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.
Yoko
Love this recipe. The cake stays soft and moist even right out of the fridge! Would you have a chocolate version of this cake? If so, I’d love a link!
Emily @ Sugar Spun Run
We’re so happy you love it, Yoko 😊 We haven’t altered this cake to make it chocolate with success, but we do have a chocolate cake recipe that is highly rated.
Laurie
I’m sorry if I missed this info, how many cups of batter does this recipe make and are your layers 2” tall? I plan on making a double layer 10” round cake.
Why do you suggest whipping the egg whites with a hand held mixer?
Thank you for the recipe and the helpful information.
Emily @ Sugar Spun Run
Hi Laurie! This recipe makes 8 cups of batter and the layers are just shy of 2″ tall when baked. Assuming you will be using a stand mixer for the rest of the batter, we suggest using a hand mixer and separate bowl for the egg whites, since egg whites must be whipped in a completely clean, dry, and grease-free bowl. If you were to use your stand mixer for this step as well, you’d need to swap out your bowl and beater beforehand. 😊 Hope that helps!
Sylvia
Delicious cake recipe, my family loves it! The recipe can also make a 6in cake with 12 cupcakes. 6in cake took 25 minutes and cupcakes took 14 minutes. Paired wonderfully with a german buttercream if you want to use up those egg yolks!
Terri Brooks
This is my go to recipe for white cake but I have only made it round. Do you have any suggested modifications for making it 9 x 13? Granddaughter does not want a round cake this time. Thank you in advance. 🙂
Sam
Hi Terri! It will work as is in a 9 x 13, but I’m not sure on a bake time. I would just keep an eye on it. 🙂
Lindsey
Can this be made with salted butter?? I got the wrong butter and am out in the country at my in-laws!
Sam
Hi Lindsey! That will work. I would just cut the salt by 1/4 teaspoon. 🙂
Susie
Ugh! I read reviews about the center falling. You recommended to not overheat the egg whites. So I was extremely careful to not over beat. My center still fell. What a waist of all those ingredients. I’m just glad I baked this a couple of days before Easter so I have time to make a different cake. This recipe will be in my garbage after I write this review.
Janice
Would it be a problem to use Baker’s Joy instead of cutting a parchment round and greasing and flouring the sides?
Sam
Nope that’s fine! I do often still use the parchment on the bottom even if I use the baking spray just because I like to be 100% sure that it won’t stick, but that spray works well 🙂
Jan Brockwell
Wanting to make larger then 8in can you help with the weight of ingredients
Sam
Hi Jan! I can help determine the percentage increase needed for the recipe if I know what size cake you are trying to make. 🙂
Jan
I’m baking in a 22cm cake tin
Sam
22cm is about 8.5 inches so this recipe will work just fine in your pans. You may need maybe a minute less on the bake time, but that’s the only alteration you would need to make. 🙂
Zahrah Ahmed
Can I freeze this cake and if so how should I go about it? I’ve never frozen a cake before.
Sam
Hi Zahrah! You can freeze it. I would wait for it to cool completely and then wrap each layer tightly in cling wrap then store in the freezer. 🙂
BethAnn
I use your recipe all the time and love it but wanted to let you know that waiting until the cakes completely cool to wrap and freeze is not necessary. I had read on a different blog to wrap and freeze while still warm to lock in the moisture and to works wonderfully.
Jamie
Hi, My husband wants a white cake for his birthday next week and I’d like to use this recipe
What adjustments should I use for high altitude?
Emily @ Sugar Spun Run
Unfortunately we’re not very familiar with high altitude baking so we’re not sure if any adjustments are needed.🙁
Kim
Can I use almond milk in this recipe?
Emily @ Sugar Spun Run
Hi Kim! You can, but the cake might not be as moist. Enjoy 😊
Jean
I stopped using my grandmothers recipe for this one. It is the perfect cake. Currently in the oven for an Easter trifle.😋 Thank you for sharing!
Jean
Rachel
Hello,
Would you recommend this as a sheet cake?
Emily @ Sugar Spun Run
Hi Rachel! Others have done it with success. It will fit a 9 x 13, but we’re not sure what the bake time will be. 🙂
Mel
In the list of ingredients the baking powder is crossed out and the box has a check mark in it, which made me think to leave it out, then in the directions is to mix in in the flour mixture, I was confused but added it in. Hoping for the best. I also sifted the flour and salt, then added baking powder.
Sam
Hi Mel! I’m so glad you still added it in! If you click on an ingredient it will check the box and put a line through the ingredient so you can keep track of what you’ve added if you like. 🙂
Katherine
Hi! If I wanted to adapt this to include orange zest and orange extract how would I do that? Looking for a fluffy cake recipe with light orange flavor to it. Thanks!
Sam
Hi Katherine! You could stir the zest in while beating the butter and add some orange extract in place of the vanilla. You could alternately try my lemon cake and just substitute orange extract and orange zest. 🙂
Heidi
Do you know if any adjustments should be made to bake this in cupcakes? Any thoughts on baking time? Or how many cupcakes this recipe would make? Thank you!
Sam
Hi Heidi! I actually have a section in the post about making this into cupcakes. 🙂