"I've Been Baking for 100 Years and OMG—This Cake Is STUNNING!"

After decades of baking—tweaking, testing, and chasing the perfect crumb—I’ve finally found it. This is the white cake. Light, tender, moist, and elegant enough to steal the spotlight at any celebration. It’s the kind of cake that makes people pause mid-bite, look up, and say, “What is this sorcery?”

And trust me, I don’t say that lightly. After what feels like 100 years of baking, I thought I’d seen it all. But this one? It’s truly special. The kind of cake you bookmark, memorize, and end up baking for every birthday, wedding shower, retirement party, or Tuesday night you just feel like showing off.

Let me take you through how to make this showstopper—step by step.

🎂 What Makes This White Cake So Special?

  • The Crumb: Airy, delicate, and soft as a cloud

  • The Moisture: Thanks to buttermilk and egg whites, it’s never dry

  • The Flavor: Subtle vanilla with just a whisper of almond

  • The Appearance: Snow-white perfection inside, with a velvety finish outside

  • The Versatility: Stands alone beautifully or pairs with any frosting

🧁 Ingredients for the Perfect White Cake

Dry Ingredients:

  • 2 ¾ cups cake flour (not all-purpose—this makes a difference!)

  • 1 tbsp baking powder

  • ½ tsp salt

Wet Ingredients:

  • ¾ cup unsalted butter, softened

  • 1 ¾ cups granulated sugar

  • 5 large egg whites (room temperature)

  • 1 tbsp vanilla extract

  • ½ tsp almond extract (optional but divine)

  • 1 cup buttermilk (room temperature)

🍰 Step-by-Step Method to Bake the BEST White Cake Ever

1. Prep Your Tools and Oven

Preheat your oven to 350°F (175°C).
Grease and line two 8-inch round cake pans with parchment paper. (Or three 6-inch pans if you want a taller cake.)

Make sure all ingredients are at room temperature. This helps them blend smoothly and ensures an even rise.

2. Sift the Dry Ingredients

In a large bowl, sift together the cake flour, baking powder, and salt. Sifting is key—it aerates the flour and contributes to that tender crumb.

Set aside.

3. Cream the Butter and Sugar

In a stand mixer or with a hand mixer, beat the butter and sugar together on medium-high speed for about 3–5 minutes, until the mixture is pale and fluffy.

This step is crucial for incorporating air into the batter—don’t rush it!

4. Add the Egg Whites

With the mixer on medium speed, add the egg whites one at a time, making sure each is fully incorporated before adding the next.

You’ll notice the batter getting silkier and lighter with each addition.

5. Add the Vanilla and Almond Extract

Mix in the vanilla and almond extracts. The almond adds a subtle bakery-style depth that makes people say, “Why does this taste SO good?”

6. Alternate Dry and Buttermilk

With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts:

  • Flour → Buttermilk → Flour → Buttermilk → Flour

Mix just until incorporated after each addition—do not overmix. You want a smooth batter, not a tough one.

7. Bake the Cake

Divide the batter evenly between your prepared pans and smooth the tops with a spatula.

Bake for 28–32 minutes, or until the tops spring back when touched and a toothpick comes out clean.

Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.

🎀 Frosting Options (Choose Your Mood)

This cake is a blank canvas for frosting, but here are a few pairings that absolutely sing:

  • Vanilla Buttercream: Classic, creamy, and crowd-pleasing

  • Whipped Cream & Berries: Light and fresh—perfect for spring or summer

  • Lemon Curd & Cream Cheese Frosting: A little tangy, a lot indulgent

  • Coconut Frosting: Adds texture and a tropical twist

🍽 Tips for Success

  • Use cake flour: All-purpose flour makes the cake denser. Cake flour keeps it light and delicate.

  • Don’t skip the room temp ingredients: Cold ingredients don’t mix well and can lead to dense cakes.

  • Level the cakes: For a professional look, use a serrated knife to trim any domed tops before stacking.

  • Chill before frosting: A quick 30-minute chill helps the cake firm up and makes frosting a breeze.

🎉 The Only Problem? You’ll Be Asked to Bake It for Every Occasion

Once people try this cake, they will ask for it again. And again. And again. It’s earned a permanent place in my recipe binder—and I don’t say that often. Whether you’re baking for a celebration or just to treat yourself, this white cake delivers every single time.

Light. Tender. Moist. Gorgeous. It’s the one.