The Best White Cake Recipe
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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!
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I made this a few days ago with a vanilla lemon frosting and it’s AMAZING! The cake is perfectly sweet. I sometimes have a bad habit of having cakes that come out a little dry but this one was perfect!
I am so glad you enjoyed the cake, Julie! 🙂
Is there a tutorial for this video?
Also can i use cake strips for this recipe?
No tutorial yet, but it is something I’m working on. I don’t think using cake strips would be a problem. Enjoy!
Have you ever used this for a 1/2 sheet or full sheet? How was it if so? Also how many batches would it take for a 1/2 sheet?
Hi Renee! I have not made it in a sheet pan. I know it will turn out, but I don’t know how long it would need to bake. This batter will make about 8 cups of batter, so you should be able to make any calculations based on how much your pan holds. 🙂
Thank you!!!! Making this tonight so we shall see !
What are your thoughts on using Cake Flour for this recipe?
Hi Lucie! I have not ever tried, but I don’t see why it would be an issue. 🙂
Will this cake become hard and dense if I put it in the fridge because that’s what happens when I put most of my other cakes in the fridge, so I was just wondering if this cake will stay soft and fluffy in the fridge and not dry out. I will be covering it in plastic wrap overnight to decorate next day.
Yes most cakes will dry out in the fridge unfortunately. You can help minimize this by making sure they are stored in an airtight container but unfortunately the fridge is really good at drying out cakes. If you plan to decorate it the next day, I usually just individually wrap the layers very well in plastic wrap and leave them at room temperature.
I made this recipe for my brothers birthday, for some reason my batter separated? It still tastes amazing (I made cupcakes and filled it with homemade banana filling) and they are pure white, just curious as to why my batter split.
Hi Taylar! That is weird. At what point did it split and or separate?
Right around the time i added the extract to the butter/oil/sugar. Maybe the alcohol in my car extract did it?
Did the batter come together smoothly and cohesively once you added the dry ingredients? If it looked a little piece-y at the point where you added the extract that’s fine, but once everything is combined it should be smooth.
I am very disappointed – while the cake was quite delicious, I was anticipating a white cake and ended up with a yellow cake. Didn’t come even close to the presentation I had planned on. And yes, I followed the recipe completely, AND used clear vanilla.
That just doesn’t make any sense, I’m not sure what might have happened, Colleen. The outside would be a golden color but the inside should be pure white, even if you used classic vanilla. The only thing I could guess would be that the oil or butter you used had artificial color added for some reason? Otherwise I’m as puzzled as you are.
No issues here and I’ve baked 4 of these babies to practice for my friend’s upcoming wedding. Even accidentally used the caramel colored vanilla extract. Give the recipe another try 🙂
Would a springform pan work?
All I have is a 9 inch cake pan
Hi Lexie! You can bake this cake in a 9 inch pan for less time, but a springform pan would also work. 🙂
Hi Sam:)
Every time i make this recipe, it comes out dry😫. It sucks because it looks so good and the reviews are amazing and i just want a good cake lol. Do you think you could help?
Thanks
Hi Jacarra! The most likely culprits when a cake comes out too dry are that it might have been either:
1) Over-mixed. Make sure to use a gentle hand when stirring the wet and dry ingredients together and when folding in the egg whites (make sure at this point you’re stirring by hand and NOT using an electric mixer). You want everything to be completely combined, but just barely.
2) Or over-baked. Even a minute or two too long in the oven will make your cake too dry. It could be that your oven is running hotter than it says, which will also dry out your cake in a hurry. Start checking the cake a few minutes early using the toothpick test. For best results, remove the cake from the oven when you have a few crumbs on the toothpick (NOT wet batter), if the toothpick comes out clean that indicates the cake is done but it could also be over-done.
I hope that helps!
Try using olive oil, it’s the only oil I’ll use for baking cakes
Just keep in mind that olive oil is not considered a neutral oil like canola or vegetable oil and you may taste it in the finished cake. I generally don’t recommend using olive oil when baking cakes.
Never mind my last question about why my cakes fell in the middle – I’ve figured it out! Quite simple: I set my timer for 30 minutes so I could check it before it was done, but instead I took it right out of the oven. So it suffered five to ten minutes less bake time than it needed. I’m glad that’s all it was.
O no! That is the worst! Hopefully it goes better for you next time. 🙂
Hi. Wondering how long this cake would keep? I have an idea for an 80th birthday cake I will be making and would love to make this white cake. However, I would need to bake the cake and cover it in fondant about a week before the party to allow enough time to decorate (and transport to a different country!). Do you think it would keep ok for a week if kept cool?
Thanks
I think it may dry out a little bit by the time a week is over. The fondant may help it not dry out, but I’m still not sure how it would go. You could freeze it if you needed to keep it that long. Enjoy! 🙂
Hi Sam,
I’m planning on using your recipe as the cake part for 6 individual two layer coconut cakes. I’d like to bake it in a 12”x17”x1” half sheet pan. Do you think that will work? How can you tell if the cake is done if you don’t have an exact time? Thanks for your time….
Charlene
Hi Charlene! I think that will work. You need to watch it to tell if it’s done. It should spring back when touched and a toothpick inserted in the center should come out clean or with a few moist crumbs. 🙂
I modified ⅓c oil and ⅓c applesauce. Rest of the recipe as is. Cakes came out beautifully moist and light.
I used unbleached flour and pure vanilla extract so the colour was a bit yellow. But I was baking more for flavour – which was delicious!
So happy to hear you enjoyed, and thank you for sharing your alterations, Tara! 🙂
This was recipe #3 on my journey to made from scratch cakes. Very fluffy, enough batter to fill a 9×13 (rose level to the top of the pan) and a light flavor profile. I tossed 3 sticks of butter (24tbs) in rather than the 22tbs and it was wonderful. I wish I could post a picture.
I’m so happy to hear you enjoyed, Kristi!! Thank you so much for commenting. Unfortunately I don’t have a way for you to share a picture here, but if you’re on Facebook you can always share a picture in my Baker’s Club.
the recipe reads “6 tbls” of butter…… you put 24 instead of 22…???? what am I missing?
Oops I was thinking of the icing recipe that I made along with this. I did only use 6tbs for the cake.
Hi,
Please let me know the total weight of this cake?
Hi Harshi! I am sorry I haven’t weighed the final cake.