I keep coming back to this white cake because it bakes up impossibly moist and fluffy, then gets crowned with silky Swiss meringue buttercream. One slice looks bakery worthy, but the secret is how simple it really is.

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I’m obsessed with this white cake because I get that fancy-bakery bite without the dry, forgettable crumb I’ve been burned by too many times. I love how cake flour gives it that soft, plush texture, while pure vanilla extract keeps the flavor clean and classic instead of boring.

I adore the Swiss meringue buttercream because it’s silky, creamy, and not cloying, which is exactly my kind of frosting. And that texture?

Ridiculously fluffy. I keep finding excuses to bake this cake, slice it thick, and go back for just one more forkful every single time again.

No shame at all.

Ingredients

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Cake flour keeps the crumb soft, light, and bakery-level tender.
Granulated sugar sweetens things up and helps the cake stay moist.
Baking powder gives the layers that pretty, fluffy rise.
Salt keeps the sweetness from tasting flat or too sugary.
Butter brings rich flavor, like a classic birthday cake vibe.
Vegetable oil adds moisture, so you’re not stuck with dry cake.
Egg whites make it light, airy, and beautifully white.
Warm milk blends in smoothly and keeps the texture soft.
Vanilla makes everything smell cozy and taste like celebration.
Plus, egg whites help the buttercream turn glossy and smooth.
Sugar makes the frosting sweet, stable, and not gritty.
Soft butter turns the frosting creamy, silky, and totally spreadable.
Basically, vanilla gives the frosting that classic sweet bakery taste.
A pinch of salt balances the frosting so it’s not cloying.

Ingredient Quantities

For the cake: cake flour 3 cups (360 g)

Granulated sugar 2 cups (400 g)

Baking powder 1 tablespoon

Salt 1/2 teaspoon

Unsalted butter 1/2 cup (113 g), room temperature

Vegetable oil 1/2 cup (120 ml)

Large egg whites 6

Whole milk 1 cup (240 ml), warmed

Pure vanilla extract 2 teaspoons

For the Swiss meringue buttercream: large egg whites 4

Granulated sugar 1 1/4 cups (250 g)

Unsalted butter 1 1/2 cups (340 g), softened and cut into pieces

Pure vanilla extract 2 teaspoons

Pinch of fine salt

How to Make this

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1. Preheat the oven to 350 F and grease and line two 8 or 9 inch round cake pans with parchment; sift together 3 cups (360 g) cake flour, 2 cups (400 g) granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt into a large bowl.

2. In a separate bowl, cream 1/2 cup (113 g) room temperature unsalted butter with 1/2 cup (120 ml) vegetable oil until smooth, then add 6 large egg whites one at a time, mixing until incorporated. Stir in 1 cup (240 ml) warmed whole milk and 2 teaspoons pure vanilla extract.

3. Fold the wet mixture into the dry ingredients gently and just until combined, scraping the bowl so there are no dry pockets but do not overmix.

4. Divide batter evenly between the prepared pans, smooth the tops, and bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean and the cakes spring back lightly. Cool in pans 10 minutes, then invert onto a wire rack to cool completely.

5. For the Swiss meringue buttercream, set a heatproof bowl over a pan of barely simmering water (bowl should not touch the water) and combine 4 large egg whites and 1 1/4 cups (250 g) granulated sugar; whisk constantly until the sugar is dissolved and the mixture reaches 160 F or is warm and smooth when rubbed between fingers.

6. Transfer the warmed egg white mixture to a stand mixer fitted with the whisk attachment and whip on high until stiff, glossy peaks form and the bowl is cool to the touch, about 8 to 10 minutes.

7. With the mixer on medium, add 1 1/2 cups (340 g) softened unsalted butter a few pieces at a time, mixing well after each addition. If the mixture looks curdled, continue beating; it will come together into a smooth, silky buttercream. Add 2 teaspoons pure vanilla extract and a pinch of fine salt, mix until fully incorporated.

8. If the buttercream becomes too soft, chill briefly 10 to 15 minutes and rewhip to reach a spreadable consistency; if too firm, beat briefly at low speed until smooth.

9. Level the cooled cake layers if needed, place one layer on a serving plate, spread an even layer of Swiss meringue buttercream, top with the second layer and crumb coat with a thin layer of frosting; chill 15 minutes, then apply the final coat of buttercream and smooth or decorate as desired.

Equipment Needed

1. Oven
2. Two 8 or 9 inch round cake pans
3. Parchment paper and nonstick spray or butter for lining pans
4. Large mixing bowls and a fine mesh sifter for dry ingredients
5. Stand mixer with whisk attachment (or electric hand mixer)
6. Heatproof bowl and a saucepan for a double boiler setup
7. Instant read thermometer (for the meringue to reach 160 F)
8. Rubber spatula and offset spatula for folding, spreading, and smoothing
9. Cooling rack and cake turntable or serving plate for assembling and decorating

FAQ

Q: Can I use whole eggs instead of only egg whites?

The recipe is formulated for egg whites to keep the crumb pale and light. If you use whole eggs you will get a slightly denser, more yellow cake. To substitute, use 4 large whole eggs and reduce milk by about 2 tablespoons to maintain batter consistency.

Q: My buttercream looks curdled after adding butter. What should I do?

If the Swiss meringue buttercream looks curdled, keep beating at room temperature; it usually comes together as the butter fully incorporates. If it stays separated, chill the bowl briefly, then beat again, or warm gently over a water bath while stirring until smooth.

Q: Can I swap cake flour for all purpose flour?

Yes. For a similar texture, measure by weight and for each cup of cake flour use 1 cup minus 2 tablespoons of all purpose flour plus 2 tablespoons cornstarch, or simply use the listed weight 360 g of cake flour equivalent in all purpose flour for best results.

Q: How should I store the baked cake and frosted cake?

Unfrosted layers wrapped tightly in plastic wrap stay moist in the refrigerator up to 3 days or frozen up to 2 months. Frosted cake with Swiss meringue buttercream can sit at cool room temperature up to 24 hours or be refrigerated for up to 4 days, covered to prevent drying.

Q: Is it safe to use raw egg whites in the buttercream?

The egg whites in Swiss meringue are heated with sugar to 160 F (71 C), which is a safe temperature to pasteurize them. Use a thermometer and heat gently to that temperature before whipping to ensure safety.

Q: What pans and baking time work best for this recipe?

This recipe is ideal for three 8 inch or two 9 inch round pans. Bake at 350 F (175 C): about 20 to 25 minutes for 8 inch layers and 25 to 30 minutes for 9 inch layers, until a toothpick comes out clean and the top springs back lightly.

White Cake Recipe Substitutions and Variations

Cake flour: substitute all-purpose flour + cornstarch. For each cup cake flour use 1 cup all-purpose minus 2 tablespoons, plus 2 tablespoons cornstarch; sift together before measuring.
Vegetable oil: substitute melted unsalted butter for richer flavor or neutral-tasting canola oil; use a 1:1 ratio. For lower fat, replace up to half with unsweetened applesauce.
Egg whites: substitute pasteurized liquid egg whites 1:1 by volume, or use aquafaba (chickpea brine) at about 2 tablespoons aquafaba per egg white for a vegan option.
Unsalted butter in Swiss meringue buttercream: substitute vegan stick butter or white vegetable shortening, using equal weight, then adjust sweetness and salt to taste.

Pro Tips

1. Weigh everything when you can. Cake flour and sugar measured by weight give much more consistent results than scoops, so you avoid a dense or dry cake and get predictable crumb every time.

2. Warm the milk and bring the butter to true room temperature. Warm milk helps the batter come together smoothly, and butter that is too cold will not blend with the oil and egg whites properly, while butter that is too soft will make the texture greasy.

3. When making the Swiss meringue, heat the egg white and sugar mixture gently and test by rubbing a small amount between your fingers; it should feel smooth and not grainy. Whip until the bowl is cool to the touch before you add butter, and add the butter in small pieces so the emulsion forms steadily. If it looks curdled, keep beating; patience fixes most issues.

4. Chill strategically. After a quick crumb coat, chill about 15 minutes to firm the frosting so your final smoothing is easier. If the finished buttercream gets too soft while decorating, pop the whole cake in the fridge for 10 minutes rather than overworking the frosting on the mixer.

White Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

712

kcal

Equipment: 1. Oven
2. Two 8 or 9 inch round cake pans
3. Parchment paper and nonstick spray or butter for lining pans
4. Large mixing bowls and a fine mesh sifter for dry ingredients
5. Stand mixer with whisk attachment (or electric hand mixer)
6. Heatproof bowl and a saucepan for a double boiler setup
7. Instant read thermometer (for the meringue to reach 160 F)
8. Rubber spatula and offset spatula for folding, spreading, and smoothing
9. Cooling rack and cake turntable or serving plate for assembling and decorating

Ingredients

For the cake: cake flour 3 cups (360 g)
Granulated sugar 2 cups (400 g)
Baking powder 1 tablespoon
Salt 1/2 teaspoon
Unsalted butter 1/2 cup (113 g), room temperature
Vegetable oil 1/2 cup (120 ml)
Large egg whites 6
Whole milk 1 cup (240 ml), warmed
Pure vanilla extract 2 teaspoons
For the Swiss meringue buttercream: large egg whites 4
Granulated sugar 1 1/4 cups (250 g)
Unsalted butter 1 1/2 cups (340 g), softened and cut into pieces
Pure vanilla extract 2 teaspoons
Pinch of fine salt

Directions

Preheat the oven to 350 F and grease and line two 8 or 9 inch round cake pans with parchment; sift together 3 cups (360 g) cake flour, 2 cups (400 g) granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt into a large bowl.
In a separate bowl, cream 1/2 cup (113 g) room temperature unsalted butter with 1/2 cup (120 ml) vegetable oil until smooth, then add 6 large egg whites one at a time, mixing until incorporated. Stir in 1 cup (240 ml) warmed whole milk and 2 teaspoons pure vanilla extract.
Fold the wet mixture into the dry ingredients gently and just until combined, scraping the bowl so there are no dry pockets but do not overmix.
Divide batter evenly between the prepared pans, smooth the tops, and bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean and the cakes spring back lightly. Cool in pans 10 minutes, then invert onto a wire rack to cool completely.
For the Swiss meringue buttercream, set a heatproof bowl over a pan of barely simmering water (bowl should not touch the water) and combine 4 large egg whites and 1 1/4 cups (250 g) granulated sugar; whisk constantly until the sugar is dissolved and the mixture reaches 160 F or is warm and smooth when rubbed between fingers.
Transfer the warmed egg white mixture to a stand mixer fitted with the whisk attachment and whip on high until stiff, glossy peaks form and the bowl is cool to the touch, about 8 to 10 minutes.
With the mixer on medium, add 1 1/2 cups (340 g) softened unsalted butter a few pieces at a time, mixing well after each addition. If the mixture looks curdled, continue beating; it will come together into a smooth, silky buttercream. Add 2 teaspoons pure vanilla extract and a pinch of fine salt, mix until fully incorporated.
If the buttercream becomes too soft, chill briefly 10 to 15 minutes and rewhip to reach a spreadable consistency; if too firm, beat briefly at low speed until smooth.
Level the cooled cake layers if needed, place one layer on a serving plate, spread an even layer of Swiss meringue buttercream, top with the second layer and crumb coat with a thin layer of frosting; chill 15 minutes, then apply the final coat of buttercream and smooth or decorate as desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.