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White Layer Cake

Classic two-layer white cake with fluffy buttercream, lightly flavored with vanilla and optional almond extract.
Prep Time45 minutes
Cook Time22 minutes
Total Time4 hours 52 minutes
Servings: 16 servings

Ingredients

  • 1 cup whole milk room temperature (65°F)
  • 6 large egg whites room temperature (65°F)
  • 1 teaspoon clear vanilla extract clear likely imitation; real vanilla may yellow cake
  • 1 teaspoon almond extract optional but highly recommended
  • 2 1/4 cups cake flour all-purpose not recommended
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup unsalted butter room temperature (65°F) for cake
  • 1 3/4 cups granulated sugar
  • 1 1/2 cups unsalted butter softened, for buttercream
  • 6 cups confectioners' sugar sifted
  • 1 teaspoon fine sea salt for buttercream
  • 1 1/2 teaspoons clear vanilla extract
  • 1 1/2 teaspoons almond extract optional but highly recommended; clear may be imitation
  • 3 tablespoons whole milk for buttercream
  • sprinkles for decorating, optional

Instructions

  • Preheat the oven to 350°F. Spray two 9-inch round cake pans with cooking spray, brush evenly, line the bottoms with parchment rounds, and lightly grease the parchment; set pans aside.
  • In a large bowl, whisk together the milk, egg whites, vanilla extract, and optional almond extract until combined; set aside.
  • In a separate bowl, whisk the cake flour, baking powder, and 1/2 teaspoon fine sea salt until evenly combined; set aside.
  • In the bowl of a stand mixer fitted with the paddle (or using a large bowl and electric hand mixer), beat 3/4 cup room-temperature butter and 1 3/4 cups granulated sugar on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed.
  • Add half of the dry flour mixture to the butter-sugar and beat briefly until just incorporated; scrape the bowl.
  • Add half of the milk-and-egg-white mixture and beat briefly until just incorporated; scrape the bowl.
  • Add the remaining flour mixture and beat briefly until just incorporated; scrape the bowl.
  • Add the remaining milk mixture and beat briefly until the batter is just combined and smooth; scrape the bowl once more.
  • Divide the batter evenly between the prepared pans (by weight or using a scoop) and smooth the tops.
  • Bake 20–25 minutes, until a toothpick inserted in the centers comes out mostly clean with a few crumbs; avoid excessive browning.
  • Cool the pans on a wire rack for 10 minutes, then turn the cakes out and cool completely on the rack, at least 2 hours.
  • For the buttercream, beat 1 1/2 cups softened unsalted butter on medium until smooth in a stand mixer or with a hand mixer.
  • Reduce speed to low and add the sifted confectioners' sugar in spoonfuls, incorporating each addition fully before adding more; scrape as needed.
  • Add 1 teaspoon fine sea salt, 1 1/2 teaspoons vanilla extract, 1 1/2 teaspoons almond extract (if using), and 3 tablespoons milk; beat on medium-low until combined.
  • Increase speed to medium-high and whip the frosting for 3 minutes until very light and fluffy.
  • If the cake layers have domes, level them carefully so they are flat.
  • Place a tablespoon of buttercream on your cake board or plate to anchor the cake. Put one layer bottom-side down, spread 1 cup buttercream evenly to the edge, then invert the second layer and place it top-side down onto the filling.
  • Reserve about 1 cup buttercream in a separate bowl for the crumb coat. Use the remaining buttercream to apply a thin crumb coat over the assembled cake, smoothing to cover completely.
  • Chill the cake at least 2 hours (or overnight) so the crumb coat sets.
  • After chilling, frost the outside of the cake with the remaining buttercream as desired and optionally decorate with sprinkles.

Equipment

  • Two 9-inch round cake pans
  • Parchment Paper
  • stand mixer with paddle attachment or electric hand mixer
  • Mixing bowls
  • Wire Rack
  • spatula and pastry brush
  • Measuring cups and spoons

Notes

  • Almond extract is optional but adds rich flavor; omit or replace with extra vanilla if not using.
  • Sift the confectioners' sugar for the smoothest buttercream.
  • Use clear (imitation) vanilla to avoid yellowing if desired.
  • A very small amount of violet gel can brighten the buttercream if needed.
  • Chill the crumb coat for at least 2 hours before final frosting.