.

Footnotes

  • Editor's Notes:
  • This recipe can also be made into muffins. Line a muffin pan with paper liners instead of using a 9x9-inch pan. Bake muffins for 20 to 25 minutes.
  • This recipe is a healthier version of Simple White Cake.

Nutrition Facts


Per Serving: 179 calories; 8.8 22.3 3.2 52 144 Full nutrition

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Reviews

Read all reviews 19
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Loved it! Made this for my daughter's birthday and it was delicious! We dusted it with powdered sugar and topped it with sliced berries. Thank you for sharing.

Most helpful critical review

The consistency was closer to cornbread than cake. It was not light and fluffy at all. It made a decent tasting bread but was not cake-like at all.

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Loved it! Made this for my daughter's birthday and it was delicious! We dusted it with powdered sugar and topped it with sliced berries. Thank you for sharing.

I made these today for a birthday - cupcakes. They were light, fluffy and delicious. This one is a keeper.

Awesome with Splenda Blend and blueberries! Thanks for the great recipe!

I made several substitutions (egg whites, brown sugar, soy milk and margarine) but holy cow this cake is delicious. Fluffy and perfect! Love love love. Definitely a keeper.

Great recipe nice and fluffy and easy to make

My family liked this cake. A little bit on the dry side. I made cupcakes and topped with some whipped cream and a strawberry.

Everyone LOVES this recipe!!! I use regular all-purpose flour and they are still amazing. Other than changing the flour the recipe always comes out perfect. Some times I add sprinkles to make it...

I made them as cupcakes, and they came out great! Light and not too sweet. I added raspberry extract instead of vanilla for a fun, fruity taste. My only complaint is they fell quite a bit so the...

really great recipe. I used raw sugar had to beat the sugar and butter for a long time, 1 part soy whole wheat flour (already blended flour), 1 part white flour and lactose free milk and lactos...