Classic Bakery White Cake with Buttercream Frosting

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Classic White Cake and Buttercream frosting, moist, tender bakery cake frosted with a delectable frosting that stands the test of time.  The perfect cake for all your celebrations!  

White Cake is an American Classic. Growing up before bakeries were in grocery stores, I have memories of a particular bakery in our town. 

They made the most delicious baked goods. In our family, you knew if you had a celebration, your cake would be coming from there. 

This Classic White Cake reminds me of those from my childhood.

With all the chocolate lovers in our house, I know it's hard to believe, but my husband is not a fan of chocolate. 

I always make something special for him during the holidays. Classic White Cake with Buttercream Frosting is his favorite holiday dessert. 

I made it for him last Thanksgiving. I am making another one this year for Thanksgiving. I thought you might like to make one too. 

Creamy Jalapeno Corn Casserole, cream cheese, and whole kernel corn with a little kick from jalapenos make this an inviting casserole for any Thanksgiving meal.

This cake is easy and quick to make. There are only six ingredients. 

It starts with a cake mix. Cake mixes get a bad rap sometimes, but I am here to tell you that they make my life so much easier when the holidays are here. 

I’m all for keeping it simple. It allows me to have more time to relax and spend with my family.
I do not make the cake by the directions on the back of the box. Instead, I substitute milk for the water and melted butter for the oil.  

The cake is moist but slightly dense. Once you have tried it, you may never make a cake any other way again.

This Classic White Cake will most likely become one of your favorites for holidays and family celebrations. I hope you get to make one during the holidays. Enjoy!

Classic White Cake 
  • 15.5 oz. Duncan Hines White Cake Mix
  • 1 cup flour
  • 1 teaspoon vanilla
  • 1 cup milk, room temperature
  • 1/2 cup butter, melted and cooled slightly 
  • 3 egg whites (or 3 whole eggs.  See Note below)

Preheat oven to 350 degrees F.   Grease the bottom and sides of two 8" cake pans with shortening.  Dust them with flour; set aside.

Pour the cake mix into the bowl of an electric mixer.  Add flour.

Add vanilla, milk, and sour cream (or melted butter.)  Using the paddle attachment, mix on medium speed until incorporated.

Add egg whites and mix on low speed for 2 minutes.  Pour into prepared cake pans.  Tap cake pans on the counter a couple of times, so the bubbles come to the surface.

Bake in the oven for 25-30 minutes or until the cake is done when a toothpick is inserted in the center, and it comes out clean.

Cool on a wire rack for 10 minutes and invert on the rack to continue to cool.  Frost the cake when completely cool.

Buttercream Frosting

1/2 cup butter, softened
 4 to 5 cups powdered sugar
1/4 cup half-and-half or whole milk
1 and 1/2 teaspoons pure vanilla

In the bowl of an electric mixer, using a wire whisk attachment, cream butter.   Add 2 cups of powdered sugar and beat until creamy.  Add milk and beat until smooth.

Gradually add 1 cup powdered sugar at a time until a spreadable constancy is reached.  Add vanilla and beat on high until creamy and smooth.

Frost cake immediately.

Note:  For the cake, you can substitute 1/2 cup butter for sour cream, and you can also use the whole egg instead of just the whites.  The only difference is the cake will be tinted a little yellow but will have the same results.  So if you want a real white cake, use just the sour cream and the egg whites.


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Kay Little
Kay Little

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