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.
Cathy
This cake sounds amazing. Can it be made in a 9×13 pan?
Sam
Hi Cathy! This will fit perfectly in a 9 x 13. 🙂
Shannon S
Can you substitute cake flour for AP flour?
Sam
Hi Shannon! Other people have with success. 🙂
Marzipanbuttons
Perfect white cake recipe! The second time I made this cake dairy free. I used Earth Balance, coconut milk, and coconut cream in the attached butter cream recipe. Still delicious!
Sam
So glad you enjoyed, and thank you for sharing your dairy-free substitutions, too, it’s good to know it still turned out so well 🙂
Maddy
Would these cakes do well if i added gel colors? I want two different colors, so I’d have to separate the batter once fully mixed and then mix again with the gel coloring. Will this extra mixing cause it to become dense? Also, what can be done with the six egg yolks if not consumed immediately?
Sam
Hi Maddy! This will take gel coloring pretty well. You will just need to be very gentle in stirring it in. For the egg yolks, I believe you can save them if you put them in a little bit of water in an air tight container so they don’t dry out in the refrigerator. 🙂
Kimberly
What about regular liquid food coloring drops?
Sam
Liquid will work here as well, it’s just not as vibrant.
Pippa
Can these cakes be frozen after stage 14 then defrosted and completed at a later date?
Sam
This cake should freeze pretty well after being baked. Make sure to let it cool completely and store in an air tight container. 🙂
Keeley
Can this be frozen once baked (but before icing/decorating)?
Sam
Hi Keeley! That will be just fine. Make sure to let the cakes cool completely and wrap them tightly. 🙂
Elizabeth
Could you share frosting recipe shown in pic? Thanks so much!
Sugar Spun Run
Hi, Elizabeth! For this recipe, I use a double batch of my Vanilla Frosting. 🙂
Sam
Hi Im going to try this now looks delicious how long does it last? With having milk in please?
Can you do alternative to milk?
Thankyou 🙂
Sam
Hi Sam! The milk is cooked here, the cake will last at room temperature for about a week in an air tight container. 🙂
Best
Amazing and easy recipe
Sam
I am so glad you enjoyed it so much! 🙂
Deborah
This is great! How long do you have to bake for a 5-6inch cake?
Im doing a rainbow stack cake for my daughter and dont know where to start in terms of timing for baking. Thanks!
Sam
Hi Deborah! I haven’t baked it in a 6 inch pan before, but I think it would be safe to start checking at around 25 minutes and then decide how much more time it would take from there. I’d love to know how long they take when you find out. 🙂
Deborah
I used the Wilton 6” stack cake mold so I had to lower the temperature by 325 and 25-30min. It was good! Thank you!
Sam
I’m glad you enjoyed it! 🙂
Vivian
Hello I love this recipe! Can I double it to make -larger cake?
Sam
Hi Vivian! That will work fine. 🙂
Pam
Hi Sam. How long should you think is the baking time if I use 3 6in round cake pan? Thanks! 🙂
Sam
Hi Pam! I haven’t done it before, but I would start checking at 25 minutes to be on the safe side. 🙂
Pam
Thank you. ❤️
Kitty
This cake is wonderful. I’ve always made homemade chocolate cakes and wanted to try a homemade white cake. This is it ! Very light and delicious. My husband said it was the best he ever had.
Sam
Wonderful! I’m so happy to hear it was such a hit for you and your husband! Thank you so much for commenting, Kitty!
JILL DANILEWICZ
Can I add sour cream? If yes how much?
Sam
Hi Jill! You may be able to get away with adding some, but having not experimenting I’m not sure how much.
angelina gonzales
160 gr oil is not the same as the 2/3 cup, when i weigh the oil in gr it is more than 3/4 cup more than the 2/3 that is asking in the recipe, is ths a valid recipe./
Sam
Angelina, the recipe calls for 160ml not grams. The measurements listed are accurate. I would have to say it is valid, it has over 150 five star ratings 🙂
Anna
I made these into cupcakes with a Swiss meringue buttercream. The cupcakes were delicious, however I used a different Swiss meringue buttercream, a different recipe my mom wanted me to do. It curdled and was too thin. I am 100% CERTAIN that if I had used your Swiss meringue recipe it would have come out perfect. Thank you, we love the cupcakes!! 💕
Sam
Thank you so much, Anna! I am so glad you enjoyed the cupcakes so much. Don’t be discouraged though, sometimes Swiss Meringue buttercream can be tricky. 🙂