Description
A bakery-style white cake recipe with a fine, tender crumb and silky vanilla buttercream. Uses cake flour, egg whites only, and sour cream for moisture. Includes step-by-step instructions, pro tips, storage, and cupcake/sheet-cake conversions.
Ingredients
Units
Scale
White Cake
- 2 1/2 cups cake flour (spooned & leveled)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine salt
- 3/4 cup unsalted butter (softened to room temperature)
- 1 3/4 cups granulated sugar
- 5 large egg whites (room temperature)
- 1/2 cup full-fat sour cream (room temperature)
- 1 Tbsp pure vanilla extract
- 1 cup whole milk (room temperature)
Vanilla Buttercream
- 1 1/4 cups unsalted butter (softened)
- 5 cups confectioners' sugar
- 1/3 cup heavy cream (plus more as needed)
- 2 tsp vanilla extract (use clear imitation for a whiter color if desired)
- 1/8 tsp fine salt
- sprinkles (optional) (for garnish)
Instructions
- Preheat oven to 350°F (177°C). Grease two 9-inch round pans, line with parchment rounds, then grease the parchment.
- Whisk cake flour, baking powder, baking soda, and salt; set aside.
- Beat butter and sugar on high for 3 minutes until very light and creamy; scrape bowl.
- Add egg whites and beat on high about 2 minutes until fully incorporated.
- Mix in sour cream and vanilla until smooth.
- On low, add dry ingredients just until combined. With mixer still on low, slowly pour in milk until smooth. Do not overmix; whisk by hand from the bottom to eliminate any lumps.
- Divide batter evenly, smooth tops, and bake 24–25 minutes or until a toothpick from the center comes out clean.
- Cool in pans on a rack 1 hour, then remove and cool completely.
- For the buttercream: Beat butter on medium until creamy (about 2 minutes). Add confectioners’ sugar, heavy cream, vanilla, and salt on low; then beat on high 3 minutes until fluffy. Adjust consistency as needed.
- Assemble: Level domes if needed. Spread 3/4–1 cup buttercream between layers. Apply a thin crumb coat; chill 20 minutes. Finish with a smooth final coat; decorate with sprinkles if desired.
Notes
- Room-temp rule: Butter should dent with a gentle press; eggs, milk, and sour cream should not feel cold. For a pure white look, use clear vanilla and whip butter longer to lighten. A micro-dot of violet gel can neutralize yellow tones.
- Sheet cake: bake in a 9×13-inch pan for 30–34 minutes. Cupcakes: fill liners 2/3 full; bake 18–20 minutes (check at 17).
- For stacking: chill after crumb coat; use boards and dowels for tiers; chill each tier before stacking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Cakes, Dessert
- Cuisine: American
Nutrition
- Calories: 560
- Sugar: 54
- Sodium: 280
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 73
- Fiber: 1
- Protein: 5
- Cholesterol: 65
