This White Cake recipe yields a moist and fluffy cake with a delicate crumb, perfect for any occasion. Made with simple ingredients like egg whites, buttermilk, and vanilla extract, this cake is light, tender, and irresistibly delicious. Paired with a creamy and smooth buttercream frosting, it’s a classic dessert that never fails to impress.
Ingredients:
- 5 egg whites (room temperature)
- ¾ cup buttermilk
- ¾ cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 1 ¾ cup granulated sugar
- 2 ½ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
For the Frosting: - 1 cup unsalted butter, softened
- 4 ½ cups powdered sugar
- 2 teaspoons pure vanilla extract
- 3 tablespoons milk
Directions:
- Preheat the oven to 350°F. Grease and flour two 9-inch cake pans and line the bottoms with parchment paper. Set aside.
- In a small bowl, mix together the egg whites and ¼ cup of buttermilk. Set aside.
- In a mixing bowl, beat the softened butter and granulated sugar until creamy, about 2-3 minutes. Beat in the vanilla extract. Gradually add the dry ingredients (cake flour, baking powder, and salt) and mix until combined.
- Slowly add the egg white mixture to the batter, beating until well incorporated. Then, beat in the remaining buttermilk for an additional 1-2 minutes until the batter becomes fluffy.
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter for 3-4 minutes until pale in color. Gradually add the powdered sugar, vanilla extract, and milk, beating until the frosting is smooth and fluffy, about 3-4 minutes.
- Once the cakes are completely cooled, assemble the cake by placing one layer on a cake plate. Spread a layer of frosting over the top, then place the second layer on top. Frost the sides and top of the cake with the remaining frosting.
- Slice, serve, and enjoy this delicious homemade White Cake!
Prep Time: 30 min
Cooking Time: 28 min
Total Time: 58 min
Servings: 16
Storage:
- Store the White Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cake (unfrosted) for up to 3 months. Thaw in the refrigerator before serving.
Recipe Tips:
- Make sure all your ingredients are at room temperature for the best results in both the cake and frosting.
- To achieve a perfectly smooth frosting, ensure the butter is softened but not melted before making the frosting.
- If you prefer a different flavor, you can add a hint of almond extract to the cake batter or experiment with different frosting flavors like lemon or raspberry.