Print

Print Recipe

Fluffy White Cake with Buttercream Frosting

Ingredients

Scale

Ingredients

For the White Cake:
  • 8 oz unsalted butter, at room temperature
  • 14 oz granulated sugar
  • 6 large egg whites, room temperature (fresh, not boxed)
  • 14 oz all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon clear almond extract (for a whiter cake)
  • 1 teaspoon vanilla extract
  • 10 oz whole milk, at room temperature
  • 2 oz vegetable oil
For the Buttercream Frosting:
  • 8 oz pasteurized egg whites, at room temperature
  • 32 oz powdered sugar
  • 32 oz unsalted butter, at room temperature
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract

Instructions

White Cake:

  1. Preheat the oven to 335ºF. Grease and flour two 8″x2″ cake pans or use a pan release such as cake goop.
  2. In a small bowl, mix the milk, vegetable oil, almond extract, and vanilla extract. Set aside.
  3. In another bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. Using a stand mixer fitted with the paddle attachment, beat the butter until smooth. Gradually add sugar and continue beating on high speed until the mixture is light and fluffy (about 5 minutes).
  5. Reduce the speed to low and add egg whites one at a time, ensuring each is fully incorporated before adding the next. If the egg whites are cold, warm them slightly in the microwave for a few seconds—be careful not to cook them!
  6. Alternate adding the dry and wet ingredients, beginning and ending with the dry ingredients:
    • Add ⅓ of the dry ingredients and mix on low.
    • Add ½ of the liquid mixture and mix just until combined.
    • Repeat with another ⅓ of the dry ingredients, followed by the remaining liquid mixture.
    • Finish with the last portion of the dry ingredients. Mix until just incorporated—do not overmix.
  7. Divide the batter evenly between the prepared cake pans. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack.
  9. While still slightly warm, wrap the cakes in plastic wrap and place them in the freezer for a quick chill to lock in moisture. Once cooled but not frozen, trim off any browned edges if desired.

Buttercream Frosting:

  1. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and powdered sugar. Whisk on low speed until combined.
  2. Increase to high speed and gradually add the butter in small chunks.
  3. Add vanilla extract and salt, then continue whipping on high speed until the buttercream is light, fluffy, and white.

Assembly:

  1. Once the cake layers have cooled, frost as desired with the buttercream.
  2. Chill the frosted cake before serving to help the flavors set.
  3. Slice and enjoy your soft, fluffy white cake with silky buttercream frosting!

Notes

  • Room Temperature Ingredients: Ensure the butter, egg whites, and milk are at room temperature for a smooth and even batter. Cold ingredients can cause the batter to curdle.
  • Whipping Butter & Sugar: Creaming the butter and sugar thoroughly (about 5 minutes) is key to a light and fluffy cake.
  • Preventing Dense Cake: Do not overmix the batter once you add the dry ingredients; mix just until combined to avoid a dense cake.
  • Baking Time Variation: Oven temperatures can vary, so check for doneness around 25 minutes. A toothpick inserted in the center should come out clean.
  • Moisture Locking: Wrapping the warm cakes and chilling them briefly in the freezer helps retain moisture and makes them easier to handle when frosting.
  • Frosting Consistency: If the buttercream appears too soft, chill it for 10-15 minutes before frosting the cake. If it looks curdled, keep whipping—it will come together!
  • Extra White Cake: Use clear vanilla extract and almond extract to maintain a bright white cake color.
  • Storing the Cake:
    • Frosted cake can be stored at room temperature for up to a day or in the fridge for 3-5 days.
    • Unfrosted cake layers can be wrapped and frozen for up to 3 months.

Nutrition

Find it online: https://delishflavor.com/white-cake/