Published May 10th 2013 Updated December 16th 2023
This White Buttermilk Cake recipe is a classic that every baker should have in their recipe file. It can be adapted and frosted with your favorite frosting to celebrate birthdays, served for casual gatherings or any special occasion cake.
Easy White Buttermilk Cake Recipe
When you set out to bake from scratch, it really shows the love doesn’t it? At times, I’ll develop recipes using a boxed mix so that bakers of all skill levels will feel confident baking. I think if someone has the right tools and fail proof recipe they can become confident baking from scratch, too. It does require more ingredients than a boxed mix but the love that goes into it, can’t be matched.
What Makes a White Buttermilk Cake White?
Some white cake recipes call for solid vegetable shortening, in place of the butter. It will certainly work and make a creamy snow white batter, if you’re inclined to go that route. However, I have found that the butter doesn’t affect the color of the batter that dramatically and the flavor is so good that I don’t leave it out. It also gives that golden crust that makes it so mouthwatering. How to make a White Buttermilk Cake from scratch: (Scroll down for full printable recipe.)
- Dry Ingredients – Use a whisk to sift together the flour, baking powder and salt.
- Creamed Ingredients – Use a mixer to cream together softened butter, sugar, vanilla and almond flavorings. Beat for 3-5 minutes until creamy and pale yellow in color.
- Egg Whites – To the creamed mixture add the egg whites. Beat on medium-high speed for 2 minutes until fluffy.
- Combine – Lower the speed of the mixer adding the sifted dry ingredients alternately with the buttermilk. Stop and scrape the sides of the bowl periodically.
- After all ingredients have been added, increase the mixer speed and beat for 30 seconds to 1 minute longer to fully incorporate.
- Bake – Spread the batter evenly in a butter and floured 13 x 9 inch pan. Bake per the recipe until a toothpick inserted into the center comes back clean.
- Cool completely then top with your favorite flavor of frosting.
How to Make the BEST White Buttermilk Cake Recipe
- Kitchen tools you’ll need to make homemade White Cake: Hand mixer or stand mixer, measuring cups and spoons, large bowl, medium bowl, whisk and 13 x 9 inch baking pan.
- When making a White Cake to keep the batter white use egg whites and clear vanilla extract. A more profound effect on the color of the batter would be using egg yolks and regular vanilla. That would transform this into a different color and you’d lose the white cake.
- You can frost this cake with any flavor of icing that you like and decorated to suit the occasion. It can be cut into shapes and made into petit fours, cut in half to make a square , or baked in round cake pans for a classic shape layer cake.
- Frosting Suggestions – Whipped Chocolate Icing, Brown Sugar Buttercream, 7 Minute Frosting, Strawberry Icing, Vanilla Buttercream, Cream Cheese Frosting and beyond. You’re only limited by your imagination.
- You can make cool and freeze this cake for up to 3 months. Thaw in the refrigerator overnight.
- Depending on the icing White Buttermilk Cake can be stored chilled for up to 4 days.
More Cake Recipes to Make
- Southern Caramel Cake is a classic that never disappoints.
- No mixer required to make a Hummingbird Cake.
- Boston Cream Layer Cake is filled with homemade pastry cream.
- My Italian Cream Cake recipe is the only one you’ll ever need.
- Double Fudge Mississippi Mud Cake is topped with mini marshmallows.
- Fresh Coconut Layer Cake is a delightful cake for any special occasion.
- The family will flip for this Raspberry Cake.
- Strawberry Rhubarb Cake from Barefeet in the Kitchen.
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Helpful Kitchen Items:
White Buttermilk Cake
- 3 cups cake flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup butter softened
- 2 cups granulated sugar
- 2 tsp clear vanilla extract
- 1/4-1/2 tsp almond extract
- 6 large egg whites
- 1 1/2 cups whole buttermilk
- Preheat the oven to 350°F. Grease and flour a 13 x 9 inch cake pan or spray with baking spray.
- In a medium bowl use a whisk to sift together the flour, baking powder and salt. Set aside.
- In a large bowl, use an electric mixer to cream together softened butter, sugar, vanilla and almond flavorings. Beat for 3-5 minutes until creamy and pale yellow in color.
- Add the egg whites. Beat on medium-high speed for 2 minutes or just until fluffy.
- Lower the speed of the mixer and gradually add the sifted dry ingredients alternately with the buttermilk. Stop and scrape the sides of the bowl periodically so all of the ingredients fully combine.
- After all ingredients have been added, increase the mixer speed and beat for 30 seconds to 1 minute longer.
- Use a large non stick spatula and scrape the batter from the bowl into the pan.
- Bake for 35-38 minutes or until a toothpick inserted into the center comes back clean.
- Cool in the pan for 30 minutes then turn out onto a cooling rack to cool completely. Frost as desired.