White Cake, a timeless dessert, combines flour, sugar, butter, and egg whites. Its light and fluffy texture, and tender crumb, are simply irresistible.
Move the oven rack to the middle position and preheat the oven to 350℉.
Spray an 8x8-inch cake pan with non-stick cooking spray.
Line the bottom of the pan with parchment.
Spray parchment and dust pan with cake flour, tapping out excess.
MAKE CAKE BATTER:
In a 2-cup liquid measuring cup, add milk, egg whites, and extracts and whisk with a fork until blended.
In a bowl of an electric mixer, blend cake flour, sugar, baking powder, and salt on low speed.
Keep the mixer running on low, add butter, one piece at a time, and continue to beat until the mixture resembles moist crumbs.
Pour all but ¼ cup of the milk mixture into crumbs and beat on medium for 1 ½ minutes.
Add the remaining ¼ cup milk and beat for 30 more seconds. Stop the mixer, scrape down the sides of the bowl, and beat for 20 more seconds on medium.
Pour batter into the prepared pan. Use a rubber spatula to spread the batter evenly into the cake pan and smooth the top.
BAKE AND COOL CAKE:
Bake cake until a toothpick inserted into the center comes out clean, 25-30 minutes.
Let the cake cool in the pan for 10 minutes.
Loosen the cake from the sides of the pan with a butter knife, and invert it onto a wire rack or plate. Reinvert onto an additional wire rack.
Cool completely, about 90 minutes before icing.
MAKE BUTTERCREAM:
Using a stand mixer, beat butter on medium-high speed until smooth, about 30-60 seconds.
Reduce speed to medium-low, slowly add confectioners’ sugar, and beat until smooth, about 2-5 minutes.
Add vanilla, cream, and salt, increase speed to medium-high, and beat until light and fluffy, about 4-8 minutes.
TO FINISH:
Carefully move the cooled cake onto a serving platter or cake stand.
Use an offset icing spatula to frost the cake evenly.
Add sprinkles (if using).
Slice the cake into nine pieces and serve.
Notes
The rich, tender crumb of this white cake relies on 1 thing: butter. The butter needs to be softened, but still cool. Please do not use room temperature butter!