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 cakeย (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.ย 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 aย 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.ย Once you reach this point,ย 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.ย 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 fineย andย 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!
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).ย 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
- โ cup (160 ml) canola oil or vegetable oil
- 2 cup (400 g) sugar
- 1 Tablespoon clear vanilla extract
- 2 โ 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.โ cup (160 ml) 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 โ 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.
Myra
I’m going to practice this recipe for my son’s birthday but I was wondering… can you use store bought egg whites? I mean instead of separating 6 eggs and having 6 yolks left over?
Donna
Can this recipe be doubled
Sam
Yes
N.Williams
I recently got into baking and this recipe was one of the first cakes I baked. And it got awesome reviews! Thank you for that.
I was wondering if I could put lemon extract to create a lemon cake?
Sam
So glad you liked it! Yes, you could add lemon extract, I think that would work nicely, just don’t overdo it as the extract can be quite potent.
N.Williams
Thank you for letting know me. Would it be the same amount as the vanilla used?
Jane Carroll
Love this cake recipe – its become my favourite.
Jess
Can I use shortening in stead of butter? Thanks!
Sam
I think it would probably work but haven’t tried it myself
Denise
Make the cake everybody loved it thank you so much
Teresa
Can I use self-rising flour instead of all purpose I’ve used it making biscuits but never in a cakes ,does it make a difference ?
Sam
I haven’t tried it with this cake but think it would make a difference and I’m not sure if it would be a good or bad one, I’m sorry! I’ve only used all purpose flour.
Shannon
Can I use this in a bundt pan?
Richella
Is there any substitute for oil to make this cake stay just as amazing?
Sam
Hi Richella! I really just recommend using canola or vegetable oil for this cake, I’m not sure what you had in mind as a substitute but unfortunately nothing else works as well for me
Sarah
I used coconut oil (if your objection is the type of oil) and it turned out great. However I cannot comment on any flavour being added since I was adding coconut flavouring anyway.
Sarah Beninato
How long does this cake stay fresh and moist?
Jen
this is a dumb question, and maybe i just missed it, but where does it say you mix the flour mixture and the batter together?
Sam
It’s in step 7 ๐
Becc
Hi, could I use this recipe for a giant cupcake cake? Would it be enough for the top & bottom moulds. I have the silicone mould. ๐
RYoung
What if I want to use whole eggs? How many rather than all whites?
I am just looking for a good vanilla cake rather than just pure white. This one sounds good!
Sam
I recommend using my vanilla cake recipe, it’s my FAVORITE vanilla cake and has a ton of great reviews: https://sugarspunrun.com/vanilla-cake-recipe/
Adrienne
is there a way to avoid having to cut off the tops for layering?? I don’t like to waste so much cake ๐
Sam
Hi Adrienne! Mine usually come out pretty flat, but here is a resource that I found that may be helpful to you: http://www.acozykitchen.com/how-to-bake-flat-cake-layers/
Adrienne
Awesome! Thank you so much!
Marianne
I made my cake yesterday for a friend’s birthday…it was perfect…flat and no residue ( actually sadly as then I would have had more of this lovely cake to myself!) as the recipient cut into it she commented how perfectly it cut!
My daughter introduced me to your site and I find everything you suggest to be perfectly deliciously sweetly awesome(over the top…no, just my waistline)
Sam
Hi Marianne, I’m so happy to hear that you enjoyed the cake so much. Thank you for your kind comment and I hope you love every recipe you try out here just as much! <3
Michele
Another idea is to freeze the cut off pieces and freeze them to use for cake pops at another time. No waste at all๐
Michelle
I need to make a 14″ layer cake Can the recipe be doubled without any problems?
Sam
That shouldn’t be a problem! ๐