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.
Toni Jabben
These were very good. I halved the recipe and made cupcakes and used your buttercream recipe. For the half recipe, I used 1 tsp vanilla and 1 tsp almond extracts. Delicious!!
Emily @ Sugar Spun Run
Thanks for coming back to comment, Toni! We’re so happy you enjoyed the recipes 😊
GigiE
This is the first white cake I have ever made from scratch. It was AMAZING!!! I give this recipe an enthusiastic 5 star rating. I made this for my son’s 32nd birthday and he raved!
Emily @ Sugar Spun Run
We’re so happy it was such a hit! Thanks for using our recipe 🥰
Elizabeth
This cake came out so soft, fluffy, and moist! Great way to use up extra egg whites I had on hand. I did use cake flour instead of AP and flash chilled the cakes in the freezer after wrapping with plastic wrap. I think those helped a smidge with texture as well. Thank you for the delicious recipe!
Emily @ Sugar Spun Run
We’re so happy you enjoyed it so much Elizabeth! 🩷
Elizabeth
Hi! Do you think I could use cake flour instead of AP?
Sam
Hi Elizabeth! I think that would be fine. You would use 3 cups (345g) of cake flour. Enjoy!
Candace Cruso
Hi there! Can I add sprinkles to make it look like a birthday cake on the inside? If so when would I add sprinkles and how much? Thank you!!!!
Emily @ Sugar Spun Run
Hi Candace! You can definitely add sprinkles, though we recommend avoiding nonpareils (which will bleed) but traditional sprinkles or quins will work. You can add them in at the end after folding in the egg whites. Enjoy!
Stephanie
Absolutely perfect with 1 cup sugar rather than 2. The crumb is delightfully dense and velvety. A go-to recipe.
Susan
What is another neutral oil that is healthier. I can’t use coconut oil. How about melted butter or avocado oil?
Emily @ Sugar Spun Run
Hi Susan! Avocado oil is actually our new preference. Melted butter won’t yield as moist of a cake. Hope that helps!
Kuna Eze
I love this recipe! I have been using it for years! Thanks for updating the recipe to include the ingredients under the steps. It is so much easier than going back up every single time. Everyone should do that!
Diana LaCroix
can you use apple sauce instead of oil?
Emily @ Sugar Spun Run
Hi Diana! It could work, but it may alter the texture of the cake. We haven’t tried it to say for sure. We would recommend ½ applesauce, ½ oil if you try it 🙂
Diana
I have used applesauce in place of oil in regular cake mixes and it does make the cake more tol moist and it’s delicious too…
Marla Lomelino
can this be made in a 9×13 in pan instead of the 2 rounds?
Emily @ Sugar Spun Run
Hi Marla! This will work in a 9 x 13, but we’re not sure on a bake time. Just be sure to keep an eye on it 🙂
Heather Steinhauser
I made this as a sheet cake, and baked it @ 350 for 20 minutes. It was a perfect golden brown, it turned out better than I expected.
Karen
I’ve made this cake twice and it’s my favorite! Easy to prepare and it bakes perfectly. I love the light yet moist texture and the flavor us just right. Question: how can I adjust this recipe to make it chocolate cake? My instinct tells me to add 1/4 cup cocoa powder to the dry ingredients.
Emily @ Sugar Spun Run
Hi Karen! We would recommend our chocolate cake instead 😊
gloria
Can you use buttermilk instead of regular milk in this recipe?
Emily @ Sugar Spun Run
Hi Gloria! The 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.
Julie
can you use 2% reduced fat organic milk instead of whole? Can you use extra large eggs if you do not have large eggs?
Emily @ Sugar Spun Run
Hi Julie! 2% milk should work fine, but we do not recommend substituting extra large eggs.
Jerry
Hello! If I am only doing a single layer in a 9x13in pan, what should the bake time/temp be? Thanks!
Emily @ Sugar Spun Run
Hi Jerry! We have not tried this recipe in a 9×13, but others have reported 30-35 minute bake time. The temperature won’t change. Just make sure to keep an eye on it as it bakes 🙂
Kori
You could use extra large eggs if you weigh the whites. This recipe calls for 6 whites, which is roughly 6oz.
Cathy
Thanks for the great recipe! I’ve used this twice now to make cake for trifle — with the egg yokes going for custard!
Sam
I’m so glad you enjoyed, Cathy! Thank you so much for letting me know how it turned out for you!!
ree
I have made this cake twice now. Perfection both times. Only changed one minor thing. I used the sweet cram unsalted butter instead of regular and that gives it a bit of a creme cheese flavor. Kept this recipe. My 43 yo son swooned over it. Definitely a keeper recipe. Thanks so much.
Susan Roman
Can you use pasteurized egg whites?
Sam
Hi Susan! I don’t recommend it as they can have issues whipping to stiff peaks and the stiff peaks are vital to this cakes success.
Anna
Great recipe! I made it into a full sheet cake by doubling the recipe. It baked for about 45 minutes.
Miranda
How many cups of batter does this recipe make?
Sam
Approximately 8. 🙂
Anjuli
Is this recipe suitable for high altitude baking? or what changes would I need to make?
Sam
Hi Anjuli! I have had others report success at high altitude, but honestly I am not very familiar with high altitude baking so I can’t say for sure what/if anything needs to be changed here.