Name: White Cake with Classic Buttercream Frosting Recipe
Prep time: 30 min
Cook time: 28 min
Total time: 58 min
Cuisine: American
Ingredients: 2 ¾ cups (357 g) cake flour; 2 teaspoons baking powder; ¾ teaspoon kosher salt; 1 cup (2 sticks / 227 g) unsalted butter, room temperature; 2 ½ cups (500 g) granulated sugar; 2 teaspoons pure vanilla extract; 1 teaspoon almond extract; 5 large egg whites, room temperature; 1 cup (245 g) whole milk, room temperature; ½ cup (1 stick / 113 g) unsalted butter, room temperature; 2 cups (250 g) confectioners’ sugar, sifted; 1 pinch kosher salt; 3-6 teaspoons whole milk, or as needed; Extracts and flavorings, as desired

Ingredients

2 ¾ cups (357 g) cake flour

2 teaspoons baking powder

¾ teaspoon kosher salt

1 cup (2 sticks / 227 g) unsalted butter, room temperature

2 ½ cups (500 g) granulated sugar

2 teaspoons pure vanilla extract

1 teaspoon almond extract

5 large egg whites, room temperature

1 cup (245 g) whole milk, room temperature

½ cup (1 stick / 113 g) unsalted butter, room temperature (for frosting)

2 cups (250 g) confectioners’ sugar, sifted

1 pinch kosher salt (for frosting)

3-6 teaspoons whole milk, or as needed (for frosting)

Extracts and flavorings, as desired (for frosting)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and spray with nonstick cooking spray. Set aside.

Step 2: In a large bowl, whisk together the cake flour, baking powder, and ¾ teaspoon kosher salt. Set aside.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup butter, granulated sugar, vanilla extract, and almond extract until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.

Step 4: With the mixer on low speed, add the egg whites one at a time, beating well after each addition. Scrape down the bowl as needed to ensure even mixing.

Step 5: Still on low speed, alternate adding the flour mixture and the whole milk to the creamed mixture: add one-third of the flour mixture, then half the milk, another third of the flour mixture, the remaining milk, and finally the rest of the flour mixture. Mix just until combined, stopping to scrape down the bowl.

Step 6: Divide the batter evenly between the prepared pans. Bake for 26-28 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack before frosting.

Step 7: For the buttercream frosting, add ½ cup butter, confectioners’ sugar, a pinch of kosher salt, and any desired flavorings to the bowl of a stand mixer fitted with the paddle attachment.

Step 8: Mix on low speed until the sugar is incorporated with the butter. Increase the speed to high and beat until smooth and fluffy, about 2 minutes.

Step 9: Add 3-6 teaspoons whole milk gradually to reach your desired frosting consistency.

Step 10: Use immediately to frost the cooled cakes, or store unused buttercream in an airtight container in the refrigerator until ready to use. Bring to room temperature before spreading or piping.

Tips & Variations

Make sure all ingredients are at room temperature to ensure a smooth batter and even baking.

For added flavor, try substituting half of the vanilla extract with lemon or orange zest.

If you don’t have cake flour, you can substitute all-purpose flour by removing 2 tablespoons of flour per cup and replacing it with cornstarch.

Use fresh egg whites and beat them gently to avoid incorporating too much air, which can make the cake crumb too coarse.

Storage

Store the cooled, unfrosted cake layers tightly wrapped in plastic wrap at room temperature for up to 2 days or in the refrigerator for up to 5 days. Frosted cake can be kept covered in the refrigerator for up to 4 days. Bring chilled cake to room temperature before serving for the best flavor and texture.

FAQs

Can I use whole eggs instead of egg whites?

This recipe relies on egg whites for a light texture. Using whole eggs will change the cake’s structure and may make it denser. For best results, stick to egg whites as directed.

How do I prevent my cake from drying out?

Be careful not to overbake the cake; remove it from the oven as soon as a toothpick comes out clean. Also, keep the cake layers wrapped tightly if storing before frosting to retain moisture.