Classic White Cake with Vanilla and Almond Extracts Recipe

Introduction

This classic white cake recipe yields a soft, moist, and tender cake perfect for any celebration. Paired with a smooth buttercream frosting, it’s an all-time favorite that’s simple to make at home. Whether layered or served plain, this cake always impresses.

Ingredients

• 2 ¾ cups (357 g) cake flour
• 2 teaspoons baking powder
• ¾ teaspoon kosher salt
• 1 cup (2 sticks / 227 g) unsalted butter, room temperature
• 2 ½ cups (500 g) granulated sugar
• 2 teaspoons pure vanilla extract
• 1 teaspoon almond extract
• 5 large egg whites, room temperature
• 1 cup (245 g) whole milk, room temperature
• For the Buttercream Frosting:
• ½ cup (1 stick / 113 g) unsalted butter, room temperature
• 2 cups (250 g) confectioners’ sugar, sifted
• 1 pinch kosher salt
• 3-6 teaspoons whole milk, or as needed
• Extracts and flavorings, as desired

Instructions

1. Preheat oven and prepare pans: Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper and spray with nonstick cooking spray. Set aside.
2. Mix dry ingredients: In a large bowl, whisk together cake flour, baking powder, and salt. Set this mixture aside.
3. Cream butter, sugar, and extracts: In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup butter, granulated sugar, vanilla extract, and almond extract until light and fluffy, about 5 minutes. Scrape down the sides as needed.
4. Add egg whites: With the mixer on low speed, add the egg whites one at a time, beating well after each addition. Scrape down the bowl as necessary.
5. Alternate adding dry ingredients and milk: Still on low speed, add one-third of the flour mixture, followed by half of the milk. Repeat with another third of the flour mixture and the remaining milk, then finish with the last third of flour. Mix just until combined, scraping the sides as needed.
6. Bake the cake: Divide the batter evenly between the prepared pans. Bake for 26-28 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
7. Prepare the buttercream frosting: In a clean bowl of the stand mixer with the paddle attachment, add ½ cup butter, sifted confectioners’ sugar, kosher salt, and any desired flavorings.
8. Mix frosting: Start mixing on low speed until sugar is incorporated, then increase to high and beat until smooth and fluffy, about 2 minutes.
9. Adjust frosting consistency: Add milk gradually, 3 to 6 teaspoons, to reach your preferred consistency for spreading or piping.
10. Frost the cake: Once the cakes have cooled, spread or pipe the buttercream between layers and over the top and sides of the cake as desired.

Tips & Variations

• Room temperature ingredients ensure a smooth batter and better rise.
• Use cake flour for a tender crumb; all-purpose flour can make the cake denser.
• For a subtle twist, try adding a teaspoon of lemon zest to the batter or frosting.
• Store leftover frosting in the fridge and bring it to room temperature before reusing.

Storage

Store the baked and frosted cake in an airtight container in the refrigerator for up to 5 days. Let the cake sit at room temperature for about 30 minutes before serving to soften the frosting. Unfrosted cakes can be wrapped tightly in plastic and frozen for up to 3 months. Thaw in the refrigerator overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture and color of the cake, making it more yellow and denser. For the lightest white cake, egg whites are recommended.

How can I make the cake more moist?

Be careful not to overmix the batter and avoid overbaking the cake. Using room temperature milk and butter also helps keep the cake moist and tender.