Go Back

Perfect White Cake with Vanilla Buttercream

This Perfect White Cake is a fluffy, tender masterpiece with a delicate crumb, topped with velvety vanilla buttercream, making it the ideal dessert for any celebration.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 ¾ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened At room temperature
  • 2 cups granulated sugar
  • 5 large egg whites
  • 1 teaspoon vanilla extract
  • 1 cup whole milk At room temperature
For the Vanilla Buttercream
  • 1 ½ cups unsalted butter, softened At room temperature
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons heavy cream or milk To adjust consistency of frosting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans with baking spray or butter.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set them aside.
  3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 5 minutes.
  4. Mix in the egg whites one at a time, followed by the vanilla extract.
  5. Gradually add the dry ingredients and milk in batches, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
Baking
  1. Divide the batter evenly among the prepared cake pans.
  2. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
  3. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Making the Buttercream
  1. In a bowl, beat the softened butter until creamy.
  2. Gradually add powdered sugar, mixing well.
  3. Add vanilla extract and enough heavy cream to reach your desired consistency.
Assembly
  1. Once the cakes are completely cool, spread a layer of vanilla buttercream on top of one layer, place the second layer on top, and repeat.
  2. Frost the entire cake on the outside for a polished finish.

Notes

Ensure room temperature ingredients for better mixing. Don’t overmix the batter to avoid a dense cake. Consider using cake strips for even baking. Variations can include adding lemon zest or raspberry jam.