The Perfect Bakery Style White Cake Recipe
This bakery-style white cake recipe delivers a moist, fluffy, and tender cake perfect for celebrations or everyday indulgence. Paired with a smooth and creamy buttercream frosting, this classic dessert balances subtle vanilla and almond flavors for an irresistibly delicate treat.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes
- Yield: 8 slices (two 8-inch cake layers) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat and prepare pans: 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.
- Mix dry ingredients: In a large bowl, whisk together cake flour, baking powder, and kosher salt. Set aside for later use.
- Cream butter and sugar: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter, granulated sugar, vanilla extract, and almond extract together on medium speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add egg whites: Reduce mixer speed to low and add the egg whites one at a time, beating well after each addition. Occasionally scrape the bowl to ensure all ingredients combine evenly.
- Incorporate dry and wet ingredients: Still on low speed, add one-third of the flour mixture to the creamed mixture, then half of the milk, followed by another third of the flour, the rest of the milk, and finally the remaining flour mixture. Mix just until combined to avoid overmixing. Scrape down the bowl as necessary.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 26-28 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on a wire rack before frosting.
- Prepare buttercream frosting: In the bowl of a stand mixer with the paddle attachment, combine butter, confectioners’ sugar, kosher salt, and any additional flavorings desired. Start mixing on low speed until sugar is incorporated.
- Beat frosting until fluffy: Increase the mixer speed to high and beat the mixture until smooth and fluffy, about 2 minutes. Adjust consistency by adding 3 to 6 teaspoons of whole milk as needed for spreading or piping.
- Store and apply frosting: Store any unused frosting in an airtight container in the refrigerator. Before use, bring it back to room temperature and beat lightly to restore texture. Frost the completely cooled cakes as desired.
Notes
- Ensure all ingredients are at room temperature for optimal mixing and cake texture.
- Do not overmix batter once flour and milk have been added to maintain a tender crumb.
- Use cake flour for a lighter, softer texture; all-purpose flour will yield a denser cake.
- The recipe yields two 8-inch cake layers, suitable for 8 slices total.
- Buttercream frosting can be flavored with different extracts such as lemon or coconut to customize the taste.
- Store frosted cake in a cool place but avoid refrigeration to preserve moisture and texture.
Keywords: white cake, bakery style cake, vanilla almond cake, buttercream frosting, celebration cake
