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.
Brooke Hester
I’ve used this cake recipe numerous times now and it’s my favorite white cake recipe.
My question is, I want to make 3 layers in 8 inch pans. Do you think this recipe would be okay or should I double it. They don’t need to super thick layers because I’m putting a raspberry filling in between.
Sam
Hi Brooke! I’m so glad you have enjoyed it so much! You could stretch this into 3 pans, but your layers will be a little bit thin. If you increase the recipe by 50% you could get 3 layers that are all the same thickness. 🙂
Brooke Hester
Thank you so much for the suggestion 🙂
Suzanne
Does the cake come out lighter with cake flour? Or have you tried using cake flour instead of regular with an adjustment?
Sam
Hi Suzanne! I wouldn’t say it makes it “lighter”. The cake flour will produce a little bit of a tighter crumb. I haven’t tried it but you shouldn’t have any issues using it here. The substitute is the standard, if using weights you will use the same amount. If you are using cups, you will need 1c + 2TBSP of cake flour for every 1c of all purpose flour in the recipe. 🙂
Sara
I halved the recipe and it turned out perfect! I topped it with lemon whipped cream and strawberries. This was my first time whipping egg whites too 🙂
Sam
I’m so glad you enjoyed it so much, Sara! 🙂
Leslie
By far the most amazing cake I’ve ever made! I made with almond flavor and used this recipe to make a friend’s wedding cake which they are still raving about weeks later. I’ve had a request to use this flavor in a baby shower cake. They are thinking a large sheet cake. Do you think this recipe would do okay in a sheet cake pan?
Sam
Hi Leslie! Someone actually told me very recently it did very well in a sheet pan. 🙂
Diandra Cocco
Okay! This is a keeper! I made it in a 9×13 pan and served with strawberries and whip cream and the cake was soooo fluffy and moist. I added some almond extract too. I even got some yolk in my egg whites and they whipped up just fine. ugh so glad i tried this one! amazing!
Sam
I am so glad you enjoyed it so much, Diandra! 🙂
Susanne
Can this cake be frozen to be made ahead?
Sam
Hi Susanne! That should work just fine. 🙂
Renee Thompson
I wish I’d taken a picture! I’ve made a fair number of white cakes from scratch in my 66 years but this was the best; moist and flavorful with a light but not too light crumb. One of those cakes that makes you want to wrap your lips around the fork with every bite.
I thought I was going to be disappointed because it was quite brown by the time it tested done and it did fall ever so slightly in the center, but I was wrong.
I served it for Easter dinner with just minor changes. I used a scant 1/2 tsp ea of coconut and clear rum flavorings instead of vanilla in the cake and my favorite boiled white frosting topped with coconut instead of buttercream.
Thanks for a delicious dessert!
Sam
I’m so glad you enjoyed it so much, Renee! 🙂
Camerom
This recipe sounds delicious!! Could I add lemon zest to it to turn it into a lemon cake? It’s my mom’s favorite and her birthday is coming up!
Sam
Hi Camerom! I would recommend making my lemon cake. It’s very similar. 🙂
Jess
What kind of milk do you use – whole, 2%, skim?
Sam
Whole milk. 🙂
Spensir
Hi there! I’m excited to try this recipe for my sister-in-law’s baby shower. I am curious, for the the egg whites you said to use a hand mixer. Can I also use a stand mixer with a wisk attachment. Thank you for sharing!
Sam
A stand mixer will definitely work here. 🙂
Celeste
This cake is amazing! I made it for my mom’s birthday, trying to recreate her favorite cake from her favorite bakery (I replaced vanilla extract with almond extract to make white almond cake with strawberry compote filling and whipped cream icing). Watching the video really helped me in gauging how long to mix with each step – I tend to overmix, but this came out perfectly light and fluffy 🙂 Everyone was raving about this cake and I’m sure I’ll be making it many more times in the future–thanks Sam!
Sam
I’m so glad everyone enjoyed it so much, Celeste! 🙂
Melissa Baker
Can I use a 9x 13 pan?
Sam
Sure thing! I’m not sure of a bake time though. 🙂
Sydnee
Hi! I’ve made this recipe a few times, and I’ve always had to bake it well over 35-40 minutes as it’s always undercooked. I don’t see anyone else that has had this issue. Do you have any suggestions/recommendations? It’s a brand new oven, so I don’t think it’s the temperature being off.
Sam
Hi Sydnee! Actually new ovens can be off. I had one a few years ago that needed calibrated right away. It’s best to use oven thermometers to ensure accuracy of the oven temperature. 🙂
Amy
I have been doing cakes now for 30 years, and have tried numerous recipes trying to find that perfect one. This is it! FINALLY! I made it for a retirement reception today, and it was a huge hit! I will definitely be using this recipe from now on. Thank you so much for sharing!
Sam
That is so great to hear, Amy! I am so glad it worked so well and everyone enjoyed it so much. 🙂
Ashley Nihsen
I made this cake last night and while it tasted great, it was not light and fluffy it was more like a pound cake. It was dense and heavy, what did I do wrong?
Sam
I’m glad you enjoyed the taste, Ashley! I’m sorry to hear about the texture. Most of the time this happens when the egg whites either aren’t quite to stiff peaks when folded in or if the batter is over-mixed and it deflates your egg whites. 🙁
Krissy
I made this today and wow! The flavor is great! Mine fell in the middle though, it was cooked all the way through but the center fell like a cheese cake. What did I do wrong?
Sam
Hi Krissy! There’s a few things that can cause this. The cake could be over-mixed, under-mixed or under-baked. 🙁
Seema Siegrist
Hey Sam! Can this recipe be used for cupcakes?
Sam
Hi Seema! I actually provide instructions for how to make them as cupcakes right above the recipe. 🙂
Smith
Hi, so I’ve never made this cake before and was just wondering how the taste compares to a regular vanilla cake
Sam
The yellow cake has a little stronger vanilla flavor while the white cake is lighter and fluffier in texture and a little lighter in taste as well. 🙂