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.
Can I omit the almond abstract as my family members doesnt like the taste of almond abstract?
Yes, you can. But it worth trying it once with it in! 🙂
I’m wondering if this would turn out if I made them into cupcakes? And how long would I bake them for? And do you have any suggestions on a good flavor of frosting to go with it? Just vanilla, or chocolate, or more almond? Thank you 🙂
I tried this but used just regular flour. It didn’t turn out….they looked like pancakes 🙁
So sorry that happened to you! Yes, the recipe is very specific in that it needs the cake flour. Hope you will be able to try again and get better results!
That’s because cake flour has leavening in it. If you don’t use cake flour you need to put in baking powder or baking soda…you can look up the substitution measurements by googling it.
This recipe has baking powder in it and I used cake flour. Still my cakes didn’t rise all that much and it was very dense especially in the middle. Any suggestions what I need to do to correct?
Hi Amanda,
I baked this cake (used it for colored cake) and it turned out great. even my very fussy son loved its taste, the only problem was that I was silly and used my vanilla extract (which was brown not clear) so I did not get the colors as perfect as I needed. I also reduced the sugar (I omitted 1/4 cup) but in addition to frosting it was too sweet for me (although every body loved it).
thanks
Ziba
I made this yesterday, and used the cake as a base for a Boston Cream Pie Cake. And boy, let me tell you what, this IS indeed the only white cake recipe you’ll ever need. It was quite possibly the best white cake I ever made that tasted great. This one is a def keeper.
So good, it made me feel like I was back in pre school having my first cupcake. THANK YOU!
I had my egg whites and milk at room temperature but the batter wouldn’t emulsify correctly with the liquid mixture. So I did a “bain marie” with a stainless steel bowl over over simmering water, heated the bowl then slowly added the batter while mixing. It took less than a minute for the batter to come together. EXCELLENT RECIPE
How would you adjust baking time to make this cake as cupcakes? Thank you!
Hi Amanda,
Perfect white cake. I want this cake on Saturday. Shall I bake this on Thursday and do frosting on Friday? After that do I want the cake to be kept at room temperature covered or else in the fridge?
This was the best white cake I’ve ever made. Very tender and wonderful flavor. Thanks for the recipe!!!
I need to go GF so is there a cakeflour that is gf or can I improvise and use my gf (cup4cup) flour with some rice flour to make it lighter? I might try it if I don’t hear a reply. Sounds so absolutely delish!!!!
I dont bake GF so I am not able to offer you the best options. Sorry!
Hi Amanda, it’s Yasmin here. I just want to clarify what’s 1 1/2 stick of butter, because we live in Africa and I would like it grams. Please!..just dying to try this recipe!!
Hi Yasmin, 1/2 stick butter is roughly 115 gm
Thank you so much for posting this! I can’t wait to try it. x