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    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!

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    Reader Interactions

    Comments

    1. Pat G.

      January 04, 2020 at 6:50 pm

      Can this be made with almond milk, for someone who is lactose intolerant?

      Reply
      • Sam

        January 04, 2020 at 8:49 pm

        Hi Pat! While it would work, the cake will probably not be as moist as it would be with whole milk.

        Reply
    2. Mm

      January 02, 2020 at 9:59 pm

      The recipe looks fabulous. Two questions.. can I use half and half instead of milk? Can I use a 9×13 pan and if so what temperature?

      Thank you!!

      Reply
      • Sugar Spun Run

        January 03, 2020 at 5:11 am

        Hi! I have never substituted half and half for whole milk in my recipes before but know that it is not a 1:1 substitution. Having not done it, I can not advise. If you try it, let me know how it turns out. As far as 9″ x 13″ baking pan, that will be fine. I recommend that you just keep an eye on it. I hope that you enjoy the white cake. ๐Ÿ™‚

        Reply
    3. cynthia m penuel

      January 02, 2020 at 2:09 pm

      Can you make this recipe sugar free

      Reply
      • Sugar Spun Run

        January 02, 2020 at 2:22 pm

        Hi, Cynthia! I have not personally made this recipe sugar free so I can not advise, however, maybe someone else can chime in. ๐Ÿ™‚

        Reply
    4. Oriana Greco

      December 30, 2019 at 8:46 pm

      Can I use powered vanilla instead of liquid ?

      Reply
      • Oriana Greco

        December 30, 2019 at 8:47 pm

        Powdered

        Reply
      • Sam

        December 31, 2019 at 12:59 pm

        I’ve never used powdered before but I think that should be fine.

        Reply
    5. Bry

      December 29, 2019 at 8:24 pm

      Hi, have you tried freezing or fridging the batter. If so how long is it good for?

      Reply
      • Sugar Spun Run

        December 30, 2019 at 7:02 am

        Hi, Bry! I haven’t personally frozen the batter, but it should do fine. I have left my batter in the refrigerator for a few hours and it was fine. Some say it can last up to 24 hours that is if you don’t add baking soda, baking powder, egg, vinegar or anything that makes the cake rise. I hope that helps! ๐Ÿ™‚

        Reply
    6. Celine Jones

      December 28, 2019 at 11:39 am

      What would the bake time be if I wanted to use a loaf pan?

      Reply
      • Sugar Spun Run

        December 28, 2019 at 8:47 pm

        Hi, Celine! Unfortunately, I don’t typically bake this cake in a loaf pan so I am not sure of the exact bake time. I recommend that you just keep an eye on it! I hope that you enjoy it. ๐Ÿ™‚

        Reply
    7. Emma

      December 24, 2019 at 12:16 pm

      I love this cake and have baked it multiple times, it is always a hit with my family! Can i add food coloring to it, or will over mixing deflate the egg whites?

      Reply
      • Sugar Spun Run

        December 24, 2019 at 4:58 pm

        Thank you, Emma! I am so glad that you enjoyed the white cake. Yes, you can easily add food coloring to the cake. I hope that you enjoy! ๐Ÿ™‚

        Reply
    8. Cynthia

      December 24, 2019 at 5:04 am

      Hi,
      Not sure what I did wrong but it was neither light and fluffy nor was it pure white. I did however use rice bran oil as opposed to canola, if that was the culprit. Rice bran oil had a gold tinge to it. But that still doesn’t explain the dense texture. Still on the lookout for a super white and light cake recipe ๐Ÿ˜•

      Reply
      • Debra

        January 10, 2020 at 8:55 pm

        My guess is that in addition to to the different oil, you deflated the egg whites.

        Reply
    9. Jโ€™Marie

      December 23, 2019 at 10:23 pm

      Hello,
      Can I substitute salted for unsalted butter?

      Reply
      • Sam

        December 23, 2019 at 10:39 pm

        Yes you can, just reduce the salt in the recipe to 3/4 teaspoon. Enjoy! ๐Ÿ™‚

        Reply
    10. Donna Fidj

      December 23, 2019 at 7:36 pm

      Good evening,
      I made this cake a couple weeks ago and took some to work everyone loved it especially my manager. I am getting ready to make here one at her request for Christmas. Can I use cake flour instead of all purpose flour?
      Thanks,
      Donna

      Reply
      • Sugar Spun Run

        December 23, 2019 at 7:56 pm

        Hi, Donna! I am so glad that everyone enjoyed the white cake! Yes, you can use cake flour instead. I hope it is a hit at Christmas! Happy Baking. ๐Ÿ™‚

        Reply
    11. Felicia

      December 23, 2019 at 4:29 pm

      How long should I cook when making cupcakes?

      Reply
      • Sam

        December 23, 2019 at 5:59 pm

        Hi Felicia! They’ll need to bake for about 17 minutes. Enjoy!

        Reply
    12. Candace Bernasconi

      December 18, 2019 at 2:52 pm

      Looks so delicious! Should I use whole milk or is 2% ok ? Merry Christmas

      Reply
      • Sugar Spun Run

        December 18, 2019 at 3:05 pm

        Hi, Candance! 2% will be fine for this recipe. ๐Ÿ™‚

        Reply
    13. U_got_this

      December 17, 2019 at 5:04 pm

      Would this cake good for making white cake pops or does that require a more moist/less spongy texture?

      Reply
      • Sam

        December 17, 2019 at 6:52 pm

        Honestly I have never tried making cake pops with this cake but I think it would be fine. You have some control over the moisture depending on how much frosting you add so I think it would work. If you do try it I’d love to hear how it turns out for you!

        Reply
    14. Kathryn Park

      December 15, 2019 at 12:32 am

      Sam, please tell me what the difference is between using canola oil or vegetable oil in the white cake recipe??? This looks like the best white cake recipe Iโ€™ve ever found!! Canโ€™t wait to try it for a Christmas Day!!!

      Reply
      • Sugar Spun Run

        December 15, 2019 at 7:44 am

        Hi, Kathryn! Canola oil is generally believed to be a healthier option because it is lower in saturated fat than vegetable oil. … If saturated fat is a concern, reach for the canola oil. Otherwise, you can use either oil with great results. I hope that your family enjoys the cake! Happy Holidays! ๐Ÿ™‚

        Reply
    15. Lena

      December 13, 2019 at 8:54 pm

      5 stars
      This turned out amazing! The texture is super light and spongy and the taste is spot on. I will definitely be saving this recipe for future use.

      Reply
      • Sugar Spun Run

        December 13, 2019 at 10:20 pm

        I am so glad that you enjoyed the cake, Lena! Thanks for commenting! ๐Ÿ™‚

        Reply
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    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.

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