The Best White Cake Recipe
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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 1/2-2 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 3/4 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I have made this recipe several times as cupcakes and as a birthday cake, and it came out perfect each time – so moist, great crumb and delicious. Baking is chemistry, so you do need to be careful with how you measure (especially flour), fold gently vs stirring in whipped egg whites to keep from deflating them, and don’t overbake. We prefer almond flavor with this cake, so I put 1/4 tsp real almond extract in the measuring spoon before filling the rest of the way with real vanilla extract. I only use real extracts – it really does make a difference in flavor.
This really is the BEST cake recipe!
What changes should I make if I want to bake this in a sheet pan for assembly like a Milk Bar layer cake?
Hi Ashley! This recipe will fill a 9 x 13 pan without adjustment. You can scale it up or down depending on the pan. 🙂
Can cake flour be used instead of A P flour?
Hi Lisa! That should be fine, just be sure to substitute properly. Enjoy 😊
It says it feeds 12 people with an 8 inch round. Gee, that is awfully small pieces don’t ya think. Have you ever done a larger size? I have 12 people coming over and 10 are males. So a sliver of cake won’t cut it.
Hi Donna! You can make the cake in larger pans just make sure to increase the ingredients proportionally as needed. 🙂
I just wanted to point out that your reply is very sweet & professional- given the snarkiness of the comment. You’re a gem! 🙂
I use this white cake for everything. It’s easy, beautiful and delicious! Thanks for your great recipes!
First time making and it was a flop. Both layers sunk in the middle and cake consistsncy was oily. Not cake like at all. I was really looking forward to it. Had to run to the dollar store to get a box cake for a last minute replacement. 🙁
I’m so sorry this happened, Bridgette! The most likely culprit of the cake sinking would be that the cake was under-baked. Did you use the toothpick test to ensure it was done? Did you make any other substitutions?
An 8 inch wedding cake is cut into more serving than 12. Large servings of cake isn’t good for you.
Flavor was great but its finicky in that sometimes it comes out perfect, and sometimes it looks bumpy and falls in certain spots. Never know how this one is going to come out. Only to insure an evenly baked cake is to over mix it but then it turns out dense. What am I missing? or doing wrong?
Hi Athena! If your cake is bumpy and falling in certain spots it may just need to be mixed together a little bit more. 🙂
I am a new baker, this was my first attempt in making a real cake. This recipe and this cake is just amazing! Everyone loved it. I had one issue but that was totally my fault. I keep mixing the egg whites and they just would not peak! So I read somewhere online that the mixing blades need to be cleaned. I used the same ones from the batter. Not wanting to waste ingredients, I just poured them in and mixed everything together. Still turned out great, moist and delicious. Just a little dense. I made a raspberry sauce for the middle and used the cream cheese recipe of this author. Just amazing. I will be making again!
Yes, you definitely want to make sure anything that touches the egg whites (bowl, beaters, etc.) is completely clean and grease-free. Just something to remember for next time! We’re so happy the cake still turned out well for you and you were able to enjoy it 😊
Hello, I completed every step, what would be the reason for my cake being hard? Thank you for your time
Hi Jeneva! It could have been over-baked.
Explain exactly what 2 2/3 cups is bc I added 2 cups and 2 1/3 cups and guess what? My cake was not light and moist and tasted floury. Not happy☹️
Hi Trisha! 2 2/3 cups is 2 cups plus 2/3 of a cup. So you’d measure out 2 cups of flour and then 1/3 cup twice. If that’s what you did, the issue may have been your technique for measuring your flour. We have a post on how to measure flour properly that should help. We hope this helps your cake turn out better next time ❤
Can I use egg whites from a carton? If so how much cups should I use?
I don’t recommend it. They typically say on the box, “not good for whipping to stiff peaks” and that’s what you really need here.
Is it ok to use regular vanilla extract instead of clear?
Yes! Your cake just won’t be as white. Enjoy 😊
I just made this cake and the center of the cake fell. What did I do wrong?
Hi Sue! We’re so sorry your cake fell 🙁 There’s a few things that can cause this. The cake could be over-mixed, under-mixed or under-baked.
Could I use buttermilk instead of regular milk? Will it affect the flavour of the cake?
Hi Anna. You sure can! It will add some depth of flavor and moisture to the cake. Enjoy 😊
Hands down best moist cake I’ve ever made or ate!!
We love hearing that, Sandy! Thanks for trying our recipe ❤
I just tried the recipe. I love the taste. It’s by far the best tasting one. However, mine came out more like bread texture than cake texture. Did I overbeat or underbeat? Would like to try again with suggestion.
Hi Sammie! This typically happens from over-beating or over baking. Most of the time we have this problem it is from over-baking. Check it a few minutes earlier next time, and it should be better. Good luck! 🙂
This was fabulous. Made it for my son’s birthday and everyone loved it
Wonderful! We’re so happy it was a hit for you! ❤
Hello,
Can an egg white replacement product be used instead of separating whites from yokes? Also have you tried using a bundt pan for this recipe? I want to make a caterpillar cake using your stabilized whipped cream frosting, colored green of course, with this cake recipe.
Hi Kelly! I’m not quite sure what you mean by egg white replacement product. The carton egg whites typically say on them that they are not good for whipping so I don’t recommend using them. Whipping the egg whites to stiff peaks is really important in this cake. It will bake in a bundt pan, I’m just not sure on a bake time. Good luck! 🙂
Will this recipe turn still turn out good if I don’t use the egg whites?
Hi Lily! This recipe relies on whipped egg whites, so it definitely won’t turn out right without them 🙁