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
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
Misti says
I’ve tried countless white cake recipes!!! (Not yours) and it seems like everyone is this and grainy kinda like cornbread?!??? I have no idea what I am doing wrong. I won’t to try yours, but can you give me any advice on how to avoid whatever I’m doing first?!?
The Sugar Geek Show says
It could be that you're not brining your ingredients to room temperature (especially eggs and milk). I actually put my eggs in warm water before cracking them so they are slightly warm and I microwave the milk so it feels slightly warm. This will help your ingredients combine together properly and make that super fluffy cake texture.
Maureen says
Hi Liz,
I discovered many years ago purely by accident, aren't all good discoveries made that way, that you can make packaged/boxed cake mixes taste just like scratch made ones with a simple trick.
I was having my sons birthday party and as time was pressing I used a couple of cake mixes but although I had mixed one of them didn't have the time to put it in the oven before going to get him from school so just covered it with a tea towel/dish cloth and when I got back to it I thought well here goes and baked it as usual... you would have thought one of those celebrity chefs had baked it by the reaction I got from people... best cake ever, can I have the recipe and all that stuff. Seems if you let it stand it has time for that terrible cardboard taste to go and the true taste to develop and you can fool people and smile, I do it whenever I need to make cakes these days so I hope this helps anybody who needs to make cakes this way.
The Sugar Geek Show says
Interesting! I have known people to let their mixes rest before baking, I'll have to try that one out! How long did you let your mix rest before you baked it?
Shireen says
Fond of cake recipes. And I love the way you explained each and every step.??
The Sugar Geek Show says
Thank you!
Liz says
Hello Liz!
I am baking this cake for my sister's wedding. We have to leave for the wedding on the 25th and her wedding is in the 27th. I was going to bake on the 24th and wrap for in the refrigerator. I was also thinking maybe I should make this weekend and freeze until we leave. Do you have a recommendation? I am making 8" 10" and 12" layers. Two of each size.
The Sugar Geek Show says
Do you have to travel with the cake? Driving I assume. You can definitely bake the cakes ahead and then decorate when you arrive to where you are going. That would be a lot easier than trying to travel with a fully decorated cake. I would not freeze because they will just defrost during travel.
Elinor says
It looks amazing!
Can u help me pleaseeeee???
my scale is in grams how can I turn this recipe to grams?
The Sugar Geek Show says
You can google oz to grams and it's very accurate
Tracy says
Hi, I'm just trying this recipe out tonight and had a few questions. I'm very excited to give this a shot!
First, what exactly does curdled mix look like? I thought my eggs were room temp but I think they might have been cold (it's December in Canada lol). I'm not sure what the better should look like when you're done adding the eggs, but I feel like by the end it looked a little off. If a batter did curdle, would it effect the end result very much?
Second, if one wasn't worried about having a white cake could you use maybe 4 full eggs instead of 6 egg whites?
The Sugar Geek Show says
Curdled means it looks like the fat is separated from the liquids and looks splotchy. If your eggs are a little cold at room temp then you can put them in a bowl of warm water for 5 minutes. All your liquids being a little warm is better than too cold. Yes to subbing out 4 whole eggs 🙂
Lauren says
My cake is in the oven right now and I’m curious to see how it is going to turn out. I used a measuring cup to measure 14 Oz, of sugar and flour, not a scale. I may have a mess in my hands.
The Sugar Geek Show says
Yea unfortunately you can't substitute cups for a scale 🙁 I do state that in the recipe.
Brooke says
Not sure if this was covered in the other comments. But if you want the vanilla taste without the vanilla color, Watson's makes a clear vanilla flavoring. I use it for my whipped cream and cream cheese frostings. 🙂
The Sugar Geek Show says
Yes but it has a very "fake" vanilla flavor in my opinion. I'd rather have the slight tinge from the real vanilla but yes you can use clear if you want to
ilsa de la Gaeza says
hHiiiiiii......oz are USA or British???
The Sugar Geek Show says
I'm not sure what you mean, oz is a form of measurement for weighing ingredients.
Tracii says
Butter... ounces by weight or ounces by volume?
Cindy says
LOVE, love, love the simplicity of this cake recipe. Beautiful results. Can't wait to test it out!
Question(s): why do you put eggs in your frosting? Is this necessary for some reason? Aren't eggs supposed to be cooked prior to eating?
Thanks for a wonderful white cake recipe and the great explanation that went with it.
The Sugar Geek Show says
Thing about a meringue. A meringue is made from egg whites. Meringue is what makes marshmallows light and fluffy. Now add butter to that meringue and you have frosting that's super light and fluffy and not as sweet as regular frosting. Trust me, it's a real thing. This is a simplified version of a traditional recipe called Swiss Meringue Buttercream. The whites have been pasteurized (heat treated) already.
Janice Robertson says
I love your article. The cake looks wonderful. I have been doing cakes for family and friends about 40 years. I would love to have my frostings between layers was rich and thick like yours. I bought a cake from a local and theirs was like yours. Can you tell me the secret?
The Sugar Geek Show says
Try the easy buttercream frosting, I use it for everything! https://sugargeekshow.com/easy-buttercream-frosting/
Priscilla Reilly says
Can’t wait to make this cake. I have been baking for many years but do not know what AP flour is?
Many thanks!
The Sugar Geek Show says
You must be from another country? AP flour stands for all-purpose flour. It's just generic flour used in most baking.
Jo-Anne says
Can you use this for cupcakes?
The Sugar Geek Show says
Sure can