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.
Wendy
Can I use coconut oil?
Sam
Hi Wendy! I haven’t tested it with coconut oil, but I have with avocado oil and it worked well. 🙂
Shana
Hi there, can I possibly use self raising flour instead and leave out the baking powder?
Sam
Hi Shana! I wouldn’t recommend self rising flour here. 🙁
Jane
Could this be made in an angel food cake type pan
Sam
Hi Jane! It could work, but I’m not sure how long it will need to bake.
Shannan
Quick question…Can you substitute the milk with buttermilk in this recipe, and can you use this recipe for making cupcakes? Thank you!
Sam
Hi Shannan! I think the buttermilk would be fine. As for the cupcakes, I actually have instructions right above the recipe for how to make this as cupcakes. 🙂
Mike Sr
What are your thoughts on using Vanilla Powder instead of clear vanilla or other types of vanilla in this recipe?
Sam
Hi Mike! I am actually not very familiar with using vanilla powder but I suppose it could work.
Mike Sr
Thank you Sam. I’ll try it out. I just need to figure out how much to use. I have a jar that I haven’t used yet and I think this would be a good reason to bust it out. Being it is real vanilla in powder form I think it would have that “real” vanilla taste. Call this an experiment. When I get around to making it I’ll let you know how it turned out. Hopefully okay (fingers crossed).
Mrs Ann
This cake is delicious. It tastes similar to a wedding cake. It is sweet and light. It is a pretty cake also. I made this for a Birthday party. I will use this again.
Carolyn Webb
I am going to use this cake recipe to make my granddaughter a pinata cake for her birthday party on Friday. I’d rather make a white cake than a sponge cake. I’m wondering if I can put the food color gel in with the wet ingredients (or eggs) so that I don’t over mix the batter while folding in the color. (I’m dying the batter different colors)
(I was going to use clear vanilla for the flavor, but I found “cotton candy” and am going to try that. Fingers are crossed!)
Sam
Hi Carolyn! I’m so sorry for the delayed response. You could stir it in with the wet ingredients. 🙂
Cyndie
Thank you so much Sam for sharing this recipe. I’ve been searching for the perfect white cake recipe and I believe this is it. I’m so excited can’t wait to try it. My husband’s birthday is coming up & his favorite cake is heavenly cake. Which requires white cake, layered with a vanilla pudding, cream cheese, crushed pineapple, cherry pie filling, whipped cream, maraschino cherries, and walnuts. So once again thanks Sam❤️
Robyn
Can you use cake flour instead of all purpose flour?
Sam
Hi Robyn! As long as it is substituted correctly it will work. 🙂
Darlene Hays
I have made this cake multiple times. It has worked as tiered birthday cakes with fondant and with buttercream. I’ve used a raspberry filling in it with great success. This is my go-to cake recipe.
Emily @ Sugar Spun Run
Thanks so much for trusting our recipe, Darlene! We love receiving comments like this ❤️
Giselle
Hi Sam,
Last Tuesday I tried this recipe for my birthday. It is truly a winner. At first I was hesitant to try it, but I decided to. Half way in when I saw how the batter looked I was afraid of how it would turn out especially after using 6 egg whites.
However when it was done it was amazing. I immediately did a second set and made a double layer sheet cake. It was huge. Which is what I wanted. I filled with whipped cream and pineapple. Frosted with whipped cream and coconut flakes.
It was so delicious my family and coworkers loved it as well.
Thanks
Giselle
Sam
I’m so glad everyone enjoyed it so much, Giselle! 🙂
Elena
Question? I always have baked with butter, but your cakes are amazing- So why oil over butter?? I use light olive oil and their great
Sam
Hi Elena! The oil in this cake is for moisture and the retain the white color. If you prefer to not use seed oils, I have used avocado oil with success in this recipe. 🙂
Jody
I would like to freeze the layers as I dont need the cake till next week for a baby shower. Would I simply wrap each separately in plastic wrap, then foil and place in a freezer bag?
Then to thaw, do I let it thaw inside the wrap or unwrap it to thaw? I don’t want it getting soggy. Thanks 😊
Sam
Hi Jody! You will want to let the cakes cool completely, then wrap them in cling wrap and then foil. You can thaw them in the refrigerator in that wrapping and they shouldn’t get soggy. 🙂
Monica
Can i make in a 9×13 pan?
Sam
Hi Monica! It will work in a 9 x 13, but I’m not sure on a bake time. 🙂
Krista
This was one of your best tutorial videos. Can’t wait to try this recipe.
Kristy
Sorry this cake was just too dry and the flavor wasn’t right. I make all kinds of desserts and like to try other recipies I’m glad other people enjoyed it tho.
Sam
I’m sorry you didn’t enjoy it, Kristy! The most likely cause of a dry cake is over-baking. 🙁
Jessica
I love this cake recipe! Needed a simple recipe like this to make for my girls and it turned out delicious and so moist. I bake cakes all the time from scratch and this definitely did not come out dry. Making it for the 3rd time tonight!