Delight in a heavenly bakery quality white cake crowned with sumptuous buttercream frosting. The tender, fluffy crumb pairs perfectly with the luxuriously smooth, richly flavored frosting, creating an irresistible dessert experience. Every bite promises a celebration of elegance and comforting indulgence, making this treat ideal for any special occasion.

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I tried making this bakery quality white cake with buttercream frosting last weekend and it came out so good that everyone kept asking for my recipe. I started with 2 1/2 cups cake flour, 2 1/2 tsp baking powder and a pinch of salt to give it the perfect texture.

I mixed in 1 cup unsalted butter and 1 3/4 cups granulated sugar before folding in 4 large egg whites and 2 tsp vanilla extract. I also used 1 cup whole milk to help everything blend together nicely.

The frosting is just as awesome as the cake—I blended 1 cup unsalted butter, 4 cups sifted powdered sugar, 2 tsp vanilla extract and a bit of heavy cream. Even a pinch of salt makes a big difference.

This recipe is ideal for those who love making white cakes, sheet cakes and all kinds of yummy sweets. It tastes exactly like it came from a real bakery and is great for a treat or dessert.

Why I Like this Recipe

1. I really like how the recipe feels super easy to follow, even if I’m not a kitchen expert. The step-by-step instructions make me feel confident while i bake.

2. I love that it turns out like a bakery quality white cake. Every time i make it, it tastes like it just came out of a fancy bakery and thats so awesome!

3. I appreciate the way the frosting comes out light and creamy. Its sweet taste and buttery texture make every slice feel special to me.

4. I enjoy how the recipe mixes in all the best tricks and tips. It makes the whole process fun and a bit less intimidating, especially when i’m trying a new recipe.

Ingredients

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Cake flour gives structure and a delicate texture with lots of carbohydrates for energy.
Baking powder helps the cake rise quick and creates a light, airy crumb.
Unsalted butter adds rich flavor and moisture, plus a bit of healthy fat.
Granulated sugar makes it sweet while boosting energy with simple carbohydrates.
Egg whites offer protein and help create a fluffy, light structure in the batter.
Whole milk brings creaminess and moisture, helping to bind all flavors together.
Powdered sugar in the frosting adds sweetness and a smooth, classic buttercream finish.

Ingredient Quantities

Cake: 2 1/2 cups cake flour

Cake: 2 1/2 tsp baking powder

Cake: 1/2 tsp salt

Cake: 1 cup unsalted butter, softened

Cake: 1 3/4 cups granulated sugar

Cake: 4 large egg whites, at room temp

Cake: 2 tsp vanilla extract

Cake: 1 cup whole milk

Frosting: 1 cup unsalted butter, softened

Frosting: 4 cups powdered sugar, sifted

Frosting: 2 tsp vanilla extract

Frosting: 2-3 tbsp heavy cream (or milk if you prefer)

Frosting: A pinch of salt

How to Make this

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1. Preheat your oven to 350°F and grease your cake pans with butter or non-stick spray, then dust lightly with flour.

2. In a medium bowl, sift together the 2 1/2 cups cake flour, 2 1/2 tsp baking powder, and 1/2 tsp salt.

3. In a large bowl, beat 1 cup unsalted butter (softened) with 1 3/4 cups granulated sugar until it’s light and fluffy.

4. Add in the 4 large egg whites (they should be at room temp) and 2 tsp vanilla extract to the butter mixture, beat until just combined.

5. In another bowl, mix the dry ingredients with 1 cup whole milk by alternating addition to the butter mixture. Do it a little at a time to keep the batter smooth.

6. Once your batter is fully mixed, pour it evenly into the prepared pans and smooth out the top.

7. Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

9. For the buttercream frosting, beat 1 cup unsalted butter (softened) until creamy, then gradually add in 4 cups sifted powdered sugar.

10. Mix in 2 tsp vanilla extract, a pinch of salt, and 2-3 tbsp heavy cream (or milk if you prefer) and beat everything until your frosting is light and fluffy; then spread it over the cooled cake and enjoy!

Equipment Needed

1. Preheated oven set to 350°F
2. Two cake pans (greased with butter or non-stick spray and dusted with flour)
3. A medium mixing bowl for sifting and mixing the dry ingredients
4. A large mixing bowl for beating the butter and sugar
5. An electric hand mixer (or stand mixer) to beat ingredients
6. A sifter for the cake flour, baking powder, and salt
7. Measuring cups and spoons for accurate ingredient amounts
8. A spatula (or wooden spoon) to smoothly fold in the milk and other mixtures
9. An extra bowl if needed for alternating the milk addition
10. A wire cooling rack to let the cakes cool completely
11. A toothpick to test for doneness in the cake

FAQ

Q: Can I use all-purpose flour instead of cake flour?

A: It's best to use cake flour cause it gives the cake a really light texture. Using all-purpose might make the cake denser than you want.

Q: Why do the egg whites need to be at room temperature?

A: When the egg whites are at room temperature, they whip better and make the cake extra airy. Cold egg whites just won't do the trick.

Q: What are some tips for making a smooth buttercream frosting?

A: Make sure your butter is soft and add the powdered sugar slowly while beating continuously to avoid lumps. If it looks grainy, just keep beating it till its smooth.

Q: Can I use milk instead of heavy cream in the frosting?

A: Yup, you can use milk if you dont have heavy cream. Just know that heavy cream makes it extra rich and a bit smoother.

Q: How can i tell when the cake is perfectly baked?

A: Poke a toothpick into the center of the cake. If it comes out clean, then you're good to go!

Making A Bakery Quality White Cake With Buttercream Frosting Recipe Substitutions and Variations

For cake flour, you can mix 1 cup of all-purpose flour with 2 tablespoons of cornstarch to mimic its light texture
If you don’t have whole milk, try using 2% milk or mix 1 part heavy cream with 2 parts water, it works pretty well
You can swap unsalted butter with salted butter if you just reduce the extra salt in other parts of the recipe
For the heavy cream in the frosting, milk is a good alternative, though you might need a bit more powdered sugar to get the right consistency
Instead of granulated sugar in the cake, superfine sugar can be used since it dissolves easier, but it might slightly change the texture

Pro Tips

1. Make sure your egg whites are at room temp before you beat them. It really helps them mix better, and your cake will come out fluffier.
2. When you add the dry ingredients and milk, mix them in slowly and a little at a time. This stops the batter from getting overmixed and turning into a bit of a mess.
3. Grease your pans really well and lightly dust with flour afterwards. It might sound extra but trust me, it’ll stop your cake from sticking and ripping apart when you take it out.
4. Wait until your cakes are completely cool before frosting them. If they’re even a little warm, the frosting might melt and run all over.