This Homemade White Cake Recipe with Vanilla Buttercream is a true classic. Soft, tender, and layered with the silkiest vanilla frosting, each bite is perfectly balanced with light, fluffy cake and a rich, creamy buttercream that melts in your mouth. The secret to its delicate crumb? Whipped egg whites and a touch of sour cream for moisture and flavor! Elegant yet simple, this cake is perfect for birthdays, weddings, or any celebration where you want a timeless dessert that never fails to impress.
The BEST White Cake Recipe Complete with Vanilla Buttercream
I’ve made a lot of cakes over the years, but this white cake recipe will always have my heart. It’s the kind of dessert that feels special no matter the occasion. The layers are soft, fluffy, and full of rich vanilla flavor, while the buttercream is smooth, creamy, and perfectly sweet without being overwhelming.
It’s a true bakery-style cake you can make right at home, and the secret is all in the details. The result is a tender, melt-in-your-mouth cake with a silky buttercream that makes every bite feel like pure perfection. Who said white cake is boring? Not around here it isn’t!
Recipe Ingredients
White Cake
Cake Flour: This forms the base of the cake batter, keeping it light and soft. If preferred, regular all-purpose flour or a 1:1 all-purpose gluten-free flour like King Arthur or a cup 4 cup gluten-free flour will work. The cake crumb will just be a bit denser.
Leaveners: Baking powder and baking soda create soft, fluffy cake layers.
Salt: Balances the sweetness of the cake and enhances the other ingredients.
Butter: This adds moisture and rich flavor. I highly recommend unsalted butter!
Neutral Oil: This keeps the cake moist while creating a rich flavor. I use vegetable oil, but canola oil will also work.
Granulated Sugar: Granulated sugar sweetens the cake and provides a bit of structure.
Egg Whites: These act as a leavening agent, trapping tiny bubbles inside the cake. Once heated, they expand, creating a light, airy texture. Make sure not to let any yolks get into your cake, or it won’t be white!
Sour Cream: This is my secret to the best white cake recipe! It adds richness and creates a soft, tender texture while creating a slightly tangy flavor that balances the sweetness.
Vanilla: Use either pure vanilla extract or vanilla bean paste for a bold vanilla flavor.
Whole Milk: Contributes richness and moisture and helps combine all the ingredients.
Vanilla Buttercream
Unsalted Butter: Use room temperature butter. Adds richness and smoothness to the frosting while allowing for easy blending.
Powdered Sugar: Adds sweetness and melts into the frosting without creating a grainy texture.
Heavy Cream: Adds richness and creates a smooth, creamy consistency.
Vanilla Bean Paste: Flavors the buttercream, creating a cohesive cake.
Salt: Balances the sweetness of the powdered sugar and elevates the flavors of the vanilla.
How to Make a Homemade White Cake Recipe
Step 1. Sift the dry ingredients in a large mixing bowl. Then, beat the butter, oil, and sugar in a second bowl until smooth and creamy. Mix in the sour cream and vanilla extract.
Step 2. With a mixer on low speed, add about a third of the flour mixture and a third of the milk to the bowl of wet ingredients, alternating until all of the flour and milk are incorporated into the batter. Be careful not to overmix!
Step 3. In a separate bowl, whip the egg whites on high speed until they form foamy peaks.
Step 4. Then, add the whipped egg whites to the batter, and carefully fold them into the mixture, scraping the sides of the bowl as needed.
Step 5. Next, evenly divide the batter between three prepared cake pans, and bake until the batter is set and a toothpick inserted into the center comes out clean. Cool the baked cakes in the pans on a wire rack.
Step 6. While the cakes cool, beat the softened butter until smooth and creamy. Next, mix in vanilla and salt, and gradually add the powdered sugar. Once the sugar is incorporated, beat the frosting on high until smooth.
Step 7. Place the first layer of white cake on a serving plate or cake stand, and spread an even layer of buttercream frosting on top. Repeat, adding the second and third layers. Once the last layer is on top, frost the top and sides of the cake.
Step 8. Then, use the extra frosting to pipe swirls or flowers on the cake. Enjoy!
Tips & Tricks
- Fluff, spoon, and level your flour into the measuring cups (Scooping the flour into measuring cups will add too much flour, and your cake will turn out dense.)
- Use room temperature ingredients to prevent overmixing.
- Don’t overmix the batter! It’s okay if a few small lumps remain in the cake batter.
- Don’t overbake. Keep a close eye on your oven, and remove the cakes as soon as a toothpick inserted into the center comes out clean.
- Let the white cakes cool completely before layering. Otherwise, they’re likely to become soggy and fall apart.
- Chill the cake before slicing. This allows the buttercream to set so the cake layers hold their shape.
Can I Use a Different Frosting?
Absolutely! While the vanilla buttercream is timeless and complements the cake beautifully, you can use any frosting you like best. Try a cream cheese frosting for a slightly tangier flavor, use a chocolate frosting for a richer twist, or opt for homemade strawberry buttercream for a fruity spin.
You could even fill the layers with lemon curd, jam, or strawberry sauce for a pop of flavor between the vanilla layers. This cake is a versatile base. So, feel free to get creative!
How to Store & Freeze
Store leftover white cake in an airtight container at room temperature for up to 2-3 days. If frosted, keep it in the fridge for up to 5 days to prevent the frosting from melting.
You can also freeze this cake for up to 2 months. To do so, wrap the cooled cake tightly in plastic wrap or aluminum foil. Then, place it in a freezer-safe bag or container. Thaw at room temperature before serving.
More Delicious Cake Recipes
- Red Velvet Cake with Cream Cheese Frosting
- Carrot Cake with Cream Cheese Frosting
- Sour Cream Pound Cake with Strawberry Compote
- Moist Chocolate Cake Recipe
- Easy Banana Cake with Cream Cheese Frosting
- Moist Coconut Cake with Cream Cheese Frosting
I hope you love my Layered White Cake Recipe! It’s soft, flavorful, and layered with an incredible, sweet vanilla buttercream frosting. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
White Cake Recipe with Vanilla Buttercream
Ingredients
White Cake
- 2 1/2 cups cake flour fluffed and spooned
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup vegetable or canola oil
- 1 3/4 cups granulated sugar
- 5 large egg whites at room temperature
- 1/2 cup sour cream at room temperature
- 1 tbsp pure vanilla extract or paste
- 1 cup whole milk at room temperature
Vanilla Buttercream
- 1 1/2 cups unsalted butter room temperature
- 6- 7 1/2 cups powdered sugar
- 6 tbsp heavy cream
- 1 1/2 tbsp vanilla bean paste
- 1/8 tsp salt more to taste
Instructions
- Make the White Cake. Preheat the oven to 350F and grease 3 8-inch round cake pans and line with parchment paper to ensure the batter doesn’t stick. Set aside.
- In a large mixing bowl, sift and whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Beat the butter, oil, and sugar with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Then, mix in sour cream, vanilla extract, vanilla extract.
- On low speed, add about a third of the flour mixture and a third of the milk, alternating until all of the flour and milk is added to the batter. Be sure not to over mix the batter — a few lumps are okay.
- In a separate bowl, whip the eggs whites together on high speed until they form foamy peaks, about 3-4 minutes. Then, add the whipped egg whites to the batter and carefully fold them into the batter, scraping the bowl as needed.
- Next, evenly divide the batter in the 3 prepared pans. Bake for 20-25 minutes or until a toothpick comes out clean. Note, baking time may vary depending on your oven. Be sure not to overbake or your cake will be dry. Once done, allow the cakes to cool in the pan on a wire rack until completely cooled.
- Make the Frosting. In a large bowl, beat the softened butter on high until smooth and creamy. Next, mix in vanilla extract paste, salt, and gradually add the powdered sugar, mixing on low speed at first to prevent a sugar cloud. When the sugar is pretty much incorporated, beat the frosting for about 2 minutes on high or until smooth. You should have enough frosting to decorate.
- Assemble Cake. Place the first layer of cake on a serving plate or cake stand, and evenly spread the top of the cake layer with frosting. Next, add the second and third layers and repeat. Once the last layer is on top, frost the top and sides of the cake. Then, using the extra frosting, decorate by piping swirls or flowers on the cake. Refrigerate the cake for at least 20-30 minutes before slicing. Then, enjoy!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
First time making a cake from scratch. This one was amazing. So light and fluffy. Easy to follow directions. Amazing flavor. Must try.
So glad it was a hit! This cake is so fluffy and moist. I love it so much lol
Yum
so good!
Delicious
Thank you!