Simply the best white cake recipe made from scratch
This white cake recipe is the perfect classic white cake. 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.
White Wedding Cake Recipe
White cake recipes where originally created for weddings. Only the rich could afford white flour and sugar so a white cake was considered a symbol of your wealth. These days, a white cake with a fine, moist crumb is probably the most common flavor cake baked for all types of occasions.
Ironically, where I am from (Portland, Oregon) the more organic and less refined your ingredients are, the more expensive they are. Funny how things tend to go full-circle.
What Is The Difference Between White Cake Recipe And Yellow Cake Recipe?
Many people confuse white cake recipes with yellow cake or even vanilla cake. Although similar, these actually are totally 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 out 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 Do You Make White Cake?
To make the best white cake recipe ever, you need to make sure you're using the right ingredients. For this recipe we are using AP flour because it is the most versatile. We are also using a high-quality butter that does not have any artificial dyes in it (did you know some companies dye their butter to be more yellow?) The whiter the butter, the whiter the cake. Traditional white cake uses almond extract which happens to also be clear. Now, I myself do not love the taste of almond extract so I prefer to use vanilla bean paste and vanilla extract.
BUT WAIT! You said that the ingredients had to be clear!
True, I did say that but here we come to one of those "taste over color" rules in my book. There are not a lot of ingredients in this recipe that bring flavor to the table but the quality of the extract is #1. The vanilla bean paste and the extract WILL slightly tinge the batter to not a PURE white but for me, I'd rather have that than no flavor at all. If you absolutely must have a white color then feel free to halve the vanilla in this recipe and add ½ teaspoon of almond extract.
Another reason you might want to use almond extract or you can even use clear vanilla (imitation) extract is if you're using this white cake recipe as a base for another cake recipe like my strawberry cake where color is really important. The whiter the cake batter, the truer the color will be after adding colors.
Why Is There Oil In This White Cake Recipe?
Funny thing, when we bite into a cake, certain things make us think "YUM!" Texture, flavor and moisture. Texture is achieved by proper mixing methods, flavor is achieved with high quality extracts but moisture is a tricky thing. You can't just dump more moisture into your cake batter or you'll end up with a gummy mess. One thing that makes your brain think "moist" is the addition of a little oil. I don't like to add too much, about an ounce will do. I prefer to use vegetable oil because it doesn't have a flavor and is colorless.
If you don't want to use vegetable oil you can use any other mild flavored oil.
Should You Put Sour Cream In White Cake?
A long long time ago (we're not going to talk about how long) I remember reading in the cake forums about this magical white cake recipe called WASC cake that all the cake decorators used. I had no idea what it was but desperately wanted to know! Soon, I learned that WASC stood for White Almond Sour Cream cake and the first ingredient is a white box cake mix.
Whomp Whomp
Now, I don't actually have anything against anyone who uses boxed mixes or doctors boxed mixes. For my personal journey as a cake decorator, I was looking to make my own recipes that would make me stand out. Anyone can whip up a box mix but then it just tastes like everyone else's cake. You see what I'm saying?
So why would you use this type of white cake recipe? Well not everyone is a scratch baker or wants to be. Or maybe they just want a quick and easy cake recipe that will for sure turn out. This recipe is definitely a no-fail and is what you might call a "doctored box mix". The addition of the sour cream and eggs makes it more flavorful and moist. It also detracts from that "chemical" taste that most box mixes have.
Would I suggest you make this instead of scratch mix? Well really that's up to you. I promise I won't hold it against you one way or the other. Just always be up-front with your customers (if you have them). If you say you bake from scratch then bake from scratch. If you use a box, it's perfectly ok to say you use "freshly baked cakes".
How To Make The Best White Cake Recipe From Scratch
So here's the deal with white cake recipes. Just like with most things, there more than one way to skin a cat... er... bake a cake.
Who even came up with that saying? So bizaar.
So anyway, as I was saying. There are multiple ways to make a white cake recipe but I'm going to make it REALLY easy for you. Option one is the traditional mixing style of creaming your butter and sugar together until light and fluffy. Then add in your egg whites until combined. Then add in dry ingredients and liquids. This is the route I go.
The other option is you whip up your egg whites to a soft but firm peak. Then you cream butter and sugar as usual and alternate your dry and liquid ingredients until combined. You then fold in your egg whites into the batter. This technique results in a lighter, more delicate cake but CAN potentially cause over-mixing.
You can try both ways and see what you like best.
One more tip, I always wrap my cakes while they are still warm. Wrap in plastic wrap and then place into the freezer. This locks in the moisture of the cake. Once cooled but not frozen, you can trim the brown edges off your cake (optional but results in a whiter slice) and frost with a nice white buttercream or any frosting you desire.
I hope that answers all your burning questions about white cake! If there's something I missed, feel free to drop me a comment and if you like this recipe, please share and link back to me if you use it and I would love you forevah <3
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!
Happy Baking!
- Liz
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.
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
LUCILLE says
When reading your article it starts you use sour cream in the recipe. When watching the video and reading recipe it doesn't show sour cream. I'm confused.
The Sugar Geek Show says
Just extra information 🙂 The blog post goes over a lot of frequently asked questions and many people ask me if you have to put sour cream in white cake and the answer is no but some recipes do
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.
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 🙂
Paige says
The best!
Gerben says
Made today.. everybody in the house loves it!...thanx po!...
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
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
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.
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.
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.
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.
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
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!!!
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.
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/news/marbled-fondant-tutorial/
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 😀
Sarah says
Thanks so much, I made it again and it was perfect! I’ve been looking for this recipe for years! Everyone loved it! X
Catherine says
I used this for my 6 years old birthday cake this year. He wanted a mint cake and this was the perfect base! Added 1/2 tsp of peppermint extract and cut the vanilla down to 1/2 tsp - turned out great. Lovely sweetmint cake paired amazingly with the buttercream recipe.
Will be using this for my go to for always! Thank you
Jenny says
I am excited to try this recipe! The recipe calls for milk but doesn't specify if it should be whole milk, 2%, 1% etc. Which one will be best for this recipe? Also, I am at a higher altitude at around 4500 feet, what changes would you suggest for that altitude? Thanks
Elizabeth Marek says
It doesn't matter, any kind of milk that you have 🙂 Check out my blog post for high-altitude hacks to make adjustments https://sugargeekshow.com/news/high-altitude-baking-hacks/
Melissa says
Hi. I made the cake today (Tuesday) but don’t need it until Saturday. Should I freeze it until Friday, thaw, then decorate or just leave it in the fridge?
Elizabeth Marek says
Yes I would wrap it in plastic wrap and freeze it so it stays moist.
Saranya says
Made the cake and it turned out great. Only bummer is I used 7 inch pan instead of 8 inch by mistake. I should have realised this when the pan was almost 85% full with batter but I did not and in the oven it took more time and more extra work with covering the top when it began to brown. In the end all was well and this is going to be my favourite go to baking cake...and one more thing, I kinda left out almond extract since it’s not easily available in my country and replaced It with milk....
Thanks for the recipe and it made my day during the covid lockdown.
Sam says
Hello,
I will be making this cake on Sunday and decorate it on Monday. Should I just wrap it well and keep it in the refrigerator?
My real question is instead of using Vanilla Extract, I want to use Vanilla Bean to give the pretty specks and I already have a couple of them at home.
How many beans will I need for the cake?
Thank you so much!
Elizabeth Marek says
You can just wrap the cakes and leave them at room temperature overnight. The cake will be nice and moist the next day. use one vanilla bean.
Kim says
What type of sugar do you use? Would caster or granulated be best? I have been dying to make this cake for a while need to give it a go.
Elizabeth Marek says
Either will work. Caster sugar is very similar to granulated sugar but it's a little finer.
Karen says
Made this for Mother’s Day. It was amazing! One of my favorite cake recipes ever. Thank you!!
Cat Colbert says
Hi Liz, I came across a recipe for a Strawberry Margarita cake that is made with white cake. I remembered your white cake recipe and would rather use it as the base for my cake. The other recipe uses lime juice, lime zest, and tequila to flavor the cake. So I have two questions: 1) How much liquid (lime juice) is it safe to add to your recipe to get the lime flavor. I don't plan to use tequila because I don't have any. 2) If I add lime juice, will I need to add baking soda to your recipe? If so, how much? I'm going to use your white cake recipe because I've been dying to try it and want a moist, delicious cake. Thanks for any help you can provide. I hope you had a Happy Mother's Day!
Elizabeth Marek says
You will get the most flavor from the lime zest. I wouldn't add more than a couple tablespoons of lime juice to the batter but add a lot of lime zest! Like a Tablespoon. You can taste the batter to see if it needs more.