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.
Angela H.
The most delicious white cake I have ever had! I didn’t have clear vanilla, so I used regular extract. Honestly fantastic, moist, soft and tender. I used my basic butter cream and a lemon curd filling. I decorated in the “naked” style and was concerned it would be a little boring with so little frosting, but was pleasantly surprised! I made this for my son and his wife’s baby shower for my soon to be granddaughter. We now refer to it as Molly’s cake. Her momma said I had to make it every year for her birthday. Excellent recipe!
Sam
I am so glad everyone enjoyed it so much, Angela! 🙂
Haileigh
Simple and perfect! I subbed half of the vanilla extract with almond extract because I love almond extract, and it turned out absolutely perfect. The cake is so soft, light, and flavorful. I frosted it with a homemade pumpkin buttercream for my birthday. Delicious! Oh, also, I halved the recipe to make a half circle 2-layer cake, and it worked perfectly!
Sam
I am so glad you enjoyed it so much, Haileigh. 🙂
Ashley LATHROP
I made your Vanilla cake recipe last night and it turned out wonderful. I was just researching a little to see what the white cake differences were and besides the yolks, it’s also regular milk instead of buttermilk, Why does one use buttermilk vs regular and can they be interchanged? Or will it ruin things?
Sam
Hi Ashley! In these specific recipes, the buttermilk adds moisture and a depth of flavor to the vanilla cake. While it’s not absolutely necessary in the white cake, it can be used instead of the milk. For the vanilla cake I don’t recommend using regular milk as the cake won’t be quite as flavorful or moist.
Marie
Hi!
Can you use only one 9inches pan to bake the cake ?
Sam
Hi Marie! You will have too much batter for just one pan. If you only have one I would bake the first cake, let the remaining batter rest and then bake the second cake once the first one is done. 🙂
Kelli Nehl
I’ve made this cake recipe about 6 or so times and it never fails to fall in the middle. The first two times my baking powder was out of date so I figured that was the culprit but even with fresh baking powder it still fell 🙁 I used a 9″ pan and it may be because it was filled too full?? I’m super bummed because I LOVE the taste of this cake!! I’ve adjusted baking times, adjusted the egg whites and been so careful to fold them in and it just doesn’t seem to help.
Sam
Hi Kelli! I’m so sorry this is happening! Your egg whites are one of the main culprits. You should not adjust the amount of egg whites. They need to be at stiff peaks, but not over-beaten. If your egg whites aren’t the problem, may the cake is being under/over-baked? You definitely don’t want to overfill your baking pan. I hope this helps. I hate to hear about the cakes sinking. 🙁
Debbie Greene
I made this cake and was disappointed that it was too dry. I am wondering what I did wrong.
Sam
I am so sorry this happened Debbie! Is it possible it was slightly over-baked or there was a little too much flour added in? It shouldn’t turn out dry. 🙁
Margaret
I made this cake and iced it today for tomorrow.
What is the best way to store it overnight?
Sam
Hi Margaret! It will be fine at room temperature in an air tight container. 🙂
Annette
The cake is tasty but it falls in the middle. Tried making both cake & cupcakes and same outcome with both.
Sam
I am so sorry this is happening Annette! There are a few things that can go wrong with this cake that can cause it to sink in the middle. The egg whites are really key here. If they are over beaten, or under-beaten you can have this issue. Also when you stir the egg whites in you have to be careful not to over-mix the batter and deflate the egg whites. I hope this helps and it turns out better next time! 🙂
Sofia
Hello I am making this recipe on Saturday and was wondering if it would be fine to substitute the milk for coconut milk?
Sam
Hi Sofia! I haven’t tried it but I think it could work. Enjoy! 🙂
Donna Sigourney
I can’t have dairy milk. Do you know if almond milk would work for this cake
Sam
Hi Donna! It should work. The cake might not be as moist. 🙂
Callie
I’d like to use this as a base for a jello poke cake. Do I need to alter the recipe for a 9×13 baking dish?
Sam
Hi Callie! It will fit perfectly in a 9 x 13, but your baking time will be a little different. 🙂
Callie
It was perfect, just had to keep an eye on the baking time. It ended up being about 50 min. Thanks! 🙂
Sam
I’m glad it turned out! 🙂
Meredith
Have you ever tried it or do you think it would taste ok with a little less sugar? I was thinking maybe a cup and a half instead of 2?.. it’s for a first birthday so trying to make it a little less sugary without making a “healthy” smash cake. Thx!
Sam
Hi Meredith! I have not tried it with less sugar. I know others have made it with less sugar with success. I think if you cut it by 1/2 cup it should still turn out. 🙂
Sarah
My son was begging me to make cakepop eyeballs for Halloween, so I needed a white cake recipe. To be honest, I was too lazy to whip the egg whites since I knew I’d just crumble the cake anyway.. so I used 3 whole eggs instead of 6 whites, and added them in before starting to add the dry ingredients. It still came out super fluffy and super moist! There was only the slightest hint of yellow from the yolks. This will be my go-to recipe for white cake – thank you!
Sam
I am so glad you enjoyed it so much, Sarah! 🙂
Dianne
Hi, Sam! I have always wanted to be a great baker. Your recipes have certainly inspired me to get started. I have a question about the flour for the vanilla cake. I have read so much about your recipes and it seems like I read somewhere that you said to use AP flour plain, and not self rising. Now I can’t locate that comment. Is this true or did I dream it up? I plan on making this cake by tomorrow.
Sam
Hi Dianne! I am so happy to hear I have been an inspiration. You are correct in the statement that you do not want to use self rising flour. I rarely use self rising flour and you definitely don’t want to use it in a lot of cakes. There are other ingredients in the cakes that give them the lift they need. 🙂
Joy
This is a delicious vanilla cake!! My guys are kind of fussy, so when they like it, you know it’s good. 😊
The buttercream frosting is yummy too, but I certainly didn’t need to make a double batch. Since I did make a double, I saved some & made 12 cupcakes by cutting the recipe in half.
Thank you for a recipe I will definitely use again!
Sam
I am so glad everyone enjoyed it so much, Joy! 🙂
Lisa
Just made these into clip cakes for my daughter birthday at school for tomorrow. Had a tester one and they are absolutely delicious! What is the best way to store them please?
Sam
Hi Lisa! I would store them at room temperature in an air tight container. 🙂
Sarah
When Do you use simple syrup and why do you why do people use simple syrup what’s it Used for?
Sam
Hi Sarah! I don’t use simple syrup, people often pour it over the cake after baking to keep it moist, but I have never needed to with my cakes.