Ingredients you’ll need:
3 cups cake flour
1 Tbsp baking powder
1/2 tsp salt
1 cup [2 sticks] softened butter
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
Directions:
Preheat the oven to 350°F. Grease and flour a 9 x 13 inch cake pan or spray with baking spray. Sift together the flour, baking powder and salt and set aside. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, vanilla and almond flavorings. Beat for 5 minutes until creamy and pale yellow in color.
Add the egg whites. Beat on medium-high speed for 3 minutes until fluffy. This step will give a “light” batter.
Lower the speed of the mixer, and add the sifted dry ingredients alternately with the buttermilk. Stop and scrape the beater and sides of the bowl periodically so all of the ingredients fully combine. After all of the ingredients have been added, increase the mixer speed and beat for 1 minute longer.
Spread the batter into the pan. Bounce the pan on the counter a few times to remove the air bubbles. Place into the oven and bake for 35-38 minutes, depending on your oven. Bake until a toothpick inserted into the center comes back clean. Cool completely. Ice with your favorite frosting. Yield: 1 [9 x 13] sheet cake or 2 [8 or 9] inch rounds [Baking time for rounds 25-30 minutes] Always test the center of any baked good with a toothpick before removing it from the oven.
White Buttermilk Cake
Ingredients
- 3 cups cake flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup [2 sticks] softened butter
- 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
Instructions
- Preheat the oven to 350°F. Grease and flour a 9 x 13 inch cake pan or spray with baking spray. Sift together the flour, baking powder and salt and set aside.
- In the bowl of a stand mixer, cream together the softened butter, granulated sugar, vanilla and almond flavorings. Beat for 5 minutes until creamy and pale yellow in color.
- Add the egg whites. Beat on medium-high speed for 3 minutes until fluffy. This step will give a "light" batter.
- Lower the speed of the mixer, and add the sifted dry ingredients alternately with the buttermilk. Stop and scrape the beater and sides of the bowl periodically so all of the ingredients fully combine.
- After all of the ingredients have been added, increase the mixer speed and beat for 1 minute longer.
- Spread the batter into the pan. Bounce the pan on the counter a few times to remove the air bubbles.
- Place into the oven and bake for 35-38 minutes, depending on your oven. Bake until a toothpick inserted into the center comes back clean.
- Cool completely. Ice with your favorite frosting.
- Yield: 1 [9 x 13] sheet cake or 2 [8 or 9] inch rounds [Baking time for rounds 25-30 minutes]
Joy says
Absolutely beautiful, and perfect for this Mother’s Day weekend! Thanks for a great tutorial, too! Pinned! 🙂
Happy Mother’s Day!
Love, Joy
Yesterfood.blogspot.com
Melissa says
Hi Joy! It is a perfect cake for Mothers Day. Thank you and thanks so much for stopping by for a visit. Happy Mothers Day to you as well. ~ Melissa
Karen says
I love in the UK what is cake flour? We have plain or self raising. I’m guessing self raising!
Melissa says
I would think your self-raising flour has leavening agents in it. You can use plain or all-purpose flour.
Tia says
Hi Melissa, Will I be able to use this receipe for a 11×15 sheet pan if I doubled the receipe?
Melissa says
It would surely fill it, Tia. I haven’t made it in a jelly roll pan. A single recipe would work but, it would be thin.
Sana says
I love to bake and look forward to making the Coconut Cream Cake for a gathering next weekend.
However, WHOLE buttermilk is NO where to be found in my area. Only low-fat.
What to do?
Thank you
Melissa says
The whole fat buttermilk gives it a richness in texture and flavor however, the recipe will work with low fat buttermilk, too.
Alaina says
What is your frosting recipe?
Melissa says
Vanilla Buttercream here
Christina Maribona says
Everything looks great. Anxious to try them all.
Melissa says
Thank you!
Sharon Denny says
GIRL, why is it I’m just stumbling upon this recipe in the last 3 years? I’m a baker…longing to find the perfect vanilla cake recipe (who knew it could be so hard), to use for cupcakes and sheet cakes. I found your recipe last night, made the sheet cake today, and voila! It’s perfect! The smell of butter permeated my kitchen as it baked, and I set aside a small bit of batter to put in a 6-inch round just to test it, and OMG, it was AMAZING! Used 5 other people in my house as test subjects and they all agreed it was the best cake I’d ever made! Thank you SO much for sharing this recipe. I now have a go-to recipe for vanilla cupcakes and cakes, from scratch, that I’m sure my clients will LOVE!
P.S. Instead of using 6 egg whites, I used 3 whole large eggs and it’s still very light in color…like off-white 🙂
I’m gonna try the batter in cupcake tins next time, and if they work, I’m a “shoe in”
Melissa says
Hi Sharon, I’m so happy you loved this one, it’s my favorite buttermilk cake and I was happy to share it with you. Whole eggs are perfectly fine, if the color suit you go for it! Thanks so much for taking the time to comment, and visit.
Megan says
This is just an outstanding cake recipe. I add huckleberries and a streusel topping. It is one of my family’s favorites.
Melissa says
Thanks Megan, we love this one, too. I love how you chose to serve it, well done!
Pamela Hartley says
I love this cake have made it several times am planning on making it as a wedding cake this weekend. Can I double it for my larger pans?
Melissa says
Yes you can. It sounds as if you’re an experienced baker so just make sure you adjust the baking time. I love this cake, I’m delighted you do, too.