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.
Candice
Not a fan!!!! Tasted terrible!!! Thought 5 stars would guarentee a great result….so disappointed….these were for my grand daughter’s birthday!
Sam
Oh my goodness, what was wrong with it? I LOVE this cake recipe (and as you can tell from the ratings many others do, too) and have never had it turn out poorly, and I’ve made it dozens of times! What did it taste like? Maybe we can troubleshoot this together.
Niki
I agree that it wasn’t good. I think cake flour needs to be used. The texture was too course and it was dry. The flavor was good but I wouldn’t make this again unless I used cake flour and either more butter or more oil.
Sam
I’m so sorry it turned out like this Niki! If the cake was dry the most likely culprits are over-baking the cake or too much flour. If you aren’t using weight measurements I would recommend seeing my post on how to measure flour to make sure you aren’t over-measuring your flour. Cake flour will not help with the dryness of the cake and adding more butter or oil could also have negative consequences. You really don’t need cake flour to make an fluffy moist cake. 🙂
Diane McDowell
Used this recipe for a friends wedding cake ! Received rave reviews !!! My go to white cake recipe from now on !! Thank you !
Sugar Spun Run
I am so happy to hear it, Diane! I am so glad that everyone enjoyed it. 🙂
Kelli
Can I add raspberries to make this a raspberry flavor cake??
Sam
Hi Kelli! You can add raspberries, fold them in at the end. Enjoy! 🙂
Paige Noble
What is the baking time for using 3 6inch pans? And do I need to double the recipe
Sam
Hi Paige! I’m not sure of a bake time, but you won’t need to double the recipe. It fills 3 6 inch pans as it is. Just keep an eye on them while baking. 🙂
ANDREW
I’ve never baked before but am trying to learn.. its my gfs bday on Saturday and white cake is her favorite!
I know this is probably a dumb question, but like I said, I’ve never baked.. what do I grease my pans with? Like butter? And you pour the butter on top of the parchment paper??
Sam
Hi Andrew! You can either generously grease the sides and bottom of the pan with baking spray (make sure it says “baking” spray, it should contain flour as one of the ingredients) or coat the pan with shortening and then dust it with flour. I also recommend lining the bottom of the pan with a round of parchment paper just to really ensure that the cake doesn’t stick. I hope that helps, and I hope everyone loves the cake! <3
Sharmaine Flint
Hi! I will be using this recipe for a cake next week! Is it possible to use cake flour instead of all-purpose flour?
Sam
Hi Sharmaine! As long as you make the proper substitution it will work just fine. Just remember it’s not a 1 to 1 substitute. 🙂
Arlene Walker
Can you substitute buttermilk for whole milk. How much baking powder would I use?
Sam
Hi Arlene! That would be fine. You would not change anything else in the recipe. Enjoy!
Alicia
Hi! I’m needing to bake a square 10 inch cake. Do you have any recommendations on how I could use this recipe?
Sam
Hi Alicia! This should fit in a 10 inch square pan, but I’m not sure what the bake time will be. 🙂
Linda
Do you think I could use almond milk? Thanks!
Sam
Hi Linda! Unfortunately I haven’t tried it. If you do I would love to know how it turns out. 🙂
Georgia Renne
Hello! I’m looking for a recipe specifically for a 9×13 cake pan. Will this work? Would I need to double the recipe or anything? Bake for longer? I’m so excited to try it.
Thanks so much!
Sam
Hi Georgia! This will fit perfectly in a 9 x 13 as it is. I am not sure what the baking time will be on it though. 🙂
Kami
Sorry I missed where butter was sorry can I use just butter
Sam
Hi Kami! You can just use all butter, but you cake won’t be quite as moist. 🙂
Kelsi Allen
Okay. Would your homemade funfetti recipe work better for a pan that size? Just omit the sprinkles? Thanks!
Sam
That should work just fine. 🙂
Sandra James
Hello
Is this cake suitable for layering into a rainbow cake ?
Sam
Hi Sandra! That will work fine, just make sure not to over-mix the batter when stirring in colors. 🙂
Arshi
Hi, do you think this cake is sturdy enough to make it into a two tiered cake? I’m planning on baking this for my sisters wedding. I’ll be using this to make a few 8 inch cakes and a few 6 inch cakes, but I was wondering if they’d be able to hold the weight (with dowels ofcourse)
Sam
Hi Arshi! Yes this cake should hold up. 🙂
Kelsi Allen
Hi! Will this recipe work for a sheet cake? 11 x 15 pan size?
Sam
Hi Kelsi! It will work in an 11 x 15. The cake may be a little thin unless you increase the recipe a little bit. 🙂
Margaret White
Hi! I was going to make this cake today but using 9 inch pans. Do you know what baking time should be for these size pans? Thanks so much!
Sam
Hi Margaret! I haven’t tried it, but I think it would need to bake for approximately 25 minutes in a 9″ pan. 🙂
Tammy
This Cake and Vanilla frosting is very delicious..
I was worried after reading comments but it turned out perfect and yummy.. I make homemade cakes and frosting often and this one is one of the best ones..
Sam
I am so glad everyone enjoyed it so much, Tammy! 🙂
colleen enzensperger
ok I used 9 inch pans and it was sooo dry very unhappy because had to use up 6 egg whites it was our son’s 26th bday and he wanted a white cake with chocolate frosting so I thought I would try ur cake and sorry I did
Sam
I’m so sorry that happened, Colleen! Over-baking is a big reason your cake can turn out dry. Did you reduce the baking time since you were using a larger pan? This really is not a dry cake so I’m disappointed that it turned out that way for you. 🙁