The best white cake recipe is made from scratch and must be added to your collection of cake recipes. It’s so moist, light, and tender.
Whipping egg whites to soft peaks and folding them into the batter is what gives the cake it’s phenomenal texture. The batter is then flavored with hints of almond and vanilla extracts.
Vanilla buttercream with the addition of almond extract is the perfect way to frost the cake. This truly is the best white cake recipe you’ll ever try.
The Best White Cake Recipe
Baking a white cake that’s full of moisture and has a soft and tender crumb isn’t all that difficult. It’s really not much different than making my basic vanilla cake, which I must say, is my most popular recipe.
It’s tried and true! Just take a look at all the photos from everyone who’s tried it on Pinterest.
I took all the concepts I learned through making the perfect vanilla cake and used them to create the Best White Cake Recipe. I know so many of you hate the word moist, but how else am I supposed to describe a cake that is so far from dry, it sticks to your fork.
There is no other way!
How to make the best white cake recipe
It all starts with room temperature ingredients. Set the eggs, butter, and buttermilk out on the counter for at least an hour before you begin to make the cake.
Cream the butter and sugar together for a good five minutes. You want it to be light, fluffy, and double in volume. This is so important for a fluffy cake.
Use only the egg whites. The extra fat in the egg yolks will weigh the cake down. It’s not a terrible thing. I use whole eggs in my vanilla cake recipe. But, the egg whites do yield a lighter texture.
Whipping the egg whites to soft peaks and folding them into the batter at the very end will ensure the cake stays light and airy. Think of how soft chiffon cakes and angel food cakes are. They use this same method for incorporating egg whites.
Cake flour is necessary for this recipe. Do not use anything other than that! The low protein content in cake flour means less gluten development which is only going to enhance the soft texture of the cake.
Cake flour can be found in the baking aisle with all the other flours. If for some reason you can’t find it, here’s how to make homemade cake flour.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
When mixing the ingredients together, don’t over mix. Mix just until the ingredients are incorporated. Any longer than that and you’ll start the process of gluten development which will yield a denser, tougher cake texture.
How to keep homemade white cake moist?
Don’t overbake the cake! Leaving the cake in the oven any longer than needed will dry it out.
Use a toothpick or wooden skewer to test the doneness of the cake. If the toothpick comes out with wet batter on it, it needs more baking time.
If the toothpick comes out with a few moist crumbs on it, it’s perfectly baked and needs to be removed from the oven.
If the toothpick comes out completely clean, I’m sorry to say, you’ve overbaked the cake and it will be dry.
It’s always best to start checking the cake 5-7 minutes sooner than the bake time listed in the recipe.
Follow all these tips for how to make the perfect cake and the result will be a fabulously tender and light, buttery cake. Nothing beats a homemade cake that’s better than a bakery!
There are no substitutions with the base of this white cake recipe. However, you can omit the almond extract or replace it with any other flavor extract or essence.
Frost the cake with vanilla buttercream that also has a hint of almond and you’ve got one dreamy, homemade white cake.