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!
Hi.i have never made a cake from scratch. I’m very excited to try this recipe.in going to try this recipe tomorrow and I will let you know how it turns out.
I hope that you enjoy the cake, Pamela! Please keep me posted on how it turns out. 🙂
I just made this cake for my daughters 10th birthday. After reading the long list of ingredients on the boxed cake mixes, I opted to make from scratch. Also, box cakes are just never that good. It was a lengthy process because I tried to cook the entire batch in a single springform (I don’t recommend it; follow the instructions) so it baked a LONG time but it was AMAZING. This cake is so dense and moist with a pure vanilla flavor. I added strawberries too, which I think contributed to the moisture. Highly recommend! I will never make cake from a box again! I wonder if you could fold in melted chocolate for a twist 🤔
I am so glad that you and your daughter enjoyed the cake, Rachel. I love the additional strawberries and think chocolate would taste good as well. Thanks for trying my recipe and for commenting. 🙂
Hi, I made this White Sponge today and it turned out Wonderfully…. thank you. I do have a question though…. Will the sponge stay good if I bake and crumb coat it 3 days ahead of use? (Stored in an airtight cake container)
I’m planning to use it for a family event and will need to bake ahead and I want be be sure it will still taste fresh, soft and moist….
Hi, Paula! Yes, that should be fine. I hope that your family enjoys the cake. 🙂
Hi, your recipe looks amazing! Can I use this recipe for a 4-tier cake?
Hello, Grace! I know others have and had success. Depending on what size pans you have, you may need to double the recipe. What size plans are you planning to use for your 4 layer cake?
Hi Sam,
Thank you for the reply. 😊 Planning to have 14″, 11″, 8″ and 5″. It’s for my friend’s wedding and it’s going to be a naked cake 😊
Sounds beautiful, Grace! 🙂
Can I have different sizes of pans.:]
yes it is completely awesome to use different sizes of cake pans but make sure if your using a big cake pan double the recipe:)😊
Can I add fresh chopped strawberries to this cake?
Hello, Carol! Yes, that should be fine! I hope that you enjoy the cake!:)
Thank you for your prompt response!
I use this recipe all the time! I make it gluten free by replacing the regular flour with gluten free flour, and it tastes so amazing! I have had so many compliments on the cakes I have made with this recipe!
Thank you so much, Anna! I am so glad that everyone has enjoyed it! Thanks for commenting. 🙂
Can this recipe be used for a sheet cake?
I Looked this up and you can absolutely use this for sheet cake I hope you enjoy your cake.❤
Hi, Corina! You will be fine baking this in a 9″ x 13″ baking pan. The baking time will vary so you will want to keep an eye on it. 🙂
Could I add in sprinkles to make this a funfetti cake??
Absolutely! Stir them in at the end. I actually use this cake as the base for my 3 layer Funfetti cake. Enjoy! 🙂
Best white cake from scratch I’ve ever had-very moist! Also made the buttercream frosting and everyone loved it!
Thank you so much, Diana! I am so glad that everyone enjoyed the cake and frosting! Thank for commenting. 🙂
Hi I made this but it completely sunk in the middle
Oh no, Ruhz! I am so sorry to hear that your cake sunk in the middle. It sounds like the batter may have been overmixed. Over beating the batter and incorporating too much air can cause your cake to collapse. I hope that it still tasted delicious. 🙁
Another reason for cakes sinking in the middle is temperature drop half way. So if you have oped your oven half way and lost heat that will happwn
Thank you for your wonderful recipe! Im a pretty experienced baker with a home bakery business, but I’ve never been able to perfect homemade white cake (quite embarrassing)…until now! I’ve made cupcakes and layer cakes and it’s perfect every time! I use 2 1/4 teaspoons of regular vanilla and 3/4 teaspoon of almond extract. Thanks again, I can finally stop the experimenting and stressing, this recipe is the one!
I am so happy that you found the White Cake Recipe enjoyable. Thanks, Jaime! Happy Baking! 🙂
Ive made this cake three times it’s turned out perfect. Ive usedround cake pans and 13×9 oan and also cup cakes. Thank you for sharing the recipe.
Thank you so much, Judy! I am glad that you have enjoyed the white cake recipe. 🙂
I love it ! Best recipe in the world, ive tried and bought so many recipes for a cake with this type of texture and flavour and finally found it
Thank you so much, Nicky! I am so happy that you enjoyed the White Cake. I hope that you use it for many birthday and other celebrations for years to come. Enjoy and thanks for commenting. 🙂
I tried this recipe for the first time last weekend. Came out perfect! I’m a hard-core chocolate cake lover but this was a fantastic white cake. I’ll be making it again this weekend for another party
I want to make a 9 x 13 cake, should I change the recipe in any way?
Hello, Amber! A 9″ x 13″ pan will work just fine. I recommend just keeping an eye on the bake time. I hope that you enjoy the cake! 🙂