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.
Reilly
I have not made this yet. Is it possible to make this into a chocolate cake?
Sam
Hi Reilly! I would recommend making my chocolate cake instead. 🙂
Linda Mullins
This cake is delicious but for some reason the cake rose about1/2 an inch above the sides of the pan and there was a hollow between the top crust and the body of the cake. I double checked the recipe and I got that right-what did I do wrong? Never happened to me before
Sam
I’m so sorry to hear this Linda! This is odd. I’ve never encountered an issue like this either, but I think it could be caused by using too high of a temperature along with over-mixing the batter and potentially under-cooking it. That’s very odd. 🙁
Sahry
I used the clear vanilla extract and the cake was white going in but after baking it has a slight yellow tint. I was hoping for more on the white side. Used a an bleached all purpose flour. Is this normal? Daughter wanted a white cake with Oreo ice cream center. HELP!!! what did I do wrong? Was it the butter or the vegetable oil? I have no idea.
Sam
Hi Sahry! Was it white when you cut into it or was it yellowish when you cut into it? Often the exterior will turn a light golden color, but once you’ve cut into the cake it should be white inside.
Margaret J
Hi there – very excited to try this recipe! I’m using two 7″ pans & usually halve other cake recipes. If I halved the recipe -could you recommend a starting bake time? I’m thinking maybe 20 min? TYTY!
Sam
Hi Margaret! Unfortunately I haven’t ever tried it with a 7″ pan so I really wouldn’t even be able to give you a good guess. 🙁
Tay
Is it necessary to whip the egg whites? I made a 2 layer white cake last month for my husbands bday and it turned out so fluffy and moist and crumbly. I didn’t whip the egg whites but it was still great. I’m just scared to mess up if I accidentally over whip them.
Sam
Hi Tay! I would recommend whipping the egg whites in this recipe. You can watch the video to help give you a visual. 🙂
Shelby
Hi, can you double the recipe safely?
Emily @ Sugar Spun Run
Hi Shelby! We haven’t 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! 🙂
susan
Can I replace the egg whites for the egg whites in the carton?
Sam
Hi Susan! I don’t recommend the egg whites in a carton as they can be difficult to whip to stiff peaks, which is a very important step here. 🙁
Stephanie
Do the cake layers freeze well if made ahead of time.
Emily @ Sugar Spun Run
Yes! Just make sure to wrap them well. Enjoy 😊
Cristina Marsal
Why do you use a neutral oil?
Emily @ Sugar Spun Run
Hi Cristina! We use a neutral oil to avoid having the oil flavor overpower the cake 😊
Josee
Is it better to use grams or cups? My measurements are significantly different than what you have listed. 400g is closer to 1 1/3 cup sugar, and flour is about 1/3cup less than weight measurement.
Sam
Hi Josee! Definitely use grams, it is the more accurate way to measure and is the measurement that I use myself.
Shoko
I made this recipe years ago with great success and it was absolutely delicious. I was wondering if I can make it into a rainbow cake by dividing the batter and mixing in food colouring or will that deflate the egg whites? I’d like to make it for my daughter’s birthday party. Thanks!
Emily @ Sugar Spun Run
Hi Shoko! You can definitely color this cake. Just stir the color in when the ingredients are almost completely combined to reduce risk of over-mixing 😊
Shoko
Thank you so much for your quick reply! I am so excited to try this recipe out as a rainbow cake.
Barbara Hurford
I am allergic to vanilla and usually use light maple syrup in place of it. It doesn’t make it taste like maple syrup since it is real syrup. Is there anything else I could try?
Emily @ Sugar Spun Run
Hi Barbara! Is artificial vanilla an option for you? If not, you can always use another extract you like instead. The amount you need will vary depending on what you use (for example, almond is more potent!). Hope this helps 😊
Shetera Vela
Greetings,
Can I use cake flour as n place of APF and powdered sugar to in place of granulated sugar?
Thank you!
Sam
Hi Shetera! Cake flour should work if substituted appropriately, but powdered sugar will not work in place of granulate sugar.
Mindy
This recipe looks amazing! Can it be used to make cupcakes that hold up to mounds of frosting?
Sam
Hi Mindy! It will hold up nicely as cupcakes. I actually have instructions on doing so right above the recipe. 🙂
Elizabeth
Hi Sam!
This cake looks AMAZING and I am so excited to try it 🙂 Is it possible to put strawberries or some other fruit in the filling in the center? If so, what would you recommend to accomplish this? Thanks! Your recipes are the best!!
Sam
Hi Elizabeth! My strawberry sauce or my raspberry cake filling would work well here. 🙂
Andrea - Cooking with Mamma C
I made this as a 9×13, and it was delicious! I used whipped cream instead of frosting. This is the best white cake recipe I’ve tried.
Emily @ Sugar Spun Run
Thanks for letting us know how it went for you, Andrea! 🥰
Angie
Hi Andrea. How long did you bake it for?
Andrea
It took 40 minutes in a metal pan on the center rack of my oven. I did check it earlier just to keep an eye on it.
Jessica
Can you replace the all purpose flour with cake flour; If so how much? 😊
Emily @ Sugar Spun Run
Hi Jessica! Yes you can, just make sure to use the proper substitute (1c +2TBSP cake flour for 1c all purpose, weight measurements do not change).
Kandi
I made this cake as a request for a white cake. Wow , what a delicious MOIST CAKE. I iced it and filled it with fudge frosting , drizzled with white chocolate ganache. Thanks for the great recipe.
Sam
Thank you so much for trying my recipe, Kandi!!