White Cake

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

  1. Prep the pans: Preheat oven to 350°F. Grease and flour two 9-inch cake pans and line with parchment paper.
  2. Whisk wet base: In a small bowl, whisk together the egg whites and ¼ cup buttermilk.
  3. Cream butter and sugar: In a large bowl, beat butter and granulated sugar until fluffy (2–3 minutes).
  4. 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.
  5. 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.
  6. Make frosting: Beat butter 3–4 minutes until pale. Gradually add powdered sugar, vanilla, and milk. Beat until light and fluffy.
  7. 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.

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