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.
Victoria
I made this cake with cake flour and it was so good. I think I’m going to make this cake for my grandma’s birthday!
Sam
I am so glad you enjoyed it, Victoria! 🙂
Mey
Hi Sam I have all purpose flour and cake flour do you have a preference?
Sam
I haven’t made it with cake flour, so I don’t know how it turns out.
abc
Tried this recipe as mini cupcakes using Lactaid whole milk and some Fruity Pebbles folded in for a funfetti effect. Turned out great! Tasty and soft, with the oil to keep them moist. It was my first time attempting this kind of cake (that is, a cake that requires more attention than dumping everything into a bowl and stirring) but the instructions were easy to follow and the tips were helpful.
Sam
I am so glad you enjoyed the recipe!
Kat Lawrence
Hello. I was wondering if cake flour could be used instead of all purpose flour and if so what would be the measurement be. I know that there is a difference in how finely ground the flour is between the two which means that measurement would change. Thank you for your help. I am making mini cupcakes for my husbands shop for Valentines Day and all I have is cake flour and won’t be able to make it to the store before I need to have them done.
Sam
Hi Kat! I only have used all purpose but I imagine cake flour would work, you would want to weigh the flour and use the same weight worth (345 grams) of cake flour. I hope you love them!
Kat
First of all I would like to say that I absolutely love this recipe. It is so light and fluffy. I did go with the cake flour. I don’t have a scale and I was only doing half the recipe and what I came up with was 1-1/3 cup + 3 Tblsp + 2 Tsp of cake flour. I had to remember math that I learned in 8th grade probably. But it was worth it. And your cream cheese frosting is so sinfully yummy. I know I taste tested it more than can be considered prudent. So smooth and colored so beautifully with food coloring gel. Thanks for giving me my new go to recipe for mini cupcakes.
Sam
Thank you so much Kat! I am so glad you enjoyed the cake! 🙂
Mary Schandelmeier
Can I use fat free milk in this recipe or does it need to be whole milk?
Sam
I recommend using whole milk.
Monda
Can you use buttermilkinstead of regular milk? Can you use butter instead of oil?
Sam
Hi Monda. Honestly it is a little tricky to say without having tried it. I would be worried the cake may come out drier than you want, but the cake may still turn out. If you try it let me know how it goes.
Trina
Can you use this recipe in a Bundt pan?
Sam
Hi Trina! You can use it in a bundt pan, but baking time would vary and I haven’t baked it that way so I don’t know how long it would need to bake for.
Valerie
My roomies and I watched Django Unchained last night and Mr. Candie talks about the white cake a lot. So I decided to try this recipe and what the heck it came out PERFECT. I’m not much of a baker so box mixes are my best friends. But this cake was so worth it and I’m shocked it came out as beautifully as it did. Thank you so much
Sam
I am so glad you enjoyed it, Valerie! Homemade is always better than a box in my opinion. 🙂
Teresa
I made this cake, but I must have done something wrong… it was very dense. I folded the egg whites, I didn’t overmix, what else could I have missed?
Sam
Hi Teresa! Did the egg whites beat to stiff peaks before you folded them in? If they were and weren’t over-mixed, my best guess would be that either maybe the cake was in the oven a minute or two longer than it needed or the flour could have maybe been over-measured. Unfortunately it’s really easy to over-measure flour, I recommend measuring by stirring the flour, spooning that lightly into a measuring cup, then leveling off with a knife. Those would be my best guesses, I hope that helps!
Julie
I tried making your white cake and the consistency is like cookie dough why? All I ever make is homemade cakes and have never had this happen before..
Sam
Hi Julie! Like cookie dough? It’s not supposed to be that consistency, did you accidentally leave out the milk?
Anne Brigando
I am going to make an ice cream cake using strawberry ice cream and white cake. I’m thinking I would bake 2, 8 inch rounds (white cake), and have the strawberry ice cream in the middle. Then cover it with whipped cream. Would this recipe work for the cake part? I would think so, but would like your opinion. Thank you.
Sam
Hi, Anne! I think this would work just fine for that. 🙂
Anne Brigando
Thanks!
Luan Rochefort
Can I use this cake batter in a bunt pan?
Sam
Hi Luan! I don’t think that would be an issue, but I don’t know how long it would need to bake. 🙂
Breanne
I just made this recipe as cupcakes as a trial run for my sons birthday- and they were delicious. I did about a 1/4 cup of batter in each cupcake wrapper. 350 degrees for 20 min. I have to say this was the best from scratch white cake recipe I have tried and I bake all the time. Thank you!
Sam
I am so glad you enjoyed it, Breanne! 🙂
Maily
Hi, I want to try this recipe. I’ve never made a cake from scratch before so I’m very excited to try this. My question is will this recipe be fine to bake in a 8inch bowl pan? I’m trying to make an LOL Surprise cake for my niece.
Sam
I think it will bake up just fine, but I am not sure how long it would take to bake.
Tammy
Hello! I would love to use your recipe for a party I am having. It looks delicious! My idea is to make a tie-dyed cake. Would separating the batter into smaller portions and using gel color ruin the batter? I am also concerned about over mixing! Thank you!!
Sam
Hi, Tammy. I would be worried you would end up over-mixing the batter and having a dense dry cake. If you do try it, let me know how it turns out. 🙂
Tammy
Thank you! I will let you know!
Jennifer Tokar
Have you ever made 7 minute frosting? My mother has found memories of her childhood…white cake with 7 minute frosting. So I am curious if you have ever heard of it or tried it with your white cake recipe. thanks!
Sam
I have not tried it before but I think my grandmother has a recipe for it, I’m going to have to ask her. I hope you enjoy the cake, Jennifer!