• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads (Yeast & Quick Breads)
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact/Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ร—
    Home ยป Recipes ยป Cake

    The Best White Cake Recipe

    Published: April 11, 2018 by Sam Merritt โ€ข 2,799 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    The Best, Fluffiest, White cake recipe

    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!

    white cake on a white plate

    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.

    a thick slice of white cake

    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.

    Whipping egg whites to stiff peaks for white cake

    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.

    The golden brown exterior of a cooling white cake

    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 ยฝ-2 teaspoons for this recipe, but feel free to experiment!

    Slice of white cake on a white plate

    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 ยพ 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

    Slice of white cake with white icing and blue icing decorations on plate

    The Best White Cake Recipe

    This BEST white cake recipe yields a fluffy, snow-white cake that's light and soft but still sturdy enough to stack or cover with fondant.
    4.92 from 785 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Cake, Dessert
    Cuisine: American
    Prep Time: 35 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 12 slices
    Calories: 415kcal
    Author: Sam Merritt

    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

    If you don't like buttercream frosting, try one of these:
    • Cream cheese frosting
    • Swiss Meringue Buttercream
    • Peanut Butter Frosting
    • My favorite chocolate frosting 
    • Chocolate Cream Cheese Frosting

    Nutrition

    Serving: 1slice | Calories: 415kcal | Carbohydrates: 56g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 230mg | Potassium: 186mg | Fiber: 1g | Sugar: 35g | Vitamin A: 208IU | Calcium: 74mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    More Cake Recipes

    • slice of chocolate cake with a bite missing (showing fudgy texture) on white plate.
      The BEST Chocolate Cake Recipe
    • Slice of tiramisu layer cake with one bite missing on a plate.
      Tiramisu Cake
    • Slices missing from a pan of homemade dirt cake made with Oreo cookie crumbs, a cream cheese filling, and gummy worms.
      Homemade Dirt Cake Recipe
    • Slice of sourdough chocolate cake with a bite missing.
      Sourdough Chocolate Cake

    Reader Interactions

    Comments

    1. Diana

      August 20, 2019 at 3:45 pm

      Hi Sam, I don’t see in the instructions at what point you add the butter and sugar mix into the batter?

      Reply
      • Sugar Spun Run

        August 20, 2019 at 4:02 pm

        Hello, Diana! You start out with butter in the stand mixer in step two. Then, in step three you add the sugar and oil. These ingredients remain in the stand mixer bowl and other ingredients are added to them. ๐Ÿ™‚

        Reply
        • Diana

          August 21, 2019 at 12:10 am

          5 stars
          I figured after I reread the instructions….thanks for your reply. I did make, I added lemon extract, so good. The cake itself was very moist and fluffy. I will definitely be making this again!

        • Sugar Spun Run

          August 21, 2019 at 5:59 am

          I am so glad you enjoyed it, Diana!

    2. Clara

      August 15, 2019 at 4:19 pm

      Can this be done without the parchment paper?

      Reply
      • Sam

        August 15, 2019 at 5:24 pm

        It can, you just need to make sure to grease and flour the pan really well so the cake doesn’t stick. ๐Ÿ™‚

        Reply
    3. Lex

      August 13, 2019 at 7:51 pm

      Hi! Trying to make these but cook them for cupcakes. How long bake tile for cupcakes?

      Reply
      • Sam

        August 16, 2019 at 9:59 pm

        Hi Lex! They would need to bake for about 18 minutes. ๐Ÿ™‚

        Reply
    4. Desiree

      August 13, 2019 at 11:59 am

      Lots of questions from me today ๐Ÿ™‚ I saw this recipe will work in a 9×13 sheet, will the double batch of frosting give good coverage?

      Reply
      • Sam

        August 13, 2019 at 12:24 pm

        You should get good coverage with the frosting as listed in the recipe. ๐Ÿ™‚

        Reply
    5. Janice

      August 11, 2019 at 12:38 am

      5 stars
      This is by far the BEST white cake going on! Everyone in my family loved it. I really enjoyed making it, the instructions were perfect. This will be my go to recipe and all the other fabulous recipes I will use to impress everyone!

      Reply
      • Sam

        August 11, 2019 at 11:56 am

        I am so happy to hear this! Thank you so much for commenting, Janice, I really appreciate it! ๐Ÿ™‚

        Reply
    6. Kyle

      August 10, 2019 at 4:13 pm

      5 stars
      Awesome recipe. One note:
      The buttering and flouring of the sides of the parchment is unnecessary. The paper pulls away fine without it.

      Reply
      • Sam

        August 10, 2019 at 9:25 pm

        Glad you enjoyed the white cake, Kyle! You only need to butter and flour the sides of the pan, not the parchment ๐Ÿ˜‰

        Reply
    7. Holly

      August 09, 2019 at 6:28 pm

      What I substitute for the canola/veggie oil?

      Reply
      • Sam

        August 09, 2019 at 9:31 pm

        Hi Holly! I would recommend a neutral oil here. ๐Ÿ™‚

        Reply
        • Holly

          August 10, 2019 at 12:48 am

          Thank you! ๐Ÿ˜

    8. Remi

      August 06, 2019 at 7:24 am

      Can I use the egg whites from a carton in this recipe?

      Reply
      • Sam

        August 06, 2019 at 2:39 pm

        Hi Remi! I have not tried it myself. I have had others report that they have successfully used egg whites from the carton. They can be very tough to whip to stiff peaks though.

        Reply
        • Remi

          August 06, 2019 at 3:19 pm

          I decided not to risk it and just bought a lot more eggs at the super market today! I’m making the cake for my dad’s 75th birthday and I want it to be PERFECT ๐Ÿ™‚ THANK YOU!

        • Sam

          August 06, 2019 at 4:21 pm

          I would say that’s the best choice. Enjoy! ๐Ÿ™‚

        • Ashley Shea

          August 25, 2019 at 12:27 am

          Hi. A lesson I learned, is to make sure you use actual egg whites. Most egg whites you buy in the carton, arent actually “egg whites”. Those wont work in baking. Read the ingredients before buying!
          I’m making cake tonight as I recreate Olive Gardens Lemon Cream cake.

        • Sugar Spun Run

          August 25, 2019 at 3:55 pm

          Sounds delicious, Ashley! Let me know how it turns out! ๐Ÿ™‚

    9. Heidi Bissett

      August 02, 2019 at 8:02 pm

      Can I use cake flour rather than all purpose flour?

      Reply
      • Sam

        August 02, 2019 at 9:29 pm

        Hi Heidi! I know others have with success. ๐Ÿ™‚

        Reply
    10. PATTI

      August 02, 2019 at 6:18 am

      I used your recipe last night to make cupcakes. Key lime pie flavored. They were soft but dry in my mouth. I substituted ยผ cup of the milk with a mixture of Malibu rum and fresh squeezed key limes. I have done this with my white wedding cake recipe and no issues. The difference is I use sour cream in the wedding cake recipe. Also they did not rise very well. Any tips?

      Reply
      • Sam

        August 02, 2019 at 8:19 am

        Hi Patti! You are cutting fat from the recipe by leaving out the milk, which would lead them to being dry. I can’t give a good substitution recommendation without playing with the recipe.

        Reply
    11. Drew Willis

      August 01, 2019 at 1:23 pm

      Where did you find clear vanilla extract?

      Reply
      • Sam

        August 01, 2019 at 10:55 pm

        Hi Drew! I actually find it at walmart. ๐Ÿ™‚

        Reply
      • Drew Willis

        August 10, 2019 at 10:29 pm

        So it was imitation flavor then? I didnโ€™t find clear, pure vanilla extract there, I had to order a Mexican brand online. I made cupcakes and they were delicious!

        Reply
        • Sam

          August 11, 2019 at 11:02 am

          Oh, sorry for not clarifying, if it is clear it is imitation. I don’t think it’s possible to get clear pure vanilla extract, unfortunately. The white cake still comes out quite white even if you use pure vanilla extract, though! I am glad you enjoyed the recipe! ๐Ÿ™‚

    12. Kate

      July 31, 2019 at 11:57 am

      What if I wanted to do a 9×13 rectangular pan? Thank you! I want to make this with a lemon cream cheese frosting for my daughters birthday.

      Reply
      • Sam

        July 31, 2019 at 8:52 pm

        Hi Kate! It will fit in a 9 x 13 pan. The bake time will be different though. ๐Ÿ™‚

        Reply
    13. Elena

      July 30, 2019 at 12:50 pm

      Hi! Can I use 6″ pans? I want 3 6″ layers.

      Reply
      • Sam

        July 30, 2019 at 2:27 pm

        Hi Elena! You can use 6 inch pans, but I am not sure what the baking time would be for them. ๐Ÿ™‚

        Reply
    14. Diane Maggipinto

      July 28, 2019 at 2:40 pm

      I’ve got them in 8″ rounds in the oven right now for MY birthday cake!! and the batter is pouring over the edge ๐Ÿ™
      I suppose 9″ might be better? Or 3 x 8″?

      Reply
      • Sam

        July 28, 2019 at 4:20 pm

        Yikes! How deep is your cake pan? This recipe should be fine in two 8″ pans, I make it in 8″ all the times.

        Reply
    15. Nina

      July 26, 2019 at 10:57 pm

      Would I have to double by 1/2 the recipe if I want to make a single layer 10inch round pan? Or just leave it as is ?

      Reply
      • Sam

        July 29, 2019 at 11:44 am

        Hi Nina! You would need about 3/4 of the recipe for a single layer 10 inch round pan. It would probably be best to make the recipe as described and then discard the excess. ๐Ÿ™‚

        Reply
    « Older Comments
    Newer Comments »
    4.92 from 785 votes (405 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    The Best Fall Recipes:

    Frosted pumpkin cookies

    Lofthouse-Style Pumpkin Cookies

    Square of pumpkin coffee cake on silver plate. Drizzled with vanilla glaze.

    Pumpkin Coffee Cake

    Ghosts in the graveyard dessert shooters arranged on a cake stand

    Ghosts in the Graveyard Halloween Dessert Shooters

    Slice of pumpkin cheesecake topped with cinnamon whipped cream on a white plate.

    Pumpkin Cheesecake

    Top-down view of nine apple cider donuts on cooling rack

    Apple Cider Donuts

    Gold spoon scooping sweet potato casserole out of a white dish.

    Sweet Potato Casserole

    More Fall Recipes

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy

    Footer

    โ†‘ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    ยฉ 2020 Sugar Spun Run. All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.