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This White Cake is a classic dessert featuring a soft, tender crumb and a delicate vanilla flavor. Made with egg whites for a pristine white color and topped with a creamy vanilla frosting, this cake is perfect for any occasion. The combination of sour cream, milk, and butter ensures every bite is moist and rich, while the frosting adds a luscious sweetness to complement the cake's light texture.
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White Cake

Whether you’re celebrating a birthday, hosting a dinner party, or simply enjoying a slice with a cup of tea, White Cake with Vanilla Frosting is the perfect choice.
Course Dessert
Cuisine American
Keyword White Cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12

Ingredients

  • Cake
  • 2 ½ cups plus 2 Tbsp 315gr all-purpose flour
  • ¾ cup 180 ml sour cream
  • ¾ cup 180 ml whole milk
  • 1 cup 2 sticks/220 gr unsalted butter, softened to room temperature
  • 1 ¾ cups 350gr granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 5 large egg whites
  • 1 Tbsp pure vanilla extract
  • Vanilla Frosting
  • 1 ½ cups 340gr/3 sticks unsalted butter, softened to room temperature
  • 6 cups 700gr powdered sugar, sifted, plus more as needed
  • ⅛ tsp salt
  • 5 Tbsp 75 ml heavy cream
  • 1 Tbsp pure vanilla extract

Instructions

  • Preheat your oven to 350°F (180°C). Prepare two 9-inch cake pans (8-inch pans will also work) by greasing them with butter and lining the bottoms with parchment paper. For a perfect fit, trace and cut out parchment rounds to match the pan size.
  • In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk the sour cream and milk until smooth. Set both bowls aside.
  • Using a stand mixer with the paddle attachment or a handheld mixer, cream the butter and sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg whites and vanilla extract, mixing until fully incorporated. Reduce the mixer speed to low and alternate adding the dry ingredients and the milk mixture, starting and ending with the dry ingredients. Mix just until combined, avoiding overmixing to ensure a light, airy cake.
  • Evenly divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15 minutes before carefully removing them. Transfer to a wire rack to cool completely.

For the Frosting

  • In a mixer bowl with a paddle attachment, beat the butter and salt on medium speed until creamy and smooth, about 2 minutes. Gradually add the remaining ingredients, mixing on low speed for about 30 seconds to incorporate. Then, increase the speed to high and beat for an additional 2 minutes. If the frosting feels too thin, add more powdered sugar until the desired consistency is achieved.

To Assemble

  • If the cake layers have domed tops, carefully level them with a serrated knife. Place one layer on a serving plate or cake stand. Spread a generous layer of frosting across the top, extending it to the edges. Place the second cake layer on top and frost the top and sides evenly. Store the frosted cake in the fridge covered, for up to 3-4 days.
  • Leftover slices can be frozen for up to 2 months; simply thaw overnight in the fridge before serving.

Notes

  • Prepare the frosting up to three days in advance and store it in the refrigerator, covered tightly. For the cake layers, bake them a day ahead and wrap them well before refrigerating. On the day of assembly, allow the frosting to come to room temperature before decorating your cake.