When it comes to celebrations, nothing captures hearts quite like a perfect white cake. I’ve spent years perfecting my recipe, testing countless variations until I found the ideal balance of sweetness and texture. This isn’t just any cake—it’s a canvas for celebration, a blank slate that transforms ordinary gatherings into memorable occasions.
My journey to create the perfect white cake began in my grandmother’s kitchen, where I watched her carefully separate egg whites and fold them into batter with practiced hands. That delicate technique creates the cloud-like texture that defines a truly exceptional white cake. While many dismiss white cake as “just vanilla,” true bakers know it’s so much more—it’s about achieving that perfect crumb structure that melts in your mouth.
Throughout history, white cakes symbolized prosperity, as white sugar and refined flour were once luxuries few could afford. Today, I’m sharing my secrets so everyone can create this timeless dessert that still carries that special something that makes guests pause with each bite.
Ingredients
The secret to my perfect white cake lies in quality ingredients and precise measurements.
Main Ingredients List
- 2 and 1/4 cups (315g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (180 ml) sour cream
- 3/4 cup (180 ml) whole milk
- 1 cup (2 sticks / 225g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites
- 1 tablespoon pure vanilla extract
Optional Ingredient Substitutions
- Substitute sour cream with Greek yogurt for a tangier flavor.
- Use buttermilk instead of whole milk for a slightly tangy taste.
- Experiment with adding a hint of almond extract for a different flavor dimension.
- Consider using cake flour for a lighter crumb texture.
- Add lemon zest or citrus juice to the batter for a refreshing twist.
Equipment Needed
When preparing the perfect white cake, having the right tools and equipment is essential to ensure a flawless baking process. Here are the items you’ll need to create this delightful dessert:
- Two 9-inch cake pans (8-inch would work too) that are at least 2 inches high
- Parchment paper for lining the bottoms of the cake pans
- Stand mixer with a paddle attachment or handheld mixer
- Mixing bowls for combining ingredients
- Sifter for flour and powdered sugar
- Measuring cups and spoons for precise measurements
- Spatula for scraping down the sides of the bowl
- Oven for baking at 350°F/180°C
- Cooling rack for cooling the cakes
- Optional: round cake boards for assembling the layers
Having these essential tools on hand will make it easier to follow the recipe and achieve a delicious white cake that is sure to impress your guests.
Preparation Steps
Preparing Cake Pans
Before starting the baking process, it’s crucial to properly prepare your cake pans. Ensure you coat them with nonstick baking spray or grease them with shortening and dust with flour. Take care to remove any excess flour to prevent a dry, powdery residue on your cake layers.
Mixing Dry Ingredients
The key to a perfect white cake lies in the proper mixing of dry ingredients. Combine your flour, baking powder, and salt in a bowl, sifting them together to ensure even distribution of leavening agents. This step helps create a light and airy texture in your cake layers.
Egg Whites Preparation
For a fluffy and moist white cake, beat your egg whites to stiff peaks before incorporating them into the batter. Stiff peaks ensure the right amount of air is incorporated, contributing to the cake’s light and delicate crumb. Take care not to overmix the egg whites to maintain the desired texture in the final cake.
Baking the White Cake
Baking the perfect white cake involves precision and attention to detail. In this section, I will guide you through the crucial steps of mixing the batter and setting the oven for optimal baking results.
Mixing the Batter
To start preparing the white cake batter, be sure to follow the recipe instructions carefully for the best outcome. Remember, using room temperature ingredients such as butter, eggs, milk, and buttermilk is vital for achieving a well-mixed batter with a soft crumb texture. When combining the wet and dry ingredients, avoid over-mixing to keep the cake light and fluffy.
Oven Settings and Baking
Before baking the white cake, ensure your oven is preheated to the correct temperature, usually around 335ºF for this recipe. Properly prepare your cake pans with a nonstick spray or greasing with shortening and flour. Once the batter is evenly divided into the pans, bake for the recommended time, typically 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remember to allow the cakes to cool before removing them from the pans to maintain their shape and texture.
Assembling the Cake
Now comes the exciting part – assembling the perfect white cake! Follow these steps to create a stunning and delicious masterpiece.
Layering and Frosting
Place one layer of the cooled cake on a cake stand or serving plate.
Spread approximately 1 cup of the creamy vanilla frosting on top of the cake layer.
Carefully place the second cake layer on top of the frosting.
Repeat the process by adding another cup of frosting on top of the second layer.
Gently frost the sides of the cake, ensuring a smooth finish.
Chill the cake for about 20 minutes to set the frosting before applying the final coat.
To add a touch of elegance, pipe rosette dollops on the cake using a piping bag and a 1M tip.
For a festive touch, sprinkle colorful sprinkles along the bottom and top of the cake.
Ensure your frosting is perfectly smooth by wiping your mixer bowl and whisk with lemon juice or vinegar to remove any grease.
If your buttercream appears soupy, refrigerate it for 20 minutes and then rewhip until smooth.
Frosting Options
When it comes to frosting options for your perfect white cake, the choice of frosting can truly make a difference in the overall taste and appearance of the cake. From classic vanilla buttercream to alternative frosting ideas, there are various ways to elevate your cake decorating game and delight your guests.
Classic Vanilla Buttercream
The classic vanilla buttercream is a timeless frosting choice that pairs perfectly with the light and airy texture of the white cake. Made with butter, powdered sugar, heavy cream, and pure vanilla extract, this decadent buttercream offers a rich and creamy flavor profile that complements the subtle sweetness of the cake. Follow these simple steps to create a luscious layer of classic vanilla buttercream on your white cake:
In a mixing bowl, beat softened butter until creamy.
Gradually add sifted powdered sugar and continue to beat until smooth.
Pour in heavy cream and vanilla extract, and beat until light and fluffy.
Once your white cake layers are cooled, generously frost each layer with the classic vanilla buttercream.
For a beautiful finishing touch, consider adding dollops of buttercream on top of the cake or sprinkling some colorful sprinkles for a pop of color.
Alternative Frosting Ideas
If you’re looking to explore beyond the classic vanilla buttercream, there are plenty of alternative frosting ideas to experiment with. Whether you prefer a chocolaty twist or a fruity flavor infusion, here are a few creative frosting options to consider for your white cake:
Chocolate Buttercream: Indulge in the rich and decadent flavor of chocolate buttercream, adding a deep and luscious dimension to your white cake.
Strawberry Frosting: Infuse your white cake with a burst of fruity freshness by opting for a strawberry frosting, perfect for a spring or summer celebration.
Cream Cheese Frosting: Embrace the tangy and creamy goodness of cream cheese frosting, offering a delightful contrast to the lightness of the white cake.
Ermine Frosting: Try the delightful ermine frosting, known for its smooth and velvety texture that melts in your mouth, adding a sophisticated touch to your white cake creation.
With these alternative frosting ideas, you can customize your perfect white cake to suit your taste preferences and create a truly unforgettable dessert experience for any occasion.
Storing and Freezing
Ensuring your white cake stays fresh and delicious is key for enjoying it at its best. Here’s how to store and freeze your white cake for later enjoyment.
How to Store White Cake
To keep your white cake fresh for days, store it at room temperature under a cake dome or wrap it tightly for up to 3 days. Avoid refrigerating it as it can lead to a dry cake texture.
How to Freeze White Cake
If you have extra white cake or want to save some for later, freezing is a great option. Let the cake layers cool completely, wrap them tightly with plastic wrap and foil, then place each layer in a freezer bag. Freeze for up to 2 months. Thaw the cake layers in the refrigerator overnight before using them.
Conclusion
After exploring the world of perfect white cake recipes, it’s clear that the options are endless when it comes to creating a delightful dessert for any occasion. From the classic vanilla buttercream to innovative choices like strawberry frosting and ermine frosting, there’s a frosting option to suit every taste preference. Experimenting with different frostings allows for customization and adds a personal touch to the final creation.
Remember, the key to a successful white cake lies in using quality ingredients and following the preparation steps diligently. Whether it’s a birthday, wedding, or any special celebration, a perfectly baked white cake is sure to impress and satisfy guests. Don’t forget to utilize the tips provided for storing and freezing white cake to enjoy its freshness for longer periods. Happy baking!
PrintPerfect White Cake
A delicate, tender, and moist white cake with a fine crumb and pure vanilla flavor. This classic cake is snow-white in color, making it the ideal canvas for any frosting or filling. Perfect for weddings, birthdays, or any special occasion where an elegant, pristine cake is desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12–16 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the White Cake:
- 2¾ cups cake flour (not self-rising)
- 1¾ cups granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter, softened and cut into small cubes
- 5 large egg whites, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons clear vanilla extract
- ½ teaspoon almond extract (optional)
For the Classic Vanilla Buttercream:
- 1½ cups unsalted butter, softened
- 4½ cups powdered sugar, sifted
- 3 tablespoons heavy cream or milk
- 1½ teaspoons clear vanilla extract
- ¼ teaspoon salt
Instructions
- Prepare the Baking Pans: Preheat oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper, then grease and flour the parchment and sides of the pans.
- Sift the Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, sift together the cake flour, sugar, baking powder, and salt. Mix on low speed for 30 seconds to combine.
- Add the Butter: With the mixer on low speed, add the softened butter pieces one at a time. Continue mixing until the mixture resembles moist crumbs, about 2-3 minutes.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the egg whites, milk, and vanilla extract (and almond extract if using) until well combined.
- Create the Batter: Add one-third of the liquid mixture to the flour mixture and beat on medium speed for 30 seconds. Scrape down the sides of the bowl, add another third of the liquid, and beat for another 30 seconds. Add the remaining liquid and beat for one final 30 seconds until smooth and well combined, being careful not to overmix.
- Bake the Cake: Divide the batter evenly between the prepared pans. Gently tap the pans on the counter a few times to remove any air bubbles. Bake in the preheated oven for 25-30 minutes for 9-inch pans, or 30-35 minutes for 8-inch pans, until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
- Cool the Cake: Allow the cakes to cool in the pans for 10 minutes, then run a knife around the edges and turn out onto wire racks. Carefully peel off the parchment paper and allow to cool completely before frosting, about 1-2 hours.
- Make the Buttercream: In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Reduce speed to low and gradually add the sifted powdered sugar, about ½ cup at a time, mixing well after each addition. Add the heavy cream, vanilla extract, and salt. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy, scraping down the sides as needed.
- Frost the Cake: Once the cake layers are completely cool, place one layer on a cake stand or serving plate. Spread about 1 cup of buttercream evenly over the top. Place the second layer on top and frost the top and sides of the cake with the remaining buttercream. For a smooth finish, use a bench scraper or offset spatula.
- Decorate (Optional): If desired, reserve some buttercream for decorative piping. Add food coloring if desired, and use various piping tips to create borders, rosettes, or other decorative elements.
Serving Suggestions:
Serve this cake at room temperature for the best flavor and texture. Pair with fresh berries, a fruit compote, or a scoop of premium vanilla ice cream for an extra special dessert. For elegant occasions, garnish with edible flowers, silver dragees, or a light dusting of pearlized sugar.
Notes
Pro Tips:
- For the whitest cake possible, use clear vanilla extract rather than regular brown vanilla extract.
- Ensure all cold ingredients (butter, egg whites, milk) are at room temperature before beginning. This helps create a smooth batter and even rise.
- Cake flour produces a more tender crumb than all-purpose flour. If you don’t have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour per cup with 2 tablespoons of cornstarch.
Common Mistakes to Avoid:
- Overmixing the batter, which can lead to a tough, dense cake. Mix just until ingredients are combined.
- Opening the oven door too early during baking, which can cause the cake to sink in the center.
- Frosting the cake before it’s completely cool, which will cause the buttercream to melt and slide off.
Storage Instructions:
Unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 2 months. The completed frosted cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. If refrigerated, allow the cake to come to room temperature for about 30 minutes before serving for the best taste and texture.
Enjoy your Perfect White Cake!
