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.
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.
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).