White Recipe

Prepare

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper; grease the parchment and lightly dust pans with flour, tapping out excess.

Dry ingredients

In a large bowl, whisk together 2.25 cups all-purpose flour, 1.5 cups granulated sugar, 2.5 tsp baking powder and 0.5 tsp fine salt until evenly combined.

Beat fat and sugar

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), cream 0.75 cups softened unsalted butter with 0.25 cups vegetable oil on medium speed until smooth and slightly fluffy, about 1–2 minutes. Add the sugar from the dry mix (or add sugar before if not already combined) and beat 2–3 minutes until mixture is pale and lighter in texture.

Add egg whites and vanilla

With the mixer on medium-low, add 6 large egg whites one at a time, mixing briefly after each addition until incorporated. Add 2 tsp pure vanilla extract and mix just to combine.

Alternate dry and milk

With the mixer on low speed, add the dry ingredients in three additions alternating with 1 cup whole milk: begin with one-third of the dry mix, then half the milk, a second third of dry mix, the remaining milk, and finish with the last third of the dry mix. Scrape the bowl as needed and mix just until combined—do not overmix.

Whip egg whites (for lightness)

In a clean bowl, using a whisk attachment or hand mixer, beat the reserved egg whites with 0.25 tsp cream of tartar until soft peaks form. Gently fold one-quarter of these whipped whites into the batter to loosen, then fold in the remainder in two additions using a rubber spatula to maintain airiness.

Bake

Divide batter evenly between the prepared pans, smoothing tops. Bake in the preheated 350°F (175°C) oven for 22–28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs and the cakes are lightly golden on edges. Rotate pans halfway through if your oven has hot spots.

Cool

Allow cakes to cool in the pans on a wire rack for 10 minutes, then run a knife around the edges, invert onto racks, remove parchment, and cool completely before frosting (about 1–2 hours).

Beat butter

In a clean bowl, beat 1 cup softened unsalted butter on medium speed until creamy and pale, about 2 minutes.

Add powdered sugar

Reduce speed to low and add 4 cups powdered sugar one cup at a time, mixing after each addition to avoid a sugar cloud. Scrape the bowl as needed.

Add cream and flavor

Add 3 tbsp whole milk or heavy cream, 1 tsp vanilla extract and 0.25 tsp fine salt. Increase mixer speed to medium-high and beat 2–3 minutes until light, fluffy and spreadable. Adjust consistency: add 1–2 tbsp more milk if too stiff or 1/2 cup more powdered sugar if too thin.

Level the cakes if domed using a serrated knife. Place one layer on a cake board or serving plate. Spread about 1/3 of the buttercream over the top in an even layer.

Set the second layer on top and apply a thin crumb coat of buttercream over the entire cake to seal in crumbs. Chill in the refrigerator 15–30 minutes until the crumb coat is firm.

Apply the remaining buttercream smoothly over the top and sides with an offset spatula. For a classic ‘white’ look, aim for an even, bright finish.

Optional: sprinkle 2 tsp white sanding sugar or edible glitter on top and decorate with 1/2 cup pale berries or edible flowers as desired. Chill briefly to set the frosting (10–15 minutes) before slicing.

Slice with a sharp knife warmed briefly in hot water and dried for clean cuts. Serve at room temperature.