Baked by an Introvert
Homemade White Cake
This White Cake with Buttercream Frosting is not only moist but light and tender. This is one “made from scratch” cake that must be added to your recipe collection!
6 egg whites 1 ½ cups granulated sugar 1 cup unsalted butter 2 teaspoons clear vanilla extract ½ teaspoon almond extract 2 ½ cups cake flour 1 tablespoon baking powder ½ teaspoon salt 1 cup buttermilk
Whip egg whites. In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add ½ cup of the sugar while the mixer is running. Turn the mixer up to high-speed and whip the egg whites to soft peaks. Set aside.
Cream butter and sugar. In a separate large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Beat in the vanilla and almond extracts.
Add flour and egg whites. Combine the flour, baking powder, and salt in a medium bowl. Add it to the butter mixture alternately with the buttermilk, beating well after each addition. Gently whisk ⅓ of the egg whites into the batter. Using a rubber spatula, gently fold in the remaining egg whites until well combined.
Bake. Divide the batter evenly between the prepared pans. Bake for 20-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Take care to not over-bake. Check the cake at 15 minutes to see how it is doing and judge the timing from there.
Make the frosting. Make a basic buttercream using clear vanilla and almond extracts.
Assemble the cake. Spread about ⅓ of the frosting over the top of one cake layer. Place the second layer on top of the frosting. Spread remaining frosting over the top and sides of the cake.
I hate to brag but, I must say, this truly is the best white cake recipe you’ll ever try! (And trust me, I’ve tried many!)