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
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
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 🙂
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 🙂
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.
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.
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.
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
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 🙂
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
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
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
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
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
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.
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