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.
I have not tried the cake yet but was very disappointed when both of the cake pans spilled over in the oven! This recipe is too big for 8 in pans!
I was wondering this myself.. did she use 4-5 inch high 8 inch round pans or the normal height pans…I might try this with the higher 8 inch I have( mine are 4 1/2 inches high…. would be afraid to try the normal height ones…
Just tried this today with lychee flavour instead of the almond vanilla and it turned out well. Used 2 8-inch pans 3 inch high with lots of space to spare. About 660 g of batter in each pan.
How much butter is one and a half sticks???????
1.5 sticks = 3/4 cups, each stick of butter is equivalent to 1/2 cup
If you need butter equivalent in England that is 6oz ( 175g)
3/4 Cup
Each stick equals 1/2 cup so it would be 3/4 cup
Do you only use 1 cup total of the milk mixture?? I tried to make this and there was a lot more than one cup of the mixture however, the recipe said to use 1/2 cup and then another 1/2 cup???
Amanda, I just made your cake and it is absolutely the best thing I’ve ever baked! Thanks so much for sharing this recipe.
Looks stunning. Please, can you share with me the frosting recipe you used or suggesr. Thanks….im having trouble finding one i like for a simple white buttercream or something like what you used ? I.appreciate it.
Hello, can someone tell me please how many grams a cup is ? In the uk we use grams or oz not cup measurements. Thank you in advance x
8 oz to a up
It depends what ingredient it is. You will have to look up each ingredient. 8 oz/cup is for liquids.
Can you use this batter to make cupcakes?
I just made this cake and it is fabulous. I do agree the recipe make more than most people are use to if they are using cake mixes. I believe it is about 50% more–so use nine inch pans or actual cake decorator pan such as those from Wilton. They are bigger and deeper and I think the 8 inch would work fine then. Again, I love the cake–so does my family. Truly enjoy the site.
I just made this recipe into cupcakes, came out a perfect 24. I absolutely LOVE the texture and flavor. I actually switched the measurements on the almond and vanilla. Next time I’ll cut 1/4 cup of sugar, it was just a tad too sweet for me when paired with buttercream frosting. But otherwise, absolutely perfect.
Thank you for your post. I was just wonderging about the possibility of having cupcakes from this recipe.
Did you change the cook time as well for cupcakes? Just going to make some here in a few days and would love to know what you did
I baked my cupcakes for 22 minutes and they came out perfect.
The English equivalent is 6oz or 175g of butter
I am wanting to make this recipe into cupcakes for my sons birthday party this weekend but there is a dairy allergy in the group of kids. Any thoughts on substituting the milk for almond/coconut milk and butter for oil?
Thanks!
You can absolutely use almond milk. My normal cake recipe is very similar to this one and I have used almond milk, it comes out great, especially because it also has almond extract.
I tried this recipe twice and it sunk both times.
Did you bake it until a toothpick inserted in the center of the cake (while it’s still in the oven) came out clean? If so, try adding another 1/4 cup of flour. The most common reasons a cake sinks are 1) It hasn’t finished baking 2) Not enough flour. Good luck!
Cake was baked til done, per toothpick test. I just used my own recipe and it came out great. Not sure why this recipe fell on me but we also didn’t care for the flavor. Too much almond extract.