Moist, velvety, elegant — the ultimate celebration cake.

A truly bakery-quality white cake: soft, moist, light, and beautifully tender. This cake has a fine, velvety crumb, a pure vanilla flavor, and a subtle touch of almond that makes it taste professional, refined, and unforgettable.

Whether you’re baking for a birthday, wedding, anniversary, or simply because you love a perfect slice of white cake, this recipe delivers flawless results every time. 💍✨

✨ Why You’ll Love This Cake

🎂 Bakery-style texture — Soft crumb, moist layers, perfectly tender.
🌟 Elegant flavor — Vanilla + almond = classic, elevated, beautiful.
🎉 Perfect for special occasions — Ideal base for decorating and stacking.
🧁 Reliable & consistent — A no-fail method that home bakers love.

Muller

The Perfect {Bakery-Style} White Cake

A moist, light, bakery-quality white cake with a velvety crumb and subtle vanilla-almond flavor. Perfect for birthdays, weddings, and any celebration.

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Prep Time 20

Cook Time 28

Total Time 48

Servings: 8 inch round cakes

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

2 ¾ cups (357 g) cake flour
2 tsp baking powder
¾ tsp kosher salt
1 cup (227 g) unsalted butter, room temperature
2 ½ cups (500 g) granulated sugar
2 tsp pure vanilla extract
1 tsp almond extract
5 large egg whites, room temperature
1 cup (245 g) whole milk, room temperature
½ cup (113 g) unsalted butter, room temperature
2 cups (250 g) confectioners’ sugar, sifted
Pinch of kosher salt
3-6 tsp whole milk
Vanilla extract to taste

Equipment

Stand mixer or hand mixer
Mixing bowls
Two 8-inch round cake pans
parchment paper
Cooling racks

Method

Preheat oven to 350°F (≈175°C). Line two 8-inch cake pans with parchment and spray with non-stick spray.
Whisk together the cake flour, baking powder, and salt.
Cream butter, sugar, vanilla, and almond extract until light and fluffy (≈5 minutes).
Add egg whites one at a time, mixing well after each addition.
With the mixer on low, alternate adding dry mixture and milk: ⅓ dry, ½ milk, ⅓ dry, remaining milk, then last ⅓ dry. Mix only until combined.
Divide the batter evenly between pans.
Bake 26–28 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before frosting.
For the frosting: beat butter, sugar, salt, and milk until smooth and fluffy. Add more milk to adjust consistency.

Notes

Don’t overmix the batter — it keeps the crumb tender.
Cake flour is important for a fine bakery-style texture.
Almond extract adds a bakery-style finish but can be omitted.

🧁 Ingredients

For the Cake

2 ¾ cups (357 g) cake flour
2 tsp baking powder
¾ tsp kosher salt
1 cup (227 g) unsalted butter, room temperature
2 ½ cups (500 g) granulated sugar
2 tsp vanilla extract
1 tsp almond extract
5 large egg whites, room temperature
1 cup (245 g) whole milk, room temperature

For the Buttercream Frosting

½ cup (113 g) unsalted butter, room temp
2 cups (250 g) confectioners’ sugar, sifted
Pinch of kosher salt
3–6 tsp whole milk (adjust for consistency)
Vanilla extract (or other flavorings) to taste

👩‍🍳 Instructions

1. Prep

Preheat oven to 350°F (≈ 175°C).
Line two 8-inch round cake pans with parchment and spray with non-stick spray.

2. Mix Dry Ingredients

In a large bowl, whisk together:
- cake flour
- baking powder
- salt

3. Cream Butter & Sugar

In a stand mixer with paddle attachment, beat:
- butter
- sugar
- vanilla
- almond extract
  until light and fluffy (5 minutes).

4. Add Egg Whites

Add egg whites one at a time, mixing well and scraping down between additions.

5. Combine Wet & Dry

On low speed, alternate adding:
- ⅓ dry mixture
- ½ milk
- ⅓ dry
- remaining milk
- final ⅓ dry
Mix just until combined (don’t overmix).

6. Bake

Divide batter into pans.
Bake 26–28 minutes, until a toothpick comes out clean.

7. Cool

Let cakes cool fully on wire racks before frosting.

8. Make the Buttercream

Beat together butter, powdered sugar, salt, and 3 tsp milk.
Increase mixer speed to high and whip until smooth and fluffy (≈ 2 minutes).
Add more milk as needed.

🧊 Storage

Store (unfrosted or non-perishable frosting) at room temperature for 2–3 days.
Freeze layers for 2–3 months — wrap well, thaw while wrapped.

The Perfect Bakery-Style White Cake