The Best White Cake Recipe
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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 1/2-2 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 3/4 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
still pulling it out of the oven but the batter was amazing!
What would the bake time be if I were to double the recipe?
Hi Nashae! The bake time is dependent on the size of the pans. If still using 8 inch pans the bake time will be the same. If you have more than 2 pans in the oven at once it may add an extra minute or two to the bake time. You will need really deep pans to double this recipe and make it in 2 pans. I’m not sure what a bake time would be in a much deeper pan.
wondering if you sift your flour? I usually do.
Hi Debra! I do not sift my flour. ๐
anyone try light olive oil??? I’m out of the other. haha
thnx!!!
Hi Crissi! Your olive oil will work here, but you will get a little bit of that olive oil flavor in the cake.
What type of milk 1 or 2% or whole
Hi Jeanne. Whole milk is best. ๐
Can I substitute gluten-free gliur one to one?
Hi Claire! I haven’t personally tried it, but others have reported using a 1 for 1 gluten free flour with success. ๐
Mine was a bit dry is there anyway to make it a bit moister?
I’m so sorry to hear this happened, Christie! Unfortunately there isn’t a way to add moisture after it’s done. ๐ It may have just needed a minute or two less in the oven. ๐
Hi, I love your website. I have used your recipesโฆ always turns out great. Question, I need to make a sugar free cake for a diabetic friendโs birthday. Can I substitute the sugar with stevia? 1:1? I believe that is all I need to change, correct?
Thank you for sharing your recipes,
Frances Christian, CPC
Thank you so much for using my recipes, Frances! I’m glad you’ve been enjoying them. Unfortunately I haven’t used a sugar substitute so I can’t say for sure how it would work here. If you do try it I would love to know how it turns out. ๐
I used applesauce instead of eggs
Can you make this cake recipe in a 9x 13 cake pan?
Hi Joy! This cake will fit in a 9 x 13. I’m not sure on a bake time though.
Thanks! Iโm going to attempt to make it today. Iโll probably bake it 25 to 27 minutes like I normally do in a pan of this size. 5 stars for the best looking white cake on the internet! It looks so moist and delicious! 5 stars also for the simple ingredients! Theyโre ingredients most bakers should have on hand.
I didnโt notice the bake times on the 8 inch round cake pans were 35 to 40 minutes, so Iโll check for doneness at 27 minutes and thereafter with the 9 x 13 cake pan.
Once I mastered this almost 6 years ago, I’ve never used another recipe. Perfect, thank you so much! x
Hi! Can I use box egg whites for this recipe or does it have to be fresh eggs?
Hi Diana! I wouldn’t recommend egg whites from a carton as they may not whip properly and the whipped egg whites are vital for the structure of this cake. ๐
Does this recipe freeze well? Iโd like to make it a couple days early .
It should freeze well. If only making it 3 days in advance you could get away with not freezing them. They would just need to be wrapped tightly once cooled. ๐
Hey! Can I Half the recipe and bake it in a toaster oven?
Hi Marq! I’m not sure how it would work to bake it in a toaster oven. I suppose it could be done, but I haven’t tried it myself so I can’t say for sure. You shouldn’t have any issues halving the recipe. ๐
love making this cake. always cones out well. however, I would like to try it with cake flour instead of APF. Sam, what would be the flour conversion for this?
Hi Jessica! The weights would be the same. If using cups, you will need 3 cups of cake flour. ๐
perfect! Thank you! I always use a food scale for measuring (in grams). I can’t wait to try it!
Can I make this in 3 9-inch pans? What would be cook time? Thanks!
Hi Rebecca! You can but your layers will be pretty thin. I’m not sure on a bake time. If you increase the recipe by 50% to make 3 regular sized layers they will likely just take a few minutes less in the oven, but I haven’t done it in 9 inch pans to give you a good time. ๐
I made this cake in 3 6in cake pans and it was great. I did underbake the last one ( I only have 1 cake pan..) and it sunk in the middle but the first 2 came out perfect. I’m planning on trying this recipe as a vegan version substituting vegan butter, soy milk, and aquaphaba. Had anyone tried it vegan style with success? I’m crossing my fingers and hopping for the best!
I’m so glad you enjoyed it, Kelli! I have not had anyone reply with that many substitutions, but if you do try it I would love to know how it turns out. ๐
Hi Kelli! I am thinking of making this recipe the same way you did, in three 6″ cake pans to make a smash cake for my daughter’s 1st birthday. How long did you bake them for? Did you adjust any of the other ingredients/directions?