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White Birthday Cake

5 from 12 reviews

This sweet, tight crumb Perfect White Birthday Cake will rival any bakery cake!


For cake:

For Buttercream:


  1. Heat oven to 350 degrees. Prepare two 8-inch cake pans.
  2. Make sure milk and eggs are room temperature.
  3. Pour milk, egg whites, and extracts into medium bowl and whisk to combine.
  4. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into small pieces and beat for a couple more minutes.
  5. Add half of the milk mixture to flour mixture and beat at medium speed for a couple minutes. Add remaining milk mixture and beat for about 1 minute.
  6. Pour batter evenly between two prepared cake pans.
  7. Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
  8. Allow cake to cool to room temperature.
  9. To make buttercream, beat the butter at medium-high speed until smooth, about 20 seconds using a standing mixer with the whisk attachment. Scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.
  10. Add powdered sugar and salt; beat at medium speed until most of the sugar is moistened, about a minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, less than a minute. Scrape down the sides of the bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, then increase speed to medium-high and beat until fluffy, about 4 minutes, scraping down bowl at least once at the halfway mark.
  11. Frost cooled cakes.


Recipe adapted from Cook’s Illustrated.