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.