Introduction

This classic white cake recipe is perfect for celebrations or simple gatherings. Light, fluffy, and delicately flavored, it pairs beautifully with a smooth vanilla buttercream frosting. Whether you’re a beginner or an experienced baker, this cake is sure to impress.

A round cake with two layers covered smoothly in white frosting sits on a pink glass cake stand, placed on a white marbled texture surface. The sides of the cake are decorated with colorful round confetti sprinkles clustered near the base, while the top is lightly scattered with some of the same sprinkles. Around the top edge of the cake, there are twelve evenly spaced swirls of white frosting with a soft, creamy texture. The background is a white marbled texture, and nearby are a stack of small white plates with gold utensils on them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour (360g)
2 teaspoons baking powder
¾ teaspoon salt
2 cups granulated sugar (400g)
1 cup unsalted butter, softened (227g)
2 teaspoons vanilla extract
½ teaspoon almond extract (optional)
1 cup whole milk, room temperature (240ml)
5 large egg whites, room temperature
1½ cups unsalted butter, room temperature (340g) – for frosting
½ teaspoon salt – for frosting
5 cups confectioner’s sugar (600g)
2 teaspoons vanilla extract – for frosting
1-4 tablespoons whole milk – for frosting

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease two 8-inch round cake pans with baking spray or butter and flour. Line the bottoms with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, beat the softened butter on medium speed until creamy, about 30 seconds. Add the granulated sugar and beat until light and fluffy, about 3 minutes.
Step 4: Add the egg whites one at a time, mixing well after each addition. Occasionally scrape down the bowl. Stir in the vanilla and almond extracts, and beat until fluffy, about 30 seconds.
Step 5: With the mixer on low, add one-third of the flour mixture followed by half of the milk. Repeat with another third of the flour, the remaining milk, and finish with the last of the flour. Scrape the bowl and mix until fully combined.
Step 6: Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when pressed.
Step 7: Cool the cakes completely in their pans on wire racks. Once cooled, invert the cakes onto racks and gently remove the parchment paper.
Step 8: To make the frosting, beat the butter and salt on medium speed until very soft and smooth, about 2 minutes.
Step 9: Gradually add the confectioners’ sugar while mixing on low. Scrape down the bowl as needed. Beat in the vanilla extract.
Step 10: Slowly add 1 tablespoon of milk, increasing as needed, and continue beating on medium-low speed until the frosting is smooth and fluffy, about 2 to 3 minutes.
Step 11: To assemble, place one cake layer top-side up on a cake stand or serving plate. Spread 1 cup of frosting evenly over the surface.
Step 12: Place the second cake layer on top, bottom-side up. Spread the remaining frosting over the top and sides of the cake.
Step 13: Optionally, reserve ½ cup of frosting to pipe decorative designs onto the cake.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.
For extra moistness, add a teaspoon of sour cream or plain yogurt to the batter.
Substitute the almond extract with lemon extract for a citrus twist.
Chill the cake layers before frosting to prevent crumbs from mixing into the frosting.
Decorate with fresh berries or edible flowers for a beautiful presentation.

Storage

Store the frosted cake in an airtight container or cover it loosely with plastic wrap. Keep it at room temperature for up to 2 days, or refrigerate for up to a week. Bring to room temperature before serving for best texture. The unfrosted cake layers can be wrapped tightly and frozen for up to 3 months.

How to Serve

A slice of two-layer white cake with light, fluffy texture is placed on a white plate with small floral patterns and a gold trim. The cake is covered with smooth white frosting that fills the middle layer and coats the outside. Small colorful round sprinkles decorate a piped frosting swirl on the side of the slice and some sprinkle lightly on the plate. A gold fork lies next to the cake on the plate. In the background, there is another slice of cake on a white plate with similar floral design and a full glass of milk. All sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Egg whites help keep this cake light and white in color. Using whole eggs may change the texture and color but can be used if necessary.

How do I make sure my cake is moist?

Be careful not to overbake; test for doneness early. Adding sour cream or yogurt to the batter also helps maintain moisture.