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.
J
Do you use cake flour or AP for your cakes?
Sugar Spun Run
Hi, J! I tend to use all purpose flour since that is what most people have on hand. Cake flour will work too. 🙂
Michelle
Sorry to ask an odd question, any idea the approximate weight of egg white you’re using? We live on a farm and have hens that lay small eggs. I couldn’t begin to try to figure out how many I might need to get the science of the cake right. I truly appreciate your input. I have never made white cake before and wouldn’t like to mess it up the first time.
Sugar Spun Run
I use farm fresh eggs most of the time too, Michelle! 24-27 oz is the typical weight. With the cake, you do have some wiggle room so whatever chicken eggs you have on hand should work just fine. 🙂
Michelle
Thank you so much! It will go a long way to making a little girl very happy for her birthday this coming week.
Sugar Spun Run
I hope that she enjoys it, Michelle, and has a wonderful birthday! 🙂
Faith
My cake was alright. It tasted more like a sweet corn bread but the icing recipe helped. Do you know what I could have done wrong?
Sugar Spun Run
Oh no, Faith! I am sorry that this happened. Based on your description, it sounds like you may have over measured the flour. This is the most common mistake in baking so I have created a guide that can be used as a reference for next time. Thanks for trying my recipe. 🙂
Ashley
Hi,
I really can’t wait to make this recipe but I was wondering if I use egg whites from the carton, how much would I use?
Sugar Spun Run
I can’t wait for you to try this recipe. I personally have never used egg whites from the carton so I can not provide you with any personal recommendations. I would recommend following the package instructions. I know someone else recently did this and had success, hopefully, they will chime in. 🙂
Dian
Can i add lemon juice and zest for flavouring?
Sugar Spun Run
Hi, Dian! You can substitute the vanilla extract for a lemon extract or add in lemon juice. Be sure to add a little at a time. Keep me posted on how it turns out. 🙂
Kiara911
Hi, how long can the cakes be frozen for?
Sugar Spun Run
If properly stored, the frozen cake will maintain the best quality for about 12 months in the freezer. 🙂
Sophie
Hello , All your recipes i’ve tried have been amazing. Can’t wait to try this one quick question I have is how long do I bake it if I have two 7 in cake pans ?
Sugar Spun Run
Thank you so much, Sophie! I am so glad that you have enjoyed my recipes. I can’t wait to hear what you think about this one! Unfortunately, I am not certain of the exact bake time when using a 7″ pans. You will just want to keep an eye on it and bake until a toothpick inserted in the center comes out with a few moist crumbs or clean. Enjoy! 🙂
Catherine E Richardson
Can we replace the dairy milk with almond, oat or coconut?
Sugar Spun Run
Hi, Catherine! I typically do not recommend doing so, as these milk options will alter the taste and texture of the cake. With that being said, others have substituted with almond milk and still enjoyed it. Keep me posted how what you end up using and how it turns out. 🙂
Amy Pixcar
Will one batch of this white cake recipe cook alright in a 9×13 cake pan?
Sugar Spun Run
Hi, Amy! Yes, one batch is all that is needed. 🙂
Rhonda Miller
Can I use less oil ? My boyfriend says it makes it heavy I don’t find that bug get it is his bd cake.
Sugar Spun Run
Hi, Rhonda! I have tested the taste and texture of this cake various times before publishing it and find that the amount of oil listed is the correct amount needed to create a light, fluffy cake. You are welcome to make your own adjustments but I am not certain how reducing the amount of oil will affect the taste or texture of the cake. I hope that your boyfriend enjoys it and has a wonderful birthday. 🙂
colleen
I’m going to try this recipe to make a Chantilly cake. Do think it will hold up to the syrup and berries well?
Sugar Spun Run
Hi, Colleen! Yes, I think that it will work nicely for that. Keep me posted on how it turns out. 🙂
Marcia
Excited to make this tonight but need to know how long to bake if in 9×13 pan.
Sugar Spun Run
Hi, Marcia! Others who baked this recipe in a 13″x9″ reported that it took approximately 30 minutes to bake. Having not tried it myself, I recommend keeping an eye on it. Enjoy! 🙂
Daina
What if I use cake flour instead?
Sugar Spun Run
Hi, Daina! Yes, that will be fine. Enjoy! 🙂
Arrington
Ok. I made this as cupcakes yesterday, for my birthday. And had to say… best recipe! I followed exactly, but cut the recipe in half, as I didn’t need 30 cupcakes. 😆
But they were perfection! Amazing texture, not tooo sweet, baked without a big dome on top! Saving to my recipes! Definitely would rate 10/5! 😉
Sugar Spun Run
Thank you so much, Arrington, and happy (belated) birthday to you! I am so glad that you enjoyed the cupcakes. Thanks for commenting. 🙂
Doris
This is a fantastic white cake! Light moist and fluffy! Rave reviews from my guests on my first time using this recipe. Definitely a keeper!
Sugar Spun Run
Thank you so much, Doris! I am so glad that you and your guests enjoyed the cake. Thanks for commenting. 🙂
LaShanda
Hi,. It’s 2 cups +2/3 cup and 2tablespoons of flour or 2 2/3 cups with 2 tablespoon. Making for my son birthday
Sugar Spun Run
Hi, LaShanda! Either way you have it written is correct. Easiest way to measure it is: 2 cups + 2/3 cups + 2 Tablespoon. I will be updating this recipe next week to include a full video that walks you through the process. The video can be use as a reference if needed. I hope that your son enjoys his cake and has a wonderful birthday!