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 350ยฐF for 21-23 minutes. You should be able to get about 23 cupcakes.
Recipe updated July 2023.
White Cake Recipe
Ingredients
Cake
- 2 ยพ cups (357 g) cake flour
- 2 teaspoons baking powder
- ยพ teaspoon kosher salt
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 ยฝ 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
- ยฝ 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 350ยฐF. 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 โ 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.
The inside and outside looks perfect. ๐
Well thanks beautiful!
What if you want to make a larger cake like 12 in. or 14 in?
I would start watching the cake much sooner and definitely use bake strips… but since I have not tried that as of yet I cant say for certain it will work!
What are bake stripes?
Sounds wonderful.
Eres una artista! no te podrรญa haber quedado una cobertura mรกs perfecta, y la foto es tan bonita que enamora. Yo no podrรญa cortar esa tarta, tendrรญa un remordimiento por estar destrozando algo tan bonito y supongo que tambien extraordinariamente rico!
Me encantan las tartas que publicas en el blog con esas coberturas soรฑadas. Realmente impresionada y encantada
*gasp*
lovely & yummy…think I have found my birthday cake
how did you do the piping…I love it
This cake looks sooo delicious and yes perfect im going to try this recipe. B
Pray mine come out just like yours. ๐
Since my mom lost her perfect white cake recipe, I’ve been searching for one. Thank you!
๐
I can’t believe how perfect the timing was for this recipe to pop up on my news feed! I have been searching and searching for a fluffy, moist, and tender white cake and needed one right away. I nearly settled for the whiteout cake by the boys at baked but I’m so glad I trusted my gut and went with this one! It really is the perfect white cake! And I’ve tried many recipes so that’s saying a lot. Thank you, amanda! <3
Thank you for taking on the task of finding and creating a perfect white cake. I have a yellow-vanilla cake recipe I love and a chocolate one. I’ve always been disappointed in white cakes, I can’t wait to try your recipe!
Always looking for a nice moist yellow and also chocolate cake that’s not too sweet. Do you mind sharing your recipe?
Amanda! I am so glad you found this exceptional white cake recipe! (I’m celebrating for you!) I’ve been making it ever since Cook’s Illustrated first published it. It is THE ONE. (They featured the perfect yellow cake as well. If you have not tried that one yet, it is a must.) This is the only go-to recipe for white cake one would ever need in life. It is a component in an upcoming featured recipe of mine. LOVE that you used 8-inch cake pans for good height for the layers. Your photo? GORG! Pinning… xo
Will totally try the yellow cake.. thanks for the suggestion!!