Yield: 16 servings

White Cake Recipe

Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes

The search is over for the perfect classic cake recipe to add to your repertoire. This White Cake is impossible to beat since it’s simple, versatile, and oh-so-delectable.


For the Cake

  • 5 egg whites, room temperature
  • ¾ cup buttermilk
  • ¾ cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 1 ¾ cup granulated sugar
  • 2 ½ cup cake flour
  • 1 Tablespoon baking powder
  • ½ teaspoon kosher salt

For the Frosting

  • 1 cup unsalted butter, softened
  • 4 ½ cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 3 Tablespoons milk


  1. To prepare cake, grease and flour two 9-inch cake pans and line bottoms with parchment paper (cut circles to fit). Set aside. (or use my homemade cake release).
  2. In small bowl, mix egg whites and ¼ cup buttermilk. Set aside.
  3. In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Beat in vanilla extract. Add in dry ingredients and mix until combined. Slowly add in egg white mixture.
  4. Beat in remaining buttermilk for 1-2 minutes until fluffy.
  5. Pour evenly into cake pans. Bake in a 350 degree oven for about 25-28 minutes, until toothpick comes out clean. Remove and cool in cake pans 5 minutes. Invert onto a wire rack and cool completely before frosting.
  6. For the frosting, beat butter for 3-4 minutes until pale in color. Add powdered sugar, vanilla, and milk. Beat an additional 3-4 minutes until fluffy and smooth!
  7. To assemble. Lay one layer of cake on a cake plate. Add frosting to middle layer. Top with second layer of cake. Frost sides and top of cake with remaining frosting.


  • Store cake covered at room temperature. Or freeze slices in plastic wrap (then slide in ziploc or airtight container) for up to 3 months.
  • Cut out parchment paper circles to line the cake pan bottoms. This way, you’ll avoid the dreadful cake-stuck-in-pan situation. We buy precut rounds on Amazon!
  • Customize this recipe by switching up the extract you add to the frosting. Try almond, raspberry, or orange extracts for a new and delicious take on this versatile White Cake. 
  • Add a tiny bit of purple food dye gel to your buttercream frosting to counteract the yellow undertones in the butter. You’ll end up with the brightest white frosting you’ve ever seen!
  • Add a filling. Add some chocolate ganache or lemon curd filling to this delicious, moist cake.
  • Swap the vanilla butter cream frosting for a tangy vanilla sour cream frosting. You'll love the flavor!
  • Make cupcakes. Use our delicious white cupcake recipe for a batch of 24 cupcakes.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 475Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 175mgCarbohydrates: 71gFiber: 0gSugar: 53gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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