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.
Tina
Hi! I am glad, that i finally found cake recepie, taht includes only egg whites.
Would it be possible to bake one cake and than cut it in two layers?
Thanks for an answer.
Sugar Spun Run
Hi, Tina! You can certainly try. It is a very fluffy, moist cake so it may be hard to accomplish a clean line. If you try it, I’d love to know how it works out for you. Enjoy! 🙂
Tina
Hi! Well, it didn’t work out as planned. The cake was burned from outside and not baked enough inside. I also enlarged the ingredients for 25 cm diameter.
This might be a problem 😜
But the cake tasted great ( I only used half the amount of sugar).
Thanks
Dani
Hello!
I made both your white cake and chocolate cake today. They baked beautifully but then sunk in the middle while cooling. They still tasted amazing though! And once I frost and layer no one will be the wiser, but I would still like to perfect.
I weighed each ingredient, used a thermometer in my oven, used baking rings around my pans, checked that they were done using a cake tester, and cooled in pan for 15mins before inverting onto wire rack.
I’m at a loss as to why all 4 layers sunk in the middle.
Any thoughts and suggestions?
Thanks!
Sugar Spun Run
Hi, Dani! Thank you for trying my cake recipes! I am so sorry to hear that your cakes sunk in the middle. Two things come to mind…
overmixing batter or expired baking soda/baking powder.
When making cakes, you want to extra careful not to over mix your batter. If you do, too much air is incorporated into the mixture causing it to rise then sink during the baking process. Another thing is that you want to make sure you are using fresh baking powder and baking soda. If you use expired baking soda or baking powder it affects the cakes’ ability to properly rise, resulting in baked goods that are flat and dense. I hope that helps. Could either of these be the issue?
denise
Hi Sam,
I just wanted to confer on something…
In one of the above comments a fellow baker stated: that, she used buttermilk and added a tsp of baking soda and the center of her cake did not rise. In a below statement a baker asks if they can use buttermilk and you replied yes, just add a tsp of soda.
I wanted to know what the consensus is on buttermilk and if the cake will still rise with the addition of baking soda?
Regards,
Denise
Sam
Hi Denise, it looks like another commenter recommended adding a teaspoon of baking soda. I definitely would not recommend doing that and will make sure to note that as a reply to their comment or remove the comment completely to avoid confusion. If you would like to use buttermilk instead that will be fine, but you do not need to make any other adjustments and I do not recommend adding the baking soda.
Bill
Could I beat the egg whites in my stand mixer first, as it would be clean of grease or yolks, then set aside in a large paper plate, then use the mixer for the batter so I don’t have to dirty another bowl or use a hand beater as the stand mixer is already out?
Sugar Spun Run
Hi, Bill! That should be fine. 🙂
BreAnn
Hi 🙂
Can this batter be made ahead of time and refrigerated? Or do you reccomend baking it right away?
Sugar Spun Run
Hi, BreAnn! I typically bake my cakes right away, however, you can make the batter the night before and it should be fine. 🙂
Courtney
Hey there! I’m curious why you prefer AP flour to Cake flour? I’m looking for a white cake recipe but see lots of people using both and would love to hear why you choose AP over cake flour! Thanks 🙂
Sugar Spun Run
Hi, Courtney! I try to create my recipes with ingredients most people have on hand, AP flour is one of those ingredients. You are welcome to use cake flour if you’d prefer that. I hope that you enjoy the cake. Happy Baking. 🙂
Pamela
I just made this cake today, and I’m in love! Made white chocolate ermine frosting and it’s just Divine!!
I have a few questions though. They came out of the oven with the sides risen, but the centers seemed fallen, but to my surprise, they weren’t. I just trimmed the edges down before putting together.
I did use buttermilk, adding a tsp of soda. That’s never bothered any cake recipe I’ve made.
Any ideas why it did this?
Sam
Hi Pamela! I think the addition of the baking soda would have done this. I am glad you enjoyed the cake, though! 🙂
Pamela
Enjoying the last piece today. Can’t wait to try it again!
Natalie Bontrager
Can this be made in a 9×13 sheet cake pan?
Sugar Spun Run
Hi, Natalie! Yes, this will work fine in a 9″ x 13″ baking pan. Given the pan size is different than what is listed, I recommend keeping an eye on the bake time. Enjoy!
Ita Magodo
Hallo
thanks for sharing can l use oil instead of margarine
Sam
Hi Ita, this recipe does not call for margarine 🙂
Cathy Walker
Is 1 tablespoon of baking powder correct?
Sam
Yes it is. 🙂
Lorraine
I’ve been looking for a really good white cake recipe. I HAVE FOUND IT! Thank you for sharing.
Sugar Spun Run
I am so glad that you enjoyed it, Lorraine! Thanks for commenting. 🙂
Sarah
Hi! I have not been able to master a white or yellow cake. I am hoping this will do the trick. My son wants a tye dye cake for his birthday. Could I turn this into that? Sarah
Sugar Spun Run
Hi, Sarah! Yes, this cake will work perfectly! You will want to divide the cake batter into individual bowls based on how many colors you wish to have. I recommend using gel food coloring to get that vibrant color. I hope you enjoy the cake. Keep me posted on how it turns out. 🙂
Kevin Kaufman
Can I make this cake two days ahead of time and it still be good?
Sugar Spun Run
Hi, Kevin! Yes, that will be fine. I hope that you enjoy the cake. 🙂
Carla
Can you use buttermilk?
Pamela
I don’t see why not. Just add a tsp of baking soda.
Carla Delaine Young
Thank you!!
Sam
You can use buttermilk, no other substitutions are necessary, you do not need to add baking soda and I wouldn’t recommend it for this recipe.
Sarah
Hi! I am interested in trying out this recipe with my students. I teach a home economics class and we have a cake competition coming up. The students love to add ingredients to the white cake mix. Would this recipe still turn out successful with adding things like Oreos, sprinkles, etc.?
Bea Herndon
That sounds delicious. I just made this into cupcakes and their absolutely delicious. I would think you could add Oreo or whatever. 🙂