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
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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
Nafisah Hoq says
My family loved it. It was one of the best white cake recipes I tried. However, I thought it was a bit crumbly. Maybe it was something that I did. Do you have any feedback?
Elizabeth Marek says
Glad you liked the cake! It could be your cake was a bit warm still 🙂 It is a tender cake however. If you want more help with feedback you can always join my cake group Sugar Geeks and post a pic in there!
Sepy says
I’m making the cake tonight, I don’t have almond essence, can I leave it out?
Elizabeth Marek says
Yes you can 🙂
Brena says
Haven't made this cake yet, but planning on it for my granddaughter...I would love to add just of touch of red food coloring to make the layers pink, would that work. Also, I only have 9in cake pans, will this create an issue? Thanks for any feedback 🙂
Elizabeth Marek says
Yes you can definitely do that and those cake pans will be just fine.
Shirley walker says
Are you sure, 14 oz sugar, 14 oz flour!!
Elizabeth Marek says
yes... I'm sure.
jenn says
can i freeze the extra buttercream?
Elizabeth Marek says
Yes you can
Shannon says
I saw this recipe and it looks amazing. I'm out of AP flour but I have a lot of cake flour. Can I use this instead? If yes, do I need to alter the recipe? I'm looking for a super soft, fluffy and moist cake. It's just for the family so I don't need it to hold up to fancy decorating 🙂
Elizabeth Marek says
Check out either my vanilla cake recipe white velvet cake recipe for cake flour
Jessica Stringham says
Hi! I live at 5000 ft above sea level. I have had a hard time getting some of my from scratch cakes to turn out during the baking process. Is there anything different you would recommend for me with this cake and elevation?
Elizabeth Marek says
Here are some of my suggestions https://sugargeekshow.com/news/high-altitude-baking-hacks/
Nika says
Hello! Excited to try this. Can I use plain flour instead of AP flour? (I live in the UK). Also, I only have 10 inch cake tins!
Would this recipe be ok for this size?
Cheers
Elizabeth Marek says
You sure can. Plain flour is the same as AP flour here. For 10" I would do 1 1/2 batch of batter so your layers are not too thin.
Suzanne says
Have you ever tried to make this recipe with cup for cup gluten free flour? I’m planning on making it tomorrow and my family eats gluten free. It’s my first cake I’ve made from scratch. Any advice?
Elizabeth Marek says
I havent with this recipe but cup 4 cup works great. You can use it in any recipe. Just replace the flour with it and the same directions. easy!
Shannon says
Hi, was finally able to locate AP flour and made this cake yesterday and it's to die for! This cake was everything I dream for. It was, soft, moist and tender! I couldn't be more pleased. Next week I'm going to try your vanilla cake!
Suzanne says
I made this with King Arthur’s cup for cup gluten free blend and it tasted great. The only issues I had were that I served it cold and I underbaked it a little, which gave it a denser texture. Both were due to my inexperience with baking. I would definitely make this recipe again.
RL says
Fantastic recipe, great texture and flavor!
Sandrabee sweets says
If I want it sweeter can I add 1 TBSP? Also when you say milk you mean whole milk?
Elizabeth Marek says
Can you add 1 TBSP of what? You can use any kind of milk you want, even almond milk or soy.
Kenna says
I plan on making this cake this week and was wondering if I can throw in some chopped maraschino cherries in the batter and make it a “cherry chip” cake?
Elizabeth Marek says
Yes you can! Well-drained and about 1/4 cup finely chopped.
Nina says
My daughter is allergic to Nuts would this be good with the almond extract?
Elizabeth Marek says
Yea, just use vanilla instead
Katelyn Gasperlin says
Would it work to make, then wrap and freeze the cakes a week ahead or so?
Elizabeth Marek says
Yes you can do that
Kenna says
Thank you! Can't wait to try it.
Mercedes-maree Robinson says
Hi what happened if i use salted butter
Elizabeth Marek says
It would taste salty
Nagi says
i loved the cake it was really nice. Can I use this recipe to make 6 layers of 7" x1.5" ? should I triple this recipe amount? Also, in the past with others I have tried making rainbow batter, cakes have turned up quite tough & dry. I feel the mixing of the colours is the reason. Any suggestion how I can avoid this for your recipe? Pls help. TIA!
Elizabeth Marek says
Follow my rainbow cake tutorial https://sugargeekshow.com/recipe/rainbow-cake/
Maria says
Do I wrap the warm cake in plastic wrap before freeze. Thanks
Elizabeth Marek says
Yes, wrap in plastic first.
Joan Foley says
Hi, im in the uk, can wait to try this cake is it caster sugar i use or granulated sugar. Thanks
Elizabeth Marek says
yes, caster sugar is granulated sugar.
Katie says
I'm looking to make this for a birthday party. Is it possible to make ahead and freeze without compromising freshness too much?
Elizabeth Marek says
Yes you can freeze it
Cindy OKeefe says
Why do you use AP flour in this recipe and cake flour in the Vanilla, White Velvet etc.?
Also the reverse mix method is used in the Cake flour cakes and with the white cake you use the alternating mix method?
I have made the white velvet cake and it is amazing! I have been making Swiss buttercream for 6 years now because it is so smooth and not sugary or gritty like American buttercream. Your AButtercream is silky and to die for that I don’t think I’ll ever make Swiss again. So thank you 😊
Elizabeth Marek says
I have this recipe for people who don't have access to cake flour. I use the reverse creaming method with cake flour because it is low protein/low gluten. You can't use the reverse creaming method with regular flour because you will get tunneling.
Deborah Garner says
Can I warm the egg whites over simmering water to 140 degrees and then proceed or where can I purchase pasteurized egg whites?
Elizabeth Marek says
Yes you can do that if you don't have pasteurized egg whites
Nora says
Hello can I please have the measurements in US customary?
Elizabeth Marek says
I don't use cups in any of my recipes because they are inaccurate, outdated and tend to cause cake recipes to fail. If you like, you can read more about why I use kitchen scales in my recipes here. https://sugargeekshow.com/news/digital-kitchen-scale/