Easy white cake recipe with fluffy frosting
The first time I made this easy white cake recipe with fluffy frosting, I was convinced I’d ruined it. I accidentally used salted butter in the frosting (whoops) and overmixed the batter so badly it came out dense as a brick. My family still ate it—bless them—but I learned fast that baking’s all about the little details. Now, after years of trial and error, this cake’s my go-to for birthdays, potlucks, or just because. It’s foolproof… if you avoid my early mistakes!
Recipe Card
| Recipe Title | Easy white cake recipe with fluffy frosting |
|---|---|
| Servings | 12 |
| Prep Time | 20 mins |
| Cooking Time | 30 mins |
| Calories | 320 per slice |
Ingredients
- 2 1/2 cups all-purpose flour (spooned & leveled!)
- 1 1/2 cups granulated sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened (not melted!)
- 4 egg whites, room temp
- 1 cup whole milk
- 2 tsp vanilla extract
- 1/2 tsp almond extract (secret weapon!)
That flour measurement? Yeah, I used to scoop it straight from the bag with the measuring cup, packing it down like snow. Big mistake—cake turned out dry as chalk. Now I spoon it in lightly. And the almond extract? Skipped it once, and the cake tasted bland. Never again. It’s the magic touch.
Directions
- Preheat oven to 350°F. Grease two 9-inch round pans or line with parchment. (Parchment saves lives.)
- Whisk flour, sugar, baking powder, and salt in a big bowl.
- Add softened butter and mix on low until crumbly, like wet sand.
- In another bowl, whisk egg whites, milk, and extracts.
- Pour wet mix into dry in 3 parts, mixing JUST until combined after each. (Overmixing = hockey puck cake.)
- Divide batter evenly between pans. Bake 25–30 mins until a toothpick comes out clean.
- Cool in pans 10 mins, then flip onto a rack. Cool COMPLETELY before frosting.
That “cool completely” step? I once frosted a warm cake in a hurry. The frosting melted into a sad, drippy mess. My niece called it “cake soup.” Lesson learned—patience pays off.
This cake’s my ride-or-die because it’s flexible. Need a last-minute dessert? Done. Want to fancy it up with berries? Perfect. One time I forgot the baking powder (don’t ask), and it became a weird dense pancake. But most times? It’s fluffy, sweet, and just right.
I’ve made it for everything—baby showers, bad breakups, even a “I survived my cat’s vet visit” celebration. The frosting’s the real star, though. Light as clouds but sturdy enough to pipe if you’re feeling fancy.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 45g | 14g | 4g |
Yeah, it’s not health food. I tried swapping in applesauce for butter once… let’s just say it tasted like sweet bread, not cake. If you’re watching sugar, cut the frosting by half—still tasty! But honestly? Sometimes you just need real cake.
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Whole milk | Buttermilk (adds tang!) or almond milk (lighter) |
| Almond extract | More vanilla or lemon zest |
| Butter | Margarine works, but flavor’s not as rich |
Buttermilk’s my favorite swap—makes the cake extra tender. Almond milk works in a pinch, but the crumb’s a bit drier. And margarine? Fine for the cake, but NEVER for the frosting. I learned that the hard way when my frosting tasted like plastic. Stick with real butter there.
Tips
- Room temp ingredients matter! Cold eggs or milk make the batter lumpy.
- Don’t open the oven door early—cake will sink. (Ask me how I know.)
- Frosting too thin? Chill it 10 mins before re-whipping.
- Use a kitchen scale for flour if you have one—no more guesswork!
That oven door tip? Yeah, I used to peek constantly like it was a surprise party. Cue sunken cakes every time. Now I set a timer and walk away. And the scale? Game-changer. My “cup” of flour used to vary wildly—now my cakes are consistent.
FAQ
Can I make this in a 9×13 pan?
Yep! Bake 30–35 mins. I do this for sheet cakes—just double the frosting if you like it thick.
Why did my frosting turn out grainy?
Probably didn’t beat the butter long enough. Cream it for a full 3 mins before adding sugar. I rushed this once and got frosting that crunched. Not cute.
Can I freeze this cake?
Absolutely! Freeze unfrosted layers wrapped in plastic. Thaw at room temp before frosting. Froze one for my sister’s birthday—she never knew it was baked a week early.
That’s everything I know about making easy white cake recipe with fluffy frosting! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes. Happy baking!
