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!
I made a double batch of this recipe the other day and it turned out more dense than I would have liked. I checked the cake while baking and it seemed done but the top was still kind of raw so I added extra time. Maybe that could have dried it out more? How do you avoid over mixing but still get all of the ingredients combined?
Thank you for trying my recipe, Rachel. If you were careful not to overmix your batter and only mixed until combined then it should have turned out light and fluffy. Based on what you described, two things come to mind: too much flour was added or inaccurate oven temperature. One of the most common mistakes in baking is not measuring flour properly so I have created a guide that can be used as a reference for next time. If your cake is baked on the outside and gooey in the center it makes me think that your oven is running too hot, therefore it is not baking evenly. If you have not checked your oven temperature for accuracy then I reccomend doing so. I recently purchased a new oven and found that it was running 15 degrees hotter than what was indicated. I hope gives you guidance and that you find it helpful. I hope that your next cake turns out perfectly! 🙂
Hi, About to make this cake again.
🍓Question: Can I use butter instead of the oil?
or Use some melted butter to mix with the oil?
Hi Lisa! You could, but be aware that the cake will not be as moist.
Can you bake this in a Bundt pan
Hi Carole, that should be fine, but it will need to bake for longer. I’m not sure exactly how long as I haven’t tried it. Make sure to grease and flour the pan very well to keep it from sticking.
I make it and it’s delicious
Thank you
I am so glad that you enjoyed it, Mary! Thanks for trying my recipe and for commenting. 🙂
Can this cake be frozen? Making an ice cream cake.
Hi, Stephanie! Yes, it can! 🙂
I want to make this into a 6-layer 8” rainbow cake. Should I double the recipe? (It is only for 4 people but I don’t have enough smaller pans). Also, I’ve seen recommendations to add yogurt for brighter colours – will this affect the recipe? Should I reduce the milk and make it add up to the same amount? I’m also hoping adding brown vanilla won’t make too much of a difference if I’m coloring it.
If you plan on only baking about half of the originally indicated amount of batter in each pan at a time then doubling it would work. Your layers would be thinner, but that’s probably not a bad thing for a 6 layer cake. I am honestly not sure how yogurt would work in this recipe so I can’t advise without having tested it, same goes for the milk. If you have clear vanilla you could always use that 🙂
Hello,
I’m just wondering if I can substitute cake flour for the all purpose flour?
Thanks,
Emma
Hi, Emma! Yes, you can! To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Happy Baking! 🙂
Hello, ma’am. I’m making this cake for a birthday party, and I would like to know how many layers this recipe will make.
Hi, Naomi! For this recipe, I use two 8-inch round cake pans to create a 2-layered cake. 🙂
how would I go about making this cake in a 10 inch baking pan? doing a two tiered wedding cake with a 10 inch bottom and want to use this recipe!
Hi, Caycee! One batch of this batter yields (2) 8″ round cakes that create a 2-layered cake. The cake layers are approximately 2″ thick. If you wished to use 10″ pans that will be fine the layer themselves will be closer to 1 1/2″ thick. I hope that helps give you some guidance. 🙂
Can you make this cake in a rectangle pan?
Hi, Kim! Yes, this recipe will fit in a 9″ x 13″ baking pan just fine. Please keep in mind that the baking time will be different than what is listed so you’ll want to keep an eye on it while it bakes. Enjoy! 🙂
Could I use coconut milk instead of whole milk?
Hi, Kaya. Unfortunately, I am not very familiar with using coconut milk and I have not tried it in this particular recipe, so I am not sure how it would turn out. If you try it let me know how it works. ☺️
Hello! I have used coconut milk in this recipe and it turned out well, having a small hint of coconut flavor.
My son asked for a “fluffy vanilla cake” with chocolate frosting for his 20th birthday (social distancing edition). He’s not a fan of super thick sugary frosting and while I’m a good cook, my cake baking skills are a family joke. But! I made this yesterday and it was fantastic! Light and airy for sure. I made sure all my ingredients were at room temp and took my time (my usual issue is lack of patience). I frosted it using your chocolate frosting recipe, which I forgot to put the heavy cream in and it was all so delicious.
My newish oven must be hot because I took it out at about 32 minutes and the bottom were just beginning to get overcooked. Regardless a win and I can no longer claim not to be able to bake a good cake.
I am so glad that this cake made his day special and everyone enjoyed it, Kristin! Thank you so much for using my recipe for such a special day. I hope that your son had a nice birthday. 🙂
How long can it be stored before decorating? Thanks.
Hi, Angela! You will want to store this cake at room temperature and in an airtight container until you are ready to decorate it. Refrigeration is only necessary if your kitchen gets very hot during the day, or if you’re making a cake that won’t be served for more than three days. I would recommend frosting it within 2 days. 🙂
I got compliments from everyone who took a taste. It really is so delicious! I think the whipped egg whites are a secret gem that made it a success.
I am so glad everyone enjoyed the cake, Jackie! 🙂
This cake was amazing. I used it to make cupcakes instead of a cake and they were amazingly moist and flavorful. Definitely the best white cake recipe I have tried.
I am so glad you enjoyed the cake so much, Elizabeth! 🙂
Does this cake need refrigeration? It is for my daught’s birthday!
Hi Peggy! You do not need to refrigerate this white cake. You can store it at room temperature in an air tight container. 🙂