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.
Tawni
I made this recipe into cupcakes and it was a complete fail. They didn’t rise above the tin and they had a hard crust-like top. This is the second time I have tried this recipe (thinking maybe I made a mistake the first time) but was highly disappointed each time.
Sam
I’m bummed to hear that, Tawni! I’m wondering if maybe your baking powder is bad or the egg whites were over/under-whipped?
Sam
Also, did you reduce the baking time for cupcakes?
kathy
how can i make this recipe into a full sheet cake?
Sam
I would double the recipe as the recipe as listed will make a 13×9 cake.
I’m not certain what the baking time will be, though.
Jessica
I have tried 4 different recipes before this one and this one is perfect! I applied some cake strips to my pan and it made the cake beautiful and easy to decorate. It also tasted so much better than others!! This is my new go to! 🙂
Sam
I am so happy to hear it was such a success, Jessica!! Thank you for commenting to let me know how you enjoyed it, I really appreciate it! <3
Mary Koudelka
Any suggestions for high altitude?
Sam
Unfortunately I’m not familiar with baking at high altitude, I’m hoping someone who is familiar with this can comment with any suggestions!
Mary Koudelka
Well, I just went for it. I added a little more flour but not much and increased the temp by 25 degrees. They came out looking great, but one dipped a little in the middle. We have not eaten them yet, the party is tomorrow so I’ll let you know. I used your vanilla buttercream frosting too. I have my own buttercream that I have used for years that is similar to yours but will now be seitching to your recipe. It was so light and fluffy. I used milk instead of cream I think that made the difference. Thanks for sharing!!
Nikki
Hi. I am excited about making this cake for my sister-in-law. I’ve been looking for the perfect white cake and I’m getting a good feeling about this one. Wish me luck!
Just a quick double check. For sugar, did you mean caster sugar? I always have to double check this stuff. I know it can vary between recipes. Thanks in advance.
Sam
The sugar is granulated sugar, I hope you love the cake!! 🙂
Michelle
This will be the 20th white cake recipe I have tried. I am praying that this is the one. So here goes. I do have a question though. Some of my other Baker friends line outside of their cake pans with parchment paper. They claim it helps the cake rise more. Have you tried this?
Sam
Hmm, I’ve never lined the outside of the cake pan with parchment paper so I’m really not sure how that would work, sorry that I can’t advise on this. I do hope that you love the cake, though!!
Claudine
I’m in the same boat. Trying to find my “go-to” white cake recipe. I have yet to find it. How did you like it?
Hannah
Would this recipe work with cake flour?
Sam
I’ve only tried it with all-purpose and that’s the flour I recommend for this recipe
Marissa Gibbs
Do you think it’s necessary to simple syrup the cakes or would it be ok without?
Sam
I’ve never used simple syrup on this cake and it’s always been fine 🙂
Michelle
will this recipe work as a rainbow cake?
Sam
If you want to color the layers that will be fine, if that’s what you mean 🙂
Emilie Roberts
Most white cake recipes call for the egg whites to be beaten separately and then folded in. Have you done that before with this one or is this something that shouldn’t be done? Thanks?
Sam
Hi Emilie, that is actually exactly how it’s done with this recipe 🙂
Emilie Danielle Roberts
Yeaaa, I meant for this to be on another cake recipe thread that didn’t call for beating egg whites, I know you read this and was like wth?? Lol
I did go with your recipe, it was so good. The frosting was soooo light! I added just a bit of cocoa powder to the frosting mix because the kids like it like that. Thank you!!!
Sam
Haha, I did re-read my recipe like 3 times after your comment just to make sure I had written it right 😂🤣 No worries! I am glad you enjoyed the recipe, the addition of cocoa powder to the frosting sounds delicious!
Debra
My grandson, who loves to cook and bake, used this recipe for a July 4th cake. He selected the recipe on the internet based on the name of the cake-The Best White Cake Recipe. He added red and blue food coloring before he added the egg whites so the whites wouldn’t deflate. The cake and frosting were delicious. When I tasted the cake I noticed the white layer tasted differently and had a different texture than the red and blue layers. He admitted using a cake mix for the white layer. Otherwise, it was Great!!! Your directions are very detailed and explain the steps well.
Sam
I am so glad that he enjoyed this recipe! Thank you for commenting, Debra, I bet the cake was beautiful!!
Lexi
How many 6 inch cake pans would this recipe yield?
Shannon
I tried this recipe twice in an electric oven and the top keeps burning without the bottom cooking through, making the cake both undercooked on the inside and burned on the outside. I followed the recipe perfectly, and I’ve tried covering the tops of the pans with tin foil and baking the cakes on a lower oven rack. This didn’t seem to help much, does anyone have any other suggestions? The parts of the cake that do cook are so delicious, I just can’t seem to get it to bake properly. Any help would be appreciated, thanks!
Sam
Hi Shannon! I’m wondering if your oven temperature is reading accurately, it could possibly be running hotter than it’s telling you, which could cause this. Do you have a thermometer in your oven you could use to check against the temperature it’s reading on the display? That would be my best guess.
jenny
Hi I am going to use this recipe to make a six layer cake. Would I need to double the recipe to get the right amount per layer or is the original measurements okay?
Sam
I would recommend doubling or tripling it otherwise your layers would be *very* thin. If you’re using the same size pans as I used, you would triple to get the same size layers, but you could probably get away with doubling and just having thinner layers. Hope you love the cake, Jenny!
R
Can this be made as a 6×3 inch cake?
Sam
You would get many layers using that size cake pan and the baking time would vary