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 1/2-2 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 3/4 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!
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How to Make White Cake
The Best White Cake Recipe
Ingredients
- 6 Tablespoons unsalted butter softened to room temperature 85g
- 2/3 cup canola oil or vegetable oil 160ml
- 2 cup sugar 400g
- 1 Tablespoon clear vanilla extract
- 2 2/3 cup + 2 Tablespoon all-purpose flour 345g
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk room temperature preferred (235ml)
- 6 large egg whites room temperature
- Double batch Vanilla Buttercream Frosting
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.
- Add sugar and oil and beat until all ingredients are well-combined and creamy.
- Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
- In separate bowl, whisk together your flour, baking powder, and salt.
- Measure out your milk.
- With mixer on medium speed, gradually alternate between adding the flour mixture and the milk, 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, with a hand-mixer on high-speed, beat until stiff peaks form.
- 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.
Lexi says
So I followed this recipe to a T (or so I thought) and it came out very much yellow. Not even sort of almost white. It had great texture though, and was stable enough to stack and tier, and it tasted delicious and I got tons of compliments so yay! But it wasn’t white. I’m rereading the recipe and I realize I used salted butter instead of unsalted – other than that I did everything exactly as it says. Have you made this with salted butter and/or do you know if that could have been the issue?
Sam says
Hi Lexi! Using salted butter shouldn’t have made a difference in the color… that’s really weird! Usually it’s the egg yolks that make the cake yellow and obviously we’re leaving those out here. Another possibility could be the vanilla extract? I often use regular (not clear) vanilla extract and the cake still turns out white for me, but I’m wondering if you possibly used a brand with a lot of artificial coloring maybe that might make the cake yellow? These are my best guesses, but I definitely don’t think it’s the salted butter (unless there’s added artificial color in the butter, too).
Rosemarye says
I am condering your recipe for a wedding cake but I wasn’t sure how it would hold up to multiple tiers? Any thoughts?
Sam says
Hi Rosemarye! I know it will hold up for 2 tiers, but beyond that I am not sure. I haven’t tried it.
Jessica says
I havent tried the recipe yet. I havent mad a cake asking the egg white process.
I wanted to go for a healthier take and wanted to try doing a double batch cake batter but instead of doing the total amount of butter cutting it in half and using room temperature apple sauce. But wanted to get your thoughts since im not sure if that will deflate eggs
Thanks in Advance 🙂
Jessica
Sam says
Hi Jessica! I have not tried altering the amount of butter, or using apple sauce in this cake. I am not sure how it would turn out. I’m sorry. 🙁 If you try it, please let me know how it turns out. 🙂
[email protected] says
I tried the recipe and used half the quantity of all the components. the cake rose in the oven, but then it dropped in the centre just before it was time to remove it. 😞
Then when I tried turning it, the part where it dropped was moist.
The toothpick did come out clean when I took it out of the oven.
Not sure if I added extra milk or whether it was a bit warm when I turned it. ☹️
It tastes lovely though. Just very crumbly.
Sam says
It sounds like there may have been a little bit too much milk in your batter. I hope this helps. 🙂