This is the perfect classic white cake recipe. Light and fluffy, moist and full of flavor. There is a joke in the cake world that white is not a flavor, it's actually a vanilla cake. But a white cake is not just white. Let's dive into what makes the perfect, best white cake recipe.
Quick Glance at the Recipe: White Cake Recipe
- Recipe Name: White Cake Recipe
- Why You'll Love It: Soft, fluffy white cake with a delicate crumb and bright white color that's perfect for decorating.
- Time and Difficulty: 15 minutes - Intermediate difficulty
- Main Ingredients: All-purpose flour, egg whites, butter, sugar, milk, baking powder
- Method: Traditional creaming method with egg whites added to whipped butter and sugar.
- Texture and Flavor: Light, tender crumb with a subtle vanilla flavor and moist interior.
- Quick Tip: Wrap the cakes while still warm and flash chill them to lock in moisture.
Jump to:
- Quick Glance at the Recipe: White Cake Recipe
- My Experience With White Cake
- White Cake Ingredients
- What Makes A White Cake?
- How To Make A White Cake Step-By-Step
- How to Make Easy Buttercream Step-By-Step
- Cake Batter and Frosting Calculator
- Cups of Batter Needed
- Cups of Frosting Needed
- Watch: How To Decorate A Cake Step-by-Step
- Recipe
My Experience With White Cake
There's a running joke in the cake world that "white isn't a flavor." People say it's just vanilla cake without the yolks.
But professional bakers know that white cake really is its own thing.
By removing the egg yolks and using only egg whites, the cake becomes lighter in color and slightly more delicate in flavor. It also produces that bright white crumb that's perfect for wedding cakes and elegant layer cakes.
White cake, vanilla cake, and yellow cake are all closely related recipes, but the way the eggs are used changes the texture, flavor, and color.
This cake pairs beautifully with white chocolate ganache as a frosting - the vanilla flavor of the ganache complements the delicate crumb of the cake perfectly.
White Cake Ingredients
This recipe uses traditional baking ingredients you probably already have in your pantry.
All-purpose flour - Provides structure for the cake. I prefer all-purpose flour here because it gives the cake a slightly stronger crumb that holds up well for layered cakes. If you prefer cake flour, check out my white velvet cake recipe.
Egg whites - Egg whites keep the cake bright white while still adding structure and moisture. You can use fresh egg whites or pasteurized egg whites.
Granulated sugar - Sugar sweetens the cake and helps create a light, fluffy texture when whipped with the butter.
Unsalted butter - Butter adds flavor and richness to the cake. Make sure it's soft so it creams properly with the sugar. If you brown the butter you can make a delicious brown butter cake.
Milk - Milk adds moisture and helps create a soft crumb.
Vegetable oil - Oil keeps the cake moist even after refrigeration.
Baking powder - This gives the cake its lift and light texture.
Salt - Salt balances the sweetness and enhances the overall flavor.
Vanilla extract or clear vanilla - Vanilla adds flavor. Clear vanilla can be used if you want to keep the cake extra white.
What Makes A White Cake?
Many people confuse white cake, vanilla cake, and yellow cake, but the difference mostly comes down to how the eggs are used.
- White Cake uses only egg whites, which keeps the crumb bright white and gives the cake a delicate texture.
- Vanilla cake uses whole eggs, which results in a slightly off-white color and a richer flavor.
- Yellow cake uses egg yolks, which give the cake a deep golden color and a richer, more custardy flavor. Again, people laugh and say that "white" and "yellow" is not a flavor but making an order for "all egg yolk cake" just does not have the same ring to it. It's just a way of describing the cake so we all are on the same page.
White cake and vanilla cake are both commonly used as base recipes for flavored cakes, while yellow cake is traditionally paired with chocolate frosting or chocolate ganache.
The names might sound simple, but they're just shorthand so bakers know exactly what type of cake they're working with.
How To Make A White Cake Step-By-Step
Remember to always bring your cold ingredients to room temperature and use a kitchen scale to measure your ingredients. I use "ounces" for my measurements because it's easier to mis en place everything out. If you prefer metric, you can switch the measurements on the recipe card below.
- Preheat your oven to 335ºF (168ºC) and prepare two 8" x 2" cake pans with cake goop or your preferred pan release.
- Combine the warm milk, oil, and extracts, and set them aside.
- In a separate bowl, whisk together: flour, baking powder, and the salt and set it aside.
- Place the soft butter into the bowl of your stand mixer fitted with the paddle attachment until smooth.
While mixing on low, Sprinkle in your sugar, and then let it whip on high until light and white (about 5 minutes) until lightened in color and very fluffy.
- While mixing on low, add the egg whites one at a time (roughly) to the butter mixture and let them fully combine after each addition before adding the next. If your egg whites aren't at room temperature, you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.
Mix until smooth.
- Add ⅓ of your dry ingredients to the egg/butter mixture and mix on low until just combined.
Then add in ½ of your liquids, then dry, then liquids, and the rest of your dry.
Let mix until they are just combined.
- Add the batter into prepared cake pans and bake them at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center.
- Let the cakes cool for fifteen minutes, then turn out the cakes onto a cooling rack. Wrap the cakes while they are still warm and place them into the freezer to flash chill. This locks in the moisture. Once the cakes are cool but not frozen, you can then trim off the brown edges of your cakes and frost them as desired.
How to Make Easy Buttercream Step-By-Step
- Combine pasteurized egg whites and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Whip the mixture on medium speed until it becomes thick and glossy.
This creates the base for the easy buttercream.
- Begin adding softened butter one piece at a time while mixing on medium speed.
At first, the mixture may look curdled or separated. This is completely normal.
- Mix in the vanilla extract and salt. Then whip on high until light, fluffy, and no longer tastes like butter.
- Optional: Switch to the paddle attachment. Mix the easy buttercream on low for several minutes to remove air bubbles and achieve the smoothest possible texture.
Cake Batter and Frosting Calculator
Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.
Choose a pan type
Choose a cake pan size
(based on 2" tall cake pan)
Choose a cake pan size
(based on 2" tall cake pan)
Cupcake Tin Size
Choose number of pans
Cups of Batter Needed
8 cups
Cups of Frosting Needed
5 cups
Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
Watch: How To Decorate A Cake Step-by-Step
Before you start decorating, watch the video below where I show you every step of decorating a cake from start to finish. Seeing the process in action makes it much easier to follow along
- Liz Marek.
Recipe
Ingredients
White Cake Recipe Ingredients
- 10 oz milk room temp
- 2 oz vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract use clear for a whiter cake
- 14 oz AP flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 8 oz unsalted butter room temp
- 14 oz sugar
- 6 large egg whites fresh not boxed at room temp
Easy Buttercream Frosting
- 8 oz pasteurized egg whites room temperature
- 32 oz powdered sugar
- 32 oz unsalted butter room temperature
- ½ teaspoon salt
- 1 tablespoon vanilla extract
Instructions
White Cake Recipe Instructions
- Preheat your oven to 335ºF and prepare two 8"x2" cake pans with cake goop or another preferred pan release.
- Combine milk, oil and extracts and set aside
- Combine your flour, baking powder and salt and set aside
- Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes)
- Add the egg whites one at a time (roughly) to the butter mixture while mixing on low and let fully combine after each addition before adding the next. If your egg whites aren't at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.
- Add in ⅓ of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add in ½ of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined.
- Add batter into prepared cake pans and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center.
- Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired. Chill cake.
Easy Buttercream Frosting
- Combine egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Turn mixer up to high and whip until light, fluffy and white.
Gold Drip
- Melt chocolate and water in the microwave and whisk until smooth. Add in a couple drops of food coloring. Let cool to about 90 degrees before attempting to drip over the chilled cake. Once chocolate is set, you can combine the everclear and gold dust to make a paint and paint the drip.
*note: this is a non-toxic gold dust
Laetitia says
Hi! I am excited to try this for my daughter's birthday. I cannot ger pasteurized eggs in a box where I am. Can I use regular eggs for the buttercream and how many?
Elizabeth Marek says
Use my swiss meringue buttercream recipe instead 😀
Jenny says
Hi! I just made your Moist Vanilla Cake and the flavour and texture was amazing! I've always made WASC cakes for weddings and am looking for a homemade alternative but the Vanilla Cake seemed almost too fluffy and I’m afraid it wouldn’t hold up under 2 tiers and frosting. It also only baked up to about 1” in height - is that normal? I’m curious at the difference between this White Cake and the Moist Vanilla Cake. Does the all purpose flour provide more structure? Also the Moist Vanilla Cake was very yellow (used farm fresh eggs with super orange yolks which I think made the batter very yellow). Is this cake that much different than the vanilla one? Do you think it would hold up as a 3 layer 9” topped with 3 layer 7”? Thanks!
Elizabeth Marek says
Moist vanilla cake is not white and made with whole eggs which provides more flavor to the cake. The texture is very soft and fluffy but can and has been used in wedding cakes. You simply chill them in the fridge to set the butter before stacking.
The white cake recipe is white and only uses egg white so that it stays white. This recipe uses all-purpose flour as an alternative to the vanilla cake recipe for people who cannot find cake flour.
Cake tiers are supported by cake supports, not cake so you can use any cake to make a wedding cake as long as you use proper supports. You should check out my free tutorial on how I go through this process with my recipe.
https://sugargeekshow.com/marbled-fondant-tutorial/
Deb says
Great cake had it for breakfast. Made 4 layers and filled the center with tart cherry fruit spread (like preserves) thickend with 1 tablespoon cornstarch then cooled. Does this cake have to be refrigerated because of the egg whites in the frosting? How does the frosting hold up at an outside event say 75 degrees? Thank you for the great recepie.
Elizabeth Marek says
It does not need to be refrigerated, the amount of butter and sugar in the frosting makes it stable enough to be at room temp for 24 hours. 75 degrees is no problem but keep it in the shade.
Kriz says
Well even though it curdled and I was a bit scared I still baked it n ☺️ Everything baked so beautifully !!!!!!! This cake is amazing!!!!! Definitely making this again!!! thank you so much!!!
Kriz says
Just made the batter and I have to say I tasted it and flavor is great but I didn’t put it in the oven as yet because ... it doesn’t look like the batter on your video... it’s really soft n kinda loose ... my egg wh yes we’re great the first 2 min of mixing and I’m not sure if I over mixed it but after it started to curdle up (yes it was room temp) I don’t put my eggs in the fridge and I live in the Caribbean ...
Elizabeth Marek says
If your batter curdled, something was either cold or you added in the liquids too quickly
Ashley says
Hi! How will the recipe change if I have to use eggs from a carton? Thats all I have and unfortunately since my kids are home and we are under lockdown I can't get out to buy fresh eggs.
Elizabeth Marek says
You can definitely use eggs from a carton, One egg white = 1 ounce.
Sarah says
Hi there I’ve just made the cake and it’s slightly dropped when it came out of the oven, also the sponge is quite dense like Madeira as apposed to fluffy? I’m going to make it again have you got any tips for me please where I may have gone wrong?
Elizabeth Marek says
It's hard to say where you went wrong. I haven't seen your cake or know how you mixed it. I would go back through the recipe to make sure that your ingredients are all the same as mine, all warm and not cold and you're mixing as directed.
Caycee says
how would I make this in a 10inch round cake pan? I want to use the recipe for a two tiered wedding cake with the bottom being three 10 inch layers
Elizabeth Marek says
You must make enough batter for three 10" cake pans. I would start by doubling the recipe and seeing if you need to make more.
KHam says
Which would you say tastes the best; your white cake, vanilla cake, or white velvet? Or any other recipe you have haha
The Sugar Geek Show says
white velvet is my personal favorite.
Eunice says
Hi: I saw your recipe. I used it once and the cake was EXCEPTIONAL!! But, my question is: how do I convert this recipe into a 3 layer cake using 3 9-inch round cake pans?
Thank you, for your recipe and advise.
The Sugar Geek Show says
I would increase the recipe to 1 1/2 times (adjust the servings on the recipe card) then bake in three 9" cake pans
Lynette says
Hey Liz! thank you so much for making these recipes available to us. I'm enjoying making your cakes.
i was scrolling through the comments and someone had asked if they can replace butter with margarine and you discouraged it. I'd like to know, other than flavour, does it affect how the cake comes out? Thank you.
The Sugar Geek Show says
Margarine is too soft, it doesn't behave the same way as butter
Gerben says
Made today.. everybody in the house loves it!...thanx po!...
Paige says
The best!
Sonya says
My quarantine passion: baking cakes! I am so excited to try this recipe and have my ingredients ready to go. In reading through comments, I realized that you said fresh versus boxed eggs, and then the buttercream icing calls for pasteurized eggs. As a baking novice, I want to be sure that I am understanding correctly. By fresh, are you meaning farm fresh, and by boxed are you meaning carton eggs, and by pasteurized are you meaning egg whites ready to go in a carton? Thank you in advance for your response!
The Sugar Geek Show says
Fresh egg whites are from an egg. Carton or pasteurized is the same thing. Pasteurized egg whites come in a carton 🙂
Curt says
I prepared this cake using King Arthur Cake Flour (It was the only KA flour I could get during the Pandemic). The last layer came out of the oven with small caverns from the bottom of the cake. Was this the result of not using AP flour or some other reason?
The Sugar Geek Show says
Hi Curt, the recipe calls for all-purpose flour, not cake flour. There are differences between flour. Always try to use the ingredients the recipe calls for, for the best results. I have a delicious white cake recipe that uses cake flour, it is the white velvet buttermilk cake 🙂 Stay safe.