Special Occasion White Cake
Elevate your celebrations with this crowd-pleasing Special Occasion White Cake—an effortlessly elegant dessert perfect for birthdays, weddings, and anniversaries. This delicate and moist two-layer cake is crafted with fluffy egg whites and pure vanilla extract, creating a tender crumb that melts in your mouth. A rich, velvety buttercream frosting made with heavy cream and confectioners’ sugar adds a creamy sweetness, while its smooth texture is ideal for creating a flawless finish. Simple yet sophisticated, this classic white cake is incredibly versatile and can be customized with sprinkles, edible flowers, or your favorite decorations. With straightforward instructions and just 30 minutes of prep time, baking the perfect centerpiece for your next special event has never been easier! Keywords: white cake recipe, buttercream frosting, special occasion dessert, moist white cake, party cake ideas.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 2 cups granulated sugar
- 6 pieces large egg whites
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 4 cups confectioners’ sugar (for frosting)
- 1 cup unsalted butter, softened (for frosting)
- 2 teaspoons pure vanilla extract (for frosting)
- 3 tablespoons heavy cream (for frosting)
- 1 pinch pinch of salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easier removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes.
Gradually add the granulated sugar to the butter, beating until fluffy and light in color, about 3-4 minutes.
Add the egg whites to the butter mixture one at a time, beating well after each addition.
Mix in the vanilla extract until combined.
Reduce the mixer to low speed and alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined after each addition. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and remove the cakes from the pans. Transfer to a wire rack and let them cool completely.
While the cakes cool, make the buttercream frosting: In a large bowl, beat the softened butter on medium speed until creamy, about 2-3 minutes.
Gradually add the confectioners’ sugar, 1 cup at a time, beating on low speed until incorporated. Increase to medium speed and beat until smooth after each addition.
Mix in the vanilla extract, heavy cream, and salt, and beat for another 2-3 minutes until light and fluffy. Add more heavy cream if a thinner consistency is desired.
Once the cakes are completely cool, level the tops with a sharp knife if needed for even layers.
Place one cake layer on a serving platter or cake stand and spread a generous amount of frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake evenly with the remaining frosting.
Decorate the cake with sprinkles, edible flowers, or other decorations as desired. Slice and serve!
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 75.3 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 86 mg | 2% | |
*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.
