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The Absolute Best White Cake

This Absolute Best White Cake is SO DELICIOUS! A tender, moist, and fluffy classic white cake perfect for celebrations or an afternoon treat.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Buttermilk, Classic, Easy, Fluffy, Tender, White Cake
Servings: 8 servings

Ingredients

  • 2 cups cake flour
  • 1 1/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract optional
  • 1/3 cup vegetable oil
  • 4 large room temperature egg whites

Instructions

Step 1: Prep Your Pans and Oven

  • Preheat your oven to 350°F (175°C). Grease your cake pans with vegetable oil or butter and lightly dust with flour, or line the bottoms with parchment paper to ensure the cakes release easily.

Step 2: Combine Dry Ingredients

  • In a large bowl, sift together the cake flour, granulated sugar, baking powder, baking soda, and salt. Sifting not only blends these ingredients evenly but also aerates the flour for a lighter texture.

Step 3: Mix Wet Ingredients

  • In a separate bowl, whisk together the buttermilk, milk, vegetable oil, vanilla extract, and almond extract if using. The mixture should be well combined and smooth.

Step 4: Whip the Egg Whites

  • Using a clean, dry bowl, beat the room temperature egg whites with an electric mixer on medium speed until soft peaks form. Gradually increase speed to high and whip until stiff peaks form. This step is crucial for adding volume and airiness to the cake without extra yolks.

Step 5: Combine Dry and Wet Ingredients

  • Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold the batter until just combined. Avoid overmixing to keep the cake light.

Step 6: Fold in Egg Whites

  • Gently fold the whipped egg whites into the batter in three additions. Use a rubber spatula and a light hand to preserve as much air as possible. This will ensure your cake stays fluffy and tender.

Step 7: Bake the Cake

  • Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean.

Step 8: Cool and Frost

  • Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. Frost with your favorite buttercream or cream cheese frosting. For a fun twist, try layering with fresh fruit or a light whipped cream.

Equipment

  • Two 8-inch or 9-inch round cake pans
  • Electric mixer or stand mixer
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Rubber spatula
  • Cooling racks

Notes

  • Always sift your dry ingredients for a finer crumb and lighter texture.
  • Use cake flour instead of all-purpose flour for a tender, melt-in-your-mouth white cake.
  • Fold egg whites carefully into the batter to maintain airiness and prevent deflation.
  • This cake freezes well; wrap cooled layers tightly and freeze up to 3 months.
  • Try substituting vegetable oil with applesauce for a lower calorie version.