This classic white cake recipe makes a light, fluffy cake with a soft crumb and delicate vanilla flavor. It's perfect for birthdays, celebrations, or anytime you need a reliable white layer cake.

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How to Make Cream Cheese Frosting
How to Assemble
Tips for Making The Best White Cake
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Recipe

The cake is moist and tender, topped with creamy cream cheese frosting. You can also change the flavor by adding lemon or orange zest, or a different extract if you prefer.

Note: The full instructions are provided in the recipe card below.

Preheat the Oven: Position a rack in the middle of the oven and preheat to 350°F (175°C).
Prepare Cake Pans: Spray two 9-inch cake pans with nonstick cooking spray and line them with parchment paper. Set aside.
Mix Dry Ingredients: Sift the flour and baking powder in a medium bowl. Set aside.
Cream Wet Ingredients: In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine avocado oil, butter, salt, and sugar. Beat at medium speed until creamy for about 5 minutes. Add in the vanilla and almond extract and beat until combined. Scrape down the sides and up the bottom of the bowl as needed.
Add Egg Whites: Beat in the egg whites until well combined, about 1 minute.
Combine Dry and Wet Ingredients: Reduce the mixer speed to low. Scrape the bowl and the beater, then add half of the dry ingredients and half of the evaporated milk. Beat until combined. Add the remaining dry ingredients and evaporated milk, beating quickly until well combined. Be careful not to overmix the batter!
Finalize the Batter: Fold the mixture by hand using a rubber spatula to ensure no lumps remain at the bottom of the bowl.
Bake: Pour the batter into the prepared pans, smoothing the top with a metal spatula. Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the cake(s) to cool in the pan on a rack for 5 minutes. Then turn out onto a rack, remove the parchment paper, and let cool completely.

How to Make Cream Cheese Frosting

In the bowl of an electric mixer, cream the butter and cream cheese until creamy and well combined.

Gradually add the confectioners' sugar, then beat in the vanilla. If the frosting is too thick, add 1 tablespoon of evaporated or whole milk.

How to Assemble

Place 4 strips of parchment paper around the edge of the cake stand or plate. Flip the bottom layer of 1 cake so the domed side faces down and touches the cake stand. Evenly spread the top with the cream cheese frosting.

Then, top with the second white cake layer. Finally, spread the remaining frosting all over the top and sides. To decorate, use a long offset spatula to even out the frosting in a smooth layer on the side and top.

Then, use the back of a spoon to drag the frosting across the cake in a straight line from one side to connect to the other. Repeat this process to create lovely rustic lines, wiping the frosting from the spoon after each row.

The cake is best enjoyed the day it is made, but it can be stored in a cake dome container in the refrigerator for up to 5 days.

Tips for Making The Best White Cake

Follow the recipe: Make sure to follow the directions for the white cake recipe precisely.
Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated together properly; not doing this can result in poor emulsification).
Butter and Flour the Pans: Butter two 9-inch round cake pans. Trace the bottoms of the pans on parchment paper, then use scissors to cut out two circles just the right size to fit into the bottom of each pan. Place one of the parchment rounds into each pan, butter the parchment, and add a few tablespoons of flour into one of the pans, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom and sides. Transfer the remaining flour to the second pan and do the same. Finally, tap excess flour out of the buttered and floured pans.
Sift Dry Ingredients: Sift dry ingredients like flour and leavenings but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper and shake it until everything's on it. Pick up the paper and let the ingredients slide into the mixing bowl when it's time to add. However, if you don't have one, whisk the dry ingredients for 30 seconds to combine.
Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise.
Beat in Egg whites: Add the egg whites, ensuring they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It's easier to incorporate egg whites at room temperature. To get the eggs to warm up faster, place them in a bowl of warm water for a few minutes.
Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes a heavier and less fluffy cake. Also, do not overmix-overworking the flour makes for tough results.
Pour cake batter into prepared pans: Evenly distribute the batter between the three pans and smooth the tops.
Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is made. You may also notice the cake pulling away from the pan's sides and feel a slight spring back when you lightly press on the top.
Cool the Cakes: Remove the cakes from the oven and cool them in the pans on a wire rack for 15 minutes. Then, using a knife, go around the outside of the cake; place a rack upside down over the top of each cake pan, and invert the cake onto the rack.