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.
Sam
Hi Erica! You will want to divide the batter evenly, but you don’t want to fill the pans more than 2/3 of the way full. They shouldn’t overflow. I’m sorry this happened. 🙁
Dina
Making the cake today. Any recommendations on altitude adjustments? I live at 7500 ft . My daughters 28th birthday tomorrow! Also, in your frosting recipe I only have some skim milk and buttermilk. I was thinking about combining to get the think consistency of the heavy cream? Any thoughts?
Sam
Hi Dina! Unfortunately I am not familiar with high altitude baking so I’m not certain what adjustments would need to be made, I’m sorry. I’m hoping that someone else who is familiar can chime in, though. And for the frosting you can just use skim milk, you’ll just most likely need to use quite a bit less as it is thinner. I really hope that helps and I hope your daughter enjoys the cake!
Mary
Is it (2) 2/3 cup of flour or a total amount of 2 and 2/3 flour?
Sam
Hi Mary! I it’s 2 and 2/3 cups. 🙂
Stacy Lynn
Hi there,
Looking forward to trying this recipe!
Can I replace the canola or vegetable oil with a different type? I have coconut and olive oil.
Thanks!
Sugar Spun Run
Hi, Stacy! You want to use a neutral oil when baking a cake (canola, vegetable, or grapeseed). I am afraid if you use olive oil or coconut it will overpower the cake itself as well as alter the texture.
Stacy Lynn
Thank you for your fast reply!
sara
When you say 2 2/3 cups + 2 tbsps flour, are the 2 tbsps used to flour the pan, or does that go into the batter?
Sugar Spun Run
Hi, Sara! It will go straight into the batter. 🙂
Teresa
Great recipe! Thanks for sharing!
Sugar Spun Run
I am so glad that you enjoyed it, Teresa! Thanks for commenting. 🙂
Ros
Hi!
Will this recipe work in a non-stick Bundt pan?
Sam
Yes, but grease and flour it very thoroughly.
Ros
Will do. Thank you!
jessica kent
I am making a sheet cake will your receipe make one or two 8X13?
Sugar Spun Run
Hi, Jessica! This cake will fit in one 9″ x 13″ pan nicely. 🙂
Raquel
Can I whip heavy cream instead of milk and fold it in? I saw a recipe once (which I can not find) that called for this step. Not sure if it will work. I want an extremely moist cake.
Sam
Hi Raquel! I haven’t tried it but if it works let me know. It’s a pretty moist cake already. 🙂
Anna
I’ve read the recipe several times. Where does that butter mixture get mixed into everything else?
Sam
Hi Anna! In step 7 you are alternating adding the milk and flour mixture into the butter mixture. 🙂
sarah
Today is my birthday,! but am using a spring form pan… how long for the cake… I’m preparing a raspberry whipped cream frosting.
Sam
Hi Sarah! Happy Birthday!!! I am not sure what size spring form pan you are using as well as how much of the batter will fit into that pan. I haven’t baked it in a spring form pan but if its the same 8 inch round 2 inch high the baking time shouldn’t change. The frosting sounds excellent. 🙂
sarah ashkinaze
Thank you for responding!, Spring form pan is usually used for a cheesecake, so we improvised with your receipe! It was delicious; albeit it did sink a bit in the center but not to badly! The whipped cream was delish and place raspberries around the perimeter.
Sugar Spun Run
I am so glad that it worked well and you enjoyed the cake, Sarah! Thanks for commenting. 🙂
Candice
I’d like to make a small 6” cake? Should I cut the recipe in half for two layers or leave it? Do you happen to know what the cooking time should be for a 6”?
Thank you! Looking forward to making this!
Sam
Hi Candice! You would need to reduce the recipe by about 25% to have it perfectly fill 2 6 inch pans. It may be easier to just make the recipe as is and discard any leftovers. I’m not quite sure how long it will bake. I would just keep an eye on it. 🙂
Candice
Thank you so much!
Sabrina
This recipe looks amazing! Do I need to change anything if I choose to make it as a sheet cake?
Sam
Hi Sabrina! Just the bake time, keep an eye on it as I’m not sure exactly how long it will take to bake. Everything else stays the same. Enjoy!
Andrea
I must be doing something wrong here. My cake came out yellow (again). I used “clear“ vanilla extract, “bleached“ flour and “white” sugar. However, I’m confused with the butter portion of this recipe. Am I missing something? I mixed the butter/sugar into the flour mix, etc. Is that just for the frosting? Please help. I’m determined to get a white fluffy cake right! ☁️ 🎂☁️
Sam
Hi Andrea! You do need to cream together the butter and the sugar for the cake. The butter may actually be causing the yellowish color here. Some butter is a much deeper yellow than others, which can end up tinting the cake. 🙂
Lily
I made this cake last weekend, and it was absolutely amazing!!! My whole family loved it. I am making it again this weekend for my brothers birthday, is there any way to make the cake into three layers? Thank you!!
Sugar Spun Run
I am so glad that everyone enjoyed the cake, Lily! I have a funfetti cake recipe that was created off of this recipe that uses 3 8-inch round cake pans. I reccomend using that recipe and omit the sprinkles. I hope that your brother has a wonderful birthday! 🙂
Vivian Harris
Hi! I’m Vivian! I was wondering if I substitute shortening for butter if it would change the flavor of the cake or the texture of the cake. Thanks! 😁😊
Sam
Hi Vivian! You will lose a lot of flavor if you use shortening instead of butter. 🙂