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
Ally says
Also, as a followup to my previous comment, I don't have a stand mixer. Would a normal electric mixer work for this recipe?
Thank you.
The Sugar Geek Show says
Yes it will 🙂
Ally says
Hello,
I would like to try this recipe, but would like to substitute whole eggs for the egg whites. Based on previous comments, I would need 4 eggs to equal the weight of 6 egg whites, correct? Also, do I need to mix the eggs in differently than the recipe states for the egg whites? If so, when and how should I incorporate them? My last question is how does this cake compare to your vanilla cake? Is it more dense/coarse and not as moist or are they similar?
Thank you so much.
The Sugar Geek Show says
Yes you can or you can just use my vanilla cake recipe. One egg weights 1.67 oz so for every 3 egg whites I do two whole eggs. Incorporate the eggs the same way as the instructions state.
Helen Nault says
I’m allergic to eggs, specially egg white, white would you do for the buttercream?
The Sugar Geek Show says
I would use a different type of buttercream like American buttercream or stabilized whipped cream
Kate says
I left out the oil and i already frosted the cake... is it gonna be awful?!?
The Sugar Geek Show says
Only way to know is to taste it 🙂
Theresa says
Oh wow! What an amazing recipe! After years and years of looking I think I have finally found my ‘go to’ vanilla/white cake recipe (though you say they are different ? )
Ok, I’ve been baking for years and years and sometimes my batter splits as it did with this one after I added the third addition of egg whites. I ignored this as I always do because after adding the flour the batter always comes together fine. However, being you are a professional that has been to culinary school I’m really curious to know what the danger is and why do bakers freek out when they see the batter split at some point during mixing. Is this a major issue for the end product? Am I ignoring a major key to how my cakes come out?
Thanks again. I love your work and your very well written recipes.
The Sugar Geek Show says
Splitting comes from the eggs and the batter being two different temperatures. It may cause the cake to not rise properly. Always make sure your egg whites are warm as well as your milk, butter etc to avoid splitting.
Tee says
Thanks very much!
Robyn Bresowar says
Hi Liz, This cake looks amazing! Do you know if it would work well using the reverse creaming method of mixing? Thanks so much!
The Sugar Geek Show says
No, because it uses AP flour instead of cake flour. If you want a good white cake with cake flour try the white velvet buttermilk cake recipe. https://sugargeekshow.com/white-velvet-cake/
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!
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 🙂
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
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!
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
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
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
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 🙂
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.