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.
In frosting this cake, would a recipe that also has almond flavoring in it be too much? Or, would it be better to make it without? I want it to taste as good as it looks the first time I try it! Thank you…..
Can you freeze this cake & how long for?
Can I used castor sugar instead of granulated sugar ?
I made this cake for Mother’s Day (this past Sunday). Was too late to decorate so it stop on my counter until today (Friday). My mom was here and I asked her if she wanted it. We laughed, knowing it was probably very dry by now. We both broke off a piece for fun and prizes and popped it into our mouths. It was still as moist as the day i baked it, and was the moisten from scratch cake we had ever had, and the flavor was unbelievably wonderful! This is my new scratch go to take! I make cheesecakes, and people always ask me if I make cakes also. I told them I don’t make good cakes. Now I can tell them I do! Thank you for this fantastic recipe!
Plz tell some eggless recipe..
I am super excited to make this cake tomorrow. I have been on the hunt for a perfect white cake. I also love the frosting technique. Do you have a tutorial or write up about it? Which tip did you use?
Do you use all the milk mixture or just one cup? I made it and I have a lot more than 1 cup and and recipe says to add 1/2 cup than the other 1/2 cup????
have not tried this recipe yet, but i’m guessing she meant 1/2 of milk mixture not 1/2 cup….will be trying this recipe soon, though…made her Christmas cookies (cookie recipe) and they were incredible!
It says to add all but 1/2 cup, meaning reserve half a cup to add in afterwards
Thanks Rob!
Lol! I need to read more carefully! Making this tomorrow… 🙂
Hey, did your cakes fall in the middle? I followed exactly and they both fell. Actually, i made two 6″
Turning the recipe into 6in would mean you would need to make adjustments to the recipe prior.
What kind of adjustments should i make? I usually bake on 350 for 40-45 min for a 6×3
“The perfect white cake”? Close enough. I have been searching for the perfect cake recipe for some time now; however have only faced disappointments. This cake turned out lovely, in terms of texture -perfectly cooked. (Although I must say that the cooking time, for me, took much longer than the instructions suggest). The only two things that I didn’t enjoy; were 1) the almond extract and 2) the crazy amount of sugar! I am remaking this cake today, without the almond extract and with less sugar. I am sure it will then be perfect! – And side note, the author should have included a recipe for frosting or icing or whatever, instead of us having to Google one.
how did it turn out the second time with less sugar and almond extract?
There are SEVERAL links to some of her frosting recipes ON THIS PAGE. Why should the author decide what frosting YOU will use on YOUR cake? Such a rude ungrateful comment written by an unbelievably lazy person!
I made this cake yesterday and while it was delicious, it did not meet my expectations. It turned out to be dense and heavy while I expected it to be lighter. Each cake was only about 1.5 inches thick. I live above 5,000 ft and I looked for a modification for high altitude but couldn’t find one here or on the original site. Typically, one just adds a couple tablespoons more flour and possibly bakes at a slightly higher temperature. I added a tad more flour, but baked at the recommended temp. Perhaps there was too much butter? Maybe my baking powder is losing some of its efficacy? Any suggestions from high altitude bakers?
We kept having issues at our altitude and found this recipe (6th one we tried) We increased the flour for our altitude (6300ft) so 5 tablespoons extra and also added an extra egg and 1 tablespoon of milk because we kept ending up with overbaked exterior/underbaked interior. Then we increased the baking temp (375) and decreased the baking time by about 5 minutes. It was the best one we’ve tried yet. If that doesn’t work for you, I did see on the silk flour box we just got to try again (need to make a 3 layer cake for my niece’s birthday) that decreasing butter can also help. Their recommendation was to decrease the butter from 1 1/2 to 1 cup. Hope this helps.
Cheryl
i am at 7500 ft n i would suggest using less baking powder. i would try maybe just following the recipe, add a few T. extra flour and reduce the bk. powder to 1 – 2 t.
Use Watkins Baking powder. You will be amazed at the quality and the results in any recipe. If you do not know a Watkins rep go online at http://www.jrwatkins.com/consultant/tessari
I love the flavor but it was a little dry. The butter had been sitting out a while and wasn’t cold – could that have been the problem? Can I add anything to it to make it more moist?
add some pudding mix or about 1/3 c sour cream to it that will make it moist.
that truly amazing cake- I’m love it!