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White layer cake with smooth vanilla buttercream frosting and soft fluffy texture

White Layer Cake Soft Fluffy Classic Vanilla Dessert - A Tender, Timeless Favorite

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Cake, Dessert
Cuisine American
Servings 12 Slices

Ingredients
  

  • For the cake:
  • 2 3/4 cups (330 g) cake flour, spooned and leveled
  • 1 1/2 cups (300 g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 3/4 cup (170 g) unsalted butter, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 6 large egg whites (about 3/4 cup), room temperature
  • 2 tsp pure vanilla extract
  • 1/2 tsp almond extract (optional, for a bakery-style note)
  • For the vanilla buttercream:
  • 1 cup (227 g) unsalted butter, room temperature
  • 3 1/2 to 4 cups (420–480 g) powdered sugar, sifted
  • 1/4 cup (60 ml) heavy cream or whole milk, plus more as needed
  • 2 tsp pure vanilla extract
  • Pinch of salt

Instructions
 

  • Prep the pans and oven: Heat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. Lightly flour the sides. This helps the layers release cleanly.
  • Combine dry ingredients: In a large bowl, whisk cake flour, sugar, baking powder, baking soda, and salt. Keeping dry ingredients evenly mixed prevents tunneling and dense spots.
  • Beat in butter: Add the softened butter to the dry mixture. Mix on medium speed until the mixture looks like fine crumbs, 1–2 minutes. This reverse-creaming method creates a fine, tender crumb.
  • Mix wet ingredients: In a measuring cup, whisk buttermilk, egg whites, vanilla, and almond extract (if using). Make sure everything is room temperature for a smooth batter.
  • Build the batter: Add half the wet mixture to the flour-butter mixture. Mix on medium until combined and fluffy, about 30–45 seconds. Add the remaining wet mixture and mix just until smooth, 20–30 seconds. Do not overmix.
  • Portion and level: Divide batter evenly between the pans. Tap each pan lightly on the counter to pop large air bubbles and level the surface with an offset spatula.
  • Bake: Bake for 24–28 minutes, or until the centers spring back when touched and a toothpick comes out clean or with a few moist crumbs. Rotate pans once halfway if your oven has hot spots.
  • Cool: Let cakes cool in pans for 10 minutes. Run a knife around the edges and invert onto a wire rack. Peel off parchment and cool completely. Warm layers will melt the frosting, so be patient.
  • Make the buttercream: Beat butter on medium-high until creamy and pale, 2–3 minutes. Add powdered sugar 1 cup at a time, mixing on low to combine, then on medium to fluff. Add vanilla, salt, and cream. Beat 1–2 minutes until smooth. Adjust thickness with more cream (thinner) or powdered sugar (thicker).
  • Assemble: If the cake tops are domed, level them with a serrated knife. Place one layer on a board. Add about 1 cup frosting and spread evenly. Top with the second layer, cut side down for a flat surface.
  • Crumb coat: Spread a thin layer of frosting over the top and sides to trap crumbs. Chill for 15–20 minutes.
  • Finish and decorate: Apply the remaining frosting, smoothing with a spatula. Add sprinkles, coconut, or keep it classic and clean. Slice with a warm knife for neat pieces.