I’m a big believer that at the center of any good celebration is a delicious cake, and while the options are essentially endless, there’s a reason some cakes are classics: they’re straightforward, approachable, and sure to please a crowd. This white cake checks all those boxes. It’s beautifully simple, but impressive enough to meet the moment for every event, from birthdays to weddings to baby showers. What sets my version apart? Using a generous amount of vanilla — I’ll freely admit to doubling (or even tripling) the vanilla called for in any given recipe — and enough salt to give this cake’s subtle flavors brightness and dimension.
This recipe streamlines what can be a somewhat fussy process by using the reverse creaming, or “paste” method, made popular in the 1980s by Rose Levy Beranbaum in her legendary book “The Cake Bible.” To achieve a pristine white cake, traditional recipes call for folding whipped egg whites or a meringue into the batter to lighten and leaven it, but it’s easy to accidentally overbeat egg whites or overmix and deflate your batter, leading to a dense, gummy cake. This method eliminates that risk (and also prevents doming — no need to trim your cake layers before stacking!) so you’ll get exceptional results every time.
Why you’ll love our white cake
- Really big on flavor. You might think that a white cake would be one-note, but with nearly 1/4 cup of vanilla between the batter and the buttercream, along with enough salt to balance the sweetness and make everything sing, this cake is anything but plain.
- Nearly foolproof. Using the reverse creaming method means it’s virtually impossible to overwork the cake batter, so you’re guaranteed a tender, fluffy result.
Key ingredients in white cake
- Egg whites: Yield a pure white cake with a velvety interior.
- Cake flour: Lower in protein than all-purpose flour and so less prone to gluten development, cake flour gives the cake a fine, soft, even crumb.
- Butter: In the cake, it coats the dry ingredients in fat, which further limits gluten development and ensures a tender cake. It’s also the foundation of the creamy, fluffy buttercream. Try using a high-quality butter — you’ll taste the difference!
- Vegetable oil: Alongside butter, replaces fat lost to the exclusion of egg yolks and helps create a beautiful crumb that stays moist for days.
- Vanilla: Used here in generous amounts, gives depth and subtle complexity to both the cake and buttercream.
- Heavy cream: Helps aerate the buttercream, and lends body and richness.
Storage and make-ahead tips
- The cake layers can be baked, cooled, tightly wrapped in plastic wrap, and stored at room temperature one day ahead, or frozen for up to one month (thaw overnight in the refrigerator or on the counter at room temperature for one hour).
- The buttercream is perfect and ready to use right out of the mixing bowl, but can be covered tightly and left out at cool room temperature for up to 48 hours (press a piece of plastic wrap directly on the surface to prevent crusting). It will keep, refrigerated, for up to 1 week. Let come to room temperature and re-whip it in a stand mixer with the paddle attachment, adding a splash of cream if necessary, to bring it back to a light, silky consistency before using.
- The cake can be fully baked and assembled up to one day before serving. Store at room temperature, covered, or refrigerate uncovered and let come to room temperature before slicing.
- Leftover cake can be stored covered, with plastic wrap pressed against the cut sides, for up to three days at room temperature or five days in the refrigerator. Let the cake come to room temperature before serving.
White Cake
Serves 12 to 16
For the cake:
6 large egg whites, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
1 1/4 cups whole milk, at room temperature, divided
1 tablespoon vanilla extract
3 cups cake flour, plus more for the pans
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
1/4 cup vegetable oil
For the buttercream:
4 sticks (1 pound) unsalted butter, at room temperature
5 cups powdered sugar, divided
1/2 cup heavy cream, divided
2 tablespoons plus 1 1/2 teaspoons vanilla extract or vanilla bean paste
1 teaspoon kosher salt
Make the cake:
1. Heat the oven to 350 F. Lightly coat two (8-inch) round cake pans with butter. Line the bottom of each with a parchment paper round. Dust the pans with cake flour, tapping out any excess.
2. Whisk six room temperature large egg whites, 1/4 cup of the room temperature whole milk, and 1 tablespoon vanilla extract together in a medium bowl.
3. Beat 3 cups cake flour, 1 3/4 cups granulated sugar, 1 tablespoon baking powder, and 1 1/4 teaspoons kosher salt together in a stand mixer with the paddle attachment on low speed for 30 seconds.
4. With the mixer still running, add 1 1/2 sticks room temperature unsalted butter and 1/4 cup vegetable oil, and continue beating until everything is moistened and clumpy, about 45 seconds. Slowly stream in the remaining 1 cup room temperature whole milk. Increase the speed to medium-high and beat for 1 minute.
5. Scrape down the sides of the bowl with a flexible spatula. With the mixer on medium speed, carefully add the egg white mixture in three increments, mixing for 30 seconds between each. Scrape down the bowl again, being sure to catch any remaining bits of flour. Beat on medium-high speed for 30 seconds more.
6. Divide the batter evenly between the cake pans (25 ounces or 3 1/2 cups each) and smooth out the tops.
7. Bake until light golden brown and a tester inserted into the center of the cakes come out clean, 33 to 40 minutes (check at 30 minutes and loosely cover with aluminum foil if they are already browned before resuming baking).
8. Let cool for 15 minutes. Flip the cakes out of the pans onto a wire rack and discard the parchment. Let cool completely, about 1 1/2 hours. Meanwhile, wash and dry the mixing bowl and paddle attachment.
Make the buttercream:
1. Beat 4 sticks room temperature unsalted butter in the stand mixer with the paddle attachment on medium-high speed until creamy and lightened in color, scraping down the sides of the bowl with a flexible spatula as needed, 5 to 7 minutes.
2. Add 2 1/2 cups of the powdered sugar and 1/4 cup of the heavy cream. Beat on low speed until combined. Scrape down the sides of the bowl, then add the remaining 2 1/2 cups powdered sugar, remaining 1/4 cup heavy cream, 2 tablespoons plus 1 1/2 teaspoons vanilla extract, and 1 teaspoon kosher salt. Beat on low speed until just combined. Increase the speed to medium-high and beat until light and fluffy, about 3 minutes. Scrape down the bowl once more, and beat on medium speed for 30 seconds more.
Assemble the cake:
1. Place about 1 tablespoon of the buttercream in the center of a serving plate and top with one of the cake layers, right-side up. Top with 2 cups of the buttercream and spread into an even layer, going all the way to the edges.
2. Top with the second cake layer, bottom-side up. Spread about 1 1/2 cups of the buttercream in a very thin layer over the top and sides of the cake (this is called a crumb coat). Refrigerate the cake until the crumb coat is just set, 15 to 20 minutes.
3. Frost the cake with the remaining buttercream. Refrigerate for 30 minutes to an hour to set the buttercream before slicing.
(Cate Brown is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
