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.
What's In This Blog Post
Ingredients
All-purpose flour is used in this recipe instead of cake flour because I like the texture that all-purpose brings to this recipe. If you want to use cake flour, I suggest checking out my white velvet cake recipe.
Egg whites are used instead of whole eggs so that the cake is a BRIGHT white color. You can use fresh egg whites or pasteurised egg whites.
What makes a white cake?
Many people confuse white cake recipes with yellow cake or even vanilla cake. Although similar, these are different types of cakes. Mostly to do with how the eggs are incorporated.
A white cake recipe only uses the whites of the egg, sometimes whipped and then folded into the batter, sometimes added directly to the butter/sugar mixture.
Vanilla cake uses both the egg whites and the egg yolks (usually) and results in a slightly off-white colored cake, but in my opinion has the most flavor.
A yellow cake is made with the egg yolks only, so the batter has a very rich and golden color with lots of flavor and is a very moist cake.
Vanilla and white cake recipes are both used in many different recipes as a base by substituting spices or extracts. Yellow cake is traditionally paired with rich chocolate buttercream or ganache and is not often used as a base recipe for other flavors, although it certainly could be.
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.
How to make the cake
- Preheat your oven to 335ºF and prepare two 8"x2" cake pans with cake goop or another preferred pan release.
- Combine the warm milk, oil, and extracts, and set them aside
- Combine the flour, baking powder, and salt, and set it aside
- Place the soft butter in the bowl of your stand mixer with a paddle attachment, and cream it until smooth.
- Sprinkle in your sugar slowly while mixing on low, and then let it whip on high until light and white (about 5 minutes).
- 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.
- 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 buttercream
- Combine egg whites and powdered sugar in a mixing bowl with the whisk attachment.
- Whisk to combine on low, then whisk on high for five minutes.
- Reduce the speed to low while adding in your warm butter in small chunks. Whip until everything is combined.
- Add in your vanilla and salt.
- Turn the mixer up to high and whip until light, fluffy, and no longer tastes like butter.
Want to learn more about how to decorate a cake like a pro? Check out my FREE training on how to make your first cake ever!
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.
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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.
Recipe
Ingredients
White Cake Recipe Ingredients
- 8 oz unsalted butter room temp
- 14 oz sugar
- 6 large egg whites fresh not boxed at room temp
- 14 oz AP flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon almond extract use clear for a whiter cake
- 1 teaspoon vanilla extract
- 10 oz milk room temp
- 2 oz vegetable oil
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
Gold Drip
- 6 oz white chocolate
- 1 oz warm water
- 1 teaspoon warm brown food coloring
- 2 teaspoon Truly Mad Plastics super gold
- 1 tablespoon Everclear lemon extract or rose water can be used
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
KaNasia White says
Do you have a strawberry cake recipe I really been a good one
The Sugar Geek Show says
Yes I have two! One with freeze dried strawberries and one with fresh. Check them out in the recipes section under cakes
Judy says
Until I realized all the unhealthy chemicals in a box cake, I baked, and loved traditional boxed white cakes like Pillbury/Duncan Hines. So would you suggest your Vanilla cake or this classic white for a comparable taste? Also, if I omit the almond extract, would I then use 2 tsp of pure vanilla instead of one? Eager to make this cake, the reviews are great!
The Sugar Geek Show says
The closest thing I have tasted to box mix is the white velvet buttermilk cake because it's very soft. If you want that classic white cake mix flavor you want to use clear vanilla extract
Angela M says
I don't have almond extract on hand so could I substitute fresh lemon juice instead?
The Sugar Geek Show says
Lemon juice and almond extract are completely different flavors? If you don't have almond extract just leave it out.
Shar says
Hi Liz,
Do you think using carton liquid egg whites for the cake instead of fresh eggs will terriably alter the texture and taste of the cake.. I’d like to make 3 8 inch rounds and never know what to do with the yolks!
Love your tips, recipes and personal stories and reflections of how you develop your cakes and techniques!
The Sugar Geek Show says
I do use carton egg whites for my white cake and it works! Just make sure you shake up the box before using and try to use fresh boxed egg whites if that makes sense
Racheal says
Im a doctored box mix convert, Ive got a ton of flavors im now trying to convert to scratch. Currently im working on my pineapple cake. How would you incorporate pineapple juice in to the cake without affecting the texture and moisture content?
The Sugar Geek Show says
I don't put pineapple juice into the cake because it doesn't add any flavor. Just add in the crushed pineapple and use the pineapple juice as part of the simple syrup afterwards
SILVIA PAULINA VALERO TORRES says
In the article you say that white cake does not have egg yolks. But in the recipe I see that you have eggs (complete). I do not understan!
The Sugar Geek Show says
There are no whole eggs in the recipe, it says egg whites
David says
Can you please please pleaseeee convert this recipe into grams. Everytime i convert the recipe myself it goes wrong..you would be a livesafer?
The Sugar Geek Show says
Are you using a scale? Your scale should have an oz option as well as grams
Michelle says
I am still on the hunt for a vanilla cake and a white cake. I am making a champagne flavored cake but with emulsions because its for a baby shower. Do you reccomend the vanilla cake or the white cake for this?
The Sugar Geek Show says
You could do either and just replace the vanilla with champagne emulsion 🙂 I think the vanilla cake is moister just make sure you follow the mixing directions properly and your eggs/milk are slightly warm
Michelle Linden says
I am making this recipe as we speak. Is the batter supposed to be really thick? I have never made a cake from scratch before. Box mix batter is thinner... you can almost pour it into the pans. This is almost as thick as frosting. ?????
Michelle
The Sugar Geek Show says
Yes it's very thick, check out the video in the recipe card 🙂
Tammy says
Could I use buttermilk in this recipe?
The Sugar Geek Show says
Check out my white velvet buttermilk cake recipe! It's sooo good and already formulated for buttermilk
Christina says
So I have been baking cakes for a very long time and my daughter wanted me to make this recipe with her. Upon mixing the batter, I could already tell something was off from what I’m used to, but I know every recipe will be different, especially with different ovens, weather, ingredient qualities, etc. However, I also noticed the taste of the batter was off as well in a rather unpleasant way, after having followed all directions; it reminded me of other recipes that called for too much of X and I couldn’t quite place what ingredient I was tasting too much of. But I put them into two round cake tins and baked them anyway. I have to say, I am very confused, I haven’t seen many cakes do this. They took nearly 1 whole hour to bake. The texture was very greasy, and saturated in a way that was borderline rubbery and the top formed a solid, caramelised crust. In addition, the taste was remarkably displeasing and bland. I don’t want to say this recipe is awful yet but I’m struggling to find a reason as to why this happened after doing everything exactly, and double checking to make sure everything was at the correct amount, and it was. Help?
The Sugar Geek Show says
If the recipe seemed off from the very beginning then I am guessing you made a mistake with your ingredients, the eggs and milk where not slightly warm so they didn't mix up properly or you didn't mix them correctly. Since you are the one that made the recipe, you're the only one that can figure out where it went wrong. We used to do this in pastry school when our baking didn't turn out right. Our chef would have us go through the recipe line by line to see where we might have gone wrong. I can assure you the recipe is balanced and turns out great for myself and many others who have tried it.
Sher says
Hello! I am excited to try this recipe! We don't have a good scale. 14oz is same as 1.75 cups. Is this ABOUT what you used? We only have cups. Thanks.
The Sugar Geek Show says
Hello, I highly recommend getting a scale to avoid wasting ingredients. Proper measurement of ingredients is very important to your cake turning out. Measuring by cups is not accurate which is why weight is used instead of cups. If you try to guess the cake is not going to turn out. You can get a simple scale at any grocery store.
Cindy says
Hi Liz! First, let me just say I love all your stuff!!! I bake alot of cakes, and always have trouble using up egg yolks, even with alot of lemon curd, etc. I am not concerned with having a pure white cake, so can I use whole eggs with this recipe? If so, how many? Will it change the texture of the cake? Does it affect scupting/carving? What are your thoughts on boxed egg whites in this recipe?? Thanks, and again, I love your ideas, recipes, and cakes!!
The Sugar Geek Show says
Yes you can use whole eggs if you prefer, one egg white weighs 1oz and a whole egg weighs 1.67 oz (roughly) so two whole eggs equals about three egg whites. I hope that makes sense.
CYNTHIA says
Hello!
Your classic white cake instructs to wrap warm cake to chill.
What do you use to wrap the cake?
Thank you for your time!
The Sugar Geek Show says
Plastic wrap 🙂
Kim says
Could I use buttermilk instead of regular milk in your recipe? Pros? Cons? Thanks!
The Sugar Geek Show says
If you want a buttermilk cake, check out my white velvet buttermilk cake recipe 🙂
Ri says
Hi Are the liquid measurements in weight or fluid oz? Thanks so much
The Sugar Geek Show says
They are all by weight
Amy P. says
Hi Liz 🙂
Your recipe calls for a 335* oven temp, is this convection? I have always baked my cakes at 350 but don’t have convection.
The Sugar Geek Show says
No I don't use a convection.
Becky says
Could I use margarine instead of butter for this recipe?
The Sugar Geek Show says
No, margarine is not the same as butter 🙂
April Luna says
Are there any alterations in your recipes for high altitudes?
The Sugar Geek Show says
I don't specifically have one but if you look up high altitude cake alterations you can see that the leavening is generally reduced
Anne Schow says
OMG. I’ve been baking for years and this is, by far, the best cake I’ve ever made/eaten. I made it this morning then couldn’t get back to the site. I was in a panic until I finally found it! (I’m a Mom of five, the youngest being 12, but I focused hard on finding this recipe for the last few hours!) This cake is AMAZING! ??
The Sugar Geek Show says
Yay I'm so happy that you liked my white cake recipe <3
Cara Evans says
I've tried this cake three times now and every time I add the milk mixture it all separates. I have no clue what I'm doing wrong. Everything is room temp and I followed what you did exactly.
The Sugar Geek Show says
Maybe your ingredients are still too cold. That's the only reason it would separate. I warm my milk slightly in the microwave, same thing as the eggs and butter so they combine together. Your ingredients might be room temp but your room could be cold
Carla says
Okay never baked a cake from scratch, you've given me the courage.My Irish twins birthday this weekend,29&28,one wants a simple white cake,I'm going for it wish me luck
The Sugar Geek Show says
You can do it! <3 Read through the blog post for tips first!
Kathy says
Hi , thanks for taking the time to answer all these questions! I am baking cupcakes for a baby shower, I know that not all cake recipes convert to cupcakes, have you tried cupcakes using this recipe? I read all comments and one person did ask if the recipe can be converted to cupcakes, you said yes. I just want to make sure because this will be my third attempt at white cupcakes and so far they are just ok.no epic fails or anything just ... meh... tried the box cake w sour cream ,it taste like chemicals, I have a recipe that turns out well but it’s one that requires you to fold in the egg whites and only makes 12 cupcakes. Thanks for your help!
The Sugar Geek Show says
I make cupcakes with this all the time, not sure what you're looking for when it comes to a good cupcake though
Najma Ghani says
Can I use this recipe to make a fresh cream gataeu u
The Sugar Geek Show says
I don't know what that is 🙂
Tracy says
Want to make this this weekend for Easter! ? It looks amazingly moist!! ?
Could you add lemon exact to this cake batter for lemon flavored cake? If so, how much would you add to give it a nice lemony flavor?
And, what would be best for frosting for lemon? Cream cheese buttercream sounds like it might be a good matchup? Or something else?
Lastly, have you tried it with gluten free all-purpose flour? If so, how did it turn out?
Thanks!
The Sugar Geek Show says
Hi Tracy, yes you can replace vanilla with lemon extract and I would add some lemon zest as well. Any frosting including cream cheese would be delicious. I have not tried this with gluten free flour
Tracy says
Thank you so much!!
If you decide to experiment with gluten free, PLEASE share! ? Would love to find some really good GF cake recipes!