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 too had seriously full 8″ pans, but I used the insulating wraps that make the cake bake levelly. Worked like a charm. I think next time I will use three 8″ pans and make a triple layer cake (easier than slicing layers anyway). Even with my doubled buttercream batch, the cake to icing ratio could have been a little better. The flavor of this cake is great (although I did use all vanilla and no almond due to allergies), and the crumb is both dense and fluffy (crazy sounding but true). It means business. After chilling briefly in the fridge and a quick crumb coat, it was easy to handle and decorate. It was a big hit! Great recipe!
Will this cake hold up to a marshmallow fondant? I’m doing a wedding cake and the request was an all white cake (white on white) and they don’t want regular fondant but marshmallow. I have until mid May 2015 to find a moist white cake that tastes device and holds up to the weight of the fondant.
It is a stable cake but I have not used it with fondant so cannot speak for certain.
Hi, would this cake be ok to cover in fondant icing? Or would fondant be too heavy? Thanks
Sorry I just saw the above comment! Ignore my question.
Can I just tell you how much I heart you? I have been working on my own white cake recipe for the past few months. I did attempt number 10 over the weekend and was really frustrated with the results – I thought I had been headed in the right direction but this last one was a step backwards. Any who. This post made me feel so much better!!! To hear a talented baker like you talk about the dilemma and the search for the perfect white cake recipe! It made me feel about 800 times better. I will keep trucking along because I’m stubborn and I really want it to be my own, but thank you!
Have you ever tried to substitute the cake flour with all purpose gluten free flour and xantham gum to make it gluten free? Any suggestions?
Hi,
i would like to use your white cake recipe to make a american football cake. I must use two 9″ X9″ cake pans or a 9″ x13″ cake pan. I’m afraid that I will not have enough batter. Can you please help?
thank you
Have you tried making these into cupcakes? How many does it make and how do they bake up?
I love your cakes…..
Mmmmmmm delish
Like another commenter had asked, I, too, wonder how well this recipe converts to cupcakes and the amount it makes?
Your best bet would be to try it. This is a cake recipe and I can only attest to it’s extreme effectiveness as a cake recipe.
I tried this recipe for the first time to make cupcakes and they came out perfectly beautiful. I just followed the recipe and poured the bater into cupcake liners and kept checking from 15 minutes onwards for “doneness”. I think it took about 18-20 minutes. Light as a feather and delicious! Thanks Amanda! Also, wanted to ask if this recipe would be OK to freeze, do you know?