Creamy White Cake with Buttercream Frosting
There is just something about a white cake. This creamy white cake with buttercream frosting is a really moist cake with a delicious buttercream frosting. I originally wanted to have a filling between the layers, but I wasn’t able to find decent raspberries so, I made this cake with layers of buttercream, which I love! There is nothing better than a good buttercream frosting to top your cake with.
You could make this creamy white cake with buttercream frosting with any type of filling. Lemon would be absolutely delicious. Blueberry, cranberry, cherry, strawberry, and mango would also be good to use depending on the season.
When you pour this into your pans, just spread the batter around to fill the bottom of the pan. It doesn’t seem like there is enough, but trust me, there is and it will work perfectly.
Craving a delicious white cake? Try this today.
Creamy White Cake with Buttercream Frosting
Ingredients
For the Cake:
- 3 cup all purpose flour
- 2 cup sugar
- 1 Tbsp baking powder
- 1 cup milk
- 1 cup butter
- 1 tsp vanilla
- 5 egg whites
- 1/2 cup coconut flakes optional for garnish
For the Frosting:
- 1 1/2 cup butter
- 5 cup powdered sugar
- 3 Tbsp milk
- 1 1/2 tsp vanilla
Instructions
- Preheat oven to 350° and grease 3 (9 inch) round cake pans. Line with parchment paper. Grease and flour parchment paper. Set aside.
- Allow eggs whites to sit out at room temperature for 30 minutes before using.
- In a small bowl, mix milk and vanilla together. Set aside.
- In a medium bowl, beat butter until creamy. Add sugar. Mix until light and fluffy. Add flour and baking powder, into the butter mixture, alternating with the milk and vanilla mixture. Set aside.
- Beat egg whites until stiff peaks form. Fold gently into cake batter. Pour into prepared pans. Spread with spatula to cover pans completely with batter.
- Bake at 350° for approximately 30 minutes or until wooden tooth pick inserted in the center comes out clean. Place on cooling rack for 10 minutes then removed from pans, set cakes on cooling rack and discard parchment paper.
- For the Frosting: Beat butter until light and creamy. Add milk and vanilla and mix well. Gently add powdered sugar and mix until well blended.
- Frost as soon as cake has cooled. Garnish with coconut flakes.
Notes
Here are a couple pics that are the perfect size for pinning to Pinterest!
Enjoy, Terri
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I made this for my sons birthday party. It turned out really flat, any idea on what I may of done wrong?
Hi Coll, I’m not sure why it turned out flat. I hope your son’s birthday party was a success even though the cake was not.
Hey! The recipe looks great but I only have a 10 inch pan. Should I make two layers instead of three since i can’t purchase another pan at the moment?
Yes that will work Sugarbowl. :)
If I want to make a 9×13 cake, do i need to modify the ingredients or just the baking time? If just baking time, how long should I cook it?
This cake looks delicious and moist. I have searched for many months for a moist and delicious cake. I haven’t tried this recipe yet because I do have a question. I realize that for the pure white color the egg whites are the only portion of the egg used. However, if I didn’t mind the tint of color would using whole eggs turn out as well? Would that effect the taste or texture? If I did use whole eggs how many would you suggest? Thank you so much in advance. :)
Hi SG in Oklahoma, have you tried making this yet? I would probably use 2 eggs. Let me know how it turns out! :)
Hi Terri, this cake looks so delicious & I really want to make this but in 3 – 6 inch rounds, I’m thinking of using half of the recipe but should I use 2 or 3 egg whites?
Hi Lowella, I would use 3 eggs whites. Let me know how it turns out! :)
Thanks, I’ll try it & will let you know.
Hi Terri, so I made this cake last week using half of the recipe. I used 3 egg whites & the texture was perfect. I used cake strips & I got even layers when it’s done. I ended up using just 2 of 3-inch round pans & it rose to almost 2 inches high. I fill the layers with strawberry filling which I just found the recipe online & frost it with buttercream. It was sooo yummy, my friends can’t get enough of it. Thank you so much for this awesome recipe. Next time i’ll try your zesty lemon cake, I can’t wait….
Thank you so much for sharing Lowella! I’m so glad you and your friends loved the cake. Your cake sounds DELICIOUS!! You’ll love the lemon cake too!!! ?
Sorry, I meant 2 of 6 inch round cake pans..
I made this cake yesterday, it’s absolutely delicious. Not overly sweet and so fluffy! Kids and hubby approved. This is my new go-to white cake recipe!
Awesome Terri, I’m so glad you all loved it! Thanks so much for sharing! :)
Hi! I would like to bake this recipe but only have 2 nine inch cake pans and 2 eight inch pans. Any advice? Also, was considering adding just a bit of shortening in lieu of all butter- think it’s ok? Thanks, Julie
Hi Julie, just use the 2 9″ pans. Your cake will be just a little thicker which is fine. Just check it time wise. Go for it! :)
Can you make this cake into a strawberry cake
yes you can. you will need to make strawberry puree and mix it in before you add in the egg whites.
I made this cake for our youth birthday party. I didn’t have any, but no one liked it. Very upsetting.
Hi Sabrina, I’m so, so sorry that your cake didn’t turn out!
Question, can you use cake recipe for cupcakes
using cupcake liners?
Yes, you can. You’ll just have to adjust the time for cupcakes. Usually 20-22 minutes for cupcakes.
My batter felt super thick before I added the whipped egg whites, is this normal?! I hope they don’t turn out dense, they’re in the oven now!
how did it turn out?
Not sure how you were able to frost this cake. I have added about 7 cups of powdered sugar instead of 5 and it is still the consistency of cake batter. Just dripping off spoon. I’m not a good baker. No idea how to fix it. The cake is good though
Generally hold milk to last and only add if icing is too thick (a little at a time). Most of the time I do not need the milk. A little milk goes a looooong way. Same with the vanilla, do not over measure as it is also a liquid.
Savannah, here are a few things that could be the culprit:
Did you use real butter or margarine/light butter/spread? Buttercream needs real butter to have the proper consistency.
Was the butter softened or did you melt most of it when trying to soften it quickly in the microwave?
Did you measure the ingredients correctly?
Was your kitchen very warm? If the frosting is so soft, chill it in the fridge for a few hours or even overnight. Then whip again with your beater to make it fluffy again before you frost the cake.
I’ve never made this recipe in particular, but I’m a home baker with a lot of experience. These are all common things that can happen to many of us. Hope this helps.
I made this cake for my birthday (July 6th). It turned out really light, fluffy, sweet and satisfying! After a night in the fridge it became even moister! My family liked it a lot as well. Great recipe! 10/10 would make it again :) I also only put half a cup of butter and 2/3 cup of yogurt instead of a whole cup of butter and added baking soda. It still turns out winderful!
Happy Belated Birthday Firefly! Thanks for sharing! :)
I’m going to try and make this cake too!! So happy yours turned out great for your birthday!! We share the same birthday, how cool cancer!!? Hope mine turns out great too for my family!
My cake color is more on the medium yellow side and not the light yellow/off white featured in your cake photos. I used white sugar. How can I get the cake to look more like your cake color?
Hi Angela, humm, I’m not sure why your cake came out like that. I’m sure you only used the egg whites?
I want to make this recipe but I need to to be a sheet cake. Would it work? What changes would I need to make. I was hoping to do 4 sheet at 1 inch think. Help!!!
Hi Julie, what size are your sheet cakes pan that you plan on using? I would just adjust the amount of the recipe. Meaning, double the recipe if needed.
My white cake recipe is a sturdy recipe. Tender, yet moist and holds together well from cooling to frosting to slicing and serving. It just works.
I want my frosting to be chocolate for this cake. How much cocoa powder would I need to add?
Hi Ramona, here is the chocolate frosting recipe on my chocolate zucchinin cake that I thought I’d share with you. It’s delicious and it’s from Hersheys.
1 stick butter, melted
⅔ Cup Cocoa
3 Cups Powder sugar
⅓ cup milk
1 tsp vanilla extract
Thank you!
You are so welcome Ramona! :)
Do you have a strawberry filling recipe that’s made with fresh strawberries?
Hi Lynn, sorry I’m just now getting back to you. Your message went to spam. Anyway, I will post one soon for you! :)
W I ‘ll this cake stand up to being covered in fondant?
Hi Lori, I haven’t tried fondant on this cake but I’m sure it would. Let me know how it turns out if you do make it that way. I’d love to see a picture of it too! :)
Hi there I baked this cake today for my 40th birthday and wow! A highly recommended recipe spongy light fluffy cake and a creamy dreamy frosting….
Hi, can you make this cake with 8″ round pans? Or will it overflow or be too dense to bake I. He center?
Hi Kelsey, yes you can make it in the 8″ rounds. It should be totally fine. Might just be a little thicker than the original but it will definitely work. Thank you for your comment. :)
Made this again today for Easter. The coconut I purchased seemed a bit stale, so I omitted it and added bunnies. Looks adorable.
Hi Barbara, Oh I bet it does look cute! I would love to see a picture of your cake. If you have an Instagram account, tag me in your picture. If not, and if you’d like, send me a photo to my Facebook page, Great grub, Delicious Treats on FB. Happy Easter! :)
Is it necessary to line the pans with parchment paper? If so, why? And do you just line the bottoms?
Hi Deanna,
No, you can grease and flour your cake pans instead of the parchment paper. If you do use the parchment paper, only the bottoms need to be lined. Thanks for your questions. Enjoy the cake! :)
I line all my pans with grease and flour and then I line bottom with wax paper. This works wonderfully. Why? Well it insures that my cake is undamaged. Before using this type of method my cakes wold come out uneven in parts sticking some times to pan. This causes pockets of missing cake in areas which if you don’t crumb coat your cake prior to icing your cake could cause crumb in finished frosting. It pulls off smoothly every time for perfect straight layer! Before I prepare the pans I trace the bottom side down of pans on waxed paper you can also use parchment paper with pencil then carefully cut out shape to add to bottom of pans after they are prepared. Good luck….
Hi is it possible to get the ingredients in grams as I’m from the UK and we very rarely use cups for measuring. Also, what would be the equivalent of all purpose flour in the UK? Thank you
Hi Samina,
Here are a few ingredients in grams: 3 Cups flour = 375 grams, 2 cups sugar = 400 grams, Butter 1 cup = 226.8 grams, Powdered sugar 5 cups = 625.00 grams. I just googled it because I had no idea, honestly. And Plain flour is equivalent to our all purpose flour. Thanks for your comment. :)
OK, great. Thank you for your response. I will give it a go when I can and see what happens!
I am definately going to try this recipe. Got it off Pinterest. Looks and sounds wonderful. I was wondering if you ever heard back from the gal asking if cupcakes could be made with this recipe. If so, is there any changes to make for this? Thank you for sharing your wonderful recipes. I have to say however, I have added a few pounds but just so you know – I am getting fat, sassy and happy! Seriously though – best cake recipes hands down!
Hi Jennie,
At least you are enjoying some amazingly tasty recipes!! LOL!! That’s cute! I’m the same way!
No I didn’t hear back from her about the cupcakes. If you are thinking about making cupcakes, just check the time after about 18 minutes. Thank you so much for your lovely comment! I appreciate the feedback! Have a wonderful day! :)
I used cake flour instead of all-purpose (and added 2 tablespoons for every cup) and it came out great! Very fluffy. I made it for the Super Bowl and I’m going to frost it tomorrow.
Hi Lilac, thank you so much for sharing! I hope everyone enjoys your cake tomorrow for Super Bowl 50! Enjoy the game!! :)
Hi, have you ever tried making this recipe into cupcakes? If so did you make any changes?
Hi Lacey, no I haven’t but if you decide to make cupcakes, I would check them after about 18-20 minutes. Let me know how they turn out if you do make them. :)
I made this cake for my son’ s girlfriend, having never made white cake before,I was worried it would be dry. The cake is amazing, she loved it, this will be my go to recipe when I make white cake again.
Hi Phyllis, I’m so glad she loved the cake and that it was amazing! Thank you so much for sharing! It’s my go to recipe as well. ;)
Made this tonight for a birthday party. This cake was amazing!!!!!! Awesome recipe will definitely be making this again!!!
Awesome Kelly! I’m glad you loved this cake! Thank you for sharing! :)
Hello!!!
… cake looks delicious. Thanks For Share your recipes. What brand of flour you use?
Now I’ll be your segudora !! Thank you!! : D
Hi Lorelena, Thanks for your comment. I used Gold Medal flour. :)
I use Gold Medal too. They also have an organic white which I just love.
Thanks Barbara, I’m going to have to check that out! Thanks for sharing! :)
It is pricey, but worth it. About double the cost of their non-organic version. About $6 per bag.
I will have to get some. Thanks so much Barbara! :)
You are very welcome. Thanks for sharing your wonderful recipes! And the cake is a favorite now!
That’s awesome! I’m so glad you enjoyed this cake! And… my pleasure sharing my recipes with you! :)
Thank you so much Mrs!!! … Makes the recipe … thanks also to Barbara! Greetings!
This cake is amazing !!! I was wondering if you have a chocolate recipe that you could share?? I would love to make a three tier cake with white and chocolate layers !!!!
Hi Candace, Thank you! :) I do have a chocolate cake recipe that is amazing! You could leave out the zucchini that is in the cake. Here is the link for the chocolate cake. https://www.greatgrubdelicioustreats.com/chocolate-lovers-zucchini-cake/
I made this cake last weekend for my 7th wedding Anniversary and the cake was beautiful but it was also dry. It also tasted like it could use a little of salt. I followed your recipe exactly and I’m dumb founded. Help!
Hi Priscilla, I’m not sure why it didn’t turn out for you, so sorry. I do want to wish you a happy anniversary! :)
Hi I also made this cake and the flavor was great but it was dry! I was so disappointed since I was looking for a really moist yummy cake! Any thoughts or pointers?
Hi Amanda, not sure why it turned out dry. I’m sorry it didn’t work for you. The only thing I can think of (which you probably know) is that I level off my flour, and all dry ingredients, in the measuring cups for the exact amount needed.
Ms. Teri, this cake looks SCRUMPTIOUS!!!! My question is, can this recipe use cake flour instead of all purpose? And if so, how much cake flour would you use for this particular recipe? Thanks!!!!!
Hi Dana, I’m sorry for the late reply. Thank you for your comment. Just add an extra 2 tbsp of cake flour per cup when substituting for all purpose flour. :)
Made this cake for “girls night” and it was DEVOURED! This recipe’s a keeper for sure! Thanks for sharing!
Hi McKaylah, I’m so happy everyone enjoyed the cake! Thank you for your comment and sharing how well liked the cake was. I truly appreciate the feedback! :)
This looks amazing and I am going to make for Easter and fill the layers with my homemade lemon curd. Quick question. I bake with glass cake pans and always lower so the tops stay flat. I have noticed that sometimes I have a problem getting the cake out of the pans. Do you have any suggestions?
Thank you so much!
Hi Barbara, that sounds like it will be delicious with your lemon curd. As for your question, you could use parchment paper which I use often. I would also lower your temperature about 25 degrees when you bake the cake being you are using glass. Happy Easter!
Yes, I do always lower to 325 and bak a bit longer. I use parchment paper often, but not with cakes, so I will try that. Thank you so much. I t0ok a picture of the finished cake. WIsh I could post it here.
Hi,
Just finished making your cake and it looks absolutely divine…will not be eaten until tonight but I’m sure it will taste as good as it looks
Thanks for the comment Jordan! I’m not sure how I missed this comment! I hope your cake was delicious! :)
Your cake looks scrumptious!! It inspires me to make one! Made a cake from scratch a looong time ago…it was pretty bad—very dense. Is it necessary to sift the flour? OMGoodness! I cant wait to try this..if this works-.no more Pepperidge Farm Coconut cake for me! Lol
Hi Sheila, thank you! I did not sift the flour and I usually don’t for my cakes. You should try this one. It’s really good. Make sure to take a look at my other cake recipes. They are super delish!! Enjoy! :)
Thank you for your quick response. I will update you when I make the cake!
There really is something about an all white cake, isn’t there? It’s an all-time favorite of mine. Your cake looks absolutely scrumptious and your photography is fabulous!
Hi Stacy, yes there sure is! Nothing better than a delicious white cake! Thank you for your lovely comments about my cake and the photography!! It means so much to me! Thank you so much my friend! :)
Hi Terri, love your new blog :) and this cake sound’s and look’s amazing. Definitely going to have to make this. Cake is my weakness. I’ll be looking forward to receiving your newsletters with new recipes. Great success I wish for you my friend !!!
Hi Esther, thank you so much! I’m so glad you love cake because I have plans for many more in the future! Thanks again for all your support! I totally appreciate it very much my friend! :)