By When Mama said the banana pudding gets better every year, I heard something bigger than dessert — she was talking about all of it, the table, the effort, the showing up. And that’s exactly why a proper birthday spread needs a proper cake at the center of it. This White Layer Cake with Buttercream Frosting is the kind of thing you make when the people around the table have earned it, when “Happy Birthday” from your dad lands heavy in the best way, and when you want every bite to feel like a full stop at the end of a sentence you’ve been writing for thirty-two years.
White Layer Cake with Buttercream Frosting
Prep Time: 30 min | Cook Time: 30 min | Total Time: 1 hr | Servings: 12
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 5 large egg whites, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk, room temperature
- Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 3–4 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- Pinch of salt
Instructions
- Preheat and prep. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- Combine dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar. In a large bowl, beat the softened butter and granulated sugar together on medium-high speed for 4–5 minutes until light and fluffy.
- Add egg whites and vanilla. Add the egg whites one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate dry and wet. Reduce mixer speed to low and add the flour mixture in three additions, alternating with the milk (beginning and ending with flour). Mix just until combined — do not overmix.
- Bake. Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
- Make the buttercream. Beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar, then the heavy cream, vanilla, and pinch of salt. Beat on high for 3 minutes until smooth, fluffy, and spreadable. Adjust cream for consistency.
- Frost and stack. Place one cake layer on your serving plate and spread an even layer of buttercream on top. Set the second layer on top and frost the entire cake, smoothing the sides and top to your liking.
- Serve. Slice and serve at room temperature. This cake holds beautifully for up to 3 days covered at room temperature.
Nutrition (per serving)
Calories: 610 | Protein: 5g | Fat: 28g | Carbs: 87g | Fiber: 1g | Sodium: 210mg