Today I’m so excited to be sharing the very best white cake recipe! This recipe yields a fluffy, snow-white cake that’s light and soft but still sturdy enough to stack or cover with fondant. Read on for plenty of tips for making the perfect white cake, completely from scratch!
We’ve covered chocolate cake, vanilla cake (one of my most popular recipes, thanks to you guys!), and even pineapple upside-down cake, but up until today we’ve been missing a critical flavor: a classic, delicious, white cake!
This is a classic cake flavor and a personal favorite of mine, so when I say up in the intro that I’m excited to share this recipe with you, I really, really mean it. This cake is delicious, and honestly so easy to make… even if you’ve never beaten egg whites before I’m going to walk you through that below so you too can enjoy a perfect, from-scratch white cake.
In case this white cake recipe seems familiar to you, I should probably mention that it is essentially my Funfetti cake recipe, only scaled down to be just two layers (so if you want a 3 layer white cake recipe, just head over to my Funfetti recipe and leave out the sprinkles!).
Let’s dig in to what makes this cake so incredible.
As I mentioned, this cake is fairly simple, but there is an important technique that I want to discuss regarding the egg whites. To keep this cake pure white, we’re not using any egg yolks and instead we are going to beat our egg whites to stiff peaks (if you’ve made my meringue cookies, you’ve beaten egg whites to stiff peaks before). Let me explain how:
How to Beat Eggs Whites to Stiff Peaks for White Cake
- Place your egg whites in a completely clean and grease free bowl. It’s best to separate your whites and yolks in a separate bowl first, that way if a small bit of yolk escapes you don’t have to start over. Even the smallest bit of grease or yolk can ruin your egg whites and keep them from reaching stiff peaks.
- Reaching stiff peaks will take several minutes, just keep beating and you will see them start to take shape!
- Stiff peaks are formed when the whites have increased in volume (see visual below) and, if you pull a beater straight out of the mixture, a peak forms that does not recede back into itself — its holds its shape. Once you reach this point, stop beating, as it is totally possible to over-beat your egg whites.
Fold your egg whites gently into the rest of your white cake batter. I always recommend doing this part by hand. Make sure that you stir enough so that the egg whites are well-incorporated into the batter, but use a light hand so that you don’t deflate the egg whites, or you’ll end up with a dense cake.
While the cake is baking, don’t be alarmed if it seems that the surface is turning too dark. The outside of the cake will actually bake up to a golden brown in the oven, but don’t worry, the cake will be pure white inside once you go to actually slice into it.
What Kind of Extract Should I Use for My White Cake?
I use clear vanilla. Regular (caramel-colored) vanilla extract will work just fine and your cake will still come out mostly white (check out my above-mentioned Funfetti cake, that one was made with standard vanilla extract), but for this white cake recipe I opted for clear extract for a cake with a pure white interior.
Many white cake reicpes also call for almond extract. None of my family members are huge fans of almond extract, so I leave it out, but if you like the taste you can substitute some of the vanilla extract for almond… since almond extract is quite potent I wouldn’t personally recommend using more than 1 ½-2 teaspoons for this recipe, but feel free to experiment!
Can I use 9″ Cake Pans Instead of 8″
Yes! The baking time will be reduced, though. Start checking your cake at 30 minutes.
Can I Make This Recipe Into Cupcakes?
Yes! Fill each cupcake liner about ¾ full (don’t over-fill) and bake on 350F for about 18 minutes (for mini cupcakes, bake for 14-15 minutes). This recipe will yield approximately 30 standard sized cupcakes.
Enjoy!
How to Make White Cake
The Best White Cake Recipe
Ingredients
- 6 Tablespoons (85 g) unsalted butter softened to room temperature
- ⅔ cup (160 ml) avocado oil, canola oil or vegetable oil
- 2 cup (400 g) sugar
- 1 Tablespoon clear vanilla extract
- 2 ⅔ cup (345 g) + 2 Tablespoon all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 cup (235 ml) milk room temperature preferred
- 6 large egg whites room temperature
- Double batch Vanilla Buttercream Frosting (click link for recipe)
Instructions
- Preheat oven to 350F and prepare two 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.
- In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.6 Tablespoons (85 g) unsalted butter softened to room temperature
- Add sugar and oil and beat until all ingredients are well-combined and creamy.⅔ cup (160 ml) avocado oil, canola oil or vegetable oil, 2 cup (400 g) sugar
- Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.1 Tablespoon clear vanilla extract
- In separate bowl, whisk together your flour, baking powder, and salt.2 ⅔ cup (345 g) + 2 Tablespoon all-purpose flour, 1 Tablespoon baking powder, 1 teaspoon salt
- Measure out your milk.1 cup (235 ml) milk
- With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
- Pause occasionally to scrape down sides and bottom of bowl.
- In separate bowl combine your egg whites and using a hand-mixer on high-speed beat until stiff peaks form.6 large egg whites
- Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
- Evenly divide cake batter into prepared pans.
- Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
- Cakes will be a light golden brown when done baking.
- Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack.
- Allow to cool completely before covering with buttercream frosting*. I used a double batch of my recipe (linked above) to thoroughly cover and decorate this cake.Double batch Vanilla Buttercream Frosting
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Ally McGinnis
This is now my go-to cake recipe. I’m going to try an orange creamsicle frosting next time.
Sam
Yummm that sounds delicious! I’m glad you enjoyed it! 🙂
Ally McGinnis
Would you have any ideas on how to make that icing? I’ve looked online and I can’t find many w more than 8 reviews.
Sam
Unfortunately I have not personally made one so I don’t have a good answer for you on that. 🙁
Madeleine Blecha
Could you use carton egg whites?
Sam
Hi Madeleine! I don’t recommend it as egg whites from a carton can be tough to whip to stiff peaks and that is a vital step here. 🙁
Joseph Sampson
Aloha,
Can I use cake flour instead of all purpose? Are there any modifications I would need to make?
Sam
Hi Joseph! Cake flour will work. If using weights, it’s the same weight. No other alterations needed. 🙂
Joyce
Any recommendations with regard to using a Bundt pan?
Sam
Hi Joyce! I haven’t personally done it in a bundt pan. I think it could work, but I’m not sure on a bake time. Be sure to keep an eye on it. 🙂
Libby
How many egg whites are required in ml?
Sam
210. I will be sure to update that. 🙂
Melissa
How many batches should I bake for a half sheet cake? Thanks!
Sam
Hi Melissa! This batter will fill a 9 x 13 so you would need to double it for a 13 x 17. 🙂
Melissa
Do you have a ballpark when I should start checking it for doneness? I’m assuming it’ll take longer by doubling the recipe?
Sam
Unfortunately I do not. I don’t typically bake cakes that large. 🙁
Suzanne Reed
I loved the cake, but when I put batter into 2 8” pans I thought it was too much. I put it into the oven anyway, and with 10 minutes it was bubbling out of the pan. Next time I will trust my gut and bake in 9” pans. Maybe I beat too much air into the egg whites. I cleaned the oven and cut the tops of the layers to make them level, then iced with a strawberry cream cheese icing and it was delicious.
Sam
I’m so sorry to hear they overflowed, Suzanne! These do fit in 8 inch cake pans. Do you have particularly shallow pans? Did you make any substitutions/alterations to the recipe?
Rebecca
Can you use olive oil instead of avocado oil?
Emily @ Sugar Spun Run
Olive oil will “work” but tends to lend a grassy flavor to the cake and will tint it a little more yellow. The amount would stay the same. Enjoy! 🙂
Mark
Can you make this into cupcakes?
Emily @ Sugar Spun Run
Hi Mark! We recommend our white cupcakes instead 😊
Mark
Perfect! Thank you Emily
Kelsey Garcia
i love this recipe so much. imcould you make it chocolate as well?
Emily @ Sugar Spun Run
We’re so happy it’s a hit, Kelsey! We’d recommend our chocolate cake recipe instead 😊
Barb Wangerin
I baked this a few nights ago for my daughters birthday dinner celebration and it was not as fluffy as I would have hoped. I did not deviate from the recipe nor the instructions. So, not sure why it turned out dense.
The flavor of the cake and the buttercream frosting was great. Just wish the cake was as good.
Sam
Hi Barb! I’m sorry to hear this! The most likely cause of a dense cake here is over or under mixing. If the egg whites didn’t quite make it to stiff peaks it could make the cake dense, or if the egg whites were over-mixed when adding them in it can cause the cake to be dense. Over-baking the cake could also cause some issues. 🙁 I’m glad you were able to still enjoy it! 🙂
M
Would using full fat coconut milk and unrefined coconut oil work as substitutions in this recipe?
Sam
Honestly I am not sure how it would turn out. I haven’t experimented with it.
Matt Delay
Thank you for the recipe. How will this cake perform if stored in the fridge? I want to use a cream cheese based frosting which will be best stored cold. Thanks so much!
Sam
Hi Matt! It does fine in the refrigerator as long as it’s stored properly so it doesn’t dry out. 🙂
Jennifer Ziemba
Can these be baked ahead and frozen? I’d like to make this cake for my sons birthday and it would be great if I can make ahead.
Sam
Hi Jennifer! That should work just fine. 🙂
Kk
Hi! If I wanted to use two 9 in round cake pans instead of 8 in, would this recipe work? Or should I use the funfetti recipe you linked that’s designed for 3 8 in pans?
Casey @ Sugar Spun Run
You can use two 9″ cake pans, they will just take a little less time in the oven and your layers will be a little thinner. 🙂