Moist White Cake with White Buttercream Icing
Indulge in the pure elegance of a homemade **Moist White Cake with White Buttercream Icing**, a dessert that’s as stunning as it is delicious. This classic recipe features a light, fluffy crumb made with whipped egg whites and silky, room-temperature butter, delivering a perfectly tender texture every time. Enhanced with pure vanilla and layered with rich, velvety buttercream frosting, it’s a true celebration of flavor and simplicity. Whether you’re baking for a wedding, birthday, or just because, this cake promises to be a show-stopping centerpiece. With easy-to-follow steps and pantry-friendly ingredients, this delightful treat is as satisfying to make as it is to share. ***Perfect white cake recipe***, ***homemade buttercream icing***, and ***light fluffy cake*** are just a slice away!
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Recipe Information
Ingredients
- 2.75 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 5 large Egg whites
- 1.5 teaspoons Pure vanilla extract
- 1 cup Whole milk, room temperature
- 1.5 cups Unsalted butter, softened (for icing)
- 4.5 cups Powdered sugar
- 3 tablespoons Heavy cream
- 1 teaspoon Pure vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the egg whites, one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined. Do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the buttercream icing. In a large bowl, beat the softened butter using a hand mixer or stand mixer on medium speed until creamy, about 2 minutes.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the heavy cream and vanilla extract, and continue beating until the frosting is fluffy and smooth.
Once the cakes are completely cool, place one cake layer on a serving plate and spread an even layer of buttercream icing over the top.
Place the second cake layer on top, and spread a thin layer of buttercream over the entire cake as a crumb coat. Refrigerate for 15 minutes.
Apply a final, thicker layer of buttercream icing over the entire cake, smoothing it out with an offset spatula. Decorate as desired.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to three days.
Nutrition Facts
Calories |
9500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 506.3 g | 649% | |
| Saturated Fat | 318.3 g | 1592% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 2765 mg | 120% | |
| Total Carbohydrate | 1213.3 g | 441% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 942.6 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 463 mg | 36% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1084 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
