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.
Kyra
I just made this cake today for my daughter’s birthday. It was a hit, and so very delicious. I’m upset because there is only a small piece left. Thank you for the recipe!
Barb
This has totally replaced short cake for us. Absolutely delicious with strawberries and whipped cream!
Emily @ Sugar Spun Run
So glad it’s a hit for you, Barb! Love that idea 😋
Lyda Steele
Am I able to make this recipe in a 9×13 pan?
Emily @ Sugar Spun Run
Hi Lyda! We have not tried this recipe in a 9×13, but others have tried it and reported 30-35 minute bake time 🙂
Kaya
Where can I get clear vanilla extract?
Emily @ Sugar Spun Run
Hi Kaya! It should be right beside regular vanilla in the baking aisle of your grocery store 🙂
Isabella
Hi, I have made this recipe in 8″ layers and it turned out great! I was wondering if you could also make it in a 13×9″? and if so, how would it affect the baking time?
Emily @ Sugar Spun Run
Hi Isabella! We have not tried this recipe in a 9×13, but others have reported 30-35 minute bake time 🙂
Sarah
so the fear time I made this recipe it turned out great, the second ti.e it was really sti ky and almost caramelized. this is my third time and it is very caramelized around the edges but that’s not the problem, I can taste the eggs! I feel like thw amount of eggs is just too much! I actually used an egg less than it called for because it seems excessive and if I have to much eggs It doesn’t do well with my gut but I could still taste the eggs when the cake was cooked! what’s that all about and why so many eggs?
Sam Merritt
Hi Sarah! It sounds like the cake is being over-baked. 🙁 It should not taste like eggs. Are you making any other alterations to the recipe? Do you have an oven thermometer to make sure the temperature in your oven is correct?
carrie
My niece and I made this for her 15th birthday party. Turned out super moist and just so perfect! Will use again!
Shweta
Hi!
Could you please explain this part? I want to make this cake but I’m a bit confused.
2 ⅔ cup (345 g) + 2 Tablespoon all-purpose flour – so is this the whole quantity of all purpose flour that’s to go in ye cake? Or do I have to add only 345 grams of flour and the 2tbsp is to go in later somewhere? Please help 🙂
Thanks!
Sam Merritt
Hi Shweta! I’m sorry for the confusion! The 345g is the total if you are using weights. If you are not using weights you will want 2 2/3cup + 2 TBSP. 🙂
Jean
I tried this cake recipe for a Granddaughter’s Birthday! I was so excited to have it work. I used 8 inch cake pans and when I took them out of oven, they both fell in the middle😳🫣 I’m not even sure what to do as it is 11:00pm and her Birthday starts tomorrow😕
Sam Merritt
Oh no! I’m so sorry to hear this happened! If this cake is over-mixed or potentially over-baked it can sink. Unfortunately there isn’t much to do to save it. 🙁
Kendra
Hi There!
Can I double this to make a sheet cake? If so, do I need to change anything?
Sam Merritt
Hi Kendra! It can be doubled. The only thing I would caution here is to make sure to not over-mix those egg whites. 🙂
Sarah Gwyllt
Just tried making this recipe for the first time today. I used a 12.1 X 8.1 inch glass pan, it needed an extra 10 minute bake time after baking for 40 mins; just adding as a note for anyone trying with this size of pan. My cake needed the extra 10 mins when I checked it at 40 mins mark, it ended up making the middle sink in a bit; not the end of the world by any means.
Emily @ Sugar Spun Run
Thanks for sharing, Sarah! We hope you loved the cake 🩷
Sarah Gwyllt
yes! It is very tasty, I will be making the recipe again I’m sure.