White Layer Cake with Buttercream Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic two-layer white cake with light, tender crumb paired with fluffy, lightly sweetened buttercream frosting. Fancy enough for special celebrations and events, this is a timeless dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 cup whole milk (room temperature (65°F))
- 6 large egg whites (room temperature (65°F))
- 1 teaspoon clear vanilla extract (clear is likely "imitation" vanilla extract; real may be used noting it will yellow the cake)
- 1 teaspoon almond extract (optional but highly recommended)
- 2 ¼ cups cake flour (all-purpose not recommended)
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- ¾ cup unsalted butter (room temp (65°F))
- 1 ¾ cup granulated sugar
- 1 ½ cups unsalted butter (softened)
- 6 cups confectioners' sugar (sifted*)
- 1 teaspoon fine sea salt
- 1 ½ teaspoons clear vanilla extract
- 1 ½ teaspoons almond extract
- 3 tablespoons whole milk
- Sprinkles for decorating (optional)
At a glance
PER SERVING · TIME 292M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 22m
- Sodium
- 255mg
- Total sugar
- 66g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 48mg
- Calcium
- 27mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 255MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.