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White Cake Recipe

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This classic white cake recipe produces a moist, tender, and fluffy cake with a pure vanilla flavor and snow-white crumb. Perfect for any celebration, this from-scratch recipe delivers bakery-quality results that’ll impress everyone!

Ingredients

Scale

For the Cake:

  • 3 cups cake flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 6 large egg whites, room temperature
  • 1 cup whole milk, room temperature
  • ½ cup sour cream, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract (optional)

For Simple Buttercream Frosting:

  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 6 cups powdered sugar, sifted
  • ⅓ cup heavy cream or whole milk
  • 2 teaspoons pure vanilla extract
  • Pinch of salt

Instructions

  1. Prep Your Pans: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or non-stick spray, line the bottoms with parchment paper circles, then grease the parchment. Lightly dust with flour and tap out excess. This ensures easy release after baking.
  2. Combine Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt. Sifting is crucial – it removes lumps and aerates the flour for a lighter cake. Set aside.
  3. Cream Butter and Sugar: In your stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature butter on medium speed for about 2 minutes until smooth and creamy. Gradually add the sugar and continue beating on medium-high speed for 4-5 minutes until the mixture is light, fluffy, and pale in color. This step incorporates air and creates the foundation for a tender cake. Scrape down the sides of the bowl as needed.
  4. Add Egg Whites: With the mixer on medium-low speed, add the egg whites one at a time, beating well after each addition (about 30 seconds between each). The mixture may look slightly curdled after adding the egg whites – this is normal. Make sure your egg whites are at room temperature for better incorporation.
  5. Combine Wet Ingredients: In a measuring cup or small bowl, whisk together the milk, sour cream, vanilla extract, and almond extract (if using) until smooth and well combined.
  6. Alternate Mixing: With your mixer on low speed, add the flour mixture in three parts, alternating with the milk mixture in two parts. Begin and end with the flour mixture. The pattern should be: flour, milk, flour, milk, flour. Mix each addition just until combined – do not overmix! Overmixing develops gluten and creates a tough, dense cake. Scrape down the sides and bottom of the bowl and give the batter a few final gentle folds with a rubber spatula to ensure everything is incorporated.
  7. Divide and Bake: Divide the batter evenly among your prepared pans (about 2 cups of batter per 8-inch pan). Use a kitchen scale for precision if you have one. Smooth the tops with an offset spatula. Gently tap each pan on the counter 2-3 times to release any air bubbles.
  8. Bake to Perfection: Bake for 25-30 minutes, rotating the pans halfway through for even baking. The cakes are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs (not wet batter), and the edges are just starting to pull away from the sides of the pan. The tops should spring back when lightly pressed.
  9. Cool Properly: Let the cakes cool in their pans on wire racks for 10 minutes. This allows them to set and makes them easier to handle. Run a knife around the edges, then carefully invert onto the racks, peel off the parchment paper, and flip right-side up. Allow to cool completely before frosting (at least 1-2 hours). Frosting warm cake will cause your frosting to melt!
  10. Make the Buttercream: While your cakes cool, make the frosting. Beat the room-temperature butter on medium speed for 3-4 minutes until creamy and smooth. Gradually add the powdered sugar, 1 cup at a time, beating on low speed after each addition. Add the cream, vanilla, and salt. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy. If the frosting is too thick, add more cream 1 tablespoon at a time. If too thin, add more powdered sugar.
  11. Assemble Your Cake: Place one cake layer on your serving plate or cake stand. Spread about ¾ cup of frosting evenly over the top using an offset spatula. Add the second layer and repeat. Top with the final layer and spread a thin “crumb coat” of frosting over the entire cake to seal in crumbs. Refrigerate for 15-20 minutes to set, then apply the final layer of frosting, creating swirls or a smooth finish as desired.
  12. Finishing Touches: Decorate as desired with sprinkles, fresh flowers, fruit, or keep it elegantly simple. Refrigerate until ready to serve, then bring to room temperature 30 minutes before serving for the best flavor and texture.

Notes

  • Room Temperature Ingredients: This is crucial! Cold ingredients don’t combine properly and can result in a dense cake. Remove butter, eggs, milk, and sour cream from the refrigerator 1-2 hours before baking.
  • Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten and creates a tough, chewy cake instead of a tender one.
  • Measure Flour Correctly: Spoon flour into your measuring cup and level with a knife. Don’t scoop directly from the bag, which compacts the flour and leads to dry, heavy cake.
  • Pan Size Matters: This recipe makes three 8-inch layers or two 9-inch layers. Adjust baking time accordingly – 9-inch layers may need a few extra minutes.
  • Test for Doneness: Oven temperatures vary. Start checking at 25 minutes. The cake is done when it springs back when touched and a toothpick comes out clean.

Nutrition

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