Introduction

This bakery-style white cake is soft, tender, and perfectly sweet—a classic dessert everyone will love. Paired with a creamy buttercream frosting, it’s ideal for birthdays, special occasions, or any time you want a delightful treat.

A slice of two-layer white cake sits on a plain white plate in the foreground, showing a soft, moist texture with light golden edges and smooth white frosting between layers and on top. In the background, the rest of the same cake, also two layers, with thick smooth white frosting all around, is placed on a white cake stand. Both are on a white marbled surface with a white cloth nearby, creating a clean and simple scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper and lightly spray with nonstick cooking spray. Set aside.
Step 2: In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Step 3: Using a stand mixer with the paddle attachment, cream together the butter, sugar, vanilla extract, and almond extract until light and fluffy, about 5 minutes. Scrape down the bowl sides as needed.
Step 4: With the mixer on low speed, add the egg whites one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 5: Still on low, add one-third of the flour mixture, then half the milk, another third of the flour mixture, the remaining milk, and lastly the remaining flour mixture. Mix just until combined, scraping the bowl as needed.
Step 6: Divide the batter evenly between the prepared pans. Bake for 26-28 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Allow the cakes to cool completely on a wire rack before frosting.
Step 8: To make the buttercream, place butter, confectioners’ sugar, salt, and any desired flavorings into the stand mixer bowl with the paddle attachment.
Step 9: Mix on low speed until the sugar is incorporated, then increase to high and beat until smooth and fluffy, about 2 minutes.
Step 10: Add milk, a teaspoon at a time, to reach your desired frosting consistency.
Step 11: Frost the cooled cakes as desired. Store any leftover buttercream in the refrigerator, and bring to room temperature before using again.

Tips & Variations

For a more pronounced almond flavor, increase almond extract to 1 ½ teaspoons but be careful not to overpower the vanilla.
Use cake flour instead of all-purpose flour for a lighter, tender crumb.
Room temperature ingredients blend better and help the batter rise evenly.
Try adding a tablespoon of lemon zest to the batter for a fresh twist.

Storage

Store the cake layers wrapped tightly in plastic wrap at room temperature for up to 2 days or in the refrigerator for up to 5 days. The buttercream frosting keeps well in an airtight container in the refrigerator for up to one week. Before frosting, let the cake and buttercream come to room temperature for best texture. Leftover frosted cake can be stored covered in the fridge for up to 3 days.

How to Serve

A close-up view of a two-layer vanilla cake with light golden brown edges and a soft, moist texture. Between the layers is a thick layer of smooth white frosting, and the top of the cake is covered with another even layer of the same white frosting, all set against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture and color of the cake, making it denser and less bright white. For the classic bakery-style white cake, it’s best to use only egg whites.

How do I prevent my cake from drying out?

Be careful not to overbake; check for doneness a few minutes before the suggested time. Also, store the cake properly wrapped and avoid refrigerating the unfrosted cake layers as it can dry them out.