The classics never go out of style, especially when it comes to cake flavors. This light and fluffy classic white cake with whipped vanilla buttercream should be a staple in everyone’s kitchen.
This classic white cake with vanilla buttercream was my very first post on Cake by Courtney. It was two and a half years ago right after Avery turned 2. I remember asking her about what she wanted for her birthday and she never talked about toys. All she requested was a pink birthday with pink cake (clearly thinking about only the important things!). So, that’s exactly what she got! Pink decorations, pink clothes, pink presents, and a pink cake.
The original recipe I used for Avery’s cake was from Sweetapolita. It’s a great basic vanilla cake but it was always coming out a little dry for me – not matter how carefully I watched the layers as they baked. So, over the last year or so, I’ve been testing out other white cake recipes and finally developed one I absolutely love.
Classic White Cake
I tried to mimic my cake after the flavor of a white box cake mix, which I grew up on and loved as a child. This cake is tender and fluffy, and holds a subtle and kind of sweet vanilla flavor, thanks to the use of clear vanilla extract instead of pure vanilla extract.
As you make this cake, it’s important to remember not to over mix the batter. Over mixing any cake batter is one of the main reasons it sinks while baking. Also take a look at your baking powder to make sure it’s fresh. This cake relies on a good amount of baking powder to help it rise. If your baking powder is more than 6 months old, throw it away and grab a new container.
Whipped Vanilla Buttercream
I’ve paired this classic white cake with my all-time favorite vanilla buttercream. If you’ve been following me for a while, you know I have a few tricks to making the perfect buttercream. I actually just talked about them in my post How to Make the Perfect Birthday Cake. The reader’s digest version of what you can read more about in that post includes:
- Sift your powdered sugar
- Use cold butter
- Add heavy whipping cream
- Beat for about 5 minutes on medium-high
- Mix by hand with a wooden spoon for a few minutes as well
Following these 5 little steps is a game changer to your buttercream!
The texture becomes so much lighter and silkier. The color also lightens up, which is nice if you’re trying to achieve a nearly white buttercream.
This classic white cake is a great base for so many frosting and filling flavors too. I’ve paired it with raspberry, strawberry, lemon, chocolate… the list is endless.
Enjoy!
This looks amazing! I am so excited to make it for my daughter first birthday in a couple weeks 🙂 How come you’d bake three 6-inch cakes longer than three 8-inch cakes? Thank you!
There’s a little bit more batter in the smaller pans.
So are you saying you did this same recipe in three 6” cake pans and used all of the batter? Do you recommend that over doing three 8” pans?
I recommend doing the three 8″ pans or four 6″ pans. I had leftover batter when I first did this recipe.
Wondering if this recipe works in 3, 9 inch cake pans? Have you ever tried? Thanks
The layers will be thinner. I think it would be better as two 9-inch pans or add an extra half of the recipe to do three 9-inch pans.
I made …or tried to make this cake; followed the recipe carefully…. my cakes came out dry; and the frosting wasn’t sticking to the cakes; it would just peal off and started to crumble my cakes the only way I found it would kind of stay was If I pressed it with my fingers; I gave up and made a frosting I have made in past that would glide easily…. I’m not sure what went wrong. BUT I tried and I think flavors were good … just to dry.
Usually when a cake is dry and crumbly, it’s been overbaked. Our ovens are all very different, and there’s a chance yours runs a little hot and needed a couple minutes less for bake time. Next time, check the cake after 80% of the baking time has past. When you pull a toothpick out of the center, there should be a few moist crumbs on it.
So excited to try this soon! Have you ever used a basic whipped cream as a filling?
Yes, so good!
Hi how are you? I have a question 2 actually. Do you have any recipes for 10 inch pans or 12 inch? Also if I made the classic white cake do I just double it for a 10 inch or triple it?
Thank you
Depends on how many layers you want to make for those size cakes.
My buttercream always becomes very delicate with lots of air pockets when I add heavy whipping cream. Despite mixing it afterwards by hand, the air pockets for the most part remain so I never get a smooth finish like yours. Any thoughts?
Are you sifting your powdered sugar too? That’s essential. Try using less cream, but still beating for 5 minutes and still mixing by hand.
Hello! Recipe looks amazing ! I was wondering, do I have to double or triple the recipe to make three 10 inch layers? And how long would I have to bake that for?
Yes, I would double the recipe for 10-inch layers. I’m not exactly sure on the bake time. I’d start with an extra five minutes and continue to add 3 minutes after that if it needs more time.
Hi Couetney I absolutely love your recipes! Do you think it would be ok to make your buttercream the day before I decorate and keep refrigerated? If so would I need to let it sit at room temperature before I use it? Thanks!!
Thank you! Yes you can totally make the buttercream ahead of time and refrigerate it covered in a bowl. Let it get back to room temp. before you use it and rebeat it in the mixer too.
This recipe is amazing! It turns out perfect every time! I was wondering how many recipes I would need in order to make 4x8inch layers. Thanks!
I would only add an extra one-fourth of the recipe for one extra pan
Hello! I followed this recipe very carefully and used 3x 8” pans, but they didn’t rise. Any idea why this might have happened? I definitely put in the baking powder… :/
Ps – love your videos and your recipes are so well written!
Hi! I’m so sorry to hear that – so it could have been a few things: old baking powder (I don’t use anything over 6 months old) or you might have over mixed the batter (low speed just until the flour is incorporated), or your oven temperature is off from what the screen is telling you (use an oven thermometer to check the internal temperature).
Hi!.
I was wondering if this cake will do well as a sheet cake or to carve?
I haven’t tried it that way but I think it would work as a sheet cake. It’s light and fluffy so I’m not sure it’s a great one to carve with.
Can this be made into 3 8″ rounds?
Also if I wanted to make this more almond flavor. Would i replace all the vanilla or do 2tsp almond extract, 1 tsp vanilla?
Yes, my cakes can switch between 4, 6-inch pans or 3, 8-inch pans. You might need to reduce the baking time a little. Keep an eye on it toward the end. And yes, split the vanilla and almond extract.
Hi Courtney!
I found your site and just can’t stay away! I am learning so much and your cakes are incredible. Can your classic buttercream be used under fondant? If so, does it need to stay refrigerated? Thanks so much for sharing your incredible talent.
Hi! I’m not exactly sure because I’ve never tried fondant over my buttercream. I would say yes, if you take out of the heavy cream from my recipe so it’s a little more stable.
Do you find that your cakes turn out better when you use cake flour versus all purpose flour?
I think it depends on recipe. It’s best to use what’s called for.
What kind of color dye do you use for the buttercream? Also, when do you recommend adding that to the recipe?
I like Americolor food gels and I add it at the end.
Can I use whole milk instead of buttermilk for this recipe?
I prefer buttermilk, but you can use whole milk.
Can I use this recipe to make cupcakes?
Yes 🙂
Can you help me clarify the rules of leaving buttercream out or refrigerating it? I’ve read butter is completely fine to leave out and the high sugar makes the heavy cream okay to leave out covered for 2 days. I’m always afraid to do this though but it would make things so much easier if I could! If you don’t agree with 2 days, how long would you leave it out?
I would put in in the fridge until a few hours before you want to use it!
This is the first recipe of yours I have tried. The first time the cakes baked flat, though still delicious. I lowered my oven temp because I always thought it was a little hot.. what a difference! They were thick and perfect! I used your frosting method as well and am so happy with the results! I have your acrylic discs in the way! Can’t wait to try more of your recipes!
I’m so glad it worked out!
This might be a stupid question, but how do you cut this recipe in half? 2 egg whites and one whole egg still? Thanks!
Yes 🙂
I tried this recipe for the first time today. I love the taste and texture. I tested a 6″ and cupcakes. The cupcakes had a hard flat top to them. It this recipe only for larger size cakes. Thanks, looking forward to your reply. Starla
It should work for cupcakes too but you’ll need to make sure you reduce the bake time for them.
Could I use egg whites from a carton for this cake?
yes you can
Can you use gluten free flour in place of the flour?
Yes, I suggest the brands Bobs Red Mill One for One for Cup4Cup
I have 3 questions! 1) would this cake stand well to be a tiered cake? 2) if I was making a 12in how long would it expect to bake? 3) does this cake dry out in the fridge if completely decorated?
Hi, would I be able to use regular pure vanilla extract instead of the clear one? Would the only difference be in the color of the cake?
It will change the color and the taste is slightly different but its ok!
Is it ok to hand make the cake flour? Or is it essential to use an already made one from a box? Same for the buttermilk.
You can hand make it both things if you want.
Is it ok to hand make the cake flour? Or is it essential to use an already made one from a box? Same for the buttermilk.
How long would I bake the layers if using 7″ cake pans. I am looking to make this cake higher for decorating.
Thank you
Pam
About the same time. Keep an eye on them.
I used your vanilla buttercream for a birthday cake and it was AMAZING!!!! I had to use a hand blender but it still did the trick! Thanks!!!!!
Hi Courtney! I love this recipe and so I really want to make it! However, I have this big question (I have had the same question with many other recipes over the years). When you say 12 tablespoons of butter and the butter should be cubed, how big or small should the cubes be? I am wondering because the quantity changes slightly. Is there a way to find this out in grams?
Each cube can be about 1-2 tbsp.
Is it possible to make this same recipe, but do standard size or mini cupcakes instead? Or do you have an awesome basic vanilla cake cupcake recipe? Thank you! I love your cakes so much and your buttercream frosting is my go to for everything! People absolutely LOVE it!
Yes you can do any of my recipes as three layer 8-inch if they show four layer 6-inch. No changes needed. I’ll be posting a new vanilla cake tomorrow!
Hi! It looks like the recipe has deleted from this page. Is it possible to get it back? Thanks so much!!
Hi! You are so talented! Thanks for sharing your recipes! We are excited to try making this classic white cake of yours, however the recipe is nowhere to be found????? Are you no longer sharing it?
Thank you
It’s fixed! It’s there now! So Sorry!
I have a question…..I measured all the ingredients by grams, but the tablespoon of baking powder was off. Only half of my tablespoon came to 10 grams. So, do I continue with an entire tablespoon (which will be over 10 grams) or just use 10 grams? Thanks.
Use an entire tablespoon.
Hi, for your egg whites can I use pasturized egg whites instead? I just don’t want to waste the egg yolks.
Yes.
Love the cake the texture of the butter cream thanks for the recipe is wonderful
Thank you!!
A very quick recipe that turned out sooo fluffy I could use it as a pillow and very moist and tasty! I might have added another tsp of vanilla. Thank you for this!
What type of cake flour do you use. Plain or self raising?
Regular. Not self rising.
I made the cake layers last night and they seem to not have risen properly. My baking powder is brand new and I used an oven thermometer. Two things I do wonder about are that my tablespoon of baking powder was over 10g and after looking through comments today I see that you have suggested using the full tablespoon instead of just the 10g, I did not but will do so next time, and I read that your favorite substitution for buttermilk is half part milk half part Greek yogurt. The Greek yogurt I used was nonfat and after some research this morning it seems that may have been unwise. Do you have any thoughts on if the nonfat Greek yogurt played a role in this or if it was likely just not enough baking powder? I tried some crumbs and they were delicious, so I am looking forward to giving this another go!
It should be 14g of baking powder. I fixed that. And yes full fat yogurt!
Hi Courtney!
Will this recipe work for a tiered wedding cake? If not, which of your recipes would you suggest?
I’ve loved all your recipes I’ve ever made! Making my brothers wedding cake and need a good one!
Yes it is perfect for that!
Hello! Recipe looks amazing ! I was wondering, do I have to reduce the recipe to make two 4 inch layers? And how long would I have to bake that for?
Yea I would cut it in half. Not sure on time. Might be a few minutes less. Keep your eye on it.
Hi just made this cake. It was rather a thicker batter than the funfetti and I had holes in my cake. I sifted. I had new baking powder etc.
1. What did I do wrong or any tips.
2. I used 3 8” pans but only had the 3” deep ones. Can these pans still be used even though they are deeper?
It’s ok that it’s thick! You did it all right.
Thank you for this recipe! I’m so excited to try it out! I have a quick question regarding the buttercream – is this a crusting buttercream? Will it harden and form a crust when left at room temp and/or in the fridge? Thank you so much!
In the fridge it might get crusty because the fridge will dry it out.
Hello Courtney,
Beautiful work you do, my question is when you refer to bake the cake to a certain degree, what should be Celsius or Faranhight?
Thank you for sharing your beautiful job
Farenheit
I LOVE all of your recipes and decorating techniques! I aspire to be as awesome as you! I made the “classic white” cake today for a baby reveal. Can you tell me why my layers are so thin? Is it because I used (3) 8″ pans? I followed the recipe directions to a “t”. Any expert advice?
You might have overbaked them or try beating the sugar and butter even longer. Like 5 minutes.
Wondering if I should double the recipe if I need to make 2-3 10″ pans?? What are your thoughts?? Thanks!
If you are doing 2 10-inch pans then just 1 1/2 the recipe.
Hi, I am wondering how do you make light pink color? When I added pink to my buttercream it turned peach color.. thank you!
I use gel food coloring!
Can you make this into a half sheet cake?
Yes! just half the recipe.