4 Ingredient White Cake

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. 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 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.

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