THE BEST WHITE CAKE RECIPE

After I posted my favorite chocolate cake recipe a few months ago, I had several requests for a white cake recipe too. Now, I’ve always been a chocolate cake lover but after getting so many requests I decided it was time to really work on a good white cake recipe.

I knew that this white cake needed to be light, soft, fluffy, and incredibly moist. After some trial and error, I finally found the winning recipe! I even baked a white cake box mix to compare it to this recipe and my husband told me that my version was better and had more flavor. Now that’s what I call a win!

Ingredients
For the white cake:

• 2 and 3/4 cups (305 grams) cake flour (spooned & leveled)
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup (240 ml) buttermilk room temperature
• 2 teaspoons clear vanilla extract or pure vanilla extract
• 1 cup (230 grams) unsalted butter softened to room temperature
• 1 and 3/4 cup (350 grams) granulated sugar
• 5 large egg whites room temperature
• For the vanilla buttercream frosting:
• 1 and 1/2 cups (340 grams) unsalted butter softened to room temperature
• 4 and 1/2 cups (540 grams) powdered sugar
• 3 tablespoons (45 ml) heavy whipping cream
• 1 tablespoon clear vanilla extract or pure vanilla extract
• 1/8 teaspoon salt

Instructions
To make the white cake:

1. Preheat oven to 350°F. Spray two 9-inch cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper and set aside. 
2. In a large mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
3. ...........................

for full instruction please see : www.livewellbakeoften.com

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