Perfect for any occasion, this layered white cake recipe is your ticket to dessert heaven. Packed with fluffy layers and a creamy frosting, it’s a showstopper that’s surprisingly simple to make.
Why This Recipe Works
- The combination of cake flour and buttermilk ensures a tender, moist crumb that’s light as air.
- Using room temperature ingredients guarantees a smooth, lump-free batter every time.
- A touch of almond extract adds a subtle depth of flavor that elevates the cake beyond the ordinary.
Ingredients
- 3 cups cake flour, sifted
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup buttermilk, room temperature
Equipment Needed
- Two 9-inch round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Cooling racks
- Offset spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Line the bottoms of your cake pans with parchment paper and lightly grease the sides. This ensures your cakes will release easily after baking.
Mix Dry Ingredients
In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. This step is crucial for an even distribution of leavening agents throughout your batter.
Cream Butter and Sugar
In your stand mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl to ensure everything is well incorporated.
Add Eggs and Extracts
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts. The mixture should look smooth and slightly increased in volume.
Alternate Dry and Wet Ingredients
With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
Bake to Perfection
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Tips and Tricks
For the fluffiest cake, make sure all your ingredients are at room temperature before starting. This allows them to blend more smoothly, creating a uniform batter. When measuring flour, spoon it into the measuring cup and level it off with a knife to avoid packing too much flour into your cake. Lastly, don’t skip the parchment paper; it’s the secret to cakes that release perfectly every time.
Recipe Variations
- Lemon White Cake: Add the zest of two lemons to the batter and substitute lemon juice for half of the buttermilk.
- Coconut White Cake: Mix in 1 cup of shredded coconut into the batter and use coconut milk instead of buttermilk.
- Chocolate Chip White Cake: Fold in 1 cup of mini chocolate chips after the batter is prepared for a sweet surprise in every bite.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, but your cake won’t be as tender. For a closer substitute, replace 2 tablespoons per cup of all-purpose flour with cornstarch and sift together before using.
How do I store the finished cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Can I make this cake ahead of time?
Absolutely! Bake the cakes and wrap them tightly in plastic wrap once cooled. They can be frozen for up to a month. Thaw overnight in the refrigerator before frosting.
Summary
This layered white cake recipe is a foolproof way to create a stunning, delicious dessert that’s perfect for any celebration. With its tender crumb and delicate flavor, it’s sure to become a favorite.
