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.
Many thanks for a great cake. I made the two batches needed to get the height for a surpise inside cake. Check out pictures at https://www.blogger.com/blogger.g?blogID=7389453403944273662#editor/target=post;postID=937006940609645162;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=0;src=postname
Hello,
I live in the UK and the butter does not come in sticks can you tell me what the equivalent of 1 1/2 sticks of butter is in grams? I would like to test out your perfect white cake recipe.
Thanks
Margaret
Its roughly 339 grams. 🙂
Please, the frosting recipe! 🙂 Can we have it?
Your recipes look amazing! I will have a hard time choosing what to make first. do you have a tutorial for the frosting on this cake? It’s beautiful. 1 1/2 sticks butter is close to 170 grams. http://www.traditionaloven.com/conversions_of_measures/butter_converter.html
Hello! What happens if I use the whole eggs in this recipe? Will it change the consistency of the cake or just the color?
I have not made it with whole eggs so I cannot accurately predict how it will or if it will change the recipe. My apologies.
Are you letting the cake come back up to room temperature before serving, or is the cake being served cold / straight out of the fridge? Since this cake uses butter and not oil, it will ‘harden’ when refrigerated, but it should soften back up when it comes back to room temperature. If the filling or frosting do no need to be refrigerated, just leave it out of the fridge.
How many would you say the white cake serves?
Hi,
I’m going to make this cake for my daughter’s birthday cake. Could I substitute buttermilk instead of the milk? And, I absolutely love the way you decorated the cake, your frosting technique is gorgeous! What size tip did you use to frost, and did you use the crusting buttercream recipe? Thanks so much. 🙂
White cake is my absolute favorite. I want to bake this for Christmas. Do you have the icing recipe?
Hi. Im very confused with the butter measurement. Especially when others try to help by converting it into grams. I think others are converting it by cups to grams. In actual its sticks. 1 1/2 STICKS = 170g , 1 1/2 CUPS = 339g approx.
Could i get a finalised answer?
Pls and thank u so much. Can’t wait to try this out.
Those conversions leave me baffled all the time. 🙂 But the easy truth is, one stick or 1/2 cup of butter equals 113 grams. Three sticks or 1 1/2 cups is 339 grams. Hope that helps!
Yes but i would like to clarify the amount needed for this recipe.
So is this recipe calling for 170g or 339g of butter??? As it is written in sticks but some look at it as cups.
Thanks in advance.
If you follow the recipe as written then you should be ok.
Alright thanks. Cause in one of the comments you’ve mentioned it calls for 339g.. which is in cups not sticks.
Just had to clarify. Hope it works.
Thanks again
I want to try this white cake.. And if course the frosting… Help me pls..
Oh no! That could maybe be an issue with quality of ingredients… maybe something was expired? I am sorry I can’t be more helpful.
I did use whole milk,would that make a difference?