🎂🤍 Favorite White Cake — Soft, Fluffy and Perfect for Every Celebration!
A dependable homemade White Cake belongs in every baker’s recipe collection.
This beautiful cake has a soft, fine crumb, delicate vanilla-almond flavor, and bright white appearance. It is perfect for birthdays, weddings, anniversaries, baby showers, graduations, holidays, or any celebration that deserves a classic layer cake.
Unlike yellow cake, a traditional white cake uses egg whites rather than whole eggs, helping it maintain a lighter color and delicate texture.
⏱️ Prep Time: 30 minutes
🔥 Bake Time: 25–30 minutes
❄️ Cooling Time: 1 hour
🕒 Total Time: About 2 hours
🍽️ Servings: 12–14
🎂 Pan Size: Two 9-inch round pans
Ingredients
For the White Cake
- 2¾ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 6 large egg whites, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract, optional
- 1 cup buttermilk, room temperature
- ¼ cup sour cream, room temperature
For the Vanilla Buttercream
- 1½ cups unsalted butter, softened
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- A small pinch of salt
- 3–5 tablespoons heavy cream or whole milk
Instructions
1. Prepare the Oven and Pans
Preheat the oven to 350°F.
Grease two 9-inch round cake pans.
Line the bottoms with parchment paper, lightly grease the parchment, and dust the pans with cake flour.
2. Combine the Dry Ingredients
Whisk together the cake flour, baking powder, baking soda, and salt.
Set aside.
Cake flour helps create a softer and more delicate crumb than regular all-purpose flour.
3. Cream the Butter and Sugar
Beat the softened butter and sugar with an electric mixer for approximately 3–4 minutes.
The mixture should become pale, fluffy, and increased in volume.
This step incorporates air into the batter and helps the cake rise.
4. Add the Egg Whites
Add the egg whites gradually, mixing well after each addition.
Scrape the sides and bottom of the bowl frequently.
Add the vanilla and optional almond extract.
5. Combine Buttermilk and Sour Cream
In a separate bowl, whisk the buttermilk and sour cream until smooth.
6. Alternate the Ingredients
Add approximately one-third of the dry ingredients to the butter mixture.
Mix on low speed.
Add half of the buttermilk mixture.
Repeat, ending with the remaining dry ingredients.
Mix only until combined.
Overmixing can make the cake dense or tough.
7. Divide the Batter
Divide the batter evenly between the prepared pans.
Smooth the tops.
Tap the pans gently on the counter once to release large air bubbles.
8. Bake
Bake for 25–30 minutes.
The cakes are ready when the tops spring back lightly and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool Completely
Let the cakes cool in the pans for 10–15 minutes.
Turn them onto wire racks, remove the parchment, and let them cool completely.
Make the Vanilla Buttercream
Beat the softened butter for approximately 3 minutes until pale and creamy.
Add the powdered sugar one cup at a time.
Mix in the vanilla and salt.
Add cream one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
Beat for another 2–3 minutes until fluffy.
Assemble the Cake
Place one cake layer on a serving plate.
Spread approximately 1 cup of buttercream over the top.
Add the second cake layer.
Apply a thin crumb coat over the cake and refrigerate for 20 minutes.
Add the remaining frosting and decorate as desired.
Tips for a Bright White Cake
✅ Use clear vanilla extract when a very white color is important.
✅ Use only egg whites.
✅ Avoid overbaking, which can darken the edges.
✅ Use light-colored aluminum cake pans.
✅ Use room-temperature ingredients.
All-Purpose Flour Substitute
For each cup of cake flour, place 2 tablespoons cornstarch in a measuring cup and fill the remainder with all-purpose flour.
Whisk and sift thoroughly before measuring for the recipe.
Flavor Variations
White Almond Cake
Use 1 teaspoon almond extract and 1 teaspoon vanilla.
Lemon White Cake
Add 1 tablespoon lemon zest and replace almond extract with lemon extract.
Coconut White Cake
Replace ¼ cup buttermilk with canned coconut milk and add ½ teaspoon coconut extract.
Funfetti White Cake
Fold ½ cup rainbow jimmies into the batter.
Avoid nonpareils, which may bleed color.
Cupcake Instructions
Fill cupcake liners approximately two-thirds full.
Bake at 350°F for 18–21 minutes.
This recipe makes approximately 24 cupcakes.
Storage Instructions
Store the frosted cake covered at room temperature for up to 2 days when the room is cool.
For longer storage, refrigerate it for up to 5 days.
Let slices sit at room temperature for 20 minutes before serving.
Can You Freeze White Cake?
Yes.
Wrap unfrosted layers tightly and freeze for up to 3 months.
Thaw overnight in the refrigerator before decorating.
This Favorite White Cake is light, elegant, versatile, and ready for any celebration!
📌 Save this recipe for birthdays, weddings, showers, and anniversaries.
👇 Would you fill yours with vanilla frosting, strawberry jam, lemon curd, or chocolate ganache?
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