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.
Heather Fowler
Hi! I made this cake last year for my daughters 1st birthday and it was good but it turned out quite dense and tasted a bit like cornbread. I’m only a once or twice a year baker so being such a novice, I assume from reading other comments that I over-mixed it. My neighbors, however, said it was the best cake they’d ever had! I’m going to try to make it again but I was wondering if it needed any adjustments for high altitude. I know some recipes call for more flour at higher altitudes but this one seems like adding more would just made it too bready. Any suggestions?
Sam
Hi Heather! Unfortunately I am not familiar enough with high altitude baking to be able to provide any advice. If your cake is dense it was most likely over-mixing so that could be an easy fix. 🙂
Diane
I want to make a two layer 14 inch round cake, is doubling the recipe enough ?
Sam
Hi Diane! I believe you will need almost 3 times the batter to make 2 14 inch layers. 🙂
Kaylaa
So I made two different batches of this cake today for my nieces upcoming birthday party and it wasn’t the fluffy texture I was expecting. It was a little thick, the flavor was great though.
Sam
I am so sorry that happened, Kaylaa! Were you egg whites and stiff peaks and did you fold them in carefully? This should have turned out to be a nice fluffy cake. 🙁
Cassidy tyra
My cake caved in and tasted like cornbread. What can I do better next time?
Sam
I am so sorry this happened, Cassidy! Most of the time when this happens the batter has been over-mixed. Take care to not over-mix the batter when stirring in the egg whites. 🙂
Verlivia
Did you use metal spoon to stir? It should be plastic but wooden spoon is better. You have to make sure you fold in egg whites not stir.
Jason
Do you foresee any problems in adding mini chocolate chips to this recipe?
Sam
Hi Jason! That should be fine. I would fold them in gently at the end. 🙂
Delanie
Is there a way to make a THREE layer cake by adjusting the recipe? My hubby absolutely loves wedding cake (we’ve been married almost 45 years and are still newlyweds 🥰) so I want to bake him a “tall” cake. If you have time to answer today, I would appreciate it. I’m gathering my ingredients as we speak…😁
Thanks!
Sam
Hi Delanie! Sorry I didn’t see this earlier! You can increase the recipe by 50% and you will have another layer. 🙂
Kelley
This cake is amazing. I used a cream cheese frosting with fresh raspberry and powdered sugar and it was a hit. moist and light.
Sam
I am so glad you enjoyed it so much, Kelley! The cake sounds delicious! 🙂
Joe
Hi is it possible to replace the butter with oil?
Sam
Yes, the cake will just not be quite as flavorful.
Marina
I’ve tried twice already and I don’t know why my cake ends up tasting more like pancakes ? What am I doing wrong ? 😭😭😭
Sam
Unfortunately this is a common problem when the cake batter is either over-mixed or if the flour is accidentally over-measured. Baking the cake for too long can also cause it to taste a bit like pancakes (or sometimes cornbread). It may be helpful to watch the video, make sure your oven temperature is accurate (or even try checking if the cake is done several minutes sooner) and see my post on how to measure flour properly. I hope that helps!
Marina
Thank you!!!!!!!!!!!!!!! I love how responsive you are and you’ll still respond after even posting this recipe 2 years ago !
Sam
You’re welcome! I’m happy to help and want everyone to get the best possible results. 🙂
SUSAN
I followed the recipe except that I did not use the CLEAR vanilla. The crust is thick and tough. The inside is moist and the flavor is good. My husband likes it.
Sam
I’m so sorry this happened Susan! I’m glad you husband enjoyed it. The most likely cause of this crust is over-baking, or your oven may be running a little hotter than it says it is. I hope this helps. 🙂
Breanna Zavalaga
This is my favorite white cake recipe!
Sam
I am so glad you enjoy it so much, Breanna! 🙂
Anna
Hello Sam,
Can you share the link or tips to using the paintbrush for the rainbow look while decorating?
Sam
Hi Anna! In my pinata cupcakes post I talk about how to add that rainbow coloring in the frosting. 🙂
Kendall Mcknight
Can you do this as cupcakes?
Sam
Hi Kendall! See the section in the post about making this into cupcakes for directions and bake times. 🙂
Carrie L Thompson
Is this cake sweet? I want to make a funfetti cake and a rainbow swirl cake for my grandkids birthdays but I want a base cake that isn’t overly sweet. Especially since I will be using american buttercream frosting.
Sam
Hi Carrie! I wouldn’t say this is any more sweet than your average cake, but it is a dessert and I would say a sweet cake.
Carrie Thompson
Thanks Sam.
Will break it down and bake one layer to taste test. As these 2 cakes (different themes) are going to the same house, I’m trying to cut out sweetness somewhere.
Eeman
Can this served after refrigeration? I like my frosted cakes somewhat cold. But I know some cakes become hard in the fridge. So can this be refrigerated?
Sam
You can refrigerate the cake but make sure it is covered so it doesn’t dry out. The cake will be a little more firm when it’s cold but it shouldn’t be hard. If you leave them uncovered they will dry out and become hard. 🙂
Hayley Kuppens
Omg! This cake is AMAZING 🎂😍
It’s really fluffy, but still holds it’s shape! Hopefully it tastes as good as it looks 🙂
Sam
I am so glad you enjoyed it so much, Hayley! 🙂
Stephanie Merritt
I’m looking for a recipe that I can do for my daughter’s first birthday i am hoping to find a recipe that would make more than 12 cupcakes
Sam
Hi Stephanie! You can check the section in the post on turning this batter into cupcakes for baking instructions. It will make about 30. 🙂