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Elise Smith's White Cake with Traditional Buttercream

White Cake with Traditional Buttercream

byElise Smith
Total 1 hour and 45 minutes (includes cooling time)
Active 45 mins
Makes 6 to 8 servings
  • 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 3/4 cup whole milk
  • 2 cups confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup whipping cream
    1. Make the cake: Prepare a 9-inch round cake pan by buttering the inside, lightly dusting with flour, and lining the bottom of the pan with parchment paper.
    2. Place a sifter into a large bowl. Then sift together the flour, baking powder, and salt. After the dry ingredients have been sifted, carefully pour them onto a large piece of parchment paper. Set aside.
    3. Preheat the oven to 350°F.
    4. In a stand mixer using the paddle attachment, or a large bowl using a hand mixer, cream the granulated sugar and butter on medium speed until pale and fluffy in texture, about 2 minutes. Scrape down the sides, as needed. Add eggs one at a time, beating until combined. Follow by adding in half of the dry ingredients. Mix on medium until incorporated, scraping down sides as needed. Next, mix in half of the milk. Then mix in the remaining half of dry ingredients and finish by incorporating the remaining half of the milk. Mix until cohesive.
    5. Pour the batter into the prepared cake pan. Bake for 30 to 32 minutes, until golden and a toothpick inserted into the center comes out clean. Allow to cool for 20 to 30 minutes.
    6. While cake cools, make the buttercream: Sift the confectioners’ sugar to remove any lumps. In a stand mixer using the paddle attachment, or a large bowl using a hand mixer, beat together the butter, salt, vanilla, and 1 cup of the confectioners’ sugar on medium speed until a firm pale paste is formed. Then, add in the remaining 1 cup of confectioners’ sugar and beat to combine. Lastly, pour in the whipping cream and, as it just begins to incorporate, increase the mixer speed to high and whip for 3 minutes. Use a rubber spatula to smooth and fold the buttercream until a velvety texture is reached.
    7. Once room temperature to touch, place the cooling rack atop the exposed part of the cake pan. Then, lightly press your palm atop the cake and carefully flip the cake out. The cake should slide out easily. Frost your cake and enjoy!