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.
Rosena Smith
Hi cupcakes can this recipe make
Sam
Hi Rosena! It should probably make about 24. 🙂
Willow
Hey! Im planning on making this soon but I don’t have enough supplies to use the double batch of icing- is a single batch enough to fully coat the cake if I sacrifice decoration, or will I run out?
Sam
Hi Willow! A single batch of icing should work for this cake if you sacrifice the decoration. That uses a lot of frosting. 🙂
Donna Koch
Made this yesterday for a church ladies dinner. It was sooooo moist and delicious! I made the double layer cake as described. I have been looking for a delicious scratch white cake recipe because the box mixes don’t fill up a 9 x 13″ cake pan anymore. Do you ever use this in a 9×13 pan and know the approximate bake time? I use white cakes as a base for other desserts – such as creme de mint cake and jello poke cakes. Thanks so much for posting such delicious recipes that deserve to be reserved as secret family heirlooms!!
Sam
Hi Donna! I am so glad everyone enjoyed the cake so much! This batter will fit in a 9 x 13, but unfortunately I do not know a baking time. Maybe someone else can chime in with some help there. If not it’s best to just keep an eye on it so it doesn’t over-bake. 🙂
Lorry Norton
Hello. I’m thinking about using 8″ square glass baking dishes cour this cake. Would that work?
Sam
Hi Lorry! The pan may not hold all of the batter and the baking time would definitely be different, but you could certainly use it. 🙂
Merina
Hi there,
I’m making my daughter’s first birthday cake, and i’m making a 10inch and a 6inch both 3inches. What would you suggest ? Cook times? Double the recipe ect? Thank you. 😊
Sam
Hi Merina! If you are making 3 inch tall cake you would probably need to increase the recipe by about 50%. Unfortunately I don’t know the baking times in those pans. I hope she loves the cake! 🙂
Merina
Hey one more quick question, do you know exactly how many cups of batter the recipe makes?
Sam
Hi Merina! I haven’t measured it but it should make about 8 cups of batter. 🙂
Whitney
How can I adjust this recipe for high altitude? My round cake has a huge dip in the middle and the rectangular cake I made in glass pan has a dip in one of the sides. The cake didn’t rise properly.
Sam
Hi Whitney! I am so sorry this happened! Unfortunately I am not very familiar with high altitude baking so I wouldn’t be able to give any good suggestions. Maybe someone else can chime in with some help. 🙂
sarah mcauley
Hello!
I want to make a 3 tiered 6 in cake. Would I reduce the cooking time? Can I also double the batter, I’ll use the remaining amount for cupcakes.
Thanks!
Sam
Hi Sarah! You can certainly make this in 6 inch pans. The baking time will be reduced in the 6 inch pan and you can definitely double the recipe as well. 🙂
Toni
I made this cake with the vanilla buttercream frosting and fresh strawberry filling for my daughter’s birthday. It was amazing! Smooth texture, just the right amount of vanilla, absolutely delicious. This one’s a keeper!
Sam
I am so glad everyone enjoyed it so much, Toni! It sounds excellent with that layer of strawberry filling. 🙂
Nadia
What would the difference be if I used cake flour instead of All purpose flour?
Sam
Hi Nadia! This recipe is specifically written for all purpose flour. A lot of the times the cake flour will make the cake lighter and fluffier but not so much here. If you do use cake flour you will want to make sure to use the proper substitution (1c + 2 TBSP cake flour for 1c All purpose) Enjoy! 🙂
Momma
Have made this so many times and always light and fuffly cake! Perfect!! Delicious with no icing.
Sam
I am so glad everyone enjoyed it so much! 🙂
Yolanda
Hi! We love this cake recipe and my niece loves it too! She asked me if I can make this recipe into cupcakes. Could I do that? If so, is there anything you would suggest that I should modify bake time etc? Thank you!
Sam
Hi Yolanda! I’m glad you enjoyed the cake so much! You can make these as cupcakes. They would need to bake for about 17 minutes. 🙂
Aramide
Is it possible or allowed to use butter all through without adding oil to the recipe?
And why is oil mixed with the butter in this recipe?
Sam
Hi Aramide! I use a blend of the two for the best flavor (from the butter) and best, softest texture (from the oil). You could use all butter, but the cake will be a bit more dry than I personally like. I hope that helps!
Abidemi
Can I use margarine in place of butter
Sam
I think that should be fine here. Enjoy!
Wendy Stein
Hi Sam,
I’m baking this with my 8year old granddaughter. Couple of quick questions…
1) if I use salted butter do i reduce amt or leave the salt out of the recipe?
2) if I use jumbo eggs do I reduce the number of egg whites?
3) is non-fat milk ok?
4) can I use baking flour spray to prepare pans
5 should I use baking or convection baking on my oven to bake?
Thanks so much in advance!
Sam
Hi Wendy!
1. I have a post on using salted vs unsalted butter that you can reference any time you need to substitute salted for unsalted butter or vice versa.
2. I would use the same amount of egg whites. I have done it before without issue.
3. Non-fat milk may make the cake be less moist but it will work.
4. Baking spray will be fine to prepare the pans.
5. I always use a traditional oven to bake. I am not very familiar with convection baking.
Enjoy! 🙂
Samira Ntreh
Very nice
Kelli
How long would I bake this if I’m using 4″ pans??
Sam
Hi Kelli! I haven’t baked it in a 4 inch pan so I am not quite sure how long it would take. I would just make sure to keep an eye on it. 🙂
Mary
Can we use pure p or stevia in place of sugar
Sam
Hi Mary! Unfortunately I haven’t tried it. Maybe someone else can chime in or if you try it I would love to know how it turns out. 🙂