The Best White Cake Recipe

nibbleboard.com/recipes/white-cake-recipe

Ingredients

Instructions

1. Preheat oven to 350°F (177°C). Line the bottoms of two 8-inch round cake pans with parchment paper circles, then generously grease and flour the sides. Tap out the excess flour.
2. Beat the softened butter in a stand mixer on medium-low speed until creamy and smooth, about 1 minute.
3. Add the sugar and oil to the butter. Beat on medium speed until the mixture is well combined and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
4. Stir in the vanilla extract until just combined.
5. Whisk together the flour, baking powder, and salt in a separate bowl.
6. With the mixer on medium speed, alternate adding the flour mixture and the milk in three additions of flour and two of milk, starting and ending with flour. Mix until each addition is almost fully incorporated before adding the next. Scrape the bowl between additions.
7. In a separate clean bowl, beat the egg whites with a hand mixer on high speed until stiff peaks form, about 3-4 minutes. The whites should hold their shape when you lift the beaters.
8. Gently fold the whipped egg whites into the cake batter using a rubber spatula. Use broad sweeping motions from the bottom up, rotating the bowl as you go. Do not overmix — some white streaks are fine.
9. Divide the batter evenly between the two prepared pans. Smooth the tops with an offset spatula.
10. Bake for 35-40 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out clean or with just a few dry crumbs. The tops will be a very light golden brown.
11. Cool cakes in the pans for 15 minutes. Run a knife around the edges, then invert onto cooling racks. Remove parchment paper and cool completely before frosting.
12. Make the buttercream: beat softened butter in a stand mixer on medium-high speed until pale and fluffy, about 3 minutes.
13. Add the powdered sugar one cup at a time on low speed, then add the vanilla, salt, and heavy cream. Increase to medium-high and beat until light and fluffy, about 2-3 minutes.
14. Place one cake layer on a serving plate or cake board. Spread about 1 cup of buttercream evenly over the top. Place the second layer on top, then frost the top and sides with the remaining buttercream.

Nutrition per Serving

Chef Tips

• Room temperature ingredients are non-negotiable here — cold egg whites won't whip properly and cold milk will seize the butter, resulting in a dense cake.
• I've found that using clear vanilla extract keeps the cake snow-white. Regular vanilla works fine but gives the crumb a slightly ivory tint.
• Don't skip folding in the egg whites — this is the single biggest difference between a fluffy white cake and a dense one. Be gentle and take your time.
• If you don't have cake flour, this recipe uses all-purpose intentionally. The oil keeps it tender without needing the lower-protein flour.
• Wrap the cooled, unfrosted layers in plastic wrap and freeze for up to 3 months. Thaw at room temperature before frosting — frozen layers are actually easier to frost with less crumbing.

Storage

Store frosted cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring refrigerated cake to room temperature for 30 minutes before serving for the best texture.