Quick Benefits
- Light and fluffy texture from whipped egg whites and cake flour
- Versatile base—perfect for birthdays, weddings, or any celebration
- Neutral flavor that pairs well with any filling or frosting
- Crowd-pleaser with timeless elegance and sweet simplicity
- Easy to customize with extracts, fruit, or decorative toppings
Essential Ingredients
Cake:
- 5 egg whites (room temperature)
- ¾ cup buttermilk
- ¾ cup unsalted butter, softened
- 2 tsp vanilla extract
- 1¾ cup granulated sugar
- 2½ cups cake flour
- 1 tbsp baking powder
- ½ tsp kosher salt
Frosting:
- 1 cup unsalted butter, softened
- 4½ cups powdered sugar
- 2 tsp pure vanilla extract
- 3 tbsp milk
Preparation Steps
- Prep the pans: Preheat oven to 350°F. Grease and flour two 9-inch cake pans and line with parchment paper.
- Whisk wet base: In a small bowl, whisk together the egg whites and ¼ cup buttermilk.
- Cream butter and sugar: In a large bowl, beat butter and granulated sugar until fluffy (2–3 minutes).
- Combine ingredients: Add vanilla, cake flour, baking powder, and salt. Mix, then gradually pour in the egg white mixture and remaining buttermilk. Beat until smooth.
- Bake: Divide batter evenly between pans. Bake 25–28 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes in pans, then turn out onto wire racks.
- Make frosting: Beat butter 3–4 minutes until pale. Gradually add powdered sugar, vanilla, and milk. Beat until light and fluffy.
- Assemble: Layer and frost cooled cakes. Smooth out the top and sides for a clean finish.
Health Benefits
- Reduced cholesterol by using only egg whites
- Calcium-rich due to buttermilk
- Lower sodium option if using unsalted butter
- Can be made dairy-free or gluten-free with appropriate substitutes
- Portion-friendly—cut into small servings for lighter indulgence
Serving Suggestions
- Add fresh berries or edible flowers for visual appeal
- Serve with vanilla ice cream or whipped cream for extra indulgence
- Pair with tea, coffee, or champagne for a classy touch
- Slice neatly with a hot knife for clean edges at parties or gatherings
Creative Variations
- Add almond extract for a delicate nutty twist
- Layer with lemon curd or raspberry jam
- Color the layers with food coloring for a rainbow or ombré cake
- Frost with chocolate or cream cheese frosting for a flavor shift
- Top with toasted coconut or nuts for added texture
Storage Tips
- Room Temp: Store covered for up to 2 days
- Refrigerator: Keeps fresh in an airtight container for 4–5 days
- Freezer: Wrap unfrosted layers in plastic wrap and freeze for up to 2 months
Pro Tips
- Bring egg whites and butter to room temperature for best mixing results
- Don’t overmix once flour is added—this keeps the cake tender
- Use a cake leveler or serrated knife to ensure even layers
- Use cake flour (not all-purpose) for the lightest texture
- Chill the cake for 20–30 minutes before slicing for clean layers
Frequently Asked Questions
Q: Can I use all-purpose flour instead of cake flour?
A: Yes, but cake flour makes the cake lighter. If needed, substitute 1 cup cake flour with 1 cup minus 2 tbsp all-purpose flour + 2 tbsp cornstarch.
Q: Can I make this as cupcakes?
A: Absolutely! Bake in cupcake liners at 350°F for 18–20 minutes.
Q: Can I make it ahead of time?
A: Yes, bake and cool the layers, then wrap tightly and freeze. Frost on the day of serving.
Q: Can I reduce the sugar in the cake or frosting?
A: Slightly, yes. But cutting too much can affect texture. Try reducing by ¼ cup and adjusting to taste.
White Cake
This classic White Cake is a soft, fluffy, and elegant dessert perfect for any celebration—from weddings to birthdays. It features delicate layers of vanilla-scented cake made with egg whites and buttermilk, finished with a smooth and creamy vanilla buttercream frosting. The result is a light and tender crumb that’s as beautiful as it is delicious. Whether enjoyed on its own or dressed up with fruit or edible flowers, this cake is always a crowd-pleaser.
- Total Time: 1 hour (including frosting and assembly)
Ingredients
5 egg whites (room temperature)
3/4 cup buttermilk
3/4 cup unsalted butter, softened
2 teaspoons vanilla extract
1 3/4 cup granulated sugar
2 1/2 cup cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter, softened (for frosting)
4 1/2 cups powdered sugar
2 teaspoons pure vanilla extract (for frosting)
3 tablespoons milk (for frosting)
Instructions
Preheat the oven to 350°F. Take a moment to grease and flour two 9-inch cake pans, then line the bottoms with parchment paper. This preparation ensures your cake will release easily after baking.
In a small bowl, whisk together the egg whites and 1/4 cup of buttermilk. Set this aside for a moment.
In a larger mixing bowl, beat the softened butter and granulated sugar together until they are creamy, which should take about 2 to 3 minutes. Add in the vanilla extract to enhance the flavor, then sprinkle in the dry ingredients: cake flour, baking powder, and salt. Mix these until they are well-combined. Slowly pour in the egg white mixture to incorporate everything smoothly.
Beat in the remaining buttermilk for an additional 1 to 2 minutes, making the batter light and fluffy.
Pour the batter evenly into your prepared cake pans. Bake in the preheated oven for about 25 to 28 minutes. To check if your cake is done, insert a toothpick into the center; it should come out clean. Once baked, allow the cakes to cool in their pans for 5 minutes before inverting them onto wire racks to cool completely.
For the frosting, beat the softened butter for 3 to 4 minutes until it becomes pale. Gradually add powdered sugar, vanilla extract, and milk, continuing to beat for another 3 to 4 minutes until the frosting is fluffy and smooth.
To assemble your lovely cake, place one cooled layer on a cake plate and generously spread frosting over the top. Carefully place the second layer on top and frost the sides and top of the cake with the remaining frosting.
- Prep Time: 25 minutes
- Cook Time: 25–28 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 10–12 slices
- Calories: Approximately 410–450 kcal (depending on frosting thickness and size of slice)
