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White Cake with Vanilla Buttercream Frosting Recipe

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★★★★★

4.8 from 171 reviews

This classic White Cake recipe delivers a moist, tender, and fluffy cake perfect for celebrations and everyday desserts. Made with simple ingredients like butter, oil, sugar, and egg whites, it features a delicate crumb and a light vanilla flavor, beautifully complemented by a rich Vanilla Buttercream Frosting. Ideal for birthdays, weddings, or any occasion requiring a reliable and delicious cake base.

Ingredients

Scale

Cake Batter

  • 6 Tablespoons (85 g) unsalted butter, softened to room temperature
  • ⅔ cup (160 ml) avocado oil, canola oil, or vegetable oil
  • 2 cups (400 g) sugar
  • 1 Tablespoon clear vanilla extract
  • 2 ⅔ cups (345 g) + 2 Tablespoons all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup (235 ml) milk, room temperature preferred
  • 6 large egg whites, room temperature

Frosting

  • Double batch Vanilla Buttercream Frosting (recipe linked in article)

Instructions

  1. Prepare Pans and Oven: Preheat your oven to 350°F (177°C). Line two 8-inch round cake pans with parchment paper rounds at the bottom, then generously grease and flour the sides, shaking out any excess flour to prevent sticking.
  2. Cream Butter: Using a stand mixer or electric mixer, beat the softened butter on medium-low speed until creamy and smooth to create a perfect base for your batter.
  3. Add Sugar and Oil: Incorporate the sugar and avocado, canola, or vegetable oil into the butter. Beat until the mixture is well-combined and creamy, ensuring even texture.
  4. Add Vanilla Extract: Scrape the bowl’s sides and bottom with a spatula, then mix in the clear vanilla extract for aromatic flavor infusion.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended for leavening and seasoning.
  6. Alternate Adding Dry and Wet Ingredients: With the mixer on medium speed, gradually add the flour mixture alternately with the milk to the butter mixture, starting and ending with the flour mixture. Mix each addition until almost fully incorporated before adding the next. Pause occasionally to scrape the bowl’s sides and bottom to maintain a homogeneous batter.
  7. Beat Egg Whites: In a clean bowl, combine the large egg whites and beat on high speed with a hand mixer until stiff peaks form, which will help make the cake light and airy.
  8. Fold Egg Whites into Batter: Using a spatula, gently fold the beaten egg whites into the cake batter, ensuring you scrape the sides and bottom thoroughly. Take care to not overmix so the batter stays airy and light.
  9. Divide and Bake: Evenly pour the batter into the prepared cake pans. Bake in the preheated oven at 350°F for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with only a few crumbs. Rotate the pans halfway through baking to achieve even cooking and a light golden brown surface.
  10. Cool Cakes: Remove the cakes from the oven and let them cool in the pans for 15 minutes. Run a knife around the inside edge of each pan and invert onto cooling racks. Allow cakes to cool completely before frosting.
  11. Frost: Once cooled, generously cover and decorate with a double batch of Vanilla Buttercream Frosting for a silky, sweet finish perfect for any celebration.

Notes

  • If you prefer alternatives to buttercream frosting, consider Cream Cheese Frosting, Swiss Meringue Buttercream, Peanut Butter Frosting, Chocolate Frosting, or Chocolate Cream Cheese Frosting.
  • Ensure all wet ingredients and egg whites are at room temperature to maximize volume and batter consistency.
  • Do not overmix the batter after folding in egg whites to maintain light texture.
  • Rotating the cake pans halfway through baking helps promote even browning and prevents uneven cooking.

Keywords: white cake, vanilla cake, classic cake recipe, homemade cake, moist cake, buttercake, birthday cake, easy cake recipe

Find it online: https://biteandenjoy.com/white-cake-with-vanilla-buttercream-frosting-recipe/