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.
Michele Tokar
Can I substitute oil for butter? Thanks!
Sam
I don’t recommend it as the cake will not be as moist as it ought to be, but it will work in a pinch.
Maggie
Can I use a different oil? I am out of vegetable oil, so would sunflower or olive work?
Sam
I wouldn’t recommend olive oil as it has a more distinct taste, but sunflower oil is fairly neutral and should work just fine. Enjoy! 🙂
Debbie
Can this be made into a sheet cake?
Sam
Yup!
Katherine
What would the cooking time be for 2 – 6inch pans?
Becky
Can I use store bought egg whites from a carton??
Sam
Check the side of the carton, so long as it doesn’t say that they can’t be whipped it should be fine, though it might take you longer to reach stiff peaks with them.
Billie
Can you make it with buttermilk?
Sam
Yup! Enjoy 🙂
Terra
This cake was insane!! Hands down the best white cake I’ve ever made, and I went to culinary school!! Thank you so much for this recipe!!
Sam
Thank you so much, Terra! I am so glad you enjoyed the cake. 🙂
C Williams
I used this recipe for cupcakes and absolutely love it. I had a few to fall in the middle once out of the oven but wonder if I over mixed the egg whites, thoughts? I baked it for 15 minutes in my convection oven but ended up with crispy edges, which is perfect for me but maybe not for the wedding I’m testing this for. Any thoughts would be great. I am not a professional just trying to help a friend on a budget 🙂
Sam
Hi! Over-mixing the egg whites could do this, but if some fell and some from the same batch didn’t, I’m wondering if maybe the batter wasn’t thoroughly mixed? That would be my best guess, I hope that helps!
Dolph
You blend the sugar-butter mixture…then you blend flour milk mixture…When? How? Do you add the two mixtures for final batter?
Sam
Refer to step 7 for how to combine all of the ingredients. 🙂
Sherry
I made this cake in a cast iron skillet and it looks great. It hasn’t a really nice color to it.✋😋
Sherry
I made this cake in my favorite cast iron skillet and it turned out perfect 👌 😋
Sam
I have never tried it in a cast iron skillet, I’m glad to hear it turned out for you and you enjoyed it! 🙂
Sonia
How well does this recipe freeze?
Sam
Hi Sonia! I have not frozen it myself, but I know others have with success. You would just need to make sure it is wrapped tightly so it doesn’t dry out in the freezer. 🙂
Tisha
Well I did it! The trick was more flour for my oven/humidity level 😊😊 3 cups and it didn’t fall in the middle. Thanks for the recipe!!! It’s the best!
Sam
Woohoo! I’m so happy to hear it finally worked out, Tisha!! Thank you so much for letting me know, I’m so glad to hear it 😀
Grace
Will this recipe for a 9×13 sheet cake?
Sam
Yes, but the baking time will vary. Enjoy!
Mel
Hello! I am baking this cake for a 4 tier (12, 10, 8 & 6 inch cakes) wedding cake and a 12 × 18 sheet cake. I already figured the 8 inch is covered, two batches will fill up the 10 & 6 & I may have to just go by the amounts you use for the Funfetti cake for the 12 inch. My question is would doubling the batch cover the sheet cake or should I triple it? Thank you!
Sam
Hi Mel! That is a lot of cake!! Doubling the recipe should fill up the 12 x 18. 🙂
Jacqui
Can I use this recipe for a 10 inch square tin.
Sam
Hi Jacqui! I believe it will fit. 🙂
Jacqui
Thank you x
Aly
Hello,
Could you use this cake as a jumping off point for flavored cakes, like a lemon cake, and how would you alter the recipe if so? My birthday is tomorrow and I really want a lemon cake! 😂Thanks!
Sam
Hi Aly! It’s hard to say for sure without having tried it myself, I know adding lemon extract would probably help to flavor it!
Mairi
Do you have a conversion chart on your site ? Xx
Sam
HI Mairi, what kind of conversion are you looking for? All metric measurements are listed at the end of the ingredient.