Print

Perfect White Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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!

Find it online: https://bakesbliss.com/perfect-white-cake/