The Ultimate Homemade White Cake Recipe: Perfectly Fluffy, Moist, and Delightfully Simple
There’s nothing quite like a classic homemade white cake. Forget those dry, flavorless box mixes – this recipe delivers a cake that’s incredibly tender, wonderfully moist, and beautifully fluffy, all made completely from scratch. It’s an elegant dessert that effortlessly elevates any occasion, from joyous birthday celebrations and heartwarming family gatherings to festive holiday parties. Mastering this simple yet sophisticated white cake recipe is a foundational skill for any home baker, whether you’re a seasoned pro or just beginning your culinary adventure.
This scratch-made white cake isn’t just a dessert; it’s a versatile canvas for your creativity. The pristine layers of tender cake, complemented by a luscious vanilla buttercream frosting, provide the perfect foundation for any cake decoration you can imagine. Want to add a splash of fun? Top your white cake with a vibrant array of multicolored sprinkles for an instant birthday party hit. Looking for a seasonal touch? Incorporate gel food coloring into the frosting to match any holiday theme. Or, simply enjoy its pure, unadorned beauty and exquisite flavor as an everyday treat. After just one bite, we’re confident you’ll agree that this truly is the best white cake recipe you’ll ever make!
Why This Homemade White Cake Recipe Shines
While many aspire to bake a perfect white cake, achieving that ideal balance of tenderness, moisture, and airy lightness can often feel like a challenge. Our easy white cake recipe simplifies the process without compromising on flavor or texture. We’ve meticulously crafted this recipe to ensure every forkful is a delight, providing a delicate crumb that practically melts in your mouth and a subtle, sweet vanilla flavor that satisfies without being overwhelming.
What makes this specific homemade white cake stand out? It’s all in the details – from the careful selection of ingredients to the precise techniques. We focus on elements that maximize fluffiness and moisture, ensuring your cake is consistently spectacular. This isn’t just a recipe; it’s a guide to baking a show-stopping dessert that tastes as incredible as it looks, making it ideal for everything from casual get-togethers to grand celebrations. Prepare to impress everyone with this exceptional fluffy white cake!
Essential Recipe Ingredients for Your Perfect White Cake
Crafting this simple yet flavorful white cake, crowned with our delectable vanilla buttercream, requires a few key ingredients. Don’t let the term “simple” mislead you; each component plays a crucial role in developing the rich flavor and desirable texture of this tender, moist cake. A comprehensive list is available in the recipe card below, but here’s a closer look at the stars of our show and why they’re indispensable:
- Cake flour: This is arguably the most important ingredient for achieving an incredibly tender and fine crumb in your white cake. Cake flour boasts a lower protein content compared to all-purpose flour, which means less gluten development. Less gluten results in a softer, more delicate texture that won’t become tough. If cake flour isn’t a pantry staple for you, don’t fret! You can easily create a suitable substitute using just two common ingredients: all-purpose flour and cornstarch. Simply measure out your all-purpose flour, remove two tablespoons per cup, and replace that volume with two tablespoons of cornstarch, then sift it thoroughly.
- Salt: Far from just adding a salty taste, a small amount of salt is vital for enhancing the subtle vanilla flavor and perfectly balancing the sweetness of the cake batter. It helps to cut through the richness and brightens all the other flavors, making the cake taste more complex and well-rounded.
- Buttermilk: This acidic ingredient is a secret weapon for achieving a super soft, tender crumb and boosting the overall moisture of the cake. The acidity in buttermilk reacts with the baking powder, producing carbon dioxide bubbles that contribute to the cake’s light and airy structure. It also tenderizes the gluten, making the cake even more delicate. It’s truly a non-negotiable for this recipe! If you don’t have buttermilk on hand, a quick buttermilk substitute can be made by combining regular milk with either white vinegar or lemon juice and letting it sit for a few minutes until it slightly curdles.
- Clear vanilla extract: While pure vanilla extract offers a deep, rich flavor, clear vanilla extract is highly recommended for this white cake recipe. Its colorless nature ensures that your cake layers remain perfectly bright white, preserving the classic aesthetic. If color isn’t a primary concern, feel free to use pure vanilla extract for a more robust vanilla aroma and taste.
- Unsalted butter: We always advocate for using unsalted butter in baking recipes because it gives you complete control over the total salt content. The amount of salt in salted butter can vary significantly between brands, potentially altering the final taste. Beyond that, the butter’s temperature (softened) and the creaming process with sugar are paramount. Beating the butter and sugar together for a good 4 to 5 minutes is crucial for incorporating air, which is essential for creating a super light, fluffy cake with a beautiful structure.
- Granulated sugar: While brown sugar can impart a lovely caramel note, for this particular recipe, stick with granulated white sugar. Granulated sugar not only contributes to the cake’s classic bright white appearance but also plays a key role in the creaming process, helping to create that desirable light and fluffy texture.
- Egg whites: This is what truly differentiates a white cake from a vanilla cake. Egg yolks contain fat, which can add richness and moisture but also weigh down a cake and give it a yellowish hue. By using only egg whites, we ensure the cake remains incredibly light, airy, and maintains its signature pristine white color. Beating the egg whites separately to stiff peaks and then gently folding them into the batter adds significant volume and structure.
How to Make This Unforgettable White Cake from Scratch
If your experience with white cake has been limited to those convenient but often underwhelming box mixes, prepare for a revelation! This scratch-made white cake recipe is not only incredibly easy to follow but yields a dessert far superior in taste and texture. Let’s walk through the steps to create this fluffy masterpiece.
- Prepare Your Workspace and Pans: Start by preheating your oven to 350°F (175°C). This ensures a consistent baking temperature from the moment your cake goes in. Thoroughly spray two 9-inch round cake pans with non-stick cooking spray, making sure to cover all surfaces. Then, line the bottoms of the pans with parchment paper circles. This extra step guarantees that your beautiful cake layers will release cleanly without sticking.
- Whisk Together the Dry Ingredients: In a large mixing bowl, combine the cake flour, baking powder, and salt. Whisk these ingredients together very well for about 30 seconds to ensure they are evenly distributed. This step is crucial for an even rise and consistent flavor throughout the cake. Set this bowl aside.
- Combine the Wet Ingredients: In a large measuring cup or a small bowl, pour in the buttermilk and clear vanilla extract. Stir them gently until they are thoroughly combined. Set this liquid mixture aside as well.
- Cream Butter and Sugar to Perfection: In a separate large mixing bowl, preferably with a stand mixer fitted with the paddle attachment (or using an electric handheld mixer), begin by beating the softened unsalted butter on low speed until it’s smooth and creamy. Next, gradually add the granulated sugar, mixing until just combined. Increase the mixer speed to medium and continue beating for an impressive 4 to 5 minutes. This extended creaming time is essential; it incorporates a significant amount of air into the mixture, which is key to achieving that incredibly light and fluffy texture in your finished cake. You’ll notice the mixture becoming much lighter in color and considerably fluffier.
- Alternate Adding Dry and Wet Ingredients: With your mixer running on the lowest speed, begin to alternate adding the dry ingredient mixture and the buttermilk mixture to the creamed butter and sugar. This should be done in three increments, always starting and ending with the dry ingredients. After each addition, mix only until just combined. Be careful not to overmix the batter at this stage, as overmixing can develop too much gluten and result in a tough cake.
- Beat Egg Whites to Stiff Peaks & Gently Fold In: In a separate, impeccably clean mixing bowl, using clean beaters (even a speck of grease can prevent egg whites from whipping properly), beat the egg whites until stiff peaks form. Stiff peaks mean that when you lift the beaters, the egg whites hold their shape firmly without drooping. Once ready, gently fold half of the beaten egg whites into the cake batter using a spatula. Use a light, cutting, and folding motion to incorporate them without deflating the air. Then, fold in the remaining half until just combined and no streaks of egg white remain. The goal is to maintain as much air as possible for a light cake.
- Bake the Cake Layers: Divide the perfectly aerated batter evenly between your two prepared 9-inch round cake pans. Gently tap the pans on the counter a couple of times to release any large air bubbles and ensure an even top. Transfer them to the preheated oven and bake for approximately 28 to 32 minutes. The cakes are done when a wooden toothpick inserted into the center comes out clean, and the edges are lightly golden.
- Cool Completely for Best Results: Once baked, remove the cake layers from the oven and allow them to cool in their pans for about 20 minutes. This crucial resting period helps the cakes to firm up and prevents them from breaking when you remove them. After 20 minutes, carefully invert the cakes onto a wire rack to cool completely. It’s imperative that the cake layers are entirely cool before you attempt to frost them; otherwise, your frosting will melt and slide right off.
- Prepare the Luxurious Vanilla Buttercream Frosting: While your cakes are cooling, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and an electric handheld mixer), beat the softened butter on medium speed until it’s perfectly smooth and creamy. Gradually add the powdered sugar, about 1 cup at a time, mixing well after each addition until smooth. This method helps prevent a cloud of powdered sugar from coating your kitchen! Make sure to scrape down the sides of the bowl periodically to ensure everything is fully incorporated. Finally, add the heavy whipping cream, vanilla extract, and a pinch of salt. Beat on medium speed until the frosting is light, fluffy, and smooth, scraping the bowl one last time.
- Assemble and Decorate Your Masterpiece: Once the cake layers are completely cool, use a serrated knife or a dedicated cake leveler to trim the tops of each layer, creating a flat surface. This ensures a stable and professional-looking finished cake. Place one of the leveled cake layers on your serving plate or cake stand. Spread an even layer of vanilla buttercream over the top. Carefully place the second cake layer on top, then generously dollop the remaining frosting over the entire cake. Using an offset spatula, frost the top and sides of the cake, striving for a smooth finish. For an extra touch of elegance or fun, you can reserve some frosting to pipe decorative borders or rosettes on top. As a final flourish, consider adding sprinkles for a delightful pop of color, as we did with ours!
Frequently Asked Questions About White Cake
The primary distinction between vanilla cake and white cake lies in the use of eggs. Vanilla cakes typically incorporate whole eggs (both yolks and whites), which gives them a slightly off-white or yellowish tint due to the egg yolks’ fat content. White cakes, on the other hand, exclusively use egg whites. This not only contributes to their signature pristine white color but also helps create a lighter, fluffier, and often more delicate crumb texture. The absence of egg yolks means less fat, resulting in a cake that relies more on whipped egg whites for its airy structure.
Absolutely! While this recipe is perfectly suited for a beautiful white layer cake, it can certainly be adapted for a 9×13-inch baking dish. You’ll simply pour all the batter into a well-prepared 9×13 pan. When baking in a single, larger pan, you’ll need to adjust the baking time. Expect it to take anywhere from 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. You might also find that a slightly reduced amount of frosting is sufficient for a sheet cake format, perhaps one batch of a standard vanilla buttercream recipe.
Yes, this white cake freezes exceptionally well! To freeze individual slices, wrap each slice tightly with plastic wrap, then place them in a large freezer-safe bag or airtight container. They will keep beautifully for up to 3 months. For un-frosted cake layers, wrap them individually and very tightly in several layers of plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. The frosting can also be frozen in an airtight container or a freezer bag for the same duration. When you’re ready to enjoy, thaw the cake layers and frosting overnight in the refrigerator. Before frosting, bring the frosting to room temperature and re-whip it until it’s smooth and fluffy again.
To maintain its freshness, store your frosted white cake in an airtight container at room temperature for one to two days. If you need to store it for longer, or if your kitchen is particularly warm, the refrigerator is a better option. Stored in an airtight container in the fridge, this cake will stay delicious for up to four days. If you choose to refrigerate it, we highly recommend allowing the cake to sit out at room temperature for about 30 minutes to an hour before serving. This allows the frosting and cake to soften slightly, restoring its tender texture and enhancing the flavors for the best possible eating experience.
Creative Frosting Options to Personalize Your White Cake
While our beloved vanilla buttercream frosting is a perfect match for this tender white cake, its neutral flavor profile makes it incredibly versatile. Don’t hesitate to experiment with different frostings and fillings to create your own signature dessert! We intentionally increased the amount of frosting in our main recipe to ensure you have plenty for decorating the entire cake, but here are a few more delicious options to inspire you:
- Chocolate Buttercream: A classic pairing that offers a rich, decadent contrast to the light white cake.
- Strawberry Frosting: Adds a burst of fruity freshness and a beautiful pink hue, perfect for spring or summer celebrations.
- Cream Cheese Frosting: Tangy and sweet, this frosting brings a delightful complexity that complements almost any cake.
- Rainbow Chip Frosting: Fun, colorful, and nostalgic – ideal for birthdays and parties.
- Ermine Frosting: Also known as “flour buttercream” or “boiled milk frosting,” this silky, less-sweet option is wonderfully light.
- White Chocolate Frosting: For a subtle yet luxurious sweetness that enhances the cake’s delicate flavor.
- Fruit Fillings: While not technically frosting, consider layering a Strawberry Cake Filling or Raspberry Cake Filling between the cake layers for an extra burst of flavor and moisture. These would be absolutely delicious inside this elegant white cake!
If you’re new to the art of cake decorating, don’t be intimidated! We also have a comprehensive tutorial on how to decorate a cake that simplifies the process and promises it’s much easier than you might think.
Essential Baking Tips for the Best White Cake
Achieving a truly outstanding homemade white cake is all about paying attention to a few key details. These baking tips will help ensure your cake turns out perfectly tender, moist, and fluffy every time:
- Bring Ingredients to Room Temperature: This is arguably one of the most crucial steps for any baking project. Ensure all your cold ingredients—butter, buttermilk, and egg whites—are at room temperature before you begin mixing. Room temperature ingredients emulsify more effectively, creating a smoother, more uniform batter that traps air better and bakes evenly.
- Cream Butter and Sugar Thoroughly: Don’t rush this step! Beat the softened butter and granulated sugar together until the mixture is visibly light in color and incredibly fluffy. This process typically takes about 4 to 5 minutes on medium speed. This extensive creaming incorporates vital air into the batter, which is essential for a light and airy cake texture.
- Alternate Wet and Dry Ingredient Additions: When combining the flour mixture and the buttermilk mixture with the creamed butter and sugar, alternate their additions. Begin and end with the dry ingredients. This technique helps to prevent overmixing, promotes better emulsification of the fats and liquids, and contributes to a lighter, more tender crumb.
- Gently Fold Egg Whites: Once the egg whites are beaten to stiff peaks, they’re delicate. Incorporate them into the cake batter very gently, using a folding motion rather than stirring. The goal is to maintain as much of the air that you’ve painstakingly whipped into them as possible. Overmixing at this stage will deflate the egg whites, resulting in a denser cake.
- Measure Flour Accurately: For cake flour, spoon it into your measuring cup and then level it off with a straight edge. Never scoop directly from the bag, as this compacts the flour and can lead to using too much, resulting in a dry and dense cake. Using a kitchen scale for flour (305 grams) is the most accurate method.
- Avoid Opening the Oven Door: Resist the temptation to check on your cakes too early. Opening the oven door, especially in the first two-thirds of the baking time, can cause a sudden drop in temperature, leading to your cakes sinking in the middle.
- Make Cupcakes: This versatile white cake recipe can easily be converted into cupcakes! Simply divide the batter among 32 standard cupcake liners. Reduce the baking time to approximately 15 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. If you’re looking for a smaller batch, consider trying our dedicated white cupcake recipe.
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Ingredients
For the white cake:
- 2 ¾ cups cake flour (spooned & leveled)(305 grams)
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 cup buttermilk at room temperature (240 ml)
- 2 teaspoons clear vanilla extract or pure vanilla extract
- 1 cup unsalted butter softened (230 grams)
- 1 ¾ cups granulated sugar (350 grams)
- 5 large egg whites at room temperature
For the vanilla buttercream frosting:
- 1 ½ cups unsalted butter softened (340 grams)
- 4 ½ cups powdered sugar (540 grams)
- 3 tablespoons heavy whipping cream (45 ml)
- 1 tablespoon clear vanilla extract or pure vanilla extract
- ⅛ teaspoon salt
Instructions
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To make the white cake: Preheat the oven to 350°F (175°C). Spray two 9-inch cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper and set aside.
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In a large mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
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Combine the buttermilk and vanilla extract in a measuring cup and stir until well combined. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth, then slowly mix in the granulated sugar. Once all of the sugar is added, increase to medium speed and continue mixing for another 4 to 5 minutes or until the mixture is light in color and fluffy.
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Add the dry ingredients to the creamed butter and sugar in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter.
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In a separate clean mixing bowl, beat the egg whites to stiff peaks. Gently fold half of the egg whites into the batter, then fold in the remaining egg whites until just combined.
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Pour the cake batter into the prepared cake pans and spread around into one even layer. Gently tap the cake pans on the counter a couple times to release any air bubbles.
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Bake for 28 to 32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pan for about 20 minutes, then remove the cakes from the pans and transfer to a wire rack to cool completely.
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To make the vanilla buttercream frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth.
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Add the powdered sugar one cup at a time, making sure to mix well after each addition, stopping to scrape down the sides of the bowl as needed.
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Add the heavy whipping cream, vanilla extract, and salt and mix on medium speed until fully combined, making sure to scrape down the sides of the bowl.
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To assemble the cake: Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.
Notes
To make a 9×13-inch cake: Spray a 9×13-inch cake pan with nonstick cooking spray. Pour the cake batter into the pan and bake at 350°F (175°C) for 35-45 minutes or until a toothpick inserted into the center comes out clean. I would suggest just using one batch of my vanilla buttercream frosting recipe for a 9×13-inch cake.
Freezing instructions: Cake will freeze well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. Frosting will also freeze for up to 3 months; thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting the cake.