White Cake with Buttercream FrostingWhite Cake with Buttercream FrostingWhite Cake with Buttercream FrostingWhite Cake with Buttercream FrostingWhite Cake with Buttercream FrostingWhite Cake with Buttercream FrostingWhite Cake with Buttercream FrostingWhite Cake with Buttercream FrostingWhite cake with buttercream frosting

I finally did it. I made a bakery worthy white cake FROM SCRATCH that also happens to be moist and light. Not to mention the buttercream frosting is melt-in-your-mouth-AMAZING.

Like many baking cake-lovers, I have been on the search for the perfect bakery white cake recipe for a long time. I have been baking my whole life. I have mastered the icing and I always make my own when I make a cake. But, I have always used a box cake mix when making the actual cake. Due to repeated attempts to make a cake completely from scratch and constant disappointment, I just stopped trying. The cake always came out too dense or dry or simply flavorless. 

Then one day I was browsing through Pinterest trying to find something yummy to make and came across a lovely picture of this amazing looking cake that said “bakery quality white cake “, and I was in. Skeptical, but in. So I went and skimmed over the other amazing photos of her cake as my mouth began to water. After reading her convincing post and the recipe, I optimistically decided to give it a try.

As you may already know, I am really glad I did. It is amazing. I am also glad that she was gracious enough to share the recipe with us because as she states, someone did not want to share their amazing recipe with her. I can understand when we find a recipe that we love and we know is a winner, we tend to want to covet it. But, it is also wonderful to share. Since I have been blessed with this new gem of a recipe, I want to share it with you. 

I hope you try it out because you will be hooked and this will be your new go-to cake recipe. I know it will be mine now. I am excited to not buy box cake mixes anymore. Not that I am opposing them. I just like to make as much as I can from scratch. It is great knowledge to have and to pass down for generations. I like to try to maintain the tradition of authentic cooking and baking in this fast-paced, always-in-a-rush society we now live in. It is nice to stay connected to the natural and traditional when I am in the kitchen. 

Here is a quick glance of the recipe for the cake and frosting. You can get the full directions from the link below and she also shares some really great tips for beginners.


  • 2 1/4 cups cake flour

  • 1 cup milk, room temperature

  • 6 egg whites, room temperature (about 3/4 cup)

  • 1 teaspoon almond extract

  • 1 teaspoon vanilla extract

  • 1 3/4 cups granulated sugar

  • 4 teaspoons baking powder

  • 1 teaspoon salt

  • 3/4 cup (1 1/2 sticks) unsalted butter, slightly softened

3 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla extract
2-4 tablespoons heavy whipping cream

Get the recipe here for the Bakery Quality White Cake with Buttercream Frosting

IDEA: Mother’s Day is coming soon and this would make for a perfect homemade dessert for the loving mothers in your life – just to show how much you care. Not as if we need a reason to make a whole cake from scratch. Right? But, this cake – you will want to share. It is very rich and buttery. A little goes a long way. It tastes very similar to wedding cake and that is the main reason I go to weddings. Well now I don’t have too. (Just kidding. There still might be an open bar. . . he he). Now, I can make my own little cake at home.

If you have a favorite coveted cake recipe that you would like to share, I would love to try them out. Happy baking everyone. Have a great week. We are getting blessed with a lot of rain right now in Texas. I can’t think of a better reason to bake a cake then when I can’t be out in the garden and sunshine. 

Stacee | The Texas Bohemian

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