The Perfect {Bakery Style} White cake is a beautiful, moist, and light cake with the perfect crumb. The cake has a soft, velvety texture, a subtle sweetness, and a delightful combination of vanilla and almond flavors. It is perfect for any occasion, whether it’s a birthday celebration or a simple treat for yourself! Not only is the cake delicious on its own, but it is also a wonderful base for decorating. If you prefer a sheet cake, I have a Vanilla Delight Cake you will love!
Ingredients & Substitutions
Flour: I used cake flour in this recipe. Cake flour has a lower protein content when compared to all-purpose flour. This results in a softer, more tender cake. If you don’t have any on hand, make your own cake flour to use.
Butter: As in many of my baking recipes, I use and recommend unsalted butter. If using salted butter, you may want to lessen or omit the salt in the recipe.
Extracts: Both vanilla and almond extract are added to the cake batter. If you have a nut allergy, you could replace the almond extract with the same amount of vanilla. Or, use Imitation Almond Extract which is typically not made with almonds. Be sure to check the ingredients. If you are worried about flavor, the almond extract does not make the cake taste almondy. It simply adds a freshness, a refined elegance, to the overall flavor.
Egg Whites: For a lighter and fluffier texture in the cake, only use egg whites. But, once you have separated the eggs, don’t let the yolks go to waste! Beat them and store them in an airtight container in the refrigerator for up to 2-3 days. Use the yolks in other recipes like my Browned Butter Toffee Cookies.
Milk: If possible, use whole milk in this cake. 2% or 1% could be used, but it may not yield the best results. I do not recommend skim milk.
Frosting: This cake is the ideal canvas for many decorating ideas. I added my American Buttercream Frosting to the cake, but you can certainly add your favorite frosting or topping!
Can I Use A Different Pan?
Sure! This recipe calls for 2, 8-inch round cake pans. You could use 9-inch round cake pans, but the layers will be a bit thinner. Or, make the cake in a 9×13-inch baking dish. This would give you one thicker cake. If using a different pan, you may need to adjust the baking time, so watch the cake closely.
How To Store White Cake
If the cake does not have a perishable frosting, store it at room temperature. It should be covered or stored in an airtight container. It will last up to 2-3 days. Refrigerating a cake can dry it out faster so I do not recommend that.
Can I Freeze This Cake?
Yes! Baking, then freezing a cake is a great way to get a head start on your dessert, saving some stress! I prefer to freeze the cake without any frosting. Before freezing the cake, be sure to let it cool completely. Next, wrap the cake in plastic wrap. Wrap it again in another layer of plastic wrap, aluminum foil, or in a freezer-safe bag. Label and date the packaging; the cake can be frozen for up to 2-3 months. When ready to decorate or enjoy, let the cake thaw at room temperature while still wrapped. After about 30 minutes, the cake will be ready to decorate.
Can I Make This Cake Into Cupcakes?
Yes! This recipe makes delicious white cupcakes! Follow the instructions for mixing the cake batter. Fill each lined muffin cup with about 1/4 cup of the batter. Bake at 350°F for 21-23 minutes. You should be able to get about 23 cupcakes.
Recipe updated July 2023.
White Cake Recipe
Ingredients
Cake
- 2 ¾ cups (357 g) cake flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 ½ cups (500 g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 5 large egg whites, room temperature
- 1 cup (245 g) whole milk, room temperature
Buttercream Frosting
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 2 cups (250 g) confectioners' sugar, sifted
- 1 pinch kosher salt
- 3-6 teaspoons whole milk, or as needed
- extracts and flavorings, as desired
Instructions
Cake
- Preheat the oven to 350°F. Line 2, 8-inch round cake pans with parchment paper and spray with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream together butter, sugar, and both extracts until light and fluffy, about 5 minutes. Stop to scrape down the sides of the bowl as needed.
- With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed.
- With the mixer still on low, add ⅓ of the flour mixture into the creamed mixture, then half the milk, another third of the flour mixture, the remaining milk, and then the remaining flour mixture. Mix just until combined. Stop to scrape down the sides of the bowl as needed.
- Distribute the batter evenly into the two prepared pans. Bake for 26-28 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
Buttercream Frosting
- To the bowl of a stand mixer with the paddle attachment, add the butter, sugar, salt, and any added flavorings.
- Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
- Adjust the consistency with milk as needed.
- Store unused buttercream in the refrigerator in an airtight container until ready to use. Bring it back to room temperature before using to pipe or frost the cooled cake.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Looks delicious! I’m seeing your HTML version of the post in my reader. Very strange. It happened the other day too…?
🙁 Sorry! I have NO idea why that is… but hopefully making a change soon.
I cant post a comment, so i am posting it here at reply.
I just want to ask if i can use that white cake recipe with the one u posted with a heart inside the cake?
And, will it able to hold a fondant icing? Thanks.
Love the frosting technique you used. So pretty!
Beautiful cake! I’m interested in trying it, since I usually think cake mixes make better cakes than homemade. :-O
that is sad.
I agree
It’s true in my experience as well. If you like the taste of cornbread then your good to go. I have yet to find a white cake recipe that actually tastes like a Cake and not Cornmuffins/bread.
I will be making this for my husband’s birthday. When making cakes from scratch, I always use a little “cake enhancer” from King Arthur. Makes the cakes so moist!
girl, me, too… pillsbury for sure! lol
I know what Heather means. I find mix cakes tend to be much more moist than homemade, particularly white cake mixes.
Once I started making my own cakes, I was off cake mixes for good. That said… every white cake I’ve ever made tastes like cornbread. I’ve never had cake flour on hand (because I am relatively new to the craft). I am suspecting that’s the reason and I am excited to try this with all the correct items.
Cake flour DOES make a difference. You will not be disappointed.
Does not make a difference with cake flour still the cornbread flavor is present.
sour cream will moisten the cake
I’ll be trying this soon! I have always been a modified-box baker, but with the big push for less processed foods, I want to learn scratch. But the few I’ve tried weren’t very good. Thanks for sharing! I wonder if you can replace both extracts with another one for a different flavor. Hmm, I may have to try that at some point too. 🙂
I agree, love that bakery white cake. Pinned!
This definitely looks perfect! I love the almond – it’s a must for me in cakes! Totally stunning, my friend!
Lovely – I have a go to white wedding cake recipe that I love. I may have to try this one just to shake things up some 🙂
I would love to get that wedding cake recipe from you!!!!!
Would you be willing to give out that recipe? I have been looking all over for a white wedding cake recipe that I remember from “the old days” of traditional weddings!
Oh please share your recipe! I’m looking for old-time wedding cake recipe! 🙂
Do you have a blog with your recipe? 😀
This cake is BEAUTIFUL and it looks perfect!
I wish I had your frosting skills! This looks amazing.
Amanda, do you sift your dry ingredients together?
I did not. 🙂