Name: New Favorite White Layer Cake Recipe
Prep time: 20 min
Cook time: PT-485210H51S
Total time: PT-485210H51S
Cuisine: American
Ingredients: 2 ¾ cups cake flour; 1 tbsp baking powder; ½ tsp salt; 1 cup unsalted butter, softened; 1 ¾ cups sugar; 4 large egg whites; 1 ½ tsp vanilla extract; 1 cup whole milk

If you're on the hunt for a perfect cake that's light, fluffy, and absolutely delicious, look no further than this White Layer Cake Recipe. Whether you're baking for a special occasion or just indulging in a sweet treat for yourself, this recipe will become your go-to for all things cake. In this guide, we’ll explore everything from ingredients, variations, and step-by-step instructions, to expert tips on serving and presenting your cake. Keep reading for your new favorite white layer cake recipe!

What is a “White Layer Cake”?

A White Layer Cake is a classic cake recipe known for its light, moist crumb and delicate vanilla flavor. Its "white" color comes from using egg whites rather than whole eggs, which keeps the batter light and airy. It's a versatile cake that pairs well with any kind of frosting or filling, making it ideal for weddings, birthdays, and other celebrations. The hallmark of this cake is its neutral, yet rich flavor, which allows it to be the perfect canvas for all kinds of culinary creativity.

Ingredients List for White Layer Cake

To make the perfect White Layer Cake, you’ll need the following ingredients. These are simple pantry staples, but each plays a crucial role in the final texture and flavor of your cake:

2 ½ cups cake flour (sifted)
1 ¼ cups whole milk (room temperature)
6 large egg whites (room temperature)
1 tablespoon vanilla extract
1 ¾ cups granulated sugar
4 teaspoons baking powder
½ teaspoon salt
12 tablespoons unsalted butter (room temperature)

Ingredients List for Buttercream Frosting

No white layer cake is complete without a luxurious frosting! The buttercream frosting below will perfectly complement the light, fluffy layers of your cake.

1 cup unsalted butter (softened)
4 cups powdered sugar (sifted)
2 teaspoons vanilla extract
2-4 tablespoons heavy cream (depending on desired consistency)
Pinch of salt

Substitutions and Variations

Looking to change things up? Here are a few common substitutions and variations you can make to the white layer cake recipe:

Flour: If you don’t have cake flour on hand, you can substitute with all-purpose flour. For every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour and replace it with 2 tablespoons of cornstarch. Sift it together before using.
Dairy-Free Option: Substitute whole milk with almond milk or soy milk to make this cake dairy-free. Similarly, use a vegan butter substitute for the frosting.
Gluten-Free: Use a gluten-free flour blend in place of cake flour, and ensure all other ingredients (like baking powder) are also gluten-free.
Flavor Variations: Add a teaspoon of almond extract along with the vanilla for a hint of nutty sweetness. You can also mix in a bit of lemon zest to the cake batter for a zesty twist.

Step-by-Step Cooking Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier release.
Sift the Dry Ingredients: In a large mixing bowl, sift together the cake flour, baking powder, and salt. Sifting helps to aerate the flour, making your cake even lighter.
Mix the Wet Ingredients: In a separate bowl, combine the milk, egg whites, and vanilla extract. Whisk these together until fully combined.
Cream the Butter and Sugar: Using a stand mixer or hand mixer, beat the room temperature butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is key to ensuring a light cake texture.
Combine Wet and Dry Ingredients: Slowly add the flour mixture to the creamed butter and sugar, alternating with the egg white mixture. Start and end with the flour mixture, mixing just until incorporated.
Divide and Bake: Pour the batter evenly into the prepared pans. Smooth the tops with a spatula and tap the pans lightly on the counter to remove any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

How to Cook a White Layer Cake: A Step-by-Step Guide

Once your cake layers have cooled completely, it's time to frost and assemble! Follow these steps to ensure a perfectly smooth and even finish for your white layer cake:

Step 1: Level the Cake Layers

Use a serrated knife or a cake leveler to trim the tops of your cake layers if necessary. This will help you achieve an even, flat surface for stacking.

Step 2: Prepare the Frosting

In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, and mix until smooth. Add the vanilla extract, a pinch of salt, and heavy cream. Continue beating until the frosting is light, fluffy, and easily spreadable.

Step 3: Frost the First Layer

Place the first cake layer on your serving plate or cake stand. Spread a generous layer of buttercream frosting evenly across the top using an offset spatula.

Step 4: Add the Second Layer

Place the second cake layer on top, making sure it’s level. Apply a thin “crumb coat” of frosting around the entire cake to trap any crumbs. Refrigerate for 20 minutes to set the crumb coat.

Step 5: Final Frosting

After the crumb coat has set, apply the remaining buttercream to the cake, spreading it smoothly over the top and sides. You can decorate it with a piping bag or leave it with a simple, rustic finish.

Common Mistakes to Avoid

Overmixing the Batter: Be careful not to overmix the batter after adding the flour, as this can result in a dense cake. Mix just until the ingredients are incorporated.
Opening the Oven Too Early: Resist the temptation to open the oven door before the cakes are fully set. Opening the oven too soon can cause your cakes to collapse in the middle.
Not Measuring Ingredients Correctly: Use a kitchen scale or measuring cups for accurate ingredient quantities. Too much or too little of any ingredient can affect the final result.

Serving and Presentation Tips

Now that your white layer cake is baked and frosted, it’s time to think about serving and presentation. Here are some tips to ensure your cake looks as good as it tastes:

How to Serve White Layer Cake

Room Temperature: Always serve the cake at room temperature for the best flavor and texture. Cold cake can be dense and firm, while room temperature cake will be soft and moist.
Accompaniments: Serve each slice with a dollop of whipped cream or a side of fresh berries for added flavor and elegance.

Presentation Ideas for White Layer Cake

Fresh Flowers: Decorate the top of your cake with edible flowers or fresh blooms for a natural, elegant touch.
Colored Frosting: While white frosting is classic, you can tint part of the buttercream with food coloring to create beautiful ombre effects or piped decorations.
Sprinkles and Edible Glitter: Add some flair with colorful sprinkles, edible glitter, or gold leaf for a festive touch.
Drip Design: For a trendy look, drizzle a thin ganache or caramel sauce down the sides of the cake.

White Layer Cake Recipe Tips

Room Temperature Ingredients: Ensure all ingredients, especially butter, milk, and egg whites, are at room temperature before starting the recipe. This helps create a smoother batter and a fluffier cake.
Parchment Paper: Always line your cake pans with parchment paper for easy release and to prevent sticking.
Storing the Cake: This cake can be stored at room temperature in an airtight container for up to 2 days. If refrigerated, let the cake come to room temperature before serving for the best texture.

Frequently Asked Questions (FAQs)

Q: Can I freeze the cake layers?
A: Yes! You can bake the cake layers ahead of time, wrap them tightly in plastic wrap, and freeze for up to 3 months. Thaw the layers overnight in the fridge before assembling and frosting.

Q: What’s the difference between a white cake and a yellow cake?
A: The main difference is in the use of eggs. White cake uses only egg whites, which gives it a lighter texture and color, while yellow cake uses whole eggs, resulting in a richer, more yellow-hued cake.

Q: Can I use this recipe for cupcakes?
A: Absolutely! This white cake recipe works perfectly for cupcakes. Bake the cupcakes at 350°F for 18-22 minutes, or until a toothpick comes out clean.

Conclusion

This White Layer Cake Recipe is a timeless classic, perfect for any occasion or celebration. With its light, fluffy texture and delicate flavor, it's sure to become your new favorite. Whether you’re a seasoned baker or just getting started, this recipe offers plenty of opportunities to get creative with variations and presentation. Don’t forget to share your beautifully baked creation with friends and family—they’ll surely be asking for seconds!