The Best White Cake Recipe
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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 1/2-2 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 3/4 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Haven’t baked a cake from scratch in years. So glad I chose this one for my son’s 26th birthday. He’s a real foodie and was overjoyed with the cake’s flavor and moistness. I have been disappointed after baking many cakes but not this time. The frosting was fantastic as well. Finally a recipe I can keep!
I am so glad that this recipe was a great success and everyone enjoyed the cupcakes, J.B. Thanks for trying my recipe. I hope that your son had a wonderful birthday. 🙂
White cake was perfect for a strawberry shortcake style birthday cake. I made buttercream frosting and added flour to lessen the sweetness (my family is not into too sweet) and it still was not a favorite, but the cake and fresh strawberries with ice cream was perfect.
I am so glad that your family enjoyed the cake and it paired perfectly with fresh strawberries and icecream, Tea Lyn. Thanks for commenting. 🙂
So hard to make a moist white cake, but this is it. So moist and good.
Thank you so much, Jeannine! I am so glad that you enjoyed it! 🙂
HELLO! YOU DIDNT MENTION ADDING THE VEGETABLE OIL. DO I ADD IT WITH THE BUTTER? THANK YOU!
You will add 2/3 cup canola oil or vegetable oil in Step 3 of the recipe. Enjoy, Priscilla!
It shows oil in the instructions.
I made this cake for my husband’s 50th birthday. I always have a hard time making a cake moist, this was the worst by far ever cake I’ve ever made drier than dry was it because of the egg whites and no eggs I don’t know I have made more cakes in my lifetime and none of them ever come out moist they’re always dry what is the secret to a moist cake is all I need I’ve got the paper down the flavor was good but it was so dry I had to throw half of it away what a waste of ingredients and time
Oh no! I’m sorry to hear this, Linda, because this cake should NOT be at all dry. I love how moist, soft, and fluffy it is and wish that had been your experience as well. It is not because of the egg whites, in fact they are key in making the cake so soft and fluffy. Typically if a cake comes out too dry it is because either:
1) the flour may have been accidentally over-measured. Unfortunately, this is pretty easy to do. I recommend using a kitchen scale if you have one, but if not here is a guide on how to properly measure flour.
2) If the cake was over-mixed, this can make it dry.
3) If the cake is over-baked even a little bit this can make the cake dry. Is it possible your oven is running hotter than it lets on? This could cook your cake too quickly and make it too dry. Also, make sure you are baking in the center rack.
I have a video coming soon that shows exactly how to make this cake that might be helpful to you. If I can help you trouble-shoot any more I’d be happy to do so, this is truly such a soft, moist, and wonderful cake and I’m so disappointed you didn’t have that outcome.
Delicious cake I made it for Easter Sunday. The only thing I changed was I added coconut extract as I did not have clear vanilla. This recipe and Buttercream frosting is a keeper for sure! Everyone loved it.
I’m so happy to hear this! Thank you so much for commenting, Joanie! 🙂
Do egg whites get a stiph peak without sugar
Hi Goldie! You can whip egg whites to stiff peaks without sugar. 🙂
Is the 2 and 2/3 cup plus2 Tbsp flour ALL meant for the batter? Or is the 2 Tbsp for the pan prep? Please clarify 😀
Hi Rita! It all goes in the batter, for the pan is additional flour. Hope you love the cake!! 🙂
Sam,
Sorry… I meant my cake had a cornbread texture. Still very good though. I plan to try it again for Easter.
Thank you.
Hi Derek! I am so sorry the texture wasn’t as expected. This typically happens from over-beating or over baking. Most of the time I have this problem it is from over-baking. I would check it a few minutes earlier next time. Good luck! 🙂
Hi! So my fiancee and I have had to postpone our wedding, but we’re going to do a little celebration on what would have been our wedding day with just the two of us. So of course I’m making “wedding” cake! However, there are only the two of us here, so I’d like to make these as cupcakes instead. Should I change the baking time or temperature or anything?
Hi Hannah. Bake them on the same temperature for about 17 minutes. 🙂
Cake was great! The only issue I had was the cake texture came out a bit “rough”. Did I over beat the batter!
Hi Derek! I’m not sure what you mean by “rough”, was it a bit dry? If so that could be a product of over-beating or over-baking.
Best cake I have ever tastes
I’m so glad to hear this, thank you for commenting!! 🙂
im making this cake and beating the egg whites but they aren’t turning into stuff peaks…
You may have to throw them out and start over, unfortunately. If you used storebought egg whites (in a carton) sometimes they will not whip to stiff peaks, or if you accidentally got even a tiny bit of egg or moisture in it (or if the bowl had even a tiny bit of grease) then this can also keep them from whipping to stiff peaks 🙁
Maybe helpful to take some vinegar on a paper towel, wipe out your mixer and whisk attachment before starting your egg whites. The vinegar removes all the oils that could be left over in your mixer that prevents getting to the stiff peaks your looking for.
This cake is a very good recipe but as stated over mixing and oven temps can kill it!
The cake didn’t rise at all. It’s so dense. Followed the direction and it’s horrible.
This is awful to hear, Sue, and definitely NOT the way it should have turned out for you at all, I promise (my favorite thing about this cake is how light, fluffy, and moist it is). If it didn’t rise at all I am wondering if perhaps your baking powder might be bad or expired? Other possibilities could be if the egg whites were over or under-beaten, if the batter was mixed too much, or if the flour was accidentally over-measured (this is surprisingly easy to do so I’ve created a guide on how to measure flour). I have a video showing exactly how to make this cake coming soon, but I promise you that the outcome you experienced is not at all typical and I’m happy to help troubleshoot further if you’d like.
I just made this and it was delicious!
I am so glad that you enjoyed it, Donna! Thanks for trying my recipe. 🙂
Can I use whole eggs?
Hi, Krystal! This cake recipe was designed to be white in color and adding the egg yolk will alter that color. If you choose to add all 6 whole eggs the consistency of the cake would be off, therefore I do not reccomend it. If you wish to add the whole egg, I would recommend using my Vanilla Cake Recipe instead. 🙂
Can I use fat free or reduced fat milk?