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.
Stephanie
Hello!
I’ve been trying different cake recipes some call for all purpose flour and others call for cake flour. I find that when using the AP flour my cakes and cupcakes come out more dense, dry and flour tasting. When using cake flour they come out more (for lack of better term) fluffy and moist I find the taste more appealing. So my question is, can cake flour be substituted for the AP flour in this recipe?
Sam
Hi Stephanie! You can use cake flour here, but you want to make sure to use the proper substitute. You need 1cup + 2 TBSP of cake flour for every cup of flour. 🙂
Natalia
Ifi want to make a pistachio cake, can I use this recipe and at the end add the pistachios??
Sam
Hi Natalia! I don’t see why that would be a problem, I hope you love it! 🙂
Andie
Hi I’m baking the cake but I was wondering, if I am using a stand mixer what paddle attachment should I use?
Sam
Hi Andie! I’m not sure what you mean, I usually use the paddle attachment. It’s fine if yours has a scraper for the side of the bowl or does not, either works well. Make sure to stir by hand once you get to step 10 🙂
susan
I need to make 2 9″ cakes. How do I adjust the ingredients?
Sam
Hi Susan! You can bake this as is in 9 inch pans. The cakes will just be a little bit thinner than baking in 8 inch pans. The bake time will probably be a few minutes less. 🙂
Diana
Hi,
I have a small oven where I can bake only one 8 inch cake at a time. I want to make two layers. Just wondering if the batter could stay out until the first one bakes for 45 mins? Would that work or the results may vary? Kindly advise. Thanks!
Sam
Hi Diana! You should be able to leave the second cake out until the first one finishes baking. 🙂
Rachel
Can I substitute coconut or another for the whole milk ? Thx !
Sam
I honestly haven’t tried it with coconut milk but I think it would work fine. I’d love to know how it turns out for you! 🙂
Connie
Would this recipe work for a 9×13 single layer cake?
Sam
Yes it will. 🙂
Keisha
I want to make a three layer cake with 6inch cake tins. How can I adjust the measurements to fit this size please.
Sam
Hi Keisha! This should make just slightly more batter than you need for 3 is 6 inch cake pans. 🙂
Carine
Finally found the best fluffy white cake ever, tried so many recipes but this one is very light and soft & covered it with fondant.
Thank you so much😊
Sam
I am so glad you enjoyed it so much, Carine! 🙂
Kristina
Question – I would like to use whole eggs in this recipe – how many would you think 6 egg whites would equal? Maybe 3 large eggs?
I don’t really care that the eggs will make the color of the cake a little more yellow instead of white.
Thanks!
Sam
Hi Kristina! I would recommend using my vanilla cake recipe instead. Whole eggs won’t work here. 🙂
Katie
Very yummy cake. Made it yesterday, layered with chantilly cream and fresh berries. Family loved it!
Sam
That sounds delicious, Katie! Thank you so much for commenting, I appreciate it 🙂
Janice p
Very happy with this cake. Have looked for an easy scratch white cake off an on for years, finally found it!! I put walnuts in it…. my first choice for a birthday cake each year. Good one this year!!! 😀 yummm
Sam
I am so glad you enjoyed it so much, Janice! 🙂
Amber
Step 9 says to add eggs and …. and what????
Sam
And beat until stiff peaks form 🙂
Alyssa
Hi,
What a wonderful recipe, thank you for sharing!! Do you have any suggestions for high altitude with your recipe. My middle sunk in, and I’m at about 4,800′.
Sam
Hi Alyssa! I am not very familiar with adjustments needed for high altitude baking. One thing you should make sure of is that your egg whites were at stiff peaks and not over-beaten as this can cause your cake to fall. 🙂
Heidi
Love the recipe! I used almond flavor in the batter and whip cream topping. I also cut the sugar in half and it tasted wonderful.
Great recipe and videos!
Sam
Thank you so much, Heidi! I am so glad you enjoyed it so much! 🙂
Kenzie
I am making cupcakes. Can I refrigerate any remaining batter? Do you know how long it might keep?
Sam
Hi Kenzie! I probably wouldn’t recommend keeping this very long due to the egg whites potentially deflating while resting. This one is really best cooked ASAP after preparing. 🙂