Classic White Layer Cake

Why You’ll Love This Recipe

I Love This Cake Because It’s Simple Yet Impressive. The texture is incredibly soft thanks to whipped egg whites, and the buttery vanilla frosting adds just the right amount of sweetness. It’s a perfect blank canvas for decorations—whether I keep it classic or add sprinkles, fresh flowers, or berries. Plus, it bakes up beautifully in just under 30 minutes, making it ideal for any occasion.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

For The Cake:

• 2½ Cups All-Purpose Flour

• 2½ Tsp Baking Powder

• ½ Tsp Salt

• ¾ Cup Unsalted Butter, Softened

• 2 Cups Granulated Sugar

• 4 Large Egg Whites

• 1 Tsp Vanilla Extract

• 1 Cup Whole Milk

For The Frosting:

• 1 Cup Unsalted Butter, Softened

• 4 Cups Powdered Sugar

• ¼ Cup Heavy Cream (More As Needed)

• 2 Tsp Vanilla Extract

• Pinch Of Salt

Directions

1. I Preheat My Oven To 350°F (175°C) And Grease And Flour Three 8-Inch Round Cake Pans.

2. In A Medium Bowl, I Whisk Together The Flour, Baking Powder, And Salt.

3. In A Large Bowl, I Cream The Butter And Sugar Until Light And Fluffy.

4. I Add The Egg Whites One At A Time, Beating Well After Each Addition. Then I Mix In The Vanilla.

5. I Alternate Adding The Dry Ingredients And Milk Into The Butter Mixture, Beginning And Ending With The Dry Ingredients. I Mix Just Until Combined—being Careful Not To Overmix.

6. I Divide The Batter Evenly Among The Prepared Cake Pans And Bake For 22–28 Minutes, Or Until A Toothpick Inserted Into The Center Comes Out Clean.

7. I Let The Cakes Cool In The Pans For 10 Minutes Before Transferring Them To Wire Racks To Cool Completely.

8. For The Frosting, I Beat The Butter Until Creamy, Gradually Add The Powdered Sugar, Then Mix In The Vanilla, Heavy Cream, And A Pinch Of Salt. I Beat It Until Smooth And Fluffy.

9. I Layer The Cooled Cakes With Frosting In Between Each Layer, Then Smoothly Frost The Outside. If I’m Feeling Creative, I Add Piped Swirls, Sprinkles, Or Decorations On Top.

Servings And Timing

This Cake Serves About 10–12 People. It Takes Around 20 Minutes To Prep, 25 Minutes To Bake, And Additional Time To Cool And Frost, Making The Total Time Just Under 1 Hour And 30 Minutes.

Variations

Sometimes I Add A Layer Of Jam Or Lemon Curd Between The Cake Layers For A Fruity Twist. For A More Elegant Finish, I Top It With Fresh Berries Or Edible Flowers. I’ve Also Substituted Almond Extract For Half The Vanilla To Add A Subtle Nutty Flavor That Pairs Beautifully With The White Cake.

Storage/Reheating

I Store Leftover Cake Covered At Room Temperature For Up To 2 Days, Or In The Fridge For Up To 5 Days. Before Serving, I Let It Sit At Room Temperature For 20–30 Minutes For The Best Texture. This Cake Also Freezes Well—I Wrap Individual Slices And Store Them In The Freezer For Up To 2 Months.

FAQs

Can I Use Whole Eggs Instead Of Egg Whites?

I Stick With Egg Whites For This Cake To Keep The Crumb Light And The Color Bright. Whole Eggs Will Make The Cake Denser And More Yellow.

Can I Make This Cake Ahead Of Time?

Yes, I Often Bake The Cake Layers A Day In Advance And Store Them Wrapped In Plastic. I Frost The Cake The Next Day For Easy Assembly.

Can I Use Store-Bought Frosting?

I Prefer Homemade For The Flavor And Texture, But In A Pinch, A High-Quality Store-Bought Vanilla Frosting Works Fine.

How Do I Make The Cake Extra Moist?

Using Whole Milk And Not Overbaking Are Key. I Also Make Sure To Measure The Flour Correctly by spooning it into the measuring cup and leveling it off.

Can I Turn This Into Cupcakes?

Yes, I Divide The Batter Into Cupcake Liners And Bake For 18–20 Minutes. It Makes About 24 Standard Cupcakes.

Conclusion

This Classic White Layer Cake Is A Beautiful, Timeless Dessert That Never Fails To Impress. With Its Soft Crumb, Sweet Vanilla Flavor, And Fluffy Buttercream, It’s The Kind Of Cake I Keep Coming Back To For Celebrations Big And Small. It’s Easy To Make, Easy To Customize, And Always A Crowd Favorite.

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