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 (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.
- 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 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.
- 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.
maria S
hello, can i swap the amount of milk with either sour cream or buttermilk? thank you
Maria S.
Sam
Hi Maria! The buttermilk should work here. 🙂
Maria S
Thank you!!!!i will keep you posted how it went
Annette
I’m trying to make stacked cake, baking cake mixture in a 12×18 sheet pan, how much cooking time do I need to adjust it to.
Sam
Hi Annette! Unfortunately I haven’t made it in a pan this large so I’m not sure of a baking time. 🙁
Vic
Hey I’ve only got 9 inch baking pans not 8 how long should I leave them in for?
Sam
Hi Vic! I haven’t tried this in a 9 inch pan, but it will probably take a few minutes less. I would just check the cakes a few minutes early. 🙂
Nicky
I’ve only got 7inch tins, I was planning on doing 3 layers. Would I just adjust cooking time or temperature too?
Sam
Hi Nicky! You will want to bake on the same temperature but your bake time will be different. I’m not sure how long they would need to bake. If you want 3 full sized layers that are 7 inches you may need to increase the batter a little bit. Enjoy! 🙂
Timothy
How do i get my cake to be flat?
Sam
Hi Timothy! You can use a sharp knife to level it after it has cooled. 🙂
Lydia
also try baking strips around your tin while baking. for an example, check out Preppy Kitchen on youtube. he has a video on them. Wilton makes them. he explains why and how they work.
Hannah
Would this recipe be good for making a rainbow cake
Sam
Sure thing! Just be careful to not over-mix the batter as you stir in the coloring. 🙂
Jordan
Hi! So I’ve made this recipe as cupcakes twice now, and I love the texture and flavor. But I do have a question – when they’re in the oven, my batches have gotten very fluffy with perfect domes on the top. I check on them merely with the oven light (not opening the oven door to let heat escape). However, both times the domes have sunken in and the cupcakes end up being rather small after I take them out and they finish cooling. Is this something I’m doing wrong in the mixing process? The first time I thought I just maybe didn’t beat my egg whites enough, however the second time I made sure to have proper egg white and the final product still turned out the same. Where am I going wrong-I want to keep them fluffy and dome-y!
Sam
Hi Jordan! This recipe typically just yields flatter cupcakes so it’s not you. For a firmer, more domed cupcake you can make my oreo cupcakes and leave out the cookies. 🙂
Saba
Hi Sam, I want to make a rainbow cake using this recipe. Do you have any idea how much I should make for 6 layers? I am assuming a double batch would do, as the layers for a rainbow cake are thinner anyway. Also, when adding colors at the end, there is always the risk to overmix. How do you suggest I deal with that? Thank you so much for your delicious recipes 🤗
Sam
I think a double batch will work for 6 thinner layers. As far as mixing in the colors, just mix it very gently. The risk of over-mixing is always there when stirring in colors. I hope it turns out! 🙂
Honor Bee
Do you have a cook book with all recipes please.
Sam
I do not but I hope to make one at some point. 🙂
Emma
Hi will this work if I turn it into an Oreo cake if I add some crushed oreos on the final step before baking? If yes then how much is needed?
Sam
Hi Emma! I actually have an oreo cake I would recommend. 🙂
Elizabeth
Hi! Have you tried making this with nondairy milk?
Heather
I have made this twice. I must be doing something wrong. The first time it came out moist but slightly dense. Maybe I didn’t beat egg whites enough or when I folded them in they lost their fluff. Second time it came out fluffy but slightly dry. Of course I made 6 inch cakes and took them out as soon as they were done. I didn’t think I had over cooked them at all. Maybe I will take them out a couple minutes before they are done when tested with a toothpick and they can finish cooking as they cool. Or possibly put in the fridge to cool so they don’t continue to cook after taking them out.
Sam
Hi Heather! I would just try removing the cakes from the oven a couple of minutes earlier. If it comes out dense the most likely culprit is the egg whites either not quite being whipped enough or as you said over-worked when mixing. I hope this helps. 🙂
Becky
I halved this recipe in order to get one layer. I cut up that layer and used it in a trifle with vanilla pudding, strawberries, and bananas.
I tried a bite of the cake alone and it is very nice. its soft without being fragile. The caramelization on the outside was a bit too sweet but I still enjoyed it.
This will likely become my go-to for vanilla cakes.
Sam
I am so glad you enjoyed it so much, Becky! 🙂
Vida
This cake is tasty!!!
Isabellla
I really enjoyed this recipe. The cake was on the thicker side and very moist. It was the perfect amount of batter to make 2 layers. I would pair this with a chocolate buttercream but that’s just my preference :).
Sarah
Flawless recipe! I have been looking for a white cake of this taste and texture for years – moist, fluffy, and decadent. I put lemon curd in between the layers and frosted with your swiss meringue buttercream recipe. My husband said it may be the best cake he’s ever had. Thank you!!