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.
Brittany
Hello. I tried this recipe today and it was really good. I was wondering if I could use whole eggs instead of just the whites?
Andy
Excellent recipe! Followed exactly and turned out beautifully! Thank you!
Sugar Spun Run
I am so happy to hear that your cake turned out perfectly, Andy! Thanks for commenting. Enjoy! 🙂
Mandy
I’m from the UK what exactly is All purpose flour?
Sugar Spun Run
Hi, Mandy! All-purpose flour is ‘Plain flour’ in the UK. 🙂
rosa
can i substitute butter milk for the milk?
Anna
I would like to know that too.
rosa
can i substitute butter milk for the milk?
Sugar Spun Run
Yes, that will be fine. 🙂
gale
Hi, how deep is your 8″ pan? I have 8″ pans that are 1 1/2″ deep, and a 9″ pan that is 2″ deep??
Sugar Spun Run
Hi, Gale! My pan is 2″ deep. You can use the 9″ cake pan, however, the baking time will be reduced. I would start checking your cake at 30 minutes. 🙂
Monica
Thank you for this amazing recipe. I’ve seen quite a few self proclamed “Best Ever” recipes, but this is legit. I get nothing but kudos when I make it. I used an Almond emulsion and it came out amazingly. Reminds me of a really food wedding cake I’d actually finish.
Sugar Spun Run
I am so glad that you enjoyed the cake, Monica, and that it has been such a crowd-pleaser when you make it. Thanks so much for the feedback, I appreciate it! 🙂
Beth
What kind of milk did you use? 2%, whole milk, etc?
Sam
Whole milk 🙂
Sugar Spun Run
Hi, Beth! I typically use whole milk. Keep me posted on how your cake turns out. Happy Baking! 🙂
Kim
Delicious! 34 minutes in dark pans was too long in my oven. I should’ve started checking it sooner. It was almost like an Angel food. I didn’t have time to make the berry sauce so I used raspberry jam.
Sugar Spun Run
I am so glad that you enjoyed the white cake! Thanks for commenting, Kim! 🙂
Carrie
Just made this recipe, every step was simple !
I just took them out of the oven & they look perfect ! Waiting on them to cool, will enjoy tomorrow for my son’s birthday !
Thank you for sharing this recipe.
Sugar Spun Run
Thanks for trying my cake recipe, Carrie! I hope that your son has a wonderful birthday and enjoys his birthday cake. 🙂
Catherine S.
If I were to sub ap flour for Cale flour how much would I use???
Sugar Spun Run
Hi, Cathy! I generally use all-purpose flour since it is what I have on hand. Others have used cake flour instead and have had success. I hope you enjoy this white cake recipe! 🙂
Terri C.
Thanks for the recipe. I made half the cake recipe today, not the frosting, adding chopped maraschino cherries, and it turned out great. Better than I expected.
Sugar Spun Run
The cake looks beautiful and sounds delicious, Terri! I am so glad that you enjoyed the recipe! 🙂
Lesa E Davis
Can i make this recipe into a sheet cake? Im making mini cakes for my daughters birthday and will be cutting small circles out of a sheet cake 12X18
Sugar Spun Run
Hi, Lesa! Yes, that will work fine. The baking time will vary, so I recommend keeping an eye on it. I hope that your daughter has a wonderful birthday and enjoys her celebration treats! 🙂
Lesa E Davis
Do you happen to have a chocolate cake recipe as well? She wants a layered mini cake with one chocolate and one vanilla.
Sam
Yup! Here is my chocolate cake, I think you’ll love it 🙂
Mary
Can I substitute the one cup of milk with canned coconut milk in the cake?
Sugar Spun Run
Hi, Mary. Unfortunately, I am not very familiar with using coconut milk and I have not tried it in this particular recipe, so I am not sure how it would turn out. If you try it let me know how it works. ☺️
Gina Carr
Will this recipe work for a 9×13 inch sheet cake? Can’t wait to try it!
Sugar Spun Run
Hi, Gina! Yes, it will. I recommend just keeping an eye on it since the bake time will be different than what is listed. I hope that you enjoy! 🙂
Sivaranshane Ajanthan
How thick or high did each of the cakes rise to
I’m trying to work out how many layers can be cut from both in total
Ashley
Can I use store bought egg whites in a carton and still whip them to a peak? I’m horrible at separating egg whites, but if the carton egg whites don’t react the same way, I don’t want to waste the money on them. Excited to try this recipe!
Sam
Hi Ashley! People have had mixed results using egg whites from a carton. A lot of cartons say that they will not whip to stiff peaks (which is important for this recipe) so I do not recommend using the carton whites. However, a few people have done so with success despite this!