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It's the best of the best... a real showstopper!

White Cake with White Wine Buttercream

This White Cake with White Wine Buttercream and White Chocolate Covered Strawberries is commonly referred to as “the” cake in my house.

Course Dessert
Cuisine American
Keyword White Cake with White Wine Buttercream
Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes
Servings 8 servings
Author Amanda Rettke


White Cake

  • 1 cup granulated sugar
  • 1/2 cup (56g) butter, room temperature
  • 3 egg whites
  • 2 tsp. vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 tsp. baking powder
  • 2/3 cup whole milk

White Wine Buttercream

  • 1 cup (2 sticks, 226g) unsalted butter
  • 4-5 cups powdered sugar
  • 1 tsp. vanilla
  • 1/4 cup chardonnay


White Cake

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare two 8-inch round cake pans.
  2. In a stand mixer fitted with whisk attachment, beat egg whites until light and fluffy. Remove egg whites from bowl and set aside. In the same stand mixer bowl (you do not need to clean it) cream together the sugar and butter.

  3. Stir in the vanilla.
  4. Sift together flour and baking powder then add to the creamed mixture and mix well.
  5. Stir in the milk just until batter is smooth. Fold in egg whites. Divide batter between the prepared pans.
  6. Bake for 18 to 26 minutes in the preheated oven.
  7. Cake is done when it springs back to the touch or an inserted toothpick is removed clean.

White Wine Buttercream

  1. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter until creamy.
  2. Slowly blend in the powdered sugar, cup by cup until well-combined.
  3. Mix in vanilla and white wine. If your buttercream is too thick, add white wine on teaspoon at a time.