The Perfect White Cake

Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)

Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy—about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients and mix on low speed until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

Pour batter evenly into cake pans. Bake for around 24–25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt with the mixer running on low speed. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more salt if frosting is too sweet.

First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place one cake layer on your cake stand, cake turntable, or serving plate. Spread 3/4 to 1 cup of vanilla buttercream in an even layer on top. Top with the second cake layer, upside down, and spread the top and sides with 1 cup of buttercream in a very thin layer to make the crumb coat. If desired, run a bench scraper around the cake to help smooth out the frosting on the sides. Refrigerate the cake until the crumb coat has set, about 20 minutes. Finish by spreading the top and sides with the remaining buttercream. Decorate top of cake with sprinkles, if desired.

Slice and serve immediately or keep at room temperature for a few hours before serving.

Cover leftover cake tightly and store in the refrigerator for up to 5 days.