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!
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 12
Ingredients
For the cake
6egg whites, room temperature
1 ½cups(300g)granulated sugar, divided
1cup(226g)unsalted butter, softened
2teaspoonsclear vanilla extract
½teaspoonalmond extract
2 ½cups(300g)cake flour
1tablespoonbaking powder
½teaspoonsalt
1cup(240ml)buttermilk, room temperature
For the Frosting
1 ½cup(340g)unsalted butter, softened
5 ½cups(660g)confectioners' sugar, sifted
2teaspoonsclear vanilla extract
¼teaspoonalmond extract
⅛teaspoonsalt
3-6tablespoonsheavy cream, room temperature
Instructions
Make the cake
Preheat the oven to 350°F. Grease and lightly flour 2 9-inch round cake pans; set aside.
In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Gradually add 1/2 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.
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.
Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the buttermilk, beating well after each addition. Gently whisk 1/3 of the egg whites into the batter. Using a rubber spatula, gently fold in the remaining egg whites until well combined.
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.
Cool for 10 minutes. Remove from pans and cool completely on a wire rack.
Make the frosting
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
Add half the confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the remaining confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
Add the vanilla extract, almond extract, and salt. Turn the mixer on low speed and slowly add 3 tablespoons of the heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)
Check the consistency of the frosting and add more cream, ½ tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn't hold its shape.
Assemble the cake
Place one layer on a serving platter. Spread about ⅓ of the frosting over the top.
Gently place the second layer on top of the frosting. Spread remaining frosting over the top and sides of the cake.
Notes
Room temperature ingredients: Make sure to use room temperature ingredients. Cold eggs will be difficult to whip up to soft peaks.
Properly measure ingredients: Measure the flour by lightly spooning it into the measuring cup then level the cup with the back of a knife. Or use the weight measurement listed.
Cake flour: I don't recommend substituting the cake flour. Using any other flour will compromise the cake's texture.
Clear vanilla: Make sure to use clear vanilla extract if you want the cake to be as white as possible. You can find it at your grocery store in the baking/spice aisle.
Egg whites: Make sure to whip to soft peaks. When you turn the beaters over, the tip of the egg whites will curl over a bit. Under whipping will prevent the cake layers from rising to their full potential. Over whipping will compromise the cake's final texture.
Don't overbake! Start checking the cake 5-7 minutes sooner than the bake time listed. 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.
Baking Variations:
Bake the cake in 3 8-inch round pans for 15-25 minutes, 24 muffin cups for 15-18 minutes, or a 9x13-inch pan for 30-35 minutes. If you wish to make changes other than these, please consult this guide for how to convert pan sizes.
You can omit the almond extract or replace it with any other flavor extract or essence.
Make ahead tip
Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Assemble and frost the cake within 2 days.
Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. Bring it to room temperature just before serving.
The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.