Description
This two tier white cake is soft, fluffy, and stacked to impress! Perfect for weddings, birthdays, and special occasions, this recipe walks you through each step—from baking and buttercream to stacking and decorating.
Ingredients
White Cake Batter
8 oz unsalted butter, room temperature
6 large egg whites, room temperature
14 oz granulated sugar
14 oz all-purpose flour
2½ tsp baking powder
½ tsp salt
10 oz whole milk, room temperature
2 oz vegetable oil
1 tsp vanilla extract
1 tsp almond extract
Buttercream Frosting
8 oz pasteurized egg whites (or carton egg whites)
32 oz powdered sugar, sifted
32 oz unsalted butter, room temperature
½ tsp salt
1 tbsp vanilla extract
Optional: 1–2 tbsp heavy cream for smoother texture
Instructions
Preheat oven to 335°F. Prepare two 6″ and two 8″ round pans with parchment and baking spray.
Cream butter and sugar until pale and fluffy (about 5 minutes).
Add egg whites slowly while mixing on low. Scrape the bowl as needed.
Whisk dry ingredients in one bowl. Mix milk, oil, and extracts in another.
Alternate additions of dry and wet ingredients to the batter, starting and ending with dry. Mix just until combined.
Divide batter evenly between pans and bake: 6-inch layers (25–30 mins), 8-inch layers (30–35 mins).
Cool cakes for 10–15 minutes, then turn out and wrap while warm to trap moisture. Chill before stacking.
Make buttercream: Whip egg whites and powdered sugar on high for 5 minutes. Switch to paddle, add butter slowly, mix until smooth. Add salt, vanilla, and cream if needed.
Frost each tier, add dowels to the bottom layer, and stack tiers using cake boards.
Decorate your two tier white cake with flowers, gold accents, or piping.
Notes
Cake layers can be made and frozen up to 1 week in advance.
Always chill tiers before stacking for a clean finish.
Dowels are essential for supporting the top tier.
Use clear vanilla if you want a pure white crumb.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 40 servings)
- Calories: 510 kcal
- Sugar: 42 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 3 g
Keywords: two tier white cake, white cake recipe, buttercream cake, layered cake, tiered cake