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.
Iris
This cake came out fluffy and yummy!!! Lovely recipe.
Sam
I’m so happy to hear you enjoyed, Iris! Thank you for commenting! 🙂
Kelli
So I made this and it tastes fantastic! But it turned out kind of dry? I don’t believe I over baked it as I took them out in a small window of time between the toothpick being too wet to being clean when checking. I wonder if I did something wrong with the egg whites, like beat them too much? When I checked one of the cakes with the toothpick, it fell right away. And then when I took them out of the oven they both kind of sunk in the middle. Not bad but just distorted a little. Any help is appreciated!!!
Sugar Spun Run
Cakes can be tricky, Kelli. Based on your description a few things come to mind. Over mixing the batter could be the first problem. Over beating the batter and incorporating too much air can cause the cake to collapse or sink. This cake is really moist which makes me think that the temperature of the oven is too high causing the cake to rise too rapidly. If you haven’t done so, I highly reccomend purchasing an oven thermometer and checking your oven accuracy. You may just need to bake at a lower temperature. I hope that helps and I am sorry to hear that it didn’t turn out perfectly. 🙁
awe abiodun
Nice recipe u gat but what if i dont want to use the milk what can i use to subtitute that. thanks
Sam
Some people have used non-dairy milks with success, but I have not tried any substitutes myself to say for sure.
Jean
Hi, This looks like the exact cake I want to make for my son’s informal wedding. Do you have a particular brand of clear vanilla extract you recommend? Also, as I test (I’m not a big cake baker and need the practice) this is a lot of cake for my husband and I to tackle. Would cutting all ingredients in half yield one 8″ layer?
Thanks for any advice.
Sugar Spun Run
Hey, Jean! Congrats to your son on his upcoming wedding celebration. As far as clear vanilla extract goes, I use either McCormick or Watkins brand typically. If you wanted to make a small one-layer 8″ cake to test, I would cut this recipe in half. Let me know how it turns out. 🙂
Jean
Thank you so much for the quick response! I’ll be making this as soon as I get the vanilla and will let you know 🙂
Ed
Thank u for your recipe I am a rejuvenated cook and my birthday is coming up the 27th of this month February so I thought I’d give it a shot take care y’all.
Jerry
What would happen if powdered pudding mix were added to this recipe?
Sugar Spun Run
Hi, Jerry! I actually have not tried it with this cake recipe before. If you do, I’d love to know how it turns out for you. 🙂
Suzzonne Plaisance
THANK YOU!! Made this cake for my son’s wedding in December…followed recipe to the letter…it was FABULOUS! Honestly it was the absolute best wedding cake I have ever had! Thank you. Will be making it again for my family soon.
Sugar Spun Run
I am so happy to hear that this recipe was used for such a special celebration and that everyone enjoyed it, Suzzonne. Thank you for commenting. 🙂
Susann Codish
Can this be baked as sheet cakes? My granddaughter’s bat mitzvah is around the corner and she wants a white cake with strawberries. I looked at strawberry shortcake recipes, but based on the comments those recipes turn out a biscuit-like texture, which I know she doesn’t want.
Sugar Spun Run
Hi, Susann! Yes, this cake can be made into a sheet cake. I have had others use this recipe as is and successfully baked it in a 9″ x 13″ baking pan (different baking time of course). I hope that she has a wonderful celebration and enjoys her cake. 🙂
Trudie
You said it stands up well to being stacked, have you ever used it to make Chantilly Cake? I am making it for my daughters wedding and need a really good white cake recipe. Also, do you know howto increace it for different size layers?
Sam
Hi Trudie! I have never used this to make a Chantilly Cake but I don’t see why it wouldn’t work well for one. I’m not sure what size layers you need, but this cake dose double well.
Trudie
Thank you for the reply. I tried the recipe out today for a trial run and it is delicious! Thank you for sharing. I think it will be perfect for the Chantilly Cake. I am just not sure how to figure the amount of batter I need for each different sized layer. If you have any suggestions they would be much appreciated?
Shivani Anandavadivel
Hi, i tried your recipe. Cake was melting in mouth.
I wanted to make a 1kg cake, could you assist me on the ingredient measurements?
Sam
I’m so glad you enjoyed the cake, Shivani! I honestly am not sure how this would need to be adjusted to make it come out to an even 1kg, I’m sorry.
roberta
can i use vanilla extract instead of clear vanilla extract
Sam
Yes, the cake just won’t be as white.
Mandi
How many cupcakes will this make?
Sugar Spun Run
Hi, Mandi! This recipe will yield approximately 24 cupcakes. 🙂
Carolyn Rothman
I’ve been looking for a white cake that was TRULY light and fluffy and this one really is. It’s delicious and I know it will be my go-to recipe from now on! Thank you!
Sugar Spun Run
Thank you so much, Carolyn! I am so glad that you enjoyed the white cake. 🙂
Kellie Waterman
what’s your method for preventing doming of the cakes or do you just chop off the dome? I’ve tried using wet newspaper around the sides of the pan but the last couple times it didn’t work.
Sam
Honestly I never really get domes with this recipe. If I ever do bake a cake and it domes I usually just level it off with a knife, I’ve never tried wrapping the pans but I know some people do that with success. Hoping someone else can chime in with what works for them!
Francene
Gently spin your cake pans a couple times , then tap pan on the counter a couple times. Your cakes will never dome again.
I just made this cake. Delicious !!
Moira W.
I have used this for several times now, really like it!
Sugar Spun Run
Thank you so much, Moria! I am happy that the white cake has been such a hit. I really appreciate the feedback. Thanks for commenting. 🙂
Tara
Hi there. Does this cake freeze well for decorating later?
Sugar Spun Run
Hi, Tara! Others have frozen the cake and decorated it later, however, it is best when served fresh. 🙂