Heavenly white cake


  • 2 1/2 teaspoons baking powder
  • 2 1/2 cups cake flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup whole milk, room temperature
  • 1/2 teaspoon almond extract
  • 4 large egg whites, room temperature
  • 1 teaspoon vanilla extract

For the Frosting*

  • 4 cups powdered sugar, sifted
  • 1 cup unsalted butter, softened
  • 1/4 cup heavy cream
  • Pinch of salt
  • 1 teaspoon vanilla extract


For the Cake

Preheat the Oven* Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare Dry Ingredients* In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.

Cream Butter and Sugar* In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Combine Wet Ingredients* In a separate small bowl, combine the milk, vanilla extract, and almond extract.

Mix Dry and Wet Ingredients* Alternately add the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Beat Egg Whites* In another clean bowl, beat the egg whites with an electric mixer until stiff peaks form.

Fold in Egg Whites* Gently fold the beaten egg whites into the batter until no streaks remain.

Bake* Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool* Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

For the Frosting

  • Cream Butter* In a large bowl, beat the softened butter until smooth and creamy.
  • Add Sugar* Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  • Add Cream and Vanilla*Pour in the heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for about 3-4 minutes until the frosting is light and fluffy. If the frosting is too thick, add a bit more cream; if it’s too thin, add more powdered sugar.


  • Layer the Cake* Place one cake layer on a serving plate or cake stand. Spread a layer of frosting over the top. Place the second cake layer on top.
  • Frost the Cake* Use the remaining frosting to cover the top and sides of the cake.
  • Decorate If desired, decorate with sprinkles, fresh berries, or other cake decorations of your choice.


  • Ensure all ingredients are at room temperature for best results.
  • Be gentle when folding in the egg whites to maintain the cake’s airy texture.
  • Use high-quality vanilla and almond extracts for the best flavor.


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