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.
Geraldine
Fluffy moist just great not overpowering in sweetness
Debbie Smith
Hi Sam! Can I use a sugar substitute with this recipe, or no?
Emily @ Sugar Spun Run
Hi Debbie! Unfortunately we haven’t tried it. Maybe someone else can chime in, or if you try it we would love to know how it turns out 🙂
Mary
This is by far the best vanilla cake I have ever made. I have made the cake multiple times and just did a test run of cupcakes because my daughter requested them for her graduation party. Have you ever frozen them? I would like to make the cupcake cakes next weekend and freeze them for the party the following weekend so all I have to do is thaw and frost them. Just want to make sure I don’t ruin them!
Sam Merritt
I’m so glad you enjoyed it so much, Mary! I personally have not frozen them, but I don’t think you will have any issues doing so. 🙂
Jay
This is the best recipe I’ve found for white cake. And you can use your choice of frosting
Kimberly Beery
Hello! I love this recipe and have used it many times! I need to make a very large 12” round, four layer cake for someone’s birthday! Should I do this recipe times four for that amount of batter in the 12” pans? Just need to be sure! Thanks!
Sam
Hi Kimberly! That’s a HUGE cake! I would probably do 4 separate batches so you don’t run the risk of over-mixing the batter. 🙂
Vickie Martin
Would you double or triple this recipe for a half sheet cake?
Sam
Hi Vickie! You would need to double it for a 13 x 18 pan. 🙂
Kristen
This is my all time favorite cake recipe! I actually use it to make cupcakes paired with a vanilla buttercream. It is always the talk of the party and I get requests to make them for special occasions. Super light and fluffy with a subtle vanilla flavor. I add sprinkles to the batter to make them “funfetti cupcakes” Thank you for such a great recipe!!
Kim
Best white cake I have ever made. Searched and searched baked and baked over the last year and this by far is the BEST!!!!! Thank you 😊 🙏🏻
Sarah
How would I adjust the cook time for 8 inch or 6 inch pans ?
Sam
Hi Sarah! The 8 inch pan will remain the same as that’s what I use. For the 6 inch pan I’m not exactly sure what the bake time would be. I would be sure to keep an eye on it. 🙂
Kari Daniel
I’ve made this cake before and it was undeniably the best white cake ever. Came out exactly right and so delicious. I’d like to make this again but want to make a marble cake… any suggestions on how to adapt this recipe to be half chocolate for marble?
Sam
I’m so glad you enjoyed it so much, Kari! I actually have a marble cake recipe that I would recommend checking out. 🙂
Diane Rensch
How do I adjust cooking time for a 9 x 13 pan?
Emily @ Sugar Spun Run
Hi Diane! We have not tried this recipe in a 9×13, but others have reported 30-35 minute bake time. Just make sure to keep an eye on it as it bakes 🙂
Mallory
hi! has anyone made this cake with almond milk? how does it turn out?
Sam
I’ve only made this recipe using whole milk but I suspect almond milk or another nut milk would work. I have had at least one other commenter report success with almond milk. 🙂
Megan
this cake was a major flop. I would never make it again!
Sam
I’m sorry to hear this happened, Megan! What happened? I can help you troubleshoot the cake. Did you make any alterations or substitutions? This is really a good cake so it’s disappointing to hear it didn’t turn out for you. 🙁
Adam Garcia
The Best White Cake recipe… PERIOD
Sam
I’m so glad you enjoyed it so much, Adam! 🙂
Brooklyn Dejongh
Could you use buttermilk in this recipe?
Emily @ Sugar Spun Run
Hi Brooklyn! Buttermilk will work, but it will make the cake slightly more moist. The whole milk allows this cake to be just a little bit fluffier.
Joyce.
Hi, I tried this recipe by doubling it and it turned out amazing! I also made it with all purpose gluten free flour and plant based butter. I was able to do a three layered cake. I used a 13×9, 9×9 and possibly an 8×8 pan, and put them on top of one another after they were cooled. I made a dairy free frosting with plant butter. It was for my churches mothers day. It was a wonderful surprise and it yield in about 21-20 large slices of 3 layer cake. Some were not fully 3 layer but were so big it wasn’t as big of a deal. Thank you for this lovely recipe, I for sure will be using it again 😊
Sam
I’m so glad it was such a hit, Joyce! 🙂
Alicia Pelletier
For years I have attempted a variety of white cake or vanilla cake recipes and I have never come across a recipe that actually came out fluffy and delicious. I was so nervous when my daughter told me she wanted a vanilla cake for her birthday and almost ordered from a bakery. I decided to give a homemade one, one more try and this was the recipe I tried! This was the first vanilla cake I’ve made successfully!!! It was delicious and will now be my go to!!! Thank you so much! I will say that I used an ultra fine sugar and vanilla bean paste so I don’t know if that made the difference but I was just so relieved it came out and that my daughter loved it!!
Sam
I’m so glad it was a hit, Alicia! Happy belated birthday to your daughter! 🙂
Jensine Onuwa
Can I use a 12×3 cake pan for this recipe.
Emily @ Sugar Spun Run
Hi Jensine! This recipe will make about 8 cups of cake batter, which “should” fill one 12 inch pan.