Description
This classic white cake recipe yields a moist, fluffy, and tender cake perfect for celebrations. Paired with a smooth, creamy buttercream frosting, it’s ideal for birthdays, weddings, or any special occasion where a light and elegant dessert is desired. The cake is made with cake flour and egg whites for a delicate crumb, enhanced by vanilla and almond extracts for a subtle, aromatic flavor.
Ingredients
Scale
Cake
- 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
Buttercream Frosting
- 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
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and coat them with nonstick cooking spray. Set aside to prepare the batter.
- Combine dry ingredients: In a large bowl, whisk together the cake flour, baking powder, and kosher salt until evenly mixed. This ensures the leavening and seasoning will be distributed uniformly throughout the cake batter.
- Cream butter, sugar, and extracts: In the bowl of a stand mixer fitted with the paddle attachment, beat together the unsalted butter, granulated sugar, vanilla extract, and almond extract on medium speed until the mixture becomes light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed to incorporate all ingredients.
- Add egg whites: With the mixer running on low speed, gradually add the egg whites one at a time. Beat well after each addition to create an airy batter. Scrape down the bowl again if necessary to ensure even mixing.
- Incorporate flour and milk: Still on low speed, add one-third of the flour mixture, followed by half of the whole milk, then another third of the flour mixture, the remaining milk, and finally the last third of flour mixture. Mix only until just combined to avoid overworking the batter.
- Pour batter and bake: Divide the batter evenly between the prepared pans, smoothing the tops. Bake in the preheated oven for 26-28 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and transfer cakes to a wire rack to cool completely before frosting.
- Prepare buttercream frosting: In the stand mixer bowl, combine the room temperature unsalted butter, sifted confectioners’ sugar, and a pinch of kosher salt along with any desired flavorings. Begin mixing on low speed until the sugar is incorporated into the butter.
- Beat frosting till fluffy: Increase the mixer speed to high and beat the mixture until smooth and fluffy, about 2 minutes. Adjust the frosting consistency by adding 3 to 6 teaspoons of whole milk, as needed, to achieve a spreadable texture.
- Store frosting: Store any unused buttercream in an airtight container in the refrigerator until ready to use. Before applying, bring it back to room temperature and re-whip if necessary for easy spreading or piping.
- Assemble and frost: Once the cakes have completely cooled, use the buttercream to frost and decorate as desired, layering the cake or smoothing the sides and top for a classic presentation.
Notes
- Use cake flour for a tender crumb; if unavailable, substitute with all-purpose flour but reduce by 2 tablespoons.
- Egg whites should be at room temperature for better volume when beaten into the batter.
- Ensure all ingredients, including butter and milk, are at room temperature to help with smooth mixing and emulsification.
- Do not overmix once flour is added to avoid a dense cake.
- Buttercream can be flavored with different extracts or a pinch of salt for balance.
- Leftover cake can be stored wrapped at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: white cake, vanilla cake, classic cake recipe, baking, buttercream frosting, celebration cake
