This White Buttermilk Cake recipe is a classic that every baker should have in their recipe file. I really love baking from scratch. The process of making and developing something from the ground up, well, it just makes me happy! That said, I have cooks and bakers of all skill levels that regularly visit my blog. At times, I’ll develop recipes just with that in mind and use a boxed mix. I would much rather someone reach for a cake mix and bake with confidence, than miss out on the joy of sharing baked goods with their family and friends. No baking snobbery here. I also believe that if someone has the right tools, 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 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 darn good, that I can’t bring myself to leave it out. It also gives that golden crust that makes it so mouthwatering. A more profound effect on the color would be using egg yolks and regular vanilla.
Other Ingredients That Make a White Cake White
Using egg whites and clear vanilla are a must when making a white cake. This cake can be finished with any flavor of frosting that you like. It can be cut into shapes and made into petit fours, strawberry shortcake or coconut cake, the list could go on and on. I love it, it’s flavorful, tender and versatile.
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Helpful Kitchen Items:
White Buttermilk Cake
Prep Time15 mins
Cook Time35 mins
Total Time55 mins
Servings: 1 [13x9 inch] sheet cake or 2 [8 or 9] inch rounds
Ingredients
- 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
Instructions
- Preheat the oven to 350°F. Grease and flour a 13 x 9 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 softened butter, 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.
- 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 ingredients have been added, increase the mixer speed and beat for 1 minute longer.
- Spread the batter evenly in pan. Bounce the pan on the counter to remove air bubbles.
- Bake for 35-38 minutes or until a toothpick inserted into the center comes back clean.
- Cool completely. Frost as desired.
Notes
Yield: 1 [13 x 9] inch sheet cake or 2 [8 or 9] inch rounds. Bake time 25-30 minutes for round pans.
Tried this recipe?Mention @melissassk or tag #melissassk!
Melissa
Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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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.
Melissa says
Use low fat if that’s all you can find.
Alaina says
What is your frosting recipe?
Melissa says
Vanilla Buttercream here
Kellie says
Can’t click on here button. Need a recipe and how much to use pink food color for white buttermilk cake?
Thanks,
Kellie
Melissa says
Please scroll to the bottom of the page for the full recipe. There’s no food coloring in the White Buttermilk Cake recipe.
Kellie says
I just realized that I didn’t ask for frosting recipe. That’s why I asked about food coloring for frosting. I just wanted a frosting recipe. Sorry for misunderstanding.
Thanks,
Kellie
Melissa says
Add a few drops of red or pink food coloring to Vanilla Buttercream frosting 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 suits 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.
AJ says
Our family all agree….this has now become the official birthday cake from now on!a
Melissa says
I consider thst high praise. It’s my family’s favorite, too. Thank you!
Mallory says
Love this cake!! I was searching for a white cake that uses buttermilk because I can’t ever find a use for leftover buttermilk. Delicious! Will definitely be using for my husband’s birthday cake 🙂
Melissa says
Oh wonderful!