New Favorite White Layer Cake Recipe

Craving a classic, fluffy, and moist cake that’s perfect for any celebration? This New Favorite White Layer Cake recipe is sure to become a staple in your kitchen. Whether you’re baking for a birthday, anniversary, or simply because you feel like treating yourself, this white cake delivers a tender crumb and light vanilla flavor that pairs beautifully with virtually any frosting or filling. In this guide, I’ll take you through everything you need to know to make this elegant dessert, including ingredient substitutions, step-by-step instructions, and tips to avoid common mistakes.

Let’s get started on this delightful journey to mastering the perfect white layer cake. Keep reading for the full recipe, along with tips and tricks to ensure your cake turns out flawlessly every time!

What Is a White Layer Cake?

A white layer cake is a traditional dessert made with a base of flour, sugar, eggs, and butter or oil, but it has one key characteristic: it uses only egg whites, which gives the cake its signature white color and light, fluffy texture. Often flavored with vanilla or almond extract, this cake is perfect for layering with your favorite frosting, whether it's a creamy buttercream, a tangy cream cheese frosting, or even a rich chocolate ganache.

The neutral flavor of a white cake makes it an ideal canvas for both simple and elaborate decorations. Its versatility and classic appeal make it a go-to recipe for weddings, birthdays, and other celebrations.

Ingredients List for White Layer Cake

Here's everything you’ll need to make a simple yet delicious white layer cake from scratch:

For the Cake:

• 2 ¾ cups cake flour, sifted (or all-purpose flour, with cornstarch substituted)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 5 large egg whites (room temperature)
• 2 teaspoons pure vanilla extract (or almond extract for variation)
• 1 cup whole milk (room temperature)

For the Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar (confectioners' sugar)
• 2 teaspoons vanilla extract
• 2-3 tablespoons heavy cream or milk (for desired consistency)
• Pinch of salt

Substitutions and Variations

This white layer cake recipe is flexible, and there are several substitutions and variations you can use to customize it to your liking:

Ingredient Substitutions:

• Cake Flour Substitute: If you don’t have cake flour, measure 2 ½ cups of all-purpose flour and remove 5 tablespoons of it. Replace the removed flour with 5 tablespoons of cornstarch and sift together.
• Butter Substitute: If you prefer an oil-based cake for extra moisture, you can replace the butter with ¾ cup of vegetable oil or a neutral-flavored oil like canola oil.
• Dairy-Free Option: For a dairy-free version, replace the butter with a plant-based butter alternative and swap out the whole milk for almond milk or any other dairy-free milk of your choice.

Flavor Variations:

• Almond White Cake: Add 1 teaspoon of almond extract in addition to or instead of the vanilla extract for a nutty, sweet flavor.
• Lemon White Cake: Add 2 teaspoons of fresh lemon zest to the cake batter for a zesty and fresh variation. Pair it with lemon curd between the layers for a citrusy punch.
• Coconut White Cake: Substitute ½ cup of the whole milk with coconut milk, and sprinkle shredded coconut between the layers or over the frosting for a tropical flair.

Fillings:

• Fruit Filling: Add layers of fresh berries, strawberry jam, or lemon curd between the layers of cake for added sweetness and texture.
• Chocolate Ganache: A layer of rich chocolate ganache adds a decadent twist to this classic white cake.

Step-by-Step Cooking Instructions

Now let’s walk through how to make this New Favorite White Layer Cake from scratch. Follow each step carefully for a perfect result!

1. Prepare Your Cake Pans

Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Grease the parchment paper as well and lightly dust the pans with flour, tapping out any excess. This will ensure your cakes release smoothly after baking.

2. Mix Dry Ingredients

In a medium bowl, sift together the cake flour, baking powder, and salt. Set the dry mixture aside.

3. Cream Butter and Sugar

In a large mixing bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy and smooth, about 1-2 minutes. Gradually add in the granulated sugar and continue beating on high speed for 3-5 minutes, until the mixture is light and fluffy.

4. Add Egg Whites

Reduce the mixer speed to low and gradually add the egg whites, one at a time, beating well after each addition. Make sure the egg whites are fully incorporated and the mixture looks smooth. Avoid overbeating to maintain the cake’s light texture.

5. Add Dry Ingredients and Milk Alternately

With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk in two parts (start and end with the dry ingredients). Begin by adding about a third of the dry ingredients, then half of the milk, and repeat. Be sure to mix just until combined after each addition to avoid overworking the batter.

6. Stir in Vanilla Extract

Once the batter is smooth, gently stir in the vanilla extract (or almond extract for variation). Make sure everything is well combined, but again, do not overmix.

7. Divide and Bake

Evenly divide the cake batter between the two prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be lightly golden and spring back when touched.

8. Cool the Cakes

Once baked, let the cakes cool in their pans for 10 minutes. Then carefully remove them from the pans and transfer to a wire rack to cool completely.

How to Frost and Assemble the White Layer Cake

1. Make the Frosting

While the cakes are cooling, prepare the frosting. Using a hand or stand mixer, beat the softened butter on medium speed until creamy, about 1-2 minutes. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. After each addition, beat on high for 1 minute.

Add the vanilla extract, heavy cream, and a pinch of salt. Beat for another 2-3 minutes until the frosting is light, fluffy, and spreadable. If the frosting is too thick, add a tablespoon of cream or milk. If too thin, add more powdered sugar.

2. Level the Cakes

If your cakes domed while baking, use a serrated knife to gently level the tops. This will ensure an even, flat surface for layering and frosting.

3. Layer the Cake

Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting over the top of the cake. Place the second cake layer on top, pressing down gently to ensure it adheres.

4. Frost the Cake

Using an offset spatula, frost the top and sides of the cake, spreading the frosting evenly. You can leave the frosting smooth for a classic look or create swirls and ridges for a more rustic finish.

5. Decorate

Now for the fun part—decorating! Add sprinkles, fresh flowers, or fruit, or pipe extra frosting in decorative patterns around the edges.

Common Mistakes to Avoid

• Overmixing the Batter: Be careful not to overmix the batter once you’ve added the dry ingredients. Overmixing can cause the cake to be dense instead of light and fluffy.
• Using Cold Ingredients: Make sure your butter, egg whites, and milk are at room temperature before starting. Cold ingredients don’t mix as well and can cause the batter to curdle.
• Not Letting the Cake Cool Completely: Frosting a warm cake can cause the frosting to melt and slide off. Be sure to let the cake cool completely before frosting.

Serving and Presentation Tips

How to Serve White Layer Cake

• Classic Presentation: Simply slice the cake and serve on elegant dessert plates for a classic presentation.
• With a Scoop of Ice Cream: Pair a slice of this fluffy white cake with a scoop of vanilla bean or strawberry ice cream.
• Garnish with Fresh Berries: Add a handful of fresh berries or edible flowers on the plate for a beautiful, simple garnish.

Presentation Ideas for White Layer Cake

• Rustic Style: For a more casual presentation, you can opt for a semi-naked frosting style, where some of the cake layers show through the frosting.
• Elegant Cake Stand: Display your cake on a tall cake stand to elevate its look and make it the centerpiece of your dessert table.

White Layer Cake Recipe Tips

• Room Temperature Ingredients: Always use room temperature butter, eggs, and milk for a smoother batter and more even baking.
• Sift Your Flour: Sifting the cake flour ensures a light and airy texture. Don’t skip this step!
• Use an Offset Spatula: An offset spatula makes frosting the cake much easier and helps create smooth, even layers.

Frequently Asked Questions (FAQs)

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and store them at room temperature. Frosting can also be made ahead and stored in the fridge. Let it come to room temperature and re-whip before using.

Can I freeze the cake layers?

Absolutely. Wrap the cooled cake layers in plastic wrap and store them in the freezer for up to 3 months. Thaw them at room temperature before frosting.

What’s the difference between white cake and yellow cake?

The key difference lies in the eggs. White cake uses only egg whites, giving it a lighter color and texture, while yellow cake uses whole eggs, resulting in a richer, denser cake with a golden hue.

Can I make this recipe gluten-free?

Yes! You can substitute the cake flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for structure.

Conclusion

This New Favorite White Layer Cake is sure to become a go-to recipe for all your celebrations. With its tender crumb, light vanilla flavor, and endless options for customization, it’s a cake that can adapt to any occasion. Whether you’re hosting a birthday party or simply craving a classic dessert, this cake is sure to impress. Happy baking!

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