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.
Linda
Hi. Can you look at your measurements again? The cups to grams and ml do not match.
Sam
Hi Linda! They are all correct and what I use myself when I bake this cake, but I’m happy to help if you have any specific questions or would like clarification about any measurements 🙂
Linda
Hi! The oil says 2/3 cup is 160 ml. However, I only get about 80 ml. That is the one I noticed that was the most off. The other ones were slightly off. Which measurements should I follow? I like using my scale since I know that will be the most accurate.
Sam
Hi Linda! You can’t really measure the ml on the scale. It’s a liquid measurement so you really need a measuring cup. I believe the ml on most scales is calibrated to the weight of water so that number will change when you use oil. I hope this helps. 🙂
Mia Davis
How can I make cake pops out of this recipe?
Sam
Hi Mia! To be honest, I have never made cake pops so I’m honestly not completely sure, I’m hoping someone else who has tried with this recipe can chime in, though!
Beth sanchez
hello, i can’t wait to try this, my only question is you said it might be possible to make into a 3 trier cake, but i want to have the middle to have fruit filling, is the cake too soft for that?
Sam
Hi Beth! This cake should hold up being 3 layers and having a fruit filling in between the layers. 🙂
Nara
hi! can i use almond milk in this recipe or does it have to be whole milk?
Sam
Hi Nara! It should still work. The cake may just not be quite as moist. 🙂
Nancy Edwards
Recipe makes too much for 2 8 inch layers. Next time I will make 3. It filled my pans to the very top and then spilled over into my oven.
Sam
O no! I’m so sorry this happened, Nancy! How deep are your pans? Mine are 2 inches deep and I have never had the pans that full. 🙁
Makenzie
Can I use self rising flour in place of ap flour + baking powder + salt?
Sam
Hi Mackenzie! I have not experimented with it so I’m not sure how it would go. You would need to make ratios of baking soda, salt, and flour all end up being the same or your results will be disappointing. 🙁
Allison
Hey there, can I use this recipe for cupcakes? And do you happen to know how many cupcakes it would make?
Sam
Hi Allison! It can be used for cupcakes and should make about 24. 🙂
Kelly
If I wanted to add coloring to this recipe, when would I do that? Before or after incorporating the egg whites? Thank you!
Sam
Hi Kelly! Just stir it in briefly at the end after adding the egg whites. 🙂
Kaylen Johnson
Will this recipe if I used whole eggs instead of just egg whites? I’m not too worried about the color but I don’t want to waste food.
Sam
Hi Kaylen! It will not turn out with whole eggs. You could make my vanilla cake, or save those egg yolks to make some creme brulee. 🙂
Nicole
I cannot prevent the center from falling. It doesn’t even rise in the first place. I have all new baking powder. I slowly fold and fully incorporate the egg whites. It looks just like the video. I don’t open the oven. Any tips? This was my fourth attempt.
Sam
I’m so sorry this is happening, Nicole! Are you at a high altitude? If not the cake may just need a few more minutes in the oven.
Shevonia
Hello Sam,
Can this cake be refrigerated?
Well wishes,
Shevonia
Sam
Hi Shevonia! If you wish to refrigerate it make sure its covered tightly so it doesn’t get dried out. 🙂
Natalie
Hey Sam, phenomenal cake! It’s my go-to recipe and will be using it for cupcakes this weekend. Quick question: Do you think I could use this cake in a 3-tier wedding cake, likely as the bottom tier but possibly for all three? Thanks!
Sam
Hi Natalie! It is a softer cake, but I think it would probably work. 🙂
Andy
Hi Sam,
Love this recipe. I have question, is the baking powder really one table spoon ? I can taste the baking powder on the cake, how to avoid that?
Thank you
Andy
Sam
Hi Andy! Yes you need 1 tablespoon of baking powder here. It’s a large cake. If you can taste it your baking powder may be bad. 🙁
Andy
Hi Sam, thank you very much for the answer. I thought it was my baking powder too. Well, I’ll give it a try next time. Thank you again, really love your recipes.
Anna
Hi again Sam,
I found that I had some trouble getting the egg whites to stiff peaks without using cream of tartar. Would it change the consistency or flavor of the cake if I used some to whip the egg whites before incorporating into the batter?
Thank you!
Sam
Hi Anna! I have never tried cream of tartar in this recipe. I would be concerned there is a potential for it to react with other ingredients, but if you try it let me know how it goes. 🙂
Christa Answine
This cake recipe is amazing! My family loves it! I want to make a half sheet cake for my family. My pan is 12 x 18. Should I double this recipe for a 12 x 18 pan? Basically, what is the best way to change this recipe to fill a 12 x 18 pan? Thank you!!
Sam
Hi Christa! Doubling it should give you enough batter for you 12 x 18. 🙂
Andrew
I wish I could post a picture of how this turned out! Baked my First ever cake and it looks so good! This is for my mother in-law’s birthday on Sunday and I can’t wait for her to see it!
Sam
I’m so, so happy to hear it was such a success, Andrew! If you happen to share on Instagram make sure to tag me @sugarspun_sam and I’ll see it there. Thank you so much for trying my recipe! 🙂
Veronique
I would like to make this cake into a 9×13 baking pan. Will this recipe
Work for that? And does that change the cooking time?
Sam
Hi Veronique! This will fit in a 9 x 13 but I’m not sure what the bake time will be.
Carol Laughery
Very good cake recipe. I added 3/4 of a teaspoon of almond flavoring to give it a little texture. I will make it again.
Sam
I’m so glad you enjoyed it so much, Carol! 🙂