Classic White Layer Cake with Vanilla Buttercream Frosting
This tender white layer cake features a delicate crumb made with cake flour and egg whites, creating an elegant dessert perfect for birthdays, celebrations, or any special occasion. The cake gets its pure white color from clear vanilla extract and careful baking to prevent browning. Paired with a rich vanilla buttercream frosting that's whipped to perfect lightness, this classic American cake delivers nostalgic flavor with a professional finish. The recipe includes detailed techniques for achieving bakery-quality results at home, from proper pan preparation to creating a smooth crumb coat that ensures beautiful presentation.
Ingredients
- 1 cup whole milk, room temperature
- 6 large egg whites, room temperature
- 1 teaspoon clear vanilla extractregular vanilla extract1:1appearance
will add slight yellow tint
- 1 teaspoon almond extract(optional)
- 2 ¼ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- ¾ cup unsalted butter, room temperature
- 1 ¾ cup granulated sugar
- 1 ½ cups unsalted butter, softened
- 6 cups confectioners' sugar, sifted
- 1 teaspoon fine sea salt
- 1 ½ teaspoons clear vanilla extractregular vanilla extract1:1appearance
will add slight yellow tint
- 1 ½ teaspoons almond extract
- 3 tablespoons whole milk
- sprinkles, for decorating(optional)
Instructions
- 1
Preheat oven to 350°F
- 2
Spray two 9-inch round cake pans with cooking spray and brush evenly
- 3
Line pan bottoms with parchment paper and grease lightly
- 4
Whisk together milk, egg whites, vanilla extract, and almond extract in large bowl
- 5
Whisk together cake flour, baking powder, and sea salt in separate bowl
- 6
Beat butter and sugar with mixer until light and fluffy, about 3 minutes
- 7
Add half the flour mixture and beat until just incorporated
- 8
Add half the milk mixture and beat until just incorporated
- 9
Add remaining flour mixture and beat until just incorporated
- 10
Add remaining milk mixture and beat until just incorporated
- 11
Divide batter evenly between prepared pans
- 12
Bake for 20 to 25 minutes until toothpick comes out with few crumbs
- 13
Cool in pans for 10 minutes then turn out onto wire rack
- 14
Cool completely for at least 2 hours
- 15
Beat butter until completely smooth for frosting
- 16
Add confectioners' sugar one spoonful at a time on low speed
- 17
Beat in vanilla and almond extracts
- 18
Beat in milk
- 19
Whip frosting on medium-high speed for 3 minutes
- 20
Level cake tops if domed
- 21
Place dollop of buttercream on serving plate
- 22
Place first cake bottom-side down on buttercream
- 23
Spread 1 cup buttercream on top
- 24
Place second cake top-side down on buttercream
- 25
Apply thin crumb coat with separate portion of buttercream
- 26
Refrigerate for at least 2 hours
- 27
Apply final layer of buttercream
- 28
Add sprinkles if desired
Tips
Use room temperature ingredients (65°F) for best mixing and texture - this ensures smooth batter and even baking.
Don't overbake the cakes to maintain their white color - they're done when a toothpick has just a few moist crumbs.
Separate some buttercream for the crumb coat to avoid getting cake crumbs in your main frosting batch.
Good to Know
Assembled cake keeps airtight in refrigerator for up to 1 week, best consumed within first few days. Can store at room temperature for up to 3 days due to buttercream's high sugar content.
Unfrosted cakes can be baked and frozen for up to 3 months. Buttercream can be made and frozen separately for up to 3 months. Fully assembled cake can be made 24-36 hours ahead.
Allow cake to come to room temperature before serving for best texture and moisture.
Common Mistakes
Don't overbake to avoid browning that will show through white frosting
Add confectioners' sugar slowly to avoid lumpy buttercream
Use separate buttercream portion for crumb coat to avoid contaminating main batch
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
will add slight yellow tint
FAQ
Can I make this cake ahead of time?
Yes, you can bake the cake layers and freeze them for up to 3 months, or assemble the entire cake 24-36 hours before serving and store at room temperature.
What if I don't have cake flour?
All-purpose flour can be substituted but isn't recommended as it will create a denser texture. For best results, use cake flour for the tender crumb.
How long will the frosted cake keep?
The assembled cake keeps in the refrigerator for up to one week, though it tastes best within the first few days. It can safely sit at room temperature for up to 3 days.