Why is my Fluffy White Cake dry?

Overbaking is a common culprit. Ensure you don't bake past the point where a skewer comes out clean. Using too much flour or not enough fat can also lead to a dry Fluffy White Cake.

Can I use all-purpose flour instead of cake flour for this Fluffy White Cake?

Yes, you can, but the texture will be slightly denser. For a closer substitute, remove 2 tablespoons of all-purpose flour per cup and replace with 2 tablespoons of cornstarch, then sift well.

How do I get bright white vanilla buttercream?

To achieve a very white vanilla buttercream, use clear vanilla extract instead of regular brown vanilla. Whipping the buttercream for longer also incorporates more air, making it appear whiter.

Can I make the Fluffy White Cake layers ahead of time?

Absolutely! You can bake the cake layers a day or two in advance. Once completely cooled, wrap them tightly in plastic wrap and store at room temperature. For longer storage, freeze them for up to a month.

How long does Fluffy White Cake with Vanilla Buttercream last?

When stored properly in an airtight container in the refrigerator, a frosted Fluffy White Cake with Vanilla Buttercream will stay fresh for 3-5 days. Let it come to room temperature for the best flavor.

Why did my vanilla buttercream split or curdle?

This often happens if the butter is too cold or too warm. If it separates, try adding a tablespoon of warm milk or powdered sugar and re-whip it on medium speed until smooth again.

Fluffy White Cake With Vanilla Buttercream

Description

This delightful Fluffy White Cake with Vanilla Buttercream is tender, moist, and perfectly sweet. Made with simple ingredients, it’s a showstopping dessert perfect for any occasion.

Ingredients

All-purpose flour or cake flour (3 cups / 360g): Provides the essential structure. I find cake flour yields a noticeably lighter, more tender crumb.
Granulated sugar (2 cups / 400g): Not just for sweetness, it also helps keep the cake moist.
Large eggs, separated (6): The egg whites are key for fluffiness and lift, while the yolks add richness and a beautiful pale color to our Fluffy White Cake.
Whole milk (1 cup / 240ml): Adds moisture and contributes to a tender, soft texture.
Unsalted butter, softened (1 cup / 226g / 2 sticks): Delivers rich flavor and a wonderfully tender crumb.
Pure vanilla extract (2 tsp / 10ml): The essential classic flavor that makes this cake so irresistible.
Baking powder (1 tbsp / 15g): This is our leavening agent, creating that light, airy cake we all love.
Salt (1/2 tsp / 3g): Balances the sweetness and enhances all the other delicious flavors.
Unsalted butter, softened (1.5 cups / 340g / 3 sticks): Forms the rich, creamy base for our frosting.
Powdered sugar (4-5 cups / 480-600g): Provides sweetness and ensures a smooth, silky texture for the Vanilla Buttercream.
Heavy cream or milk (3-5 tbsp / 45-75ml): Used to adjust the consistency, making it perfectly creamy and spreadable.
Pure vanilla extract (2 tsp / 10ml): Adds that classic, beloved vanilla flavor to the frosting.

Instructions

Prepare Cake Pans (5 minutes): Preheat your oven to 350°F (175°C). Thoroughly grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy release.
Combine Dry Ingredients (5 minutes): In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
Cream Butter and Sugar (8-10 minutes): In a large mixing bowl, using an electric mixer, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. It should look pale yellow, almost like whipped clouds.
Add Egg Yolks & Vanilla (3 minutes): Beat in the egg yolks one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract. The batter will be rich and wonderfully fragrant at this stage.
Alternate Wet and Dry (5 minutes): Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix; overmixing is a common culprit for a tough cake.
Whip Egg Whites (5-7 minutes): In a separate, very clean bowl, beat the egg whites until stiff peaks form. They should hold their shape firmly when you lift the whisk.
Fold in Egg Whites (3 minutes): Gently fold the whipped egg whites into the cake batter in two additions, until just incorporated. This step is vital for making the cake truly fluffy and light. If you’re adding sprinkles, fold them in here too!
Bake the Fluffy White Cake (25-30 minutes): Divide the batter evenly between your two prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back gently when lightly touched. The edges will be lightly golden.
Cool Cake (30-60 minutes): Let the cakes cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This full cooling period prevents the Vanilla Buttercream from melting when you frost.
Make Vanilla Buttercream (10-15 minutes): While the cakes are cooling, cream the softened butter in a large bowl until it’s smooth and light. Gradually add the powdered sugar, alternating with the heavy cream/milk and vanilla extract. Beat until the frosting is light, fluffy, and smooth—like soft, spreadable clouds. If the buttercream seems too thin, add more powdered sugar; if too thick, add a bit more cream. If it appears crumbly, just keep beating, or add a tiny amount of liquid.
Assemble & Frost (15-20 minutes): Once the cake layers are fully cooled, level them with a serrated knife if necessary. Place one cake layer on your serving plate, spread with about 1/3 of the buttercream. Top with the second layer and use the remaining buttercream to frost the top and sides of your beautiful Fluffy White Cake with Vanilla Buttercream.

Notes

For extra moisture and a subtle tang in the cake batter, swap half the milk for buttermilk.
Add a pinch of almond extract to the buttercream for a delicate, nuanced flavor twist.
For a super white buttercream, consider using clear vanilla extract instead of the regular brown kind.
Colorful sprinkles are always a fun addition, especially for kids’ parties!
Ensure all cold ingredients (butter, eggs, milk) are at room temperature. This is crucial for proper mixing and achieving the best texture results in your cake and frosting.
Use good quality pure vanilla extract for the most authentic and rich flavor in both the Fluffy White Cake and its Vanilla Buttercream. It really makes a difference.
Fresh eggs contribute significantly to both flavor and the leavening power of the cake.
Nutritional values are estimates as they were not provided in the original article.

Prep Time: 65 minutes
Cook Time: 28 minutes
Category: Desserts
Method: Baked

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 55g
Sodium: 250mg
Fat: 25g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 1g
Protein: 5g
Cholesterol: 70mg

Keywords: Fluffy White Cake With Vanilla Buttercream