THE BEST White Cake With Buttercream Frosting

THE BEST white cake with buttercream frosting is a perfect dessert to make for the Easter table, as layers can be made ahead, frozen, and thawed/frosted the day before serving. 

THE BEST white cake with buttercream frosting

This white cake with buttercream frosting is SO good and SO easy! If you love moist, flavorful white cake with fluffy buttercream frosting, you will want to try this recipe! This cake starts with a cake mix but ends in a “better than bakery tasting” creation.

Every time I serve this cake, folks comment about how yummy it is. One friend told me that it was the best cake he had ever had and that it tasted “just like wedding cake.”  It is extremely moist and has the perfect amount of almond flavor in both the cake and the frosting.

Since the original posting of this recipe, I have heard from several readers who have used this recipe for wedding cake. The ones who shared this with me were thrilled with the outcome and the savings on bakery cake. If you have cake decorating skills (which I don’t:-), you can create your own creation that will rival any bakery cake at a fraction of the cost.

Cook’s notes: 1). This cake layers can be made a few weeks ahead and frozen, well wrapped between layers of parchment paper and in freezer bags. Then a day or two before serving, the layers can be frosted (best while partially frozen). 2). Resist the temptation to substitute vanilla extract for almond. The almond extract is the secret to the bakery flavor. 3). Use a cake mix that does not have pudding in it, since you will be adding pudding to the recipe. Duncan Hines is my favorite and the one used for this recipe.

Pan size: This cake is made using three (8-inch) cake layers and displayed on a 10-inch cake pedestal. I love the slimmer shapre of 8″ layers. Most stores only sell 9-inch cake pans (the standard cake pan size), but I use  these Baker’s Secret Nonstick 8-inch cake pans sprayed liberally with Baker’s Joy. The scalloped cake pedestal came from Pier 1 Imports.

THE BEST white cake with buttercream frosting



THE BEST White Cake With Buttercream Frosting

You won't believe how outstanding this cake is~or how easy. Once you make this, you'll never make another white cake again!

10 min

40 min

50 min

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  • 1 box white cake mix (I use Duncan Hines)
  • 1 (3 oz) jello instant cheesecake flavored pudding mix (may also use vanilla)
  • 1/2 cup sugar
  • 3/4 cup oil
  • 3/4 cup water
  • 4 eggs (at room temp)
  • 8-oz sour cream (may use reduced fat but not fat free)
  • 1 teaspoon almond extract


  • Preheat oven to 350 degrees.
  • Mix cake mix, pudding, and sugar in a medium mixing bowl.
  • Add oil and water, mixing with a hand mixer until combined.
  • Add eggs one at a time, blending for about 2 minutes.
  • Add sour cream; blend well until all ingredients are fully incorporated.
  • Pour into 3 (8-inch) cake pans sprayed with Baker's Joy.
  • Bake 30-35 minutes or until cake is “just set” in the center and no longer jiggles (do not overbake).
  • Cool layers before turning out of pan.
  • Freeze layers for half an hour or up to one week, well wrapped.
  • Thaw slightly before frosting cake with buttercream frosting (recipe below).
Recipe Type: cake


THE BEST white cake with buttercream frosting

Perfect Buttercream Frosting


  • 1/2 cup butter (one stick), softened
  • 1/2 cup shortening
  • 1/3 cup water (if using milk, cake must be refrigerated)
  • 2 tsp almond extract
  • 4 cups confectioner’s sugar


  1. Beat butter and shortening until creamy.
  2. Add water and extract, mixing until incorporated.
  3. Add sugar slowly, mixing until well blended.
  4. Beat with a stand mixer until consistency is smooth, light & fluffy (roughly 8 minutes).