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.
Christine
Hi!
I’m excited to try this recipe with my kids. We were hoping to make cupcakes though because of course everyone wants a different flavor frosting. 🙂 Do you have advice on how separating the batter into cupcakes will affect cook time or temp?
Thanks!
Christine
Sam
Hi Christine! Fill the cupcake liners 2/3-3/4 of the way full and bake for about 17 minutes on 350F. You should get about 24 cupcakes. Enjoy! 🙂
Christine
Thank you so much!
Christine Gray
Soo sorry!! I just saw the cupcake directions part…oops! I jumped to the recipe without fully reading. My apologies! 🙂
Sam
No worries! 🙂
Beatrice
Thank you, its delicious. I used caramel condensed milk for fosting, added some passion fruit to it
Sam
So glad you enjoyed! Thank you for commenting, Beatrice!
Samantha
Could I add strawberry puree to this to make it a fluffy strawberry cake?
Sam
Hi Samantha! I actually converted this recipe to a Strawberry cake recipe if you want to check that one out! 🙂
Kath
Can I bake this cake in a 9×13 pan? If so , for how long?
Sam
You can make it in a 9 x 13 but I’m not quite sure how long it would take. I would just keep a close eye on it. 🙂
Friz
Thank you for the recipe! I just made it today, I tried the cupcakes and it was delicious even without icing or frosting. 😋
Sam
I’m so glad you enjoyed, Friz!
Eiren Buenviaje
Hello! I asked earlier how my baking time would change if I were to use a 7” pan instead. I’d also like to ask if you think adding mangoes as toppings would suit the cake? Thank you so much!
Sam
I think mangoes would be delicious on top 🙂
Eiren Buenviaje
Hello! If I were to use 7” cake tins, how should I change the baking time? I’m baking my mom’s birthday cake. 🙂
Sam
Hi Eiren! I haven’t tried this cake in 7″ tins so I am not sure how long it will take, unfortunately.
Pat
Hi was wondering can i bake it in advance and freeze or keep in fridge a voupke of days before using? And can i use fondant covering? Thnks
Sugar Spun Run
Hi, Pat! You can make this cake and store it tightly in plastic wrap. You want to be sure and secure the top, sides, and bottom of the layers. Then, you will place the wrapped layers in a plastic zip-top bag and store it on the kitchen counter at room temperature for up to five days. If you need to keep your unfrosted layers longer than that, you can freeze them. I do not reccomend storing the cake in the refrigerator because it tends to dry cakes out. As for decorating, fondant will cover this cake nicely. I hope that you enjoy it! 🙂
Pat
Ahh icic thank u very much!! One more question 🙏🏻, i live in indonesia and it tend to be quite hot and humid, so can the cake still be out in room temp? Thanks again🙏🏻🙏🏻
Sam
Hi Pat! If it’s particularly hot and humid I would recommend keeping it refrigerated in an airtight container.
Beth Schuster
I have not had the opportunity to try this yet. Can you recommend a white cake recall that has a dense texture, like a pound cake but not a pound cake. I would like to have a dense texture. Thank you.
Sugar Spun Run
Hi, Beth! Unfortunately, most of my cakes are on the fluffier side. This pound cake is the only one in my collection that has that denser texture that you are after. 🙁
Alexia
Hello! Could I substitute the milk for buttermilk? How would this alter the cake?
My sister wants a buttermilk vanilla cake and I was going to color it so I opted for this white cake rather than the yellow one
Thank you!
Sugar Spun Run
Hi, Alexia! Substituting buttermilk will be fine. I hope that your sister enjoys the cake. 🙂
Carissa
Hi there,
This recipe sounds terrific! Could I add white chocolate chips or a bit of melted white chocolate to the batter before baking? It’s my son’s 6th birthday tomorrow and he wants white chocolate cake!
Sam
Hi Carissa! I think some white chocolate chips would work well (I wouldn’t melt the chocolate and add it to the batter), or you could make my chocolate frosting only use melted white chocolate instead for the icing. I hope that helps! 🙂
Carissa
Thanks so much for writing back so quickly! I was just trying to figure out which part of the world you were in and whether you’d see my message today (I am in New Zealand, and going to make your white cake this morning!). Thanks very much for the tips. Will go with white choc chips in the cake and your choc buttercream frosting (subbing melted white choc). Thanks again, will let you know how it turns out!
Carissa
Well, this cake was a hit! The birthday boy was happy and everyone loved it and commented on how light and fluffy it was. And your chocolate buttercream frosting recipe was perfect! I subbed the regular choc with Lindor white chocolate truffle squares, but otherwise followed the recipe exactly- It turned out perfectly light and creamy, the white chocolate flavour came through, and it was very easy to work with! Thanks so much!
Sugar Spun Run
I am so glad that the cake was such a hit and it made the birthday boy happy, Carissa! Thanks for trying my recipe. 🙂
Teresa
Okay…you have topped it here! This is a great cake! I carefully followed the recipe making sure I did not over mix. Fluffy and moist!!! I am thrilled that I found the white cake recipe that I have been looking for.
By the way, I made the marble cake over the weekend and my son took the entire cake. So, I decided to try making this cake. Thanks for the great recipes!
Sugar Spun Run
I am so glad that you finally found the recipe that you were looking for and you enjoyed it, Teresa! Thank you for trying my recipe(s). I am glad that your son loved the marble cake too. Before he took it all, I hope he at least left you a slice. 😉
Nelda Johnson
Followed the recipe but it came out dry. What would cause this? Baked it at 350 for 30 minutes and it was beautiful golden color.
Thanks for your help.
Sugar Spun Run
I am so sorry that you are experiencing an issue, Nelda. It sounds like too much flour was added. Over measuring your flour is the biggest mistake in baking so I have created a guide on how to measure flour properly that can be used as a reference for next time. 🙂
Kenya
Can this recipe be doubled?
Sugar Spun Run
Hi, Kenya! Yes, it can! Enjoy! 🙂
Vicki
Hi Sam! Can I substitute the oil for something else? Sour Cream? Mayonnaise?
Sugar Spun Run
Hi, Vicki! Others have used applesauce in place of the oil and reported success. You can also substitute using 2/3 butter, however, the cake will not be as moist. 🙂