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.
Rosa Severance
This is a fantastic recipe! It turned out very white, moist, and fluffy. Everything you could want in a white cake. Thanks for sharing!
Sugar Spun Run
I am so glad that it turned out perfectly for you and you enjoyed the cake, Rosa! Thank you for commenting. 🙂
Annalia Ziller
First time making cake, not from a box. I will never buy a cake or make it from a box again! The frosting was perfect and the cake was so moist and fluffy. I was so impressed. Thank you for shairing this!
Sugar Spun Run
That is AWESOME, Annalia! I am so happy to hear how much you enjoyed the cake recipe. Congrats on making your first cake from scratch! 🙂
Kim
Perfect white cake and frosting recipe!
Question, can I use cake flour instead of AP Flour?
Thank you
Sugar Spun Run
I am so glad that you enjoyed the cake, Kim! To answer your question, yes you can use cake flour! To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. 🙂
Kim
Just curious if using cake flour, what will change in the cakes’s texture? Density?
With more time at home, I’m trying recipes from Scratch and wow, what a difference home made cake and frosting make! This is a great recipe to have on hand!
Thanks!
Sugar Spun Run
Hi, Kim! No, it will not alter the texture. It will still be light and fluffy. I tend to use all-purpose flour over cake flour because that is what most people have on hand. Either flour will work wonderfully. I am glad that you are using this time to experiment and try different recipes. In my opinion, homemade desserts are always better. 😉
janet
Just double checking about the vanilla buttercream frosting you link to & say to use a double batch of for this cake – the recipe ingredients list 1 cup butter & 3 cups powdered sugar. Do I really need to double this recipe for this cake? So I would have to use 2 cups butter & 6 cups of powdered sugar? Thank you!
Sugar Spun Run
Hi, Janet! One batch of vanilla icing will modestly cover one 8″ or 9″ layer cake. To fully cover the cake and ensure you have enough icing, I would make 1 batch + 1/2 or a double batch. I hope that you enjoy the cake. 🙂
Margaret
I have made this cake twice now, and it has been absolutely divine both times! I have had success halving the recipe to make a single layer 8×8, and baking it for more like 42-45 minutes. It is a wonderful blank canvas that you can dress up anyway you like–it’s the little black dress of cake!
Sam
I am so happy to hear that you enjoyed the recipe, Margaret! Thank you so much for commenting, I appreciate it! <3
Emma
Hi this is the very first cake I’ve ever made from scratch. I made it as a treat for Mother’s Day. I think I did pretty good for my first attempt and I think the flavor was delicious (I did add almond extract) but I feel like the cake was a smidge dry and was just wondering if maybe you had some tips to get it more moist. My mom said people sometimes add pudding mix to help but I’m scared to play with the recipe since cakes are not my forte.
Sam
Hi Emma!
Homemade cakes can be tricky, usually if a cake is dry it’s one of the following reasons:
1) The cake batter may have been over-mixed, make sure that you fold together the wet and dry ingredients gently by hand and NOT an electric mixer (same with the egg whites, fold them in by hand).
2) The cake may have been over-baked by even a minute or two, this can really dry out a cake. Also if the cake was baked too close to the heating element (I recommend baking in the center rack) or if your oven is running hotter than it lets on (a very common problem with ovens, why I recommend an oven thermometer) that could cook the cake too fast and make it dry.
3) The flour may have been accidentally over-measured.
I really hope that helps but am happy to help troubleshoot more! I also have a video coming out for this recipe later on this month which might be helpful!
Lana
I’ve been trying to make a sponge cake like this for weeks!! My cakes keep turning out either really tough or have a weird consistency!! I tried this recipe and my cake actually turned out okay! Not a perfect texture, but so much better than my previous cakes. I was wondering if you had any pointers to help make a better cake?
Sam
Hi Lana! Could you tell me a bit more of what the texture was like? That will help me give you some pointers. I also have a video for this recipe that I’ll be putting out a bit later on this month, if you follow me on YouTube I’ll be posting it there and on the blog. That could be helpful!
Rochelle Gibson
Hello
I was wondering if fruit be use as a filler i.e strawberries 🍓 blueberries, bananas 🍌, etc?
Sam
Hi Rochelle! That should be fine! I would probably make a buttercream dam around the edge to hold it in. Enjoy!
Crystal
Hi. How are you? I am baking a 2 tier cake for my son’s birthday. The top tier would be 3 layers 6 inches and the bottom tier would be 3 layers 10 inches. Is it possible for you to tell me how many batches of your cake mix should I make?
Sugar Spun Run
I am doing well, thank you for asking Crystal! This recipe yields (1) 2-layered 8″ cake. So for your bottom layer 3-layered cake, I would double this recipe. For your top layer, I would do 1 batch + 1/2 batch. The easiest way and my best guess would to quadruple this recipe and evenly distribute the batter among all your pie pans. Please keep in mind that the baking time will be different than what is listed and from your pan sizes. I hope that your son’s cake turns out perfectly and is enjoyed! 🙂
Crystal
Thank you so much. I was thinking to do 4 batches but just wanted to be sure. I appreciate it so much.
Sugar Spun Run
Absolutely! I hope that it turns out perfect for you. 🙂
Brenda
Just made this cake, it was the best white cake from scratch i’ve ever made! I ate so many slices that I went a little overboard on my calories for the day! Quick question, is each cake slice 600 cal. or is that the entire cake?
Sam
I’m so happy you enjoyed, Brenda! That is each slice assuming you cut into 12 slices (though I really wish it was for the whole cake!).
Heather
Would using white cake male it better or should I just stick with ap? If so whats the sub amount?
Heather
meant cake flour sorry
Sam
Hi Heather! If using cake flour you would substitute the same weight if using weight measurements or if measuring out with cups you add 2 tablespoons for every cup. Cake flour will generally make your cake lighter but I typically write my recipes to be light, moist and fluffy with all purpose flour because that’s all I ever use. 🙂
Diane Borders
Is this cake sturdy enough to use a lemon curd filling between the layers?
Sam
Hi Diane! That should work just fine. 🙂
Rita Cain
Hi Sam,
I’m making a cake in a 9×13 pan. Will this recipe work well in a 9×13 glass dish?
Thank you!
Rita
Sam
Hi Rita! Yes, this will work well in that dish but the baking time will vary. Could you let me know how long it takes to bake if you try it, as I’m sure others would love to know as well. I hope you love the cake! 🙂
Debra
Hello, Sam! This cake looks so wonderful and I am excited to bake it this weekend for Mother’s Day! I would like to know if I may substitute 2/3 cup butter for the oil? Thank you for creating this great site for baking enthusiasts and for being so gracious in responding to everyone’s emails!
Sam
Hi Debra! Yes, you could but keep in mind that the cake will not be quite as moist if you do this (and it most likely won’t be as white, either). I hope you love the cake!
Lisa Stevenson
Love this recipe! Have baked it a few times and will be doing a Strawberry Shortcake for my mom’s 72nd Birthday. She loves this cake recipe as well. 🎂🍓❤💚
Sugar Spun Run
I am so glad that this recipe has become a family favorite of yours, Lisa! I hope that your mom has a wonderful birthday celebration and enjoys her cake. Thank you for commenting, I appreciate your feedback. 🙂