White Cake Recipe

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.


  • 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


  1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans and line the bottoms with parchment paper. Set aside.
  2. In a small bowl, mix together the egg whites and ¼ cup of buttermilk. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Slice, serve, and enjoy this delicious homemade White Cake!

Prep Time: 30 min
Cooking Time: 28 min
Total Time: 58 min
Servings: 16


  • 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.

Leave a Comment