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White Cake with Vanilla Almond Frosting Recipe

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★★★★★

4.8 from 455 reviews

This classic White Cake Recipe yields a tender, moist, and fluffy cake perfect for celebrations or any dessert craving. Made with a simple blend of all-purpose flour, egg whites, and vanilla, this cake pairs beautifully with a creamy, smooth buttercream frosting. Ideal for birthdays, weddings, or any special occasion, this white cake is sure to please with its delicate texture and sweet flavor.

Ingredients

Scale

Cake 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

Frosting Ingredients

  • 1½ cups unsalted butter, room temperature (340g)
  • ½ teaspoon salt
  • 5 cups confectioner’s sugar (600g)
  • 2 teaspoons vanilla extract
  • 1 – 4 tablespoons whole milk

Instructions

  1. Preheat and Prepare Pans. Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans with baking spray or butter and flour, then line the bottoms with parchment paper to prevent sticking.
  2. Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
  3. Cream Butter and Sugar. In a large mixing bowl using a hand mixer or stand mixer with a paddle attachment, beat the softened butter on medium speed until creamy, about 30 seconds. Add the granulated sugar and continue beating until the mixture is light and fluffy, approximately 3 minutes.
  4. Add Egg Whites and Extracts. Add the egg whites one at a time, mixing well after each addition to ensure full incorporation. Occasionally scrape down the sides of the bowl. Then, add the vanilla extract and optional almond extract, beating until the mixture is fluffy about 30 seconds.
  5. Incorporate Dry and Wet Ingredients. With the mixer on low speed, add one-third of the flour mixture, followed by half of the milk. Repeat the process with another third of the flour mixture, the remaining milk, and finally add the last third of the flour mixture. Scrape down the bowl and mix until the batter is smooth and evenly combined.
  6. Fill Pans and Bake. Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 35 to 40 minutes or until the cake centers spring back when lightly pressed.
  7. Cool the Cakes. Remove the cakes from the oven and let them cool completely in the pans on wire racks. Once cooled, invert the cakes onto the racks and carefully peel off the parchment paper.
  8. Make the Frosting. In a large mixing bowl, beat the room temperature butter and salt on medium speed until very soft and smooth, about 2 minutes. Gradually add the confectioners’ sugar while mixing on low speed. Scrape the bowl occasionally to ensure even mixing. Beat in the vanilla extract. Slowly add 1 tablespoon of whole milk and continue beating on medium-low speed, adding more milk as needed to reach a smooth, fluffy texture. This should take about 2 to 3 minutes.
  9. Assemble the Cake. Place one cooled cake layer on a cake stand or serving plate, top-side up. Spread 1 cup of frosting evenly over the top to the edges.
  10. Top and Frost the Cake. Place the second cake layer on top, bottom-side up. Spread the remaining frosting over the top and sides of the cake smoothly. Optionally, reserve ½ cup of frosting for piping decorative accents onto the cake.

Notes

  • Room temperature ingredients (especially egg whites and milk) help create a smooth, well-incorporated batter.
  • Do not overmix once the flour is added to avoid a dense cake.
  • Use parchment paper to ensure easy removal of cakes from pans.
  • Almond extract is optional but adds a nice subtle flavor; omit if there are nut allergies.
  • For best results, allow frosting time to reach desired consistency before spreading.
  • Store leftover cake covered at room temperature for up to 2 days or refrigerated up to 5 days.

Keywords: white cake, classic cake, buttercream frosting, vanilla cake, celebration cake, homemade cake recipe

Find it online: https://heutigemahlzeiten.com/white-cake-with-vanilla-almond-frosting-recipe/