Fluffy, perfectly moist White Cake with Vanilla Buttercream. Perfect for a crowd & so much better than the bakery!
I don’t know about you – but my summers are always filled with celebrations, BBQs and endless opportunities to eat dessert. It seems like there’s a birthday, house warming, bridal shower or family reunion virtually every weekend – and I’m always searching for a way to write happy birthday/congratulations/warm wishes in frosting.
And this White Cake with Vanilla Buttercream is the perfect dessert for just that. It’s delicious, feeds a crowd, not too fussy & way better than any sheet cake from the bakery.
The cake itself is fluffy, moist, perfectly buttery & substantial enough to stand up to copious amounts of frosting. Then because we’re making it in a large 9×13 inch pan, we’re avoiding all the kerfuffle of making a layer cake.No one’s disappointed when they see delicious cake covered in fully vanilla buttercream.
Ok – so let’s talk about ingredients.
For the perfect taste – we’re using real butter, vanilla & a little almond extract for a delicate flavor that’s not too sweet but never bland.
First, you’ll notice that in addition to using butter for our fat – we’re adding a little oil. Oil creates a soft and tender cake crumb because it’s liquid at room temperature unlike butter. However, it lacks the delicious flavor that we get from using butter. Adding just a little oil to the batter therefore assists in a tender cake crumb without compromising flavor.
Then for a light consistency (and the signature white color of white cake), this is an egg white only recipe.
And for that perfectly moist texture and super soft crumb?? Sour cream & buttermilk. Since we aren’t using the yolks of the eggs, it’s important to add tenderness and moisture back into the batter – which sour cream accomplishes perfectly. Then buttermilk creates the softest crumb.
Talk about a winning combo.
The cake has a delicate crumb, is perfectly moist & dense enough for easy decorating.The whole thing is frosted with creamy, fluffy vanilla buttercream. There’s definitely enough extra buttercream to frost the sides of the cake, or add a few decorations – but I went for a minimalist theme and placed a few berries to the top of each piece.
It’s easy, perfect for your summer celebrations, and most importantly – delicious. Seriously, this White Cake with Vanilla Buttercream doesn’t disappoint.
- 2 and 3/4 cup cake flour , sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter , softened to room temperature
- 1 and 3/4 cup granulated sugar
- 2 tablespoons oil , canola or vegetable
- 5 large egg whites
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1/4 cup sour cream room temperature
- 1 cup buttermilk room temperature
- 1 cup unsalted butter , softened to room temperature
- 4-5 cups icing/powdered sugar , sifted
- 1/4 to 1/3 cup whipping cream or half and half cream
- 1 teaspoon vanilla
- 1/4 teaspoon salt , to taste
- Preheat the oven to 350F degrees. Line the bottom of a 9x13 inch metal baking pan with parchment paper and grease the sides of the pan with non-stick cooking spray or butter.
- In a large bowl whisk together the flour, baking powder and salt for about 30 seconds. Set aside.
- In a large bowl using a stand or hand-held electric mixer on medium speed, beat together the butter and sugar until fluffy (about 2 minutes). Add in the oil, egg whites, vanilla extract and almond extract until combined (about 30 seconds). Turn off the mixer and stir in the sour cream using a large rubber spatula or wooden spoon.
- With the mixer on low, beat in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Turn off the mixer and scrape down the sides of the bowl using a large rubber spatula or wooden spoon. Turn the mixer back onto low and beat in the rest of the flour mixture followed by the rest of the buttermilk.
- Carefully pour the batter into your prepared pan and bake in the preheated oven for about 28-35 minutes, or until an inserted toothpick comes out clean or with a few cake crumbs.
- Allow to cool fully before frosting.
- To make the buttercream, in a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until fluffy (about 2-3 minutes). Add in the icing sugar about 3/4 cup at a time followed by the cream, vanilla & salt until the desired consistency is reached. Either invert the cake onto a large service platter or board, or frost in its pan.