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.
Teresa Ann Stueck
I have diverticulosis which means I can not have any kind of nut or seed as well as popcorn. Will the cake tutn oit properly without the almond extract?
Sam
Hi Teresa! You don’t actually need almond extract in this recipe, just clear vanilla. 🙂
Sarah
Hello! I plan on making this for my mom who can’t have dairy; have you tried substituting the butter and milk with non-dairy options. If so any recommendations?
Thanks!
Sam
Hi Sarah! Unfortunately I haven’t tried a non-dairy substitute, but I think it could work. I don’t have any recommendations as I’m not very familiar with it. Let me know how it goes if you try it. 🙂
David Romano
Adding another cake from SSR to my best as it can be list. This cake is delicious. Perfect texture, moist and flavorful. First time I’ve tried the buttercream and it’s amazing. Followed the recipe exactly except adding almond extract with the vanilla. Finished baking in 30 minutes. I’ve used several top bakers white cake recipes but this tops them all.
Erin
Hi, What would be the baking time for a 9 x 13 pan please? Thanks!
Sam
Hi Erin! I’m not sure how long it would need to bake in a 9 x 13. I would just be sure to keep an eye on it to make sure you don’t over-bake it.
Lori Burrowes
Could I put this in a bundt pan? Reviews look good so cant wait to try
Emily @ Sugar Spun Run
Hi Lori! It will work in a bundt pan, but we’re not sure on a bake time. Enjoy 🥰
Joyce
I needed 1/2 of a vanilla cake recipe to pour over my cream cheese, caramel and apple pie filling. I only made 1/2 of this batch and it stil made the cake i needed plus 11 cupcakes. I used all butter and 3 whole eggs and it was very delicious. Quite sweet but its cake not cornbread right? Also i never use milk for baking. I used about 1/4 c milk powder and 3/4 c water as someone said they used more liquid. The cake was very good. 5 stars.
Sam
I’m so glad you enjoyed it so much, Joyce! 🙂
Jenny
So excited to have come across this cake recipe just in time for Baby Girl’s 10th birthday party on Saturday! Anyone tried using cake flour instead of AP flour? Only asking because I went rogue and bought cake flour before I found this recipe but otherwise it won’t be an issue at all to use AP if that’s what’s best. Thanks so much!
Sam
Hi Jenny! The cake flour will work here as long as it’s substituted properly. If using weights, it’s the same amount. If using cups, you will want to use 1c + 2Tbsp of cake flour to every cup of AP flour. 🙂
Camille
How can I adjust this recipe for a cookie sheet size cake?
Sam
Hi Camille! You would likely need slightly less than double the batter to fill the cookie sheet (18 x 13 x 1). I would double the recipe and just take care not to overfill the pan. 🙂
Lucia Sarkkinen
Such a good light cake! My go to for a summer dessert. I like doing whipping cream and berries on the top. Comparable to angel food cake
Louise
Lovely cake!
What type of salt do you recommend for this white cake recipe?
Sam
Table salt. 🙂
Catherine Dobbs
Hello can this be made into 3 layers?
Sam
Sure thing! You can either increase the recipe by 50% or just split the batter into 3 pans and have some thinner layers. 🙂
Judy
Could i replace sugar with Splenda instead of sugar?
Emily @ Sugar Spun Run
Hi Judy! Unfortunately we don’t typically bake with sugar substitutes, so we aren’t sure how this would turn out. Hopefully someone who has tried it can chime in 😊
Abbie
Holy Yum this cake is SO GOOD! Look no further for the best, whitest, moistest white cake. I used a combination of clear vanilla and almond extract and it is perfect!
Emily @ Sugar Spun Run
We’re so happy you enjoyed it, Abbie! Thanks for coming back to leave a review ❤️
Mandy
How would the recipe turn out if cake flour was substituted?
Emily @ Sugar Spun Run
Hi Mandy! The cake flour will produce a little bit of a tighter crumb. If you do use cake flour, make sure to substitute it properly. Enjoy!
Kathy
How would you turn this recipe into chocolate? How much cocoa powder & how much and what kind of additional liquid?
Sam
Hi Kathy! I would recommend my chocolate cake instead 🙂
Kathy
Thanks! How does it do as cupcakes?
Sam
Hi Kathy! They work as cupcakes just note that due to the egg whites they can shrink in on themselves. 🙂
Iris
I love this cake!!! It comes out perfect every time! I’d like to try to use this recipe for cupcakes too. How long should I bake them for?
Sam
I’m so glad you enjoyed them so much, Iris! I actually include instructions on making this as cupcakes in the article right above the recipe. 🙂
Iris
So sorry! I missed that you had the cup cake timing in the section before the recipe. Thank you fir this great recipe!
Jessica
I made cupcakes using this recipe. So light and fluffy. I can’t wait to make my cake using this recipe.