Description
The Fluffiest White Cake is the ultimate classic layer cake—soft, airy, moist, and beautifully white with a delicate vanilla flavor that melts in your mouth. This timeless dessert is famous for its cloud-like texture, making it a favorite for weddings, birthdays, baby showers, anniversaries, and holiday celebrations.
Ingredients
For the White Cake
- 3 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 6 large egg whites
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup whole milk
- 1/2 cup sour cream
For the Vanilla Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3–4 tablespoons heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Optional Decorations
- White chocolate curls
- Sprinkles
- Fresh berries
- Edible flowers
- Pearl sugar decorations
Instructions
Step 1:
Preheat the oven to 350°F (175°C).
Grease and line two 8-inch cake pans with parchment paper.
Set aside.
Step 2:
In a medium bowl, whisk together:
- Cake flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3:
In a large mixing bowl, beat butter until smooth and creamy.
Gradually add sugar and continue beating for 4–5 minutes until pale and fluffy.
This step creates the cake’s signature light texture.
Step 4:
Add egg whites one at a time.
Mix well after each addition.
Add vanilla extract and almond extract.
Continue mixing until fully incorporated.
Step 5:
Combine milk and sour cream in a separate bowl.
Gradually alternate adding the flour mixture and milk mixture to the batter.
Begin and end with the dry ingredients.
Mix only until combined.
Do not overmix.
Step 6:
Divide the batter evenly between prepared cake pans.
Smooth the tops using a spatula.
Gently tap the pans on the counter to remove air bubbles.
Step 7:
Bake for 28–32 minutes.
The cakes are done when a toothpick inserted into the center comes out clean.
The tops should spring back lightly when touched.
Step 8:
Allow cakes to cool in the pans for 10 minutes.
Transfer to wire racks and cool completely.
Never frost a warm cake.
Step 9:
Prepare the frosting.
Beat softened butter until creamy.
Gradually add powdered sugar.
Add vanilla extract, salt, and heavy cream.
Beat for 4–5 minutes until fluffy and smooth.
Step 10:
Place one cake layer on a serving plate.
Spread a generous layer of frosting on top.
Add the second layer.
Frost the top and sides evenly.
Decorate as desired.
Notes
Cake flour is highly recommended for achieving the softest possible texture. If unavailable, substitute by replacing 2 tablespoons of every cup of all-purpose flour with cornstarch. Avoid overmixing the batter, as this can result in a dense cake instead of a fluffy one.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 520 kcal
- Sodium: 230mg
- Fat: 25g
- Carbohydrates: 68g
- Protein: 5g