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 ยฝ-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 ยพ 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.
Michelle Thompson
Hi, I was wondering if you could tell me if this works in a standard size cake pan? Thank you!!
Sam
Hi Michelle! What do you consider to be a standard size pan? It will fit in a 9 x 13, but I’m not sure on the bake time.
๐ฎ๐ฝ๐พ๐๐พ๐ธ๐ ๐๐๐ธ๐ถ๐๐ถ
Hey uhmm this is the only way I can reach you through comments what can I use other than whole milk to make the cupcakes .
Can u let me know substitutes for whole milk
Sam
I’ve only made this recipe using whole milk but I suspect almond milk or another nut milk would work ๐
Laura
Is this enough batter for one half sheet cake pan? Or do you know how many cups of batter it makes?
Sam
Hi Laura! This will make enough batter to fill a 9 x 13. ๐
Linda
Could someone c tell me if this is a moist cake or dry
Sam
Hi Linda! As long as you don’t over-mix or over-bake the cake it is a nice moist cake. ๐
Jessica
Love this recipe so much !! So flavourful. How long can u store it at room temp? And how long in the freezer? :)1
Sam
Hi Jessica! It will be good for at least 4 days at room temperature in an air tight container and probably a couple of months in the freezer. ๐
Ann
I’ve made this recipe five times…it is truly flawless and delicious. Today I’ve made two 8 inch, 2 six inch, and two 10 inch cakes for a three tiered semi naked wedding cake. The amazing thing is that the cakes (all sizes) are perfectly level. And when I say perfectly, I use a level on my cakes. That means no pre-frosting leveling! I am using pure vanilla (only deviation from recipe) as the bride specifically wanted that. The first time I made it I used olive oil (it’s what I had on hand) but have used organic canola oil all other times. Olive oil worked great too!
Thank you so much for sharing this recipe. It is amazing!
Emily @ Sugar Spun Run
Wow, sounds like these worked out perfectly for you, Ann! Thanks so much for using our recipe ๐
Laura
Ann can you tell me how many batches of cake batter did you make for all three tiers.
Ann Neal
Yes! For the entire cake I made 3 batches. One batch made the 2 eight inch rounds for the middle tier. One batch made 1 six inch round and 1 ten inch round. And the third batch did the same as the second. Using a mathematical calculation from this helpful site, https://www.seriouseats.com/how-to-resize-cake-recipes-to-fit-any-pan, I was able to weigh the layers and found the weights came out almost exact (one ounce off). It was really great to only have to make 3 batches. Bake time will vary when baking the 6 and 10 inch rounds so you’ll need two timers but super easy to do. Good luck!
Ann
Ann Neal
Oh gosh, I canโt recall but if you go to the website I mentioned in my other post, they give the calculation. I want to say itโs something like .45 x number of ounces = minutes But the calculation actually changes with pan size. Good luck!
Sheree Giesenhagen
Ann, Can you tell me how long you cooked the 6″ pans? Thank you !!!
Anne
Iโm worried I didnโt whip my egg whites enough. Iโm not used to that method. What could happen to my cake if not whipped properly?
Emily @ Sugar Spun Run
Hi Anne! The cakes may not rise properly if the egg whites aren’t whipped enough. Did you read through the post? We have lots of tips for whipping egg whites and some photos too.
Anita
Thank you, for your white cake recipe it was superb. It turned out super moist, and the flavor was delicious. Left everyone wanting more. I will be baking this white cake recipe more often. Our family and neighbors give your cake recipe a thumbs up.
Emily @ Sugar Spun Run
We are so happy it was a hit, Anita! Thanks for trying our recipe and coming back to leave a review ๐ฅฐ
NCJenn
So so good. Fluffy and tasteful. I did use almond extract for personal
Pref and did two 9 inch layers. I prob needed a bit more icing but it turned out great.
Emily @ Sugar Spun Run
Sounds delish! Enjoy โบ๏ธ
Lorley
Made these into cupcakes today and frosted them with your โ my favorite chocolate frosting โ recipe. These were heaven. The cupcakes were moist and had an incredible flavor. Topping them with that wonderful creamy chocolate frosting I could not have been happier. The cupcakes did sink in just a bit so next time I will not fill them as full and bake just a tad longer. The recipe made 32 cupcakes using the # 16 scooper. Wonderful recipe again Sam. Thanks for sharing.
Emily @ Sugar Spun Run
Love that combination, Lorley! Thanks so much for your review–enjoy! โค๏ธ
JacQuetta Jenkins
I just want to say, I tried this recipe today. Matter of fact, the cake is currently in the oven and has my house smelling wonderful. I seen where someone asked about doubling the recipe. You most certainly can; I did. Just make sure your bowl is big enough to fold in the egg whites. I made 2 8inch and a bundt cake with the recipe doubled. I am going to add on strawberry icing. I really want to thank you for this recipe. So detailed and I love it. I have been baking since I was 12 (taught by my late grandmother) and I always look for new recipes. Thanks again.
Emily @ Sugar Spun Run
Thanks so much for your review, JacQuetta โค๏ธ We hope you love the cake!
Holly
Ok I wanted to post this for anyone who had the same questions as I did going into making this recipe for the first time!
This recipe yielded enough batter for a 4 layer 6 inch cake with layers about 1.5-2inches. Honestly I probably could have gotten a 5th layer looking at the scraps after leveling. I found that using a 6inch cake pan, my bake time was cut down by about 10 minutes. Start checking at the 27 min mark.
Most importantly though, this is SUCH a tasty cake and itโs so satisfying to cut into it (or remove the edges/top layer) and see the light cake beneath. I could probably suggest a smidge less vanilla but also depends on what you are pairing the cake with.
I didnโt experience any falling of the cake, but I also baked with baking strips to help prevent doming. Not sure if this might have also made a difference.
Definitely a must try if you havenโt before and a go to for me moving forward. Thank you so much for sharing!
Sam
Thank you so much for the feedback on the different pans, Holly! I’m so glad you enjoyed the cake so much! ๐
Jessica
Hello, do you use convection or conventional? Also, can you replace the oil with butter for the use of making cake pops?
Sam
Hi Jessica! I use a conventional oven. Using butter will dry out the cake a little bit, but the butter could work for the purpose of making cake pops. ๐
Elise Cassidy
I have used this recipe a few different times now and I love it! Could I add almond extract to the recipe to get an almond flavor? How much would you recommend?
Sam
Hi Elise! You could add almond extract, but I would go very light as it’s much more potent. I’d probably start at 1/2 teaspoon and adjust as needed. ๐
SANDRA
Can I substitute almond milk for the milk in the cake recipe?
Emily @ Sugar Spun Run
Hi Sandra! You can, but the cake might not be as moist. Enjoy ๐
Donis
This recipe is one of my go to recipes and has never ever failed, especially for rainbow cake cuz itโs white base shows all colors extra bright and so neat! Super moist and so delicious, thank you so much for sharing it!
Emily @ Sugar Spun Run
We love hearing that Donis! If you’d like to share a picture of that cake with us, feel free to tag us on Instagram @sugarspun_sam or join our Facebook Group. We’d love to see it! ๐
Molly
Omg!!! This cake taste amazing! I haven’t made the buttercream frosting yet because I like a cold cake for that. This is THE go-to recipe for a simply delicious cake! The instructions were detailed yet to the point which is great! Thank you so much for sharing this recipe!
Nuj
Hi Sam, Iโm trying to make this for my sonโs 1st birthday as a 12โround cake (2 layers). Do you think the layers will be too thin if I use the measurements on this recipe as is? How do I store the cake so it stays moist? Thank you- 1st time cake baker ๐
Emily @ Sugar Spun Run
Hi Nuj! As written, this recipe will make enough batter for one 12″ pan. We’d recommend doubling the recipe for two 12″ layers. To keep the cake moist, store it in an airtight container at room temperature–the fridge will dry out your cake! Hope that helps!
Linda Wascom
Hi. I’m excited to try your recipe as I will be making the cake for my son’s upcoming wedding. I plan to make 10″ rounds. Any advice on increase in batter amount/ size?
Sam
Hi Linda! One 8″ round pan has about 4 cups of batter and one 10″ round pan holds about 6 cups of batter. So for each layer you will need 50% more batter so it depends how many layers you will be making. I hope that helps. ๐
Cindy
I love this cake.Could I double this recipe or would it be best to make separate batches?
Thank you
Cindy
Emily @ Sugar Spun Run
Hi Cindy! We havenโt tried doubling, but it should work. The only thing that could cause you some issues is mixing in the egg whites; you want to make sure to not over-mix the batter at this point, and it may be a little difficult to do with all of the batter you will have. Good luck! ๐