I promise that this is the BEST white cake with buttercream frosting you’ll likely ever make (and it is definitely the EASIEST)!
Any google search for white cake will yield thousands of recipes~many claiming to be the best. I am fairly confident in saying that THIS recipe is not only the easiest white cake recipe you’ll find, but also the BEST.
What flavor is white cake?
Most white cakes are flavored with vanilla extract; this one if flavored with almond extract (one of the secrets to its deliciousness AND its similarity to real wedding cake). Most wedding cakes are flavored with almond extract (in the cake and in the frosting). This secret was shared with me by a savvy friend who worked at one of the most popular bakeries in Birmingham. #mylipsaresealedbuttrustme:-)
Does a cake with buttercream frosting have to be refrigerated?
Because of the large amount of sugar, cakes with buttercream frosting made with small amounts of milk are safe to leave out at room temperature for two to three days. Buttercream made with cream cheese, however, is not safe to leave out and should be refrigerated.
What size cake pans are best for white layer cake?
You can use 8″ cake pans (most common size). For the cake in this blog post, I used these 6″ cake pans to achieve a tall slender sized cake.
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.
I’ll answer several commonly asked questions below:
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.
- 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 1/2 teaspoons 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 â€œjust setâ€ 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).
Nutrition Information:Serving Size: 1
Amount Per Serving: Calories: 2089 Total Fat: 195g Saturated Fat: 41g Cholesterol: 88mg Sodium: 1312mg Carbohydrates: 89g Sugar: 72g Protein: 7g
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
- Beat butter and shortening until creamy.
- Add water and extract, mixing until incorporated.
- Add sugar slowly, mixing until well blended.
- Beat with a stand mixer until consistency is smooth, light & fluffy (roughly 8 minutes).