White Cake Recipe From Scratch

This is the perfect classic white cake recipe. It's light, fluffy, moist, and bright white with a delicate crumb. There is a running joke in the cake world that white is not a flavor, that it is really just a vanilla cake without the yolks, but a true white cake is so much more.

I have been making this white cake for years, and it is the base I reach for more than any other. By dropping the egg yolks and using only egg whites, the crumb bakes up bright white and a little more delicate, which is exactly what you want under a wedding cake or any elegant layer cake. It pairs beautifully with white chocolate ganache, and it is the same sturdy base I use for my Oreo cake and a dozen other flavors. White cake, vanilla cake, and yellow cake are all cousins; the way you use the eggs is what changes the color, flavor, and texture.

What Makes This White Cake Recipe Different

This white cake recipe is the one I keep coming back to because it is reliable, bright white, and endlessly adaptable. Here is what sets it apart:

• Vanilla plus a little almond. That vanilla-almond combo is the classic "wedding cake" flavor. It is optional, but it is what makes people say your cake tastes like a bakery.
• Egg whites do not need to be pre-whipped. A lot of white cake recipes make you whip egg whites to stiff peaks and fold them in by hand. Mine skips that. You add the whites one at a time to the creamed butter and sugar, which gives you a light, fluffy crumb without the extra bowl or the risk of deflating your whites.
• All-purpose flour, not cake flour. I use all-purpose here on purpose. It gives the cake a slightly stronger crumb that holds up to stacking, fondant, and filling. If you want the softer, finer crumb that cake flour gives, that is my white velvet cake.
• Baked at 335º F for a reason. Most recipes bake white cake at 350º F and then tell you to ignore the brown top. I bake lower on purpose, and there is real science to it (whole section below).
• A true workhorse base. This is the cake under my Oreo cake, and it flexes into strawberry, funfetti, marble, and more. Learn this one, and you have learned ten cakes.

White Cake vs Vanilla Cake vs Yellow Cake

People mix these up all the time, but the difference really just comes down to how the eggs are used.

• White cake uses only egg whites, which keeps the crumb bright white and the texture delicate.
• Vanilla cake uses whole eggs, which gives a slightly off-white color and a richer flavor.
• Yellow cake uses egg yolks, which make the cake deep golden and give it a richer, more custardy flavor.

People laugh and say "white" and "yellow" are not flavors, but ordering an "all egg yolk cake" just does not have the same ring to it. The names are shorthand so bakers know exactly what they are working with. White and vanilla are both popular bases for flavored cakes, while yellow cake is traditionally paired with chocolate buttercream or chocolate ganache.

White Cake Ingredients

This recipe uses traditional baking ingredients you probably already have. I always recommend weighing your ingredients with a digital kitchen scale for the most accurate results, even the liquids. The one ingredient worth a special trip is clear vanilla if you want the whitest possible cake.

• All-purpose flour provides a slightly sturdier crumb that holds up well for layer cakes. If you prefer a finer, softer crumb, use cake flour, or check out my white velvet cake.
• Egg whites keep the cake bright white while still adding structure and moisture. Fresh egg whites are best here (boxed/carton whites do not always behave the same in a creamed batter).
• Granulated sugar sweetens the cake, and when whipped into the butter, it builds the light, fluffy texture.
• Unsalted butter adds flavor and richness to both the cake and the frosting. It must be soft so it creams properly. If you brown it first, you get my brown butter cake.
• Milk adds moisture and a soft crumb. Warm it slightly so it does not curdle the room-temperature butter.
• Vegetable oil, alongside the butter, keeps the cake moist even after refrigerating.
• Baking powder gives the cake its lift and light texture.
• Salt balances the sweetness and rounds out the flavor.
• Vanilla extract and almond extract. Vanilla is the main flavor, and almond adds that classic wedding-cake note. Use clear vanilla if you want to keep the cake extra white. The almond is optional.
• Pasteurized egg whites and powdered sugar (for the frosting). The Easy Buttercream is a mock Swiss Meringue buttercream that is less sweet than American buttercream and silky smooth.

Why I Bake White Cake At 335º F

The Maillard reaction (the browning that happens when sugars and proteins meet heat) really gets going around 350º F. By baking a little lower, I slow that browning down, which keeps the outside of the cake paler and the crumb closer to true white. Lower and slower also means the cake domes less and bakes flatter, so you have less to trim off the top. It takes a few extra minutes, but you get a whiter, flatter, more level cake, which matters a lot when white and bright is the entire point.

PRO TIP: Every oven is different. If yours runs cool, your cakes may need the full 35 minutes (or a couple more). Go by a toothpick coming out clean and the center springing back, not just the timer.

Why Isn't My White Cake White?

This is the question I get most: "I used egg whites, so why did my cake come out ivory or yellow instead of white?" A few things stack up here:

• Your extract. Regular vanilla extract is caramel-colored and tints the crumb. Clear (imitation) vanilla keeps it bright.
• Your butter. Butter has a natural yellow hue, and it varies by brand. More butter, more tint. There is not much to do about it except know that it is normal. If having a white cake is REALLY important, you can substitute half the butter for vegetable shortening.
• Overbaking and high heat. The longer and hotter the cake bakes, the more the surface browns and the more that color creeps in. This is exactly why I bake at 335º F (see above).
• Crushed or fine add-ins. Fold your add-ins gently so they don't change the color of the cake.

How To Make White Cake Step-By-Step

Before you start: always bring your cold ingredients to room temperature (or even a little warm) so the batter does not break, preheat your oven to 335º F, and prepare two 8"x2" cake pans with cake goop or your preferred pan release. Weigh everything out before you start mixing.

1. Combine your wet and dry separately. Stir the warm milk, oil, and extracts together in one cup. In another bowl, whisk the flour, baking powder, and salt. Set both aside.
   

2. Cream the butter and sugar. Beat the soft butter smooth with the paddle attachment, then sprinkle in the sugar and whip on high until light and very fluffy, about 5 minutes.

PRO TIP: Do not rush the creaming. That 5 minutes of whipping is where you build the air that makes the cake light. It should noticeably lighten in color and look fluffy before you move on.

3. Add the egg whites one at a time. With the mixer on low, add the egg whites a little at a time, letting each fully combine before adding the next. Mix until smooth.

4. Alternate the dry and wet. Add ⅓ of the dry ingredients and mix on low until just combined, then ½ the liquids, then dry, then liquids, then the last of the dry. Mix until just combined and stop.
   

5. Bake and chill. Divide the batter into your prepared pans and bake at 335º F for 25 to 35 minutes, until a toothpick comes out clean. Cool 15 minutes, turn out onto a rack, wrap the cakes while still warm, and flash chill in the freezer to lock in moisture. Once cool but not frozen, trim the edges and frost.

6. Cool 15 minutes, turn out onto a rack, wrap the cakes while still warm, and flash chill in the freezer to lock in moisture. Once cool but not frozen, trim the edges and frost.

7. Make the Easy Buttercream. Combine the pasteurized egg whites and powdered sugar in the bowl of a stand mixer with the whisk attachment and whip on medium until thick and glossy. With the mixer running, add the softened butter a piece at a time (it may look curdled at first, that is normal), then add the vanilla and salt and whip on high until light, fluffy, and it no longer tastes like straight butter. For the smoothest finish, switch to the paddle and mix on low a few minutes to knock out air bubbles. This is my easy buttercream frosting, less sweet and silkier than a standard American buttercream.

8. Stack and assemble. Place your first chilled cake layer on a board or stand, spread an even layer of buttercream on top, then add the next layer. Crumb coat the whole cake in a thin layer of buttercream, chill 15 minutes to set, then apply your final coat and decorate.

PRO TIP: If your buttercream looks soupy, your butter was too warm. Pop the whole bowl in the fridge for 15 minutes and re-whip. If it looks curdled, it is usually too cold, just keep whipping and it will come together.

Cake Batter and Frosting Calculator

This recipe makes about 8 cups of cake batter (enough for two 8"x2" rounds or three 6"x2" rounds) and about 5 cups of Easy Buttercream. Use the slider on the recipe card to scale up or down, and the calculator below to figure out batter and frosting for a different pan size.

Common White Cake Problems To Avoid

• Cake came out ivory, not white. Usually, the extract or the bake. Use clear vanilla and do not overbake. Baking at 335º F instead of 350º F keeps it paler, too.
• Dense or gummy crumb. It could be too much mixing, or your ingredients were too cold, and they curdled during mixing, which causes a gummy layer to appear at the bottom of your cake layer.
• Dry cake. Overbaked, or too much flour from measuring in cups. Weigh your flour and pull the cakes the moment a toothpick comes out clean.
• The batter curdled, and the cake did not rise. Cold egg whites or cold milk. Everything has to be at room temperature so it emulsifies with the creamed butter instead of breaking it.
• Cake domed and cracked. Oven too hot. This recipe bakes at 335º F for a flatter top, if yours still domes, your oven may run hot, so check it with a thermometer.
• Brown top. Normal, especially at higher temps. Trim it off if you want a pure white look, or bake at 335º F to minimize it.

Final Thoughts

White cake gets dismissed as "plain," but a really good one is anything but. It is the little black dress of cakes; it goes with everything. This is the recipe I have made for more birthdays, showers, and weddings than I can count.

If you only learn one cake from me, make it this one. Once you have the white cake down, strawberry, funfetti, marble, and Oreo are all just a few tweaks away.

Make This White Cake Recipe Your Own

This white cake is the jumping-off point for a ton of flavors. A few of my favorites:

• Oreo cake, chopped cookies folded in plus an Oreo buttercream.
• Marble cake, swirl in chocolate batter for the classic look.
• Fresh strawberry cake, real strawberry flavor on this same crumb.
• Funfetti cake, fold in sprinkles for a birthday classic.

Frosting swaps

The Easy Buttercream is my go-to here, but this cake takes any frosting beautifully. Try a Swiss meringue buttercream for an even silkier, less-sweet finish, a cream cheese frosting for tang, or chocolate buttercream for a black-and-white look.

Pan size conversions

A toothpick in the center should come out clean. Check on the early end and add a few minutes at a time; larger and deeper pans always take longer.

Make-Ahead and Storage

Frosted cake keeps about 3 to 4 days in the fridge, but always bring it back to room temperature before serving (cold cake tastes dry and stiff). To work ahead, bake the layers, wrap them warm in plastic, and freeze for up to a week. You can also freeze the fully frosted cake; just defrost it in the fridge for 24 hours before bringing it to room temperature so it does not sweat. This cake is sturdy and chills well, which is exactly why it is so good for stacking and decorating.

Baking White Cake At High Altitude

If you are above about 3,500 feet, this cake (like all cakes) needs a few tweaks. The short version from my high altitude baking guide: raise the oven temperature 25º F, reduce the baking powder by ⅛ to ½ teaspoon, reduce the sugar by 2 Tablespoons per cup, increase the liquid by 2 Tablespoons per cup, ease off on whipping the egg whites, and add 1 Tablespoon of flour at 3,500 feet plus another Tablespoon for every additional 1,500 feet. Take notes as you go, what works for one recipe may need tweaking for the next.

White Cake FAQs