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 cakeย (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.ย 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 aย 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.ย Once you reach this point,ย 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.ย 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 fineย andย 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!
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).ย 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
- โ cup (160 ml) canola oil or vegetable oil
- 2 cup (400 g) sugar
- 1 Tablespoon clear vanilla extract
- 2 โ 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.โ cup (160 ml) 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 โ 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.
Joel
Thanks for the recipe. My first time baking a cake of any sort (boxed or from scratch) and it was a hit with my kids and wife. Made it Monday for her birthday. It came out a little dense so I’ll try being a little more gentle next time folding the whites. When incorporating the whites, should they be completely mixed in with the batter so that there aren’t any whites visible?
Sugar Spun Run
Congrats on making your first ever cake and from scratch, Joel! I am sure your wife appreciated it and I hope that she had a wonderful birthday celebration too. If the cake came out dense you want to be sure not to over mix the batter next time, just mix until combined. You also want to make sure your measure your flour properly (not too much, not too little). This is also a common mistake in baking so here is a guide that can be used as a reference for next time. Thank you so much for trying my recipe. I am so glad that you enjoyed the recipe. ๐
Kellie Lynne
This cake came out pretty much perfect! I did make some modifications because I needed to find a white cake recipe that actually came out moist, soft and light. This cake did the trick. I will be using this the top tier of my wedding cake and I’m so excited I finally found the perfect recipe. The modifications I made was splitting the recipe in half for a 3 layer 6″ cake. The layers turned out a very nice height. I ended up with very little no doming when I tapped the pans on the counter before cooking. The other modifications I made was heating the milk and soaking earl grey tea in it and I added fresh earl grey tea, ground with lavender to the batter. Perfect cake. Thank you! I was driving myself nuts trying different recipes to get something that tasted good and had a great texture.
Sugar Spun Run
I am so glad that you choose my recipe to try and that you enjoyed it, Kellie! Thank you so much for commenting. ๐
Andrea
Can I use liquid egg white from a carton? Look delicious and Iโll be making it for my birthday this week.
Sugar Spun Run
Happy (early) Birthday to you, Andrea! I have never used egg whites from the carton, but I think that they should work fine. Keep me posted on how it turns out. I hope you also have a wonderful BDAY celebration. ๐
Leah
Your wording under step 7 is weird, makes it sound like you only mix the flour mixture and milk together, when it actually should be mixed into the sugar/butter mix. I ended up overmixing as a result of this. Otherwise very delicious. Thank you!
Sugar Spun Run
Hi, Leah! I am sorry that you found the directions confusing in Step 7. I appreciate the feedback. Thank you for trying my recipe. I am glad that you enjoyed it. ๐
Joe
Hi! I do not have parchment paper; can I just grease and flour the bottom as well? Thanks!
Sam
Definitely, that will work just fine. I hope you love the cake! ๐
Fergusof
This is a delicious white cake recipe, really moist and tasty! Will be my new go-to for white cakes! I’ve used the batter for both a small cake and cupcakes, both have worked great!
Sugar Spun Run
I am so glad that your cake turned out so well and you enjoyed it, Fergusof! Thanks for commenting. ๐
Chelsea McCrone
Hi, I made this cake but in a slightly different variation as a birthday cake for myself! and I must say it is delicious! Thank you
Sugar Spun Run
I am so glad that you enjoyed the recipe, Chelsea, and I hope that you had the best birthday! Thanks for commenting. ๐
Drew hankins
Im a kid do you think i could master it? I sure hope so
Sugar Spun Run
Hi, Drew! I hope that it turns out perfect for you! Keep me posted on how it turns out. ๐
Alexis
hi I am a kid to, I just made a cake all by my self so I think you could definitely do it. The cake looks really good.
Sadie
Can I use cake flour instead of all purpose?
Sugar Spun Run
Hi, Sadie! Yes, cake flour will be fine to use as a substitution.
Natalie Peppercorn
Would this recipe work as a sheet cake? We do not have any circular pans and I am trying to get creative and still make a cake for my partner’s birthday! ๐ Thank you!
Sugar Spun Run
Hi, Natalie! Yes, this cake will work nicely in a 9″ x 13″ baking pan. Please keep in mind that the baking time will be different than what is listed so keep an eye on it. I hope that turns out perfectly! ๐
Wyomom
Hello! If I only have salted butter, should I just reduce the salt? Thanks!
Sugar Spun Run
Yes, you can use salted butter. If you do, you will want to omit the 1 teaspoon of salt. ๐
Lolo
Can i get the recipe for the icing?
Sugar Spun Run
Hi, Loretta! Here is the recipe link for the Vanilla Frosting. ๐
Jennifer
My family loved my cupcakes. I was looking for a new recipe that wasnโt dry and this was perfect. Thanks for sharing your recipe.
Sugar Spun Run
I am so glad that your family enjoyed the cupcakes, Jennifer! Thank you for the feedback and 5-star review! ๐
Juanita Seguin
Am I reading right – one TABLESPOON of baking powder? I have never seen that much in a recipe
Sugar Spun Run
Hi, Juanita! Yes, that is correct. ๐
Cary
Unbelievable how good this cake with your icing WAS! It did not last long. Awesome recipe
Sugar Spun Run
I am so glad that you enjoyed the cake, Cary! Thanks for commenting. I appreciate the feedback. ๐