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A perfectly moist and simple white cake paired with a light and fluffy whipped frosting.
Another month, another cake. Hop on in, folks– it’s about to get all sweet and heavenly up in here!
I’m back for March’s edition of Cake of The Month with a little elaboration on January’s yellow layer cake.
I mentioned in that post how yellow, white, and vanilla cake are often confused with each other and how they’re all different. I’ve also brought you vanilla cake in the past, so now we’re going to complete the trifecta with what I like to deem “wedding cake.”
I used this recipe to make many many cakes for customers back in my cake baking/decorating days, and it was often referred to as “that wedding cake flavor” when I would ask customers to be specific when asking for a “white” cake (spoiler alert: often times, they really wanted yellow).
Do you know the cake I’m talking about? Dense but not heavy, the perfect amount of moisture, a tight crumb that flows seamlessly into the filling and/or frosting surrounding it?
Hopefully you’ve tried the cake I’m describing, and you’re nodding your head in wedding cake delight. Are we on the same cake page now?
WHAT EXACTLY IS “WHITE” CAKE?
So white cake. It’s, well, white. It’s not quite angel food cake white, since it does use plenty of butter, but you won’t be adding any egg yolks to this cake batter, so the batter stays fairly white, especially in comparison to its cousin cake, the yellow cake.
Egg whites are the bulk of the glue that holds this whole cake business together, and you’ll need 6 of them for this two layer cake. I know, that’s a lot of wasted egg yolks, but save them! Or toss them in an egg casserole.
You’ll also do something a bit different for this white cake than you normally would for a cake batter.
Instead of creaming together butter and sugar, you’re actually going to mix together your flour, sugar, cornstarch, baking powder, and salt and then add room temperature butter right there into the mix.
You’ll wind up with a sand-like mixture. Here’s a visual for you:
To that sandy mixture, you’ll slowlyyyyy add your solution of heavy cream, egg whites, and a hefty dose of vanilla. Much like we did with our orange creamsicle cake, you’ll add half of this wet mixture to the dry, allow it to fully incorporate, then add the remaining half of the liquid.
WHY ADD THE LIQUID TO THE DRY INGREDIENTS SLOWLY?
Your batter can only absorb so much liquid at one time. In order not to overload it with too much at once, adding it in two parts ensures there’s enough room for everyone to be happy and work together properly.
It may seem like an unnecessary step, but trust me, it is crucial in producing the perfect texture for this cake.
The cake will bake up nice and brown on the outside, but the inside will be a perfectly white color with a soft vanilla flavor perfect for pairing with just about any kind of frosting.
Grab my classic white buttercream, go for some chocolate buttercream, or even try out some orange cream cheese frosting. OOOOOOOOH, or fill it with homemade lemon curd and lather it up with lemon buttercream!
YES. DO THAT.
Or. ORRRR, my friend… Cover this perfectly white cake with some out-of-this-world whipped cream buttercream. Ohhhh, yes. Yes, this is the stuff you’re going to want to douse every last crumb of cake with, because it. Is. Magical.
TOP WITH WHIPPED CREAM BUTTERCREAM
You’ll find that the recipe for this whipped cream buttercream is pretty similar to my classic white buttercream. However, instead of just plain adding liquid to the butter/powdered sugar/vanilla extract business, you’re going to whip this buttercream with heavy whipping cream.
You’ll watch for the frosting to just start getting fluffy. Then, it’s perfectly whipped and ready to use.
GIVE THE BUTTERCREAM A TOUCH OF FLAVOR
Side note about the buttercream, you’ll add just a touch of almond extract to give the buttercream a bit of flavor flair. If you’re not into almond extract or you don’t have any on hand, that’s totally fine.
Just know that the tiniest bit of it can add a whole new dimension to your buttercream game. Just think about it.
If you prefer your frosting a little thinner to make spreadability a bit easier, thin it out with some more heavy cream, but decrease the mixer speed to low at this point.
You definitely don’t want to over-whip your cream, otherwise you’re well on your way to butter all over again. Not what you want.
As always, allow your cake layers to cool completely before assembling, and remember that no cake is complete without sprinkles.
Lots and lots. And lots.
If you’re looking for a very easy, basic white cake, this is totally it. It is easily paired with many flavors and makes a great plain canvas for serving with your favorite ice cream or even fresh fruit.
There is no wrong way to eat white cake, wedding or no wedding, so definitely tuck this recipe away for safe-keeping.
And don’t forget, now you’re fully equipped with the cake trifecta (white, yellow, and vanilla), so while you’re at it, might as well make a weekend out of cake baking and eating!
White Layer Cake with Whipped Cream Buttercream
Ingredients
CAKE
- 2 cups (240g) all-purpose flour measured properly
- 2 Tablespoons (15g) cornstarch
- 1 and 3/4 cups (350g) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 Tablespoons (171g) unsalted butter softened to room temperature1
- 1 cup (240g) heavy cream room temperature1,2
- 6 large egg whites room temperature1
- 2 and 1/2 teaspoons vanilla extract
WHIPPED CREAM BUTTERCREAM
- 4 cups (480g) powdered sugar
- 1 cup (113g) unsalted butter softened to room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- pinch of salt
- 1/4 to 1/3 cup (60-79g) heavy whipping cream
Instructions
CAKE
- Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8" or 9" round cake pans.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cornstarch, sugar, baking powder, and salt. Blend ingredients together on low until completely combined, about 1 minute. Add the room temperature butter and beat mixture on low speed until it resembles sand (see photo in post text). Scrape down the sides and bottom of the bowl with a spatula and mix again on low for a few seconds until thoroughly combined.
- Combine the heavy cream, egg whites, and vanilla extract in a large container with a spout (like a 2-cup glass measuring cup) and mix gently with a fork until blended. With the mixer speed on medium-low, add half of the milk mixture (about 1 cup) to the crumb mixture and mix until blended. Add the remaining milk mixture to the batter and beat again on medium-low until everything is incorporated. Turn the mixer off, scrape down the sides and bottom of the bowl with a spatula, and increase mixer speed to medium. Beat the batter for about 30 seconds until batter is smooth.
- Divide batter evenly between the two prepared cake pans. Bake cakes for about 26-28 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Remove from oven and allow cakes to cool completely on a wire rack before assembling.
BUTTERCREAM
- In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- With the mixer on low, add in the powdered sugar, vanilla and almond extracts, and salt. Add the cream and continue to mix until everything starts to come together.
- Increase mixer speed to high and beat for 3-4 minutes until frosting is fluffy, pausing once or twice to scrape down the sides and bottom of the bowl. Be careful not to over-beat the frosting, as whipping cream may start to clump. Decrease mixer speed to low if you need to add more cream to thin to desired texture.
ASSEMBLE THE CAKE
- Place one layer, bottom side up, on a plate or cake stand. Using a spatula or knife, spread an even layer of frosting over the entire surface. Place the second layer on top, bottom side down, and press down on the top lightly. Spread the rest of the frosting on the cake, beginning with the top and working your way down the sides. Decorate as desired.
- Cake stays fresh covered at room temperature for up to 4 days. Cake may be covered and refrigerated for up to 7 days.
Video
Notes
- It is imperative to use room temperature ingredients in this recipe. Allow ingredients to sit out at room temperature at least 45 minutes before beginning.
- I strongly encourage using cream in this recipe. It keeps the crumb moist and dense and adds a creaminess to the overall texture of the cake.
Karina says
Hi, can i use whipped cream instead of heavy cream on cake? And this is for 2 8″ pan?
Karina says
I just saw that i can use 8 or 9 inches pan. Other question can i use cake flour?? Thank u!!
Lynn says
Hi again, the recipe calls for flour and also cornstarch, which acts the same as cake flour.
Emily Styles says
Hi Lynn, could I just check… if I’m using sponge/cake flour do I need to omit the corn starch entirely or just reduce it? Thanks
Lynn says
Yes! You can omit the cornstarch and use 2 and 1/4 cup cake flour.
Lynn says
Hi Karina– I’m not sure I know what you mean. Do you mean can you use whipping cream instead of heavy cream? They’re the same thing.
Tung Pham says
Love your techniques! As a matter of fact, I do the same for some muffin recipes. It helps prevent gluten development and results in much softer and moister cake! Thanks for the recipe 🙂
Lynn says
Yes! You are so right!
Candice says
Hello. I need to make a cake in a 18×13 pan. Do I double this recipe? Some say double and some say triple. I want to have 2 layers also. Would this recipe be good for that with the big size? Thanks!
Lynn says
Hi, Candice– I’m not sure how that would work out. That’s a huge pan, and I’ve never made this in anything other than a 9×13. You could try 2 or 2.5x the recipe, but I have no clue how it would work out! Let me know if you try it!
Lisa says
I did this recipe in my thermomix and the frosting is runny. How would you thicken it and make it fluffy again?
Lynn says
Hi, Lisa. Sorry I’m just now seeing this! It’s possible you didn’t whip it enough, or you can add some more powdered sugar to thicken it up again. Hope that helps!
Anuradha s nair says
Hello is corn starch necessary. Can I avoid it… Pls reply soon
Lynn says
Hi there. Yes, it is. It’s important for the texture of the cake. Without it, I’m afraid it would be a little too dense.
Anuradha s nair says
Thank u for the reply
Nata13 says
What difference it makes in
Cakes if egg yolks are omitted other than the colour doesnt go alot yellow.. how is texture different and taste??
Lynn says
The texture won’t be as dense, and it will have a lighter flavor.
Nata13 says
I am planning to make celebration cake .. i ve got a small oven so i usually make one good height cake and then do layers my self .. is this cake good enogh for cutting up in layers or its more crumbly as it has got alot of butter .. any technique for getting good layers out of this cake should i refrigerate for sometime and then cut it ??
Lynn says
Hi! I’ve never baked this cake as anything other than 2 layers, so I’m not quite sure what to tell you. Unless you bake this cake in a 9×13 or larger baking dish, I don’t think it will turn out well at all. If you try it, though, please let me know how it goes!
Serg says
Hi, what is the shelf life of this buttercream? Does this need to be stored in the fridge right away because of the whipped cream?
Lynn says
Frosting itself can stay at room temp for about 3 days. It can be kept in the fridge for much longer.
Dan says
Can this mixture be double? If so do you think that would be enough to cover a 3 layer cake? Crumbcoat, top coat an a few ruffles on the top.
Lynn says
You can double the cake recipe, yes, but I would do it in two batches. And doubling the buttercream would be sufficient for a three layer cake. You can make the buttercream in one batch.
Latha says
Can we use fresh cream instead of whipping cream?
Lynn says
As long as you’re using cream that is at least 30% fat content, it will be fine to use.
Amy says
This cake looks amazing! I was wondering if the recipe could be used for cupcakes?
Lynn says
For sure! You’ll probably get about 2 dozen cupcakes, and I would suggest a starting baking time of 12-13 minutes. Let me know if you try it!
Kelly says
Cake was a flop the cake sank in the middle it was too soft no structure followed recipe as written, also made cupcakes had the same result.
Lynn says
I’m sorry that happened to you. I’ve made this cake lots of times and have never had a problem, otherwise I wouldn’t share the recipe. This same recipe is also featured here, here, and here without issue.
Kyla Bradford says
Same issue here with the cupcakes this is my third time doing cupcakes with this recipe.. I’m hoping the cake comes out ok if not I’m screwed for my daughters first birthday
Lynn says
Hey, Kayla– I’ve actually never made this recipe as cupcakes, so I can’t speak to the cupcakes. But I have make this cake several times, and it always works out for me (I used it in this champagne cake too). I’m not sure that’s much help, though. Sorry.
kristina8712 says
Hi! I am wondering, does the frosting pipe well? Will it hold its shape for several hours if i pipe it with a star shaped tip?
Lynn says
Yes! It pipes very nicely and is quite sturdy.
kristina8712 says
Great! I’m going to try the frosting out on some cupcakes for a memorial day bbq. ☺
Laney Williams says
Do you have to sift the powdered sugar?
Lynn says
You don’t have to.
Kelly says
Would adding sprinkles to the batter, ala funfetti cake, work?
Lynn says
I don’t see why not! Just be gentle with stirring, as the color will definitely bleed a bit.
Raquel Aguilar says
This frosting turned into butter even after mixing it gently for 20 seconds. How do you prevent this from happening?
Lynn says
I would say something went wrong somewhere else. It takes quite awhile for whipping cream to turn to butter, so “gently for 20 seconds” seems strange to me. I’m sorry it didn’t work for you! I’ve made this frosting many times with no issue.
Ruchika says
Hi
I want to make white cake with whipped cream and no butter cream. So can I do this here?
Also can I use fondate
Plz guide
Lynn says
Yep, you can put whatever kind of frosting you’d like on the cake. And you can use fondant on the outside if that’s your preference.
Shawna Harris says
This turned out PERFECT! I make 2 of these in 9×13″ pans & filled & stacked them. Everyone said it was one of the best birthday cakes they’d ever had.
Lynn says
Awesome, thanks for your feedback, Shawna!
Marla says
Hi Lynn! I’m making a white layer cake for a baby shower and would love to use this recipe. I need three layers – do you think this can stretch to three layers or should I 1.5x the recipe? I would also like to split up the prep since the decorating will take some time. What is your suggestion for making cakes in advance? Baking and then freezing unfrosted layers until use? Storing at room temp? Lastly, can this frosting be used for piping or is it too soft?
Thank you!!
Lynn says
Hey, Marla! You’ll be just fine to do 1.5x the recipe. Yes, bake, wrap tightly, and freeze. Thaw overnight in the fridge. And the frosting is perfect for piping! Let me know how it turns out!
Natasha says
Hi – I’d like to try this, but I don’t have multiple pans. Do you think the batter would suffer from being left out while I bake the layers separately?
Lynn says
Hey, Natasha! It’s definitely not ideal, but it might work if you’re able to cool the first layer quickly. Is it cold where you are? You could try putting it outside to cool it off.
erlina says
hi Lynn…you have buttercream with whip cream but its same with italian buttercream? can buttercream whip cream to make korean flower or another else? thankyou
Jane D says
I had the same issue.
I made the cake twice I even read your instructions on measuring properly and switched to the spoon method with the flour.
The cake sank in the middle and failed both times.
It had a wonderful flavor.
I will add I used a 8in 3imch deep Wilton pan so I was using the entire batter as one level.
Not sure if the issue is too much moisture in the recipe or too much baking soda.
I understand you have made it multiple times so are the expert but I am not sure what would cause such failure.
I have made and decorated a lot of cakes and am an experienced baker and have never had something like this happen.
Do you think it has to do with not dividing it?
Lynn says
Hey, Jane! Thanks for your detailed troubleshooting. It sounds like not splitting the batter is the culprit. The cake is on the denser side of cakes with a very moist crumb, so that’s a lot of cake to put in one spot. If you try it again, I would definitely split it into two pans or just halve the recipe.
Dyer Christensen says
Re: the frosting ONLY
I usually use only 1 stick of butter in an amount of buttercream that would frost a 2-layer cake. You have 2 sticks of butter… have you ever used just 1? I’d like to try but wasn’t sure if you had and if there is a real reason for 2 sticks…
Lynn says
I’ve not tried that way– I just like the texture and flavor of 2 sticks.
Svet Tour says
Wonderful! Thanks so much for the feedback. Yes, I do use both extracts when I make it. The vanilla is the star, but I like the little secret something that a bit of almond extract adds.
Leah says
Can you half this recipe if you are only looking for one layer cake? Being in quarantine and it being my birthday, I don’t want too much cake!
Lynn says
Absolutely! I hope you’re able to enjoy your birthday, Leah!
Natalie says
Would it be possible to divide the batter into 4 to make thinner layers? Would it still cook alright? I’m trying to make a rainbow cake, but 1 foot seems TALL and I’d rather not half all the cakes (and have to make a second) if I don’t have to. It would be easier to make thinner layers of each colour to begin with, if it’s possible.
I’m also curious, would it still work with egg yolks included?
Lynn says
Hey, Natalie– to answer your first question: you could definitely bake thinner layers, though I can’t guarantee on bake time. If you’re only making 4 layers, your cake would only be about 8″ tall IF you didn’t trim your layers at all. This batter just comes out nicely in my 6″ pans, so they don’t need to be trimmed. I do wind up trimming them in 8″ pans.
Second, if you add in yolks, you’re now on your way to a yellow cake, thus adding yellow to all of your colors. Using white cake as the base for a rainbow cake insures you don’t have any yellowing of colors. Hope this helps!
Kim says
We have some aspiring bakers\cake decorators in our house and today we had a little cake bake-off between my husband and 5 year old daughter. My hubby made the full recipe made a 2 layer cake and I halved the recipe for my daughter and she made a single layer. My hubby made a double batch of the buttercream frosting for both cakes. Other then my daughter adding a little too much flour and having a drier cake, both cakes turned out very well. It was a denser cake then expected (despite Lynn saying it’s a dense cake) so my hubby thought maybe it was cooked a bit too long? Are there other reasons why it might have ended up denser? Also they had hoped to do more decorating \piping but didn’t have enough frosting, do you recommend making a certain\different amount of frosting if more then just covering it?
Lynn says
Hey, Kim– this is definitely a denser cake. Using the reverse creaming method gives a slightly tighter crumb. And if you want leftover buttercream for decorating, I usually 1.5x the recipe!
Ana says
Hello
Is the cake batter any good if I filled it with stabilized whipped cream frosting and fresh strawberries or would it get too doughy or soggy when eaten the next day??
Also could I use stabilized whipped cream to frost the cake ?
Lynn says
That sounds great! Enjoy!