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.
Jessica
I always come back to this recipe, it has the best texture! I need this recipe but for chocolate cake, is it possible to adjust it to get the same quality in chocolate?
Sam
I’m so glad you enjoyed it so much, Jessica! I’m not sure how you would adjust this to make it chocolate, but I do have a really good chocolate cake you can try. 🙂
Jill
Can you make this recipe into cupcakes?
Sam
Hi Jill! I actually have instructions for making this as cupcakes in the post. 🙂
Maddy
What would freezing instructions be for this cake? I’d like to bake the cake and freeze before decorating as im making a gender reveal cake and want it to be ready to decorate once I get the results!
Sam
Hi Maddy! I would probably bake the cakes, let them cool completely, wrap separately in plastic wrap and then store in the freezer. Then you can just thaw them out and decorate as needed. 🙂
Maddy
It did great! Was so moist after thawing and decorating!
Emily @ Sugar Spun Run
Wonderful! Thanks for letting us know, Maddy 🩷
Trudy small
something went wrong qith this I triple checked my measurements the batter was thick the cake is dense
Sam
I’m sorry to hear this, Trudy! Were your egg whites at the proper consistency before adding them? Did you fold them in gently?
Jackie
My family and I love a white almond flavored cake, can I substitute almond flavoring in place of the vanilla, and for a more dense cake can buttermilk be used instead of plain milk?
Sam
Hi Jackie! You could use almond flavoring, but you will need less almond than you use vanilla. I don’t really have good guidance on making this more dense as it was designed to be light and fluffy.
Jocelyn
Hi – if I wanted to just make a one layer cake would you recommend I just half everything or what would your recommendation be? I’m making it for my Gram’s 92nd birthday but don’t need such a big cake but still want it to be good.
Sam
Hi Jocelyn! Yes you would just want to cut all of the ingredients in half for a single layer. 🙂
Morgan Chills
Would I be able to double the recipe and put into 10 inch pans? Or would that mess it up!
Sam
Hi Morgan! You can double this recipe. You will just want to be careful with your egg whites. 🙂
Brigette
Could I add crushed Oreo cookies to this mix without cookies sinking to the bottom? I’ve seen your Oreo cake recipe but I’d like to make a white cake without sour cream. Thank you!
Sam
Hi Brigette! I have actually tried it and unfortunately they will sink to the bottom. If you crush them very finely it will work, but it will turn the cake grey. 🙁
Pam
Perfect recipe! My daughter wanted strawberry/white marble cake. None to be found at the stores. The mix I had at home was yellow cake. So we found your recipe for white cake and it is so good! Easy to cut in the strawberry cake mix and marble it. We did cupcakes and had enough for a small round cake. Thank you!!!
Vanesa
Hi-
Does this cake need to be stored in the refrigerator if made with the specified frosting?
Thank you
Sam
Hi Vanesa! There is heavy cream in this recipe, but it is stabilized by the generous amount of sugar that we are using. You can frost your cake with this frosting and it will be good for 2-3 days at room temperature. 🙂
Aeryn
Magic! In an experimental mood, I swapped pandan flavoring for the vanilla extract and made some perfect pandan cake. Five stars for moistness and versatility! Look forward to trying more variations.
Emily @ Sugar Spun Run
Oh, yum! We’ll have to give that a try. Thanks for sharing, Aeryn 🩷
Erica
I made this cake earlier today with strawberry frosting and I ground up some leftover Halloween candies (Whoppers malted milk balls) and plopped a couple of mini Twix in the center. It was fluffy and moist. Very delicious. Thank you so much for sharing! I will definitely make this again!
Lindsey
Hi! Can I use egg whites in the cartoon? I don’t want to waste the egg yolks.
Sam
Hi Lindsey! Egg whites from a carton can be tough to whip to stiff peaks so I don’t recommend it. 🙁
Marketa
If I wanted to do 2 6 in rounds, how should I adapt this recipe?
Sam
Hi Marketa! You would likely need just over 50% of the batter to make 2 6 inch cakes so cutting it in half could leave you with slightly thinner layers. You can make it as is and bake the extra batter as cupcakes. I have instructions for doing so in the post. 🙂
Stefanie
I made this recipe for a 50th Wedding Anniversary and it came out perfect! Absolutely petfect!
Colleen Ackerman
Can you make this 9×13?
Sam
Hi Colleen! This will work in a 9 x 13. I’m not sure on a bake time. I would just be sure to keep an eye on it. 🙂
Corinne
Hi,
Just made the cake, when I took them out of the pan I noticed the cake being heavy, is this normal?
Sam
Hi Corinne! This cake should not be dense and heavy. It should be a fluffy but sturdy cake. If it’s dense and heavy it could have potentially been over-mixed or over-baked. 🙁
Katrina Raynolds
Delicious
Sherri Crowe
Are you able to substitute the flour with any flour, such as Almond?
Sam
Hi Sherri! Without having tried it I can’t say for sure how it would work. 🙁
Ebony
Hello, looking to make this, I’m wondering if you used cake flour or just bleached flour?
Sam
Hi Ebony! Just regular all purpose flour here, not cake flour. 🙂