Imagine cutting into a slice of pure, cloud-like perfection that melts in your mouth - this isn't just any cake, this is the most divine homemade white cake you'll ever experience! With its tender, velvety crumb and luxurious vanilla buttercream frosting, this recipe is about to become your new go-to dessert that will have everyone begging for your secret. Whether you're celebrating a special occasion or simply craving a slice of heavenly sweetness, this classic American white cake promises to elevate your baking game and impress even the most discerning dessert lovers.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
- 4 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Sift the dry ingredients to remove any lumps and ensure a smooth cake texture.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Mix in the vanilla extract, blending thoroughly to distribute the flavor evenly throughout the batter.
- Gradually add the flour mixture to the wet ingredients, alternating with milk. Begin and end with the flour mixture, mixing on low speed just until combined. Avoid overmixing to prevent a tough cake.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
- Remove cakes from the oven and let cool in the pans for 10 minutes. Then, turn out onto wire racks to cool completely.
- For the buttercream frosting, beat the softened butter in a large bowl until creamy and smooth.
- Gradually add powdered sugar, milk, and vanilla extract. Beat on medium-high speed until the frosting is light, fluffy, and reaches a spreadable consistency.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then carefully place the second cake layer.
- Frost the entire cake with a thin crumb coat first, then refrigerate for 15 minutes. Apply a final, smooth layer of frosting, decorating as desired.
- Slice and serve at room temperature. Store any leftover cake covered in the refrigerator for up to 3-4 days.
Tips
- • Always use room temperature ingredients - this ensures smoother mixing and a more even cake texture • Sift your dry ingredients to prevent lumps and create a lighter, more delicate crumb • Don't overmix the batter - mix just until ingredients are combined to keep the cake tender • Use an electric mixer for creaming butter and sugar to achieve maximum volume and lightness • Let the cakes cool completely before frosting to prevent melting and sliding • For a perfectly smooth frosting, do a crumb coat first and chill before final frosting layer • Use a turntable if possible for more professional-looking cake decoration • Invest in quality vanilla extract for the best flavor profile
Nutrition Facts
Calories: 550kcal
Carbohydrates: 75g
Protein: 6g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 130mg
