EASY White Cake Recipe

INGREDIENTS

For the Cake

• 3 cups all-purpose flour (360g)
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 2 cups granulated sugar (400g)
• 1 cup unsalted butter softened (227g)
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional)
• 1 cup whole milk room temperature (240ml)
• 5 large egg whites room temperature

For the Vanilla Buttercream

• 1½ cups unsalted butter room temperature (340g)
• ½ teaspoon salt
• 5 cups confectioner’s sugar (600g)
• 2 teaspoons vanilla extract
• 1 – 4 tablespoons whole milk

DIRECTIONS

For the Cake

1. Preheat oven to 350°F. Lightly grease two 8-inch round pans with baking spray or butter and flour, then line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl with a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds. Add the sugar and beat until light and fluffy, about 3 minutes.
4. Add the egg whites, one at a time, mixing until incorporated well before adding the next. Stop and scrape the bowl down occasionally. Add the extracts and beat until fluffy, about 30 seconds.
5. With the mixer on low, add a third of the flour mixture followed by half of the milk. Repeat with another third of the flour, the remaining milk, finally ending with the remaining flour. Scrape down the bowl and ensure the batter is well mixed. Divide the batter among the prepared cake pans.
6. Bake for 35 to 40 minutes or until the centers spring back when gently pressed. Let the cakes cool completely in the pans set on wire cooling racks. Once cooled, invert the cakes onto the racks and remove the parchment paper.

For the Frosting

1. In a large mixing bowl with a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until very soft and smooth, about 2 minutes.
2. With the mixer on low speed, gradually add in the confectioners’ sugar. Scrape the bowl down ocassionally. Beat in the vanilla. Slowly beat in 1 tablespoon of milk and continue beating on medium-low speed adding more milk as needed until the texture is smooth and fluffy, about 2 to 3 minutes.

For the Assembly

1. Place one cool cake layer top-side up on a cake stand. Spread 1 cup of frosting over the top of the cake all the way to the edge. Top with the other cake layer, placing it bottom-side up.
2. Spread the remaining frosting all over the top and sides of the cake. If desired, you can reserve ½ cup of frosting to pipe decoration onto the cake.

NOTES

• Line the cake pans with parchment paper. The best way to easily remove the baked cakes from the pans without cracking or crumbling is to place a parchment round in the bottom after greasing them. This will allow the cakes to be released easily.
• Alternate adding the flour and milk. Add about ⅓ of the flour mixture while mixing at a low speed, followed by ½ of the milk. Continue alternating wet and dry ingredients for a smooth batter that isn’t overmixed.
• Use cake strips for the flattest layers. For flat layers that stack to perfection, see my tutorial on how to get perfect flat layer cakes, using cake strips made from foil or fabric.
• Bake the cakes until the centers are springy. The cakes are ready when the center is set and springs back when pressed slightly.
• Cool the cakes to room temperature before frosting. Cool the cakes on a wire rack at room temperature, before inverting them and removing the parchment paper.
• Cake pan variations and cook times. Bake this cake in two 9-inch rounds for 30-35 minutes or as a sheet cake in a 9×13 pan for about 40 minutes.