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–+ servings

Perfect White Cake with Vanilla Buttercream

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This tender white cake features a soft but sturdy crumb, making it ideal for stacking and decorating. The cake's bright white color is achieved by using only egg whites, while a hint of almond and a touch of sour cream ensure each layer is moist and flavorful. The buttery vanilla frosting is smooth and easy to spread, perfectly complementing the cake for birthdays and celebrations.
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Cook Time 35 minutes
Total Time 35 minutes
Servings: 2 eight-inch round cake layers
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the White Cake
  • 3 cups all-purpose flour 375 grams, sifted
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter plus 2 tablespoons (198 grams), softened to room temperature
  • 1 3/4 cups granulated sugar 350 grams
  • 2 tablespoons vegetable oil or canola oil, 30 ml
  • 2 teaspoons vanilla extract clear recommended
  • 1/2 teaspoon almond extract
  • 6 large egg whites room temperature
  • 1/4 cup sour cream 60 ml, room temperature
  • 1 cup whole milk 240 ml, room temperature
For the Vanilla Buttercream
  • 1 1/2 cups unsalted butter 340 grams, softened to room temperature
  • 5 cups powdered sugar up to 6 cups (550–660 grams), sifted
  • 1/4 cup whipping cream up to 1/3 cup (60–80 ml), or milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon salt to taste

Equipment

  • Electric mixer
  • Two 8-inch round cake pans
  • Large mixing bowls
  • Whisk
  • Wire rack
  • Parchment paper
  • Serrated knife or cake leveler
  • Spatula (for frosting)

Method
 

  1. Heat the oven to 350°F (180°C). Line the bottoms of two 8x2-inch round cake pans with parchment and lightly grease the sides.
  2. Sift together the flour, baking powder, and salt in a large bowl, then whisk for about 30 seconds to blend.
  3. In a separate large bowl, use an electric mixer on medium speed to cream the butter and sugar until pale and fluffy, about 2–3 minutes. Mix in the oil, vanilla extract, and almond extract until fully combined.
  4. Add the egg whites to the butter mixture one at a time, beating well and scraping down the sides after each addition.
  5. Stir the sour cream into the butter mixture.
  6. With the mixer on low, add about one-third of the flour mixture, then half the milk. Repeat with another one-third of the flour mixture and the rest of the milk, then finish with the remaining flour mixture. Mix until just combined; do not overmix.
  7. Evenly distribute the batter between the prepared pans. Bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
  8. Let the cakes cool in the pans for 10 minutes. Carefully invert them onto a wire rack and allow to cool completely.
  9. To make the buttercream, beat the softened butter with a mixer on medium speed until light and fluffy, about 2–3 minutes.
  10. Add 3 cups of powdered sugar, the vanilla extract, almond extract, and salt. Begin mixing on low speed, then increase to medium until combined.
  11. Gradually add the remaining powdered sugar, 1/2 to 1 cup at a time, alternating with a tablespoon at a time of cream or milk, mixing until you reach your preferred frosting consistency and sweetness.
  12. Once the cakes are completely cool, trim any domed tops with a serrated knife or cake leveler.
  13. Place one cake layer on a serving plate and spread 3/4 to 1 cup of buttercream on top. Add the second layer and frost the outside of the cake.

Nutrition

Calories: 485kcal

Notes

Sift flour even if it is labeled pre-sifted for an airier cake. For best results, have all ingredients at room temperature before beginning. You can prepare cake layers up to two days in advance and store tightly wrapped at room temperature, or freeze for up to three months. Frosted cake will keep covered at room temperature for up to two days, or in the refrigerator for five days. Let refrigerated cake sit at room temperature before serving. For less sweet buttercream, use the lower amount of powdered sugar and increase salt or cream to taste.

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