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.
Anna
What kind adjustment to time/temperature would you suggest to make this in a 9×13. I need a homemade white cake for approx 65 people for an office birthday party and making 2-9×13 seems easier. Or do you have another suggestion for a large crowd?
Sam
Hi, Anna. The batter will make just a little less than what would fit into a 9 x 13. This batter makes roughly 8 cups of batter and the 9 x 13 holds about 10 cups of batter. I am not sure of a cook time in a 9 x 13 though so just keep an eye on it. 🙂
Baker89
I make a specialty cake here at my house. I call it pms cake lol it’s white cake topped with homemade wild wine berry syrup and a drizzle of milk chocolate. No frosting or icing of any kind. This recipe is perfect and made it taste even better than the one I used previously! Will be remaking!
Sam
I am so glad you enjoyed it! 🙂
Bonnie
I was wondering if you can use almond milk in this recipe?
Sam
Hi, Bonnie. The cake won’t be as moist if you do.
Kilee
Could you use maragarine in the place of butter?
Sam
Hi, Kilee! I think that would work just fine. 🙂
Addie
Hi, I a teenager just starting to bake and I am trying to find a good white cake recipe. I have tried making both this white cake and your funfetti (minus the sprinkles) and both came out particularly dry in the first half inch outer rim of the cake. Do you know what I’m doing wrong?
Sam
Hi, Addie. The most likely reason the cake would come out dry is over-mixing or over-baking. If the edges came out dry the most likely culprit would be over-baking. Is the temperature in your oven accurate? I like to keep 2 oven thermometers in my oven to ensure the oven is at the temperature it says it is. I hope this helps. 🙂
Bethany Kittle
Could you use regular vanilla instead of clear?
Sam
The purpose of the clear vanilla is to give it that vanilla flavor while maintaining that crisp white color. Regular vanilla will affect the coloring of the cake. 🙂
Candace
Thank you! 😊
Candace
Is it possible to use salted butter? If so, how would that change the recipe?
Sam
Hi, Candace. You can use salted butter. You can reduce the salt by 1/8 teaspoon. If you ever run into an issue like this on another recipe, you can check out my Salted or Unsalted Butter post. 🙂
Carmen
I’m wondering if I can put some fresh strawberries, raspberries, and blueberries, in this batter before baking. Will the baking time be different?
Sam
Hi, Carmen. I have not tried this, but the batter is a little thicker so should be able to hold these additions. It may need to bake for just a few minutes longer if you do add them, but make sure to check it. 🙂
karen
this cake was amazing. Best white cake i have made. Melts in her mouth.
Sam
I am so glad you enjoyed it, Karen! 🙂
Holly Kostera
Hi! If I want to use confetti in this size of cake instead of the 3 layer one, how much confetti would I use? Thanks!
Sam
You would use 1/3 cup sprinkles. Enjoy! 🙂
Holly Kostera
Thank you!
Brianna
I’m using this recipe for a rainbow cake for a child’s birthday party. I find that by using an otherwise “colorless” cake mix you really get the brightest colors for your cake! By far, my favorite white cake recipe I’ve made. I doubled the batch and separated it into 5, 8″ cake tins and it baked perfectly in 30 minutes.
Sam
Sounds like a beautiful cake, and I’m so glad you enjoyed this recipe! Thanks for commenting, Brianna! 🙂
Nisha
Can I use fondant to cover up this cake? Or is it too light to take the weight of fondant?
Sam
Hi, Nisha! It should hold up well if you use fondant on it. 🙂
Shannon
I found a handy guide that will answer some of these questions. I’m new to baking (I do believe I have found a new passion) and have been doing quite a bit of research lately.
Area of square/rectangle pans:
6 x 6 = 36 square inches
7 x 7 = 49 square inches
8 x 8 = 64 square inches
9 x 9 = 81 square inches
9 x 13 = 117 square inches
12 x 16 (half-sheet pan) = 192 square inches
Area of round pans:
5 inch = 20 square inches
6 inch = 29 square inches
7 inch = 39 square inches
8 inch = 50 square inches
9 inch = 64 square inches
10 inch = 79 square inches
12 inch = 113 square inches
https://food52.com/blog/13239-how-to-make-your-baking-recipe-fit-your-pan-size
Sam
Thank you for sharing, Shannon!
Lily
I made these as cupcakes with Neufchatel cheese frosting and they were delicious! 5 minutes with the oven at 400 F then 26 more minutes at 350 F was just right for my oven and it made about two dozen. I will definitely follow this recipe again!
Sam
I am so glad you enjoyed it, Lily! 🙂