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.
Tilly
Could you bake this in one pan?
Sam
As long as the pan will hold all of the batter it will work fine. You will need to adjust the baking time. 🙂
Shannon Smith
Can I substitute self rising flour? I’m out of baking powder and really want to make it tonight. Thank you.
Sam
Unfortunately I’m not sure how it would turn out, I’m sorry Shannon!
Emmie
What a great cake! I added 3 drops of lemon oil instead of the vanilla. I put homemade pineapple preserve in between the two cakes. A delightful summer treat!
Sam
I am so glad you enjoyed the cake, Emmie! I love the sound of a pineapple layer in between. 🙂
M
First try, cake outstanding, super easy to make. Thank you so much!!
Sam
I’m so glad you enjoyed! Thank you for commenting 🙂
Tatiana
I tried your recipe and it came out absolutely amazing! By far my favorite. I was wondering if you’ve ever tried it with gluten free flour? My boyfriend’s daughter has Celiacs and I’d really love to make her this cake but I’m not sure if any adjustments need to be made.
Sam
Hi Tatiana! I’m sorry, I have not tried it with gluten free flour, so I am not quite sure how it would turn out. 🙁
Brandie
Hi I sub in equal amounts of bobs red mill 1 to 1 gluten free four for the regular flour in EVERY recipe that calls for AP flour! Doesn’t change much to the original taste or texture of the recipe! I’m a baker and recently diagnosed celiacs and all these years of baking I was not prepared to change recipes at the age of 41! So I found an alternative and so far no one can tell a difference from regular or gluten free! I will say for whatever reason the gf flour will be a tad bit more moist and more delicate so bake 2 more min longer even if the toothpick inserted comes out clean.
Nancy Flynn
Does this cake take to doubling? I am making 10” and 8” rounds for a wedding cake. First try. This recipe is great.
Sam
Yes, just take care to not over-mix. I’m glad you like the recipe, Nancy!
Taylor
What if I want to bake in 3 6inch pans? How should I adjust temp and bake time?
Sam
The temperature will not need to be adjusted, the bake time I am not sure but it will most likely need more time than indicated in the recipe.
anna soucy
if im using a 10 inch round cake pan and i want 3 layers, do i need to double the resapie or should i stick to 2 layers
Sam
Hi Anna! I think you would need to increase the recipe by 50% to get enough for 3 10 inch layers.
sandy
had a terrible time folding in the egg whites. must have over beaten the whites. thot cake was very dense. family really enjoyed the taste
Jan
Is it really plus two table spoons of flour? I question that only because in many recipes it’s minus two tablespoons to adjust for using all purpose instead of cake flour
Sam
Yup! Enjoy 🙂
Terry C.
I made it today and was so careful to follow your directions. I didn’t think I over mixed the egg whites. But the middle sank ☹️ I made a flag cake for tonight and frosted it with the buttercream….very pretty but haven’t had a chance to have a piece yet. I am bummed about the sinkage. Any idea why it did that?
Thanks and Happy 4th 🇺🇸
Terry
Sam
Oh no, thats a bummer! Most likely if the cake sank it would be because the egg whites were either over or under-beaten, not folded in completely, or if the cake didn’t have enough time in the oven. Hopefully it still tastes good (I have a feeling it will!).
Terry C.
How do you know if the egg whites are over beaten? I did them till they were stiff peaks and didn’t think you can over beat them once they hit that stage. They really were beautiful! Ha ha. They had enough time in the oven I’m pretty sure. Toothpick came out with a few moist crumbs, sides started to pull away and golden all over. Could it be that testing after 30 minutes then 32 minutes then 34 minutes was too often? Opening the oven door too much? I thought I did a good job mixing in the egg whites too. I won’t give up! The flavor was amazing and the crumb was so pretty. And you are right, the cake was delicious and moist! Definitely making it again and want to try it with freeze dried strawberries ground up to add to the batter and frosted in strawberry buttercream! My granddaughter has specifically asked for a strawberry cake for her birthday in September and your recipe will be her cake. YUM!
Thanks for the thoughts, I appreciate them 👍
Natalie Palmer
Should I increase the recipe by a 3rd if I’m baking in a 12 Ince cake tin?
Sam
Are you baking the cake in a single 12″ tin? a round tin?
Joy
Have you tried freezing it?
Sam
Hi Joy, this cake freezes just fine. Enjoy! 🙂
Terry C.
Can you bake it in a 13×9 glass baking dish. I want to use this for a 4th of July flag cake today. Frosting with a cream cheese buttercream.
Sam
Yup! The baking time will vary, though.
Cheyne
Made this cake today it is beautiful and delicious, thank you!
Sam
I am so glad you enjoyed the cake, Cheyne! 🙂