Perfect White Cake with Vanilla Buttercream

5 from 1 vote

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Fluffy, perfectly moist White Cake with Vanilla Buttercream. Perfect for a crowd & so much better than the bakery!Fluffy, perfectly moist White Cake with Vanilla Buttercream. Perfect for a crowd & so much better than the bakery! Make it for your next birthday, anniversary or family celebration!

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.Fluffy, perfectly moist White Cake with Vanilla Buttercream. Perfect for a crowd & so much better than the bakery! Make it for your next birthday, anniversary or family celebration!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.This fluffy Vanilla Buttercream is so delicious and perfect for frosting cakes & cupcakes! Try it with this recipe for White Sheet Cake!

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.Fluffy, perfectly moist White Cake with Vanilla Buttercream. Perfect for a crowd & so much better than the bakery! Make it for your next birthday, anniversary or family celebration!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.

Fluffy, perfectly moist White Cake with Vanilla Buttercream. Perfect for a crowd & so much better than the bakery! Make it for your next birthday, anniversary or family celebration!
5 from 1 vote

Perfect White Cake with Vanilla Buttercream

Fluffy, perfectly moist White Cake with Vanilla Buttercream. Perfect for a crowd & so much better than the bakery! Make it for your next birthday, anniversary or family celebration!
Prep: 45 minutes
Cook: 30 minutes
Total: 1 hour 15 minutes
Servings: 18 pieces
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Ingredients 

  • 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

For the Vanilla Buttercream

  • 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

Instructions 

  • 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.

Nutrition

Calories: 438kcal
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16 Comments

    1. It’s been a while since I last made this – so I’m not 100% sure on the exact height. But that pan size will definitely be fine 🙂

  1. 5 stars
    I have been looking for a white cake recipe for my adult daughter’s birthday, I do a pretty good chocolate cake baker but never found a good white cake recipe. I made this today as a test cake and honestly is the best tasting white cake recipe ever, was also moist and kind of fluffy. My problem is the edges got rubbery, and after searching why I think it comes down to over mixing. I will try again (no worries, cut the test cake into pieces figure it will make a nice trifle). My question is when adding the dry ingredients and buttermilk to the butter/sugar mixture how much mixing do you do? I think I truly overthink things because I want it to be perfect.

    1. That would be fine – just make sure to grease and flour the pan well. Glass tends to transfer more heat than a metal pan, so I’d recommend lowering the oven temperature by 25F degrees. The baking time will be about the same, but I’d start checking it a little earlier just in case.

  2. This looks yummy! Does this recipe double well? I am planning on making a large sheet cake with this. 🙂

    1. The recipe makes one 9×13 inch cake which can serve about 15-18 people. I haven’t tried doubling it, but I think it would be fine. You’d definitely need a very large bowl however, and would just need to be careful not to over mix the batter (otherwise it can get tough)

    1. Yes – the recipe would work for cupcakes. You’d want to fill each about 2/3 full and I think you’d get about about 30 cupcakes total. I think the bake time would be about 16-20 minutes (at the same temperature) – but I’d probably start checking at 15 minutes just to be safe

    1. I haven’t made this recipe as a layer cake – but it is cake is sturdy so it stands up to frosting quite well. I’d recommend freezing the layers first so its easier to frost if you’re making it into a layer cake though. Let me know how it goes!

  3. What a beautiful cake! The recipe sounds perfect. I’ve never had white cake before (I’m guessing it’s a typical US cake?) but this definitely makes me want to try!

    1. Thanks so much Sasha! To be honest, I’m not sure of the origins of a White Cake – but the key characteristic is using only egg whites so that the cake is white in color. It’s a simple cake – I’d definitely recommend trying it! Let me know what you think 🙂