Dessert | April 9, 2019

The ULTIMATE White Cake Recipe

This cake is the only cake recipe you will ever need. It is seriously that good. This white cake recipe is soft, fluffy and completely moist. The best part is it is not overly sweet- it pairs just perfectly with the sweetness of the frosting and additional fillings. Great rich, full flavor that will compliment any frosting, any filling, and toppings and definitely make every eater happy!

white cake with drips and fruit on top

HOW TO MAKE A CAKE STEP BY STEP:

One of my favorite qualities about this cake is that it is so easy and comes out perfectly moist and fluffy.

  1. First separate 6 Eggs. Allow egg whites to stand at room temp. for 30 mins. Set out butter as well. {If your making your own buttermilk now would be a good time to do so}
eggs separated in bowls and butter in a bowl

HOW TO MAKE YOUR OWN BUTTERMILK

Make your own buttermilk you say? YES! I don’t alway have rich creamy buttermilk on hand when I spur of the moment decide to bake. So I make my own! I really have found some of my favorite baking recipes involve buttermilk. It helps keep the moisture in while giving it a great flavor.
To make your own buttermilk simply add 1 tbs of vinegar or lemon juice to 1 cup of milk (or heavy cream or half and half) If I have half and half on hand I prefer to use that because it best mimics the thickness of buttermilk. 

Step 2: In a medium bowl mix dry ingredients: 3 C flour,1 1/2 tsp baking powder, 3/4 baking soda and 3/4 salt; sift and set aside.

Step 3:  In a large mixing bowl beat 3/4 C butter with an electric mixer on high for 30 seconds. Add2 2/3C sugar and 2 tsp vanilla; beat until well combined.

BUTTER and sugar mixed together

Step 4: Add egg whites and beat on medium-high for 3 mins. Now you have your batter base.

Step 5: Alternate adding flour mixture and buttermilk mixture about a 1/3 of each at a time. Beat on low after each addition until well combined.

cake batter in mixing bowl

Divide batter evenly among 3 eight inch prepared pans.

HOW TO MAKE YOUR PANS SO THE CAKE DOES NOT STICK!

If you are making  layered cake like pictured the last thing you want is your cake to stick to the pans. To ensure the cake does not stick to the cake pans I like to do two things:

  1. Trace and line the bottom of the pan with a piece of parchment paper.
  2. Spray the sides with a quality non-stick spray like PAM. You can also do the tradition butter/flour method. However, PAM works a lot easier and faster.

Bake in preheated oven 30-35 mins, or until toothpick comes out clean. When done immediately stick into freezer to lock in moisture, if unable cool on wire racks for at least 10 mins before removing cakes from pans.

two pictures side by side of three cake pans. One side is batter one side is cooked white cakes

HOW TO LAYER YOUR WHITE CAKE

Now that your cake is beautifully baked and cooled you are ready to stack this bad boy!!

THE FROSTING

You will want to have PLENTY of frosting. I LOVE LOVE LOVE this buttercream frosting recipe, but as mentioned before you can pair white cake with just about any frosting flavors! Whatever you choose here are my tips:

  1. You’ll definitely want to double it for a layered cake.So no matter what recipe you use, make sure its about 8 cups of powder sugar and a cup of butter/shortening etc.
  2. I also make sure to have my frosting on the thicker side- so make sure to not add too much milk or have your butter or frosting too warm.
slice of cake being pulled out

LAYERING CAKE

On your cake plate dallop about 1-2 tbs of frosting in the middle. Add your first layer centering it.

Add a thick, generous circle of frosting on perimeter of cake.

two laters of cake with frosting

You can fill in centers with more frosting, candies, or my favorite FRESH FRUIT FILLING.

cakes with fruit filling and frosting

Add your third and final layer to the cake, and now you are ready to start frosting the entire outside.

three layer cake, stacked with frosting in-between.

I start by generously spreading the frosting all over the cake. Filling in cracks and covering any showing cake. Once the cake has a nice thick semi-even layer of frosting I use a long straight edge like this cake scraper to go around the entire cake and smooth off the top evenly. It makes frosting the cake a breeze!!

berries in crescent moon shape on top of cake

Add any toppings, drips, sprinkles or keep it super simple and eloquent.  Just be sure to serve nice giant size pieces because you won’t be able to stop eating!

squeeze bottle dripping chocolate on cake

You can see in the picture below how completely moist, fluffy and perfect this cake is!! Now I’m 100% craving another slice.

a slice of fluffy white cake

 

5 from 1 vote
a slice of fluffy white cake
Every Occasion White Cake
Prep Time
15 mins
Cook Time
30 mins
Egg white
30 mins
Total Time
22 mins
 

The perfect fluffy, moist white cake recipe. 

Course: Dessert
Cuisine: American
Keyword: homemade cake recipe, White cake
Servings: 15
Calories: 338 kcal
Author: Aubrey
Ingredients
  • 6 Egg whites room temperature
  • 3 Cups All-purpose flour
  • 1 1/2 tsp. Baking powder
  • 3/4 tsp. Baking soda
  • 3/4 tsp. Salt
  • 3/4 C Butter softened
  • 2 2/3 C Sugar
  • 2 tsp. Vanilla
  • 2 C Buttermilk *
Instructions
  1. Separate Eggs. If egg whites are not already room temp, allow egg whites to stand at room temp. for 30 mins.
  2. Grease 3 Eight-inch round cake pans with shortening, then coat with flour and set aside. In a medium bowl mix flour, baking powder, baking soda and salt; set aside.
  3. Preheat oven to 350 Deg. In a large mixing bowl beat butter with an electric mixer on high for 30 seconds. Add sugar and vanilla; beat until well combined.
  4. Add egg whites and beat on medium-high for 3 mins. Alternate adding flour mixture and buttermilk mixture about a 1/3 of each at a time. Beat on low after each addition until well combined.
  5. Divide batter amongst 3 prepared pans.
  6. Bake in preheated oven 30-35 mins, or until toothpick comes out clean.
  7. When done immediately stick into freezer to lock in moisture, if unable cool on wire racks for at least 10 mins before removing cakes from pans. Cool thoroughly before frosting.
Recipe Notes

To make your own buttermilk simply add 1 tbs of vinegar or lemon juice to 1 cup of milk (or heavy cream or half and half) If I have half and half on hand I prefer to use that because it best mimics the thickness of butter

 

HOW TO MAKE YOUR PANS SO THE CAKE DOES NOT STICK! 

If you are making  layered cake like pictured the last thing you want is your cake to stick to the pans. To ensure the cake does not stick to the cake pans I like to do two things:

  1. Trace and line the bottom of the pan with a piece of parchment paper.
  2. Spray the sides with a quality non-stick spray like PAM. You can also do the tradition butter/flour method. However, PAM works a lot easier and faster. 

Bake in preheated oven 30-35 mins, or until toothpick comes out clean. When done immediately stick into freezer to lock in moisture, if unable cool on wire racks for at least 10 mins before removing cakes from pans.

 
Nutrition Facts
Every Occasion White Cake
Amount Per Serving (1 c)
Calories 338 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 27mg9%
Sodium 298mg13%
Potassium 142mg4%
Carbohydrates 56g19%
Sugar 37g41%
Protein 5g10%
Vitamin A 335IU7%
Calcium 65mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

3 thoughts on “The ULTIMATE White Cake Recipe

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  1. Is it really 2 cups of buttermilk? Most cake recipes I’ve seen only call for about 1 cup milk. Just want to make sure before I try this!