Description
The Perfect White Cake is a timeless dessert that’s as beautiful as it is delicious. Its light, fluffy texture and delicate flavor make it ideal for weddings, birthdays, or any celebration where you want to impress your guests.
The vanilla buttercream frosting adds a creamy, sweet finish that perfectly complements the cake’s subtle almond undertones. Whether you’re an experienced baker or a beginner, this recipe is easy to follow and guarantees a stunning result. Serve it as a centerpiece at your next event, and watch as everyone comes back for seconds!
Ingredients
For the Cake:
3 cups all-purpose flour (375 grams), sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup plus 2 tablespoons unsalted butter (198 grams), softened to room temperature
1 and 3/4 cup granulated sugar (350 grams), use 2 cups (400 grams) for a slightly sweeter cake
2 tablespoons vegetable oil (30 ml) or canola oil
2 teaspoons vanilla extract, use clear for a brighter white cake
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), 2% works too, room temperature
For the Vanilla Buttercream:
1 1/2 cup unsalted butter (340 grams), softened to room temperature, but not starting to melt
5–6 cups powdered sugar (550–660 grams), sifted
1/4 to 1/3 cup whipping cream (60–80 ml) or milk
1 teaspoon vanilla
1/4 teaspoon almond extract
1/2 teaspoon salt, to taste
Instructions
White Cake:
Preheat the oven to 350°F (180°C). Line the bottom of two 8×2 inch round cake pans (do not use 2 sandwich tins with 1.5-inch sides) and lightly grease the sides. See recipe notes for additional pan sizes.
In a large bowl, sift together the flour, baking powder, and salt. Then whisk for about 30 seconds.
In a large bowl using a stand or hand-held electric mixer on medium speed, beat together the butter and sugar until fluffy (about 2-3 minutes). Add in the oil, vanilla extract, and almond extract and mix until incorporated.
Beat the egg whites into the butter mixture one at a time. Turn off the mixer and scrape down the sides and bottom of the bowl a few times during this process to ensure that there aren’t lumps of butter.
Stir the sour cream into the butter mixture.
With the mixer on low, beat in about 1/3 of the flour mixture followed by about 1/2 of the milk. Turn off the mixer and scrape down the sides of the bowl using a large rubber spatula or wooden spoon. Turn the mixer back onto low and beat in an additional 1/3 of the flour mixture, followed by the rest of the milk. Then beat in the rest of the flour mixture. Stop mixing as soon as everything is incorporated. I recommend whisking in the last flour addition by hand to avoid overmixing.
Carefully pour the batter into your prepared pans and bake in the middle of the preheated oven for about 28-35 minutes, or until an inserted toothpick comes out clean or with a few cake crumbs and the cakes are pulling away from the sides of the pans.
Cool the cakes in the cake pans for about 10 minutes, then gently invert and continue cooling on a wire rack. You can also wrap the cakes in plastic wrap and pop in the freezer to chill them more quickly.
Vanilla Buttercream:
In a large bowl using a stand or hand-held electric mixer on medium speed, beat the butter until creamy.
Gradually add the powdered sugar, 1 cup at a time, beating on low speed. Once combined, beat on medium speed for about 3 minutes.
Add the vanilla, almond extract, and salt. Beat in the whipping cream or milk, starting with 1/4 cup (60 ml) and adding more as needed to reach the desired consistency.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 450 kcal