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!
Treat yourself to a FREE E-BOOK!
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.
Samantha says
May 22, 2019 at 5:53 pmI probably should have read the comment right before mine…but I’m pretty sure I whipped the egg whites enough and mixed the ingredients all the way. And I know the cakes were done! I left them in for quite a while. Any other thoughts???
Thanks!!
Samantha says
May 22, 2019 at 4:27 pmHi!
I have tried everything to make this cake work because it really is the best tasting white cake ever! But I’ve made it three different times and each time they’ve fallen. After the first bake, I decided to use the cake straps which kept the cakes up until after they cooled…then they collapsed. The third time I tried baking for longer on a lower temp and using a heating core. They still fell. 😞 I even bought a thermometer for my oven to double check it. What else can I do? Any suggestions?
Sam says
May 22, 2019 at 9:19 pmHi Samantha! Is it very humid where you are, by chance? That could be the culprit, high humidity can really mess with baking, unfortunately. If that’s not it, there are a few things that could be causing this. If your cake isn’t baking long enough then this could cause the cake to fall (sounds like you’re monitoring your oven temperature etc. pretty well and this might not be it, though). Also, because this recipe uses egg whites that have been beaten to stiff peaks, this makes this cake recipe a little more finicky than your average cake. If the egg whites are over-beaten or under-beaten, this could cause your cake to fall after baking. Over or under-mixing could also do this (I know, I’m sorry this sounds so vague… but cake batter can be temperamental like that and either too much or not enough mixing can cause a cake to fall in the middle… isn’t baking fun sometimes). I’m more than happy to try and help troubleshoot further!
Tisha says
May 19, 2019 at 5:31 pmI made this today. It’s the best tasting white cake recipe I’ve tried by far. However… It quickly went from not done to sunken in the middle? It is done all the way through so it wasn’t that it wasn’t done… Thoughts?
Sam says
May 19, 2019 at 7:35 pmO no I’m so sorry that happened Tisha! There are a few things that can cause your cake to sink. 1. The cake is underbaked, which doesn’t sound like your issue here. 2. The egg whites weren’t whipped enough. 3. Your ingredients may needed to be mixed together a little better. I hope this helps and you will give it another try. 🙂
Gina says
May 19, 2019 at 10:24 amHi I was wondering how well this cake would freeze. I made it once before and it was absolutely delicious but it was decorated and eaten on the same day.
Sam says
May 19, 2019 at 7:53 pmHi Gina! I have not tried freezing this cake, but you shouldn’t haven’t any issues doing so. Make sure to wrap it tightly when freezing. 🙂
Maggie says
May 16, 2019 at 6:20 pmIl literally making this right now, what kind of sugar did use? Because my butter mix feels like grainy:(
Sam says
May 16, 2019 at 9:56 pmHi Maggie! I use granulated sugar. It’s OK if the butter/oil/sugar mixture is grainy, the sugar will dissolve in the oven as the batter bakes (assuming it’s properly mixed).
Jaclyn says
May 15, 2019 at 11:33 pmI don’t know what kind of voodoo magic is in this recipe, but it is by far the BEST white cake recipe I’ve ever made. The cakes released from the pans like a dream, there is no weird mound in the middle of the baked cakes. I won’t even have to square them off! Baked at 325F on convection. 10/10 will bake again!!
Sam says
May 16, 2019 at 9:15 amI am so glad you enjoyed the cake, Jaclyn! 🙂
Andrea McGhan says
May 15, 2019 at 7:52 pmHello. What piping tip did you use with the blue frosting on top of the cake?
Sam says
May 19, 2019 at 8:13 pmHi Andrea! I can’t remember exactly what tip it was, but it was a large french tip. 🙂
Amy says
May 14, 2019 at 5:33 pmCurious about 2 things- thinking about using all butter vs butter & oil; should I just use barely melted to liquid to replace oil or just measure out all butter solid, and whether or not I should use whole milk, or if I can get away with using 2%? My instincts say whole… hmmmmm….
Sam says
May 16, 2019 at 10:10 pmIf you’re subbing the oil for butter you do not need to melt the butter, just keep in mind the cake will be more dry than it would be if you used the butter/oil combo indicated. I definitely recommend whole milk over 2% for a more moist cake. I hope that helps!
Jessica Simpson says
May 11, 2019 at 11:15 pmSeriously delicious and easy recipe! With that said I had one problem…. after cooling 15 min and turning out, one of the cakes kind of fell apart in a couple of places, like the top edge cracked off and the side split a bit. Thoughts?
Sam says
May 19, 2019 at 8:45 pmHi Jessica! I am so sorry this happened. The cake may have needed more time to cool in the pan. I hope this helps. 🙂
Laurel says
May 22, 2019 at 4:04 pmPlanning on making this recipe this upcoming weekend for a birthday. I was curious about using cake flour instead of AP? Is there a reason you used regular AP flour? Thanks!
Sam says
May 22, 2019 at 9:21 pmHi Laurel! I haven’t tried using cake flour, but I know others have with success. I use AP flour because it’s a pretty standard flour, I like to try to use ingredients that my readers have readily available. 🙂
Wanda E. Ramos says
May 9, 2019 at 9:48 pmCan I use self raising flour?
Sam says
May 12, 2019 at 12:31 amHi Wanda, I’m sorry but I don’t recommend it.
Sbean says
May 16, 2019 at 11:58 pmWhy would that be? I use self rising flour for everything I bake and always have great success. Just curious why not? And I can’t wait to try this recipe! Thank you!!
Sam says
May 19, 2019 at 8:09 pmSelf rising flour contains salt and leaveners which are already accounted for in this recipe. You would need to make some adjustments to make it work. 🙂
Debora says
May 8, 2019 at 3:01 pmI just love all of your recipes and the time you spend making them perfect! I tried the best white cake (and it is really the best!), but I tripled the batch for a 12×18 cake doing a practice run before the cake is needed this weekend. I used 3 flower nails cooked until toothpick cane out clean (on 325). It looked right when I took it out. But then the middle caved after it cooled and was underdone. Thoughts on how to make this recipe work for a giant cake size?
Sam says
May 19, 2019 at 8:40 pmHi Debora! There are a few things that can cause the cake to sink like this. The egg whites may not have been whipped properly, the batter may have been under/over mixed or it may not have baked quite long enough. It should work as a large cake. Tripling batters can get tricky. I hope it turns out for you. 🙂
Tiwalade says
May 6, 2019 at 5:55 pmThanks for sharing the white cake recipe
Sam says
May 6, 2019 at 6:28 pmYou’re very welcome, glad you enjoyed! 🙂
Grace says
May 6, 2019 at 11:03 pmThank You so much. I
Did it today and was a success. Delicious exactly the cake I’m looking for years.
Mark W says
May 6, 2019 at 5:14 pmWhat adjustments should be made for high altitude baking? above 6000 ft?
Sam says
May 6, 2019 at 9:08 pmHi Mark! I’m not very familiar with high altitude baking, maybe someone else could chime in to help. 🙂
ANGELA CHANEY says
May 3, 2019 at 3:05 pmHow do I convert the ingredients to be enough to make a half sheet cake?
Sam says
May 3, 2019 at 9:58 pmHi Angela, I’ve never made this as a half sheet cake but this recipe makes enough batter for a 9×13 cake. I think you’d be fine increasing the recipe by 50% but you may have a little extra leftover batter.
Debbie says
April 30, 2019 at 6:35 amCan you give me the recipe and the timings in a fan oven for 12″ round cake please? I’d like to use this as a wedding cake base. Thank you.
Sam says
April 30, 2019 at 11:20 amHi Debbie! I am not sure what you mean by fan oven, and unfortunately I haven’t made it in a 12″ round pan so I don’t know how long it would need to bake.
Lily says
April 30, 2019 at 7:45 pmIf you mean convection oven, you would go 25 degrees lower and you would, basically, just do 1.5x the recipe. You’re welcome.
dak says
May 3, 2019 at 3:51 amAn 8×2″ pan’s total volume is 7 cups, but a 12×2″ pan’s volume is nearly 16 cups. This is due to it being a circle, not a rectangle, so it’s not actually 1.5 times bigger, even though 8×1.5=12.
🙂
J. Allen says
May 16, 2019 at 9:16 pmHi
. I haven’t baked this but not only does it look yummy it is very intriguing. However, I was wondering since I’m a humongous fan of utilizing CAKE FLOUR. Can I use cake flour w/this recipe. And, if so,, what
Are the measurements. Hopefully your on now as I’m, wanting to make this to surprise my daughter
Sam says
May 16, 2019 at 9:54 pmHi! I have not made this with cake flour but I don’t think that would be a problem. Hoping someone who has tried it can chime in with measurements that have worked for them, I’m hesitant to make a recommendation without having tried it myself.
Tisha says
May 18, 2019 at 10:36 pm5 1/2 cups of batter for each layer in a 12″ round