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!
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.
- 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}
HOW TO MAKE YOUR OWN BUTTERMILK
Step 2: In a medium bowl mix dry ingredients: 3 C flour,1 ½ teaspoon baking powder, ¾ baking soda and ¾ salt; sift and set aside.
Step 3:  In a large mixing bowl beat ¾ C butter with an electric mixer on high for 30 seconds. Add2 ⅔C sugar and 2 teaspoon vanilla; beat until well combined.
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 â…“ of each at a time. Beat on low after each addition until well combined.
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:
- Trace and line the bottom of the pan with a piece of parchment paper.
- 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.
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:
- 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.
- 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.
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.
You can fill in centers with more frosting, candies, or my favorite FRESH FRUIT FILLING.
Add your third and final layer to the cake, and now you are ready to start frosting the entire outside.
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!!
Add any toppings, drips, sprinkles or keep it super simple and eloquent. Â Just be sure to serve nice giant size pieces because you won't be able to stop eating!
You can see in the picture below how completely moist, fluffy and perfect this cake is!! Now I'm 100% craving another slice.
Every Occasion White Cake
Ingredients
- 6 Egg whites room temperature
- 3 Cups All-purpose flour
- 1 ½ tsp. Baking powder
- ¾ tsp. Baking soda
- ¾ tsp. Salt
- ¾ cup Butter softened
- 2 â…” cup Sugar
- 2 tsp. Vanilla
- 2 cup Buttermilk *
Instructions
- Separate Eggs. If egg whites are not already room temp, allow egg whites to stand at room temp. for 30 mins.
- 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.
- 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.
- Add egg whites and beat on medium-high for 3 mins. Alternate adding flour mixture and buttermilk mixture about a â…“ of each at a time. Beat on low after each addition until well combined.
- Divide batter amongst 3 prepared pans.
- 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. Cool thoroughly before frosting.
Notes
HOW TO MAKE YOUR PANS SO THE CAKE DOES NOT STICK!Â
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:- Trace and line the bottom of the pan with a piece of parchment paper.
- 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.Â
Nancy Lane says
Can you make this in a 9x13 pan?
Kadee says
Yes you can!
Kim says
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!
Desarae says
yes!
Erin V says
so glad my cakes won't be dry anymore!