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
Preetha says
What can I substitute for pasteurised egg whites ?
The Sugar Geek Show says
You can use regular egg whites, you just will have the yolks leftover
Titan Tyler says
Is raw eggs whites in the buttercream not an issue?
The Sugar Geek Show says
They are already pasteurized meaning they are heat treated already. I would appreciate if you removed your one-star rating.
Jodi says
I have to say it's nice to see a cake in weight over volume for a change! Brits use weight over volume for majority of things and it's a nightmare trying to convert an american cake! I plan on trying this cake over my standard Madeira but was wondering how long you would say the cake is "good" for after delivering? Madeira's have a good 2 week shelf life on them once baked and I know this isn't likely to last as long BUT I'd like to give my clients an idea. Thanks x
The Sugar Geek Show says
I am so thankful I was taught weight measurements! So much easier than cups IMO. I've never tried a Madeira cake, would love to! This cake unfortunately is not a cake that lasts for a long time. It tastes best if eaten after a couple of days.
Jem says
You should totally try a Madeira. I'd say it's not far off a pound cake but the crumb is very tight and somehow gets more moist as time goes on. Fab for carving and long lasting.
Jem x
The Sugar Geek Show says
Oh I will try that! Do you have a recipe?
Karen Casorso says
What about high altitude? Any ideas or alterations needed?
The Sugar Geek Show says
Sorry I haven't tested this recipe for high altitude because I don't live in a high altitude area.
BETTY says
WHERE CAN I GET ALMOND AND VANILLA EXTRACTS.THANKS A LOT
The Sugar Geek Show says
Grocery stores or online like amazon
vanessa says
can I reduce the sugar content?. Thank you
The Sugar Geek Show says
If you reduce the sugar the recipe may not turn out properly. Cake recipes are a delicate science and unfortunately not low in sugar 🙂
Sonia says
Hi, could this recipe be used to make mini cake stacks? I would like nice round layers.
The Sugar Geek Show says
Sorry but I'm not familiar with that term? Mini cake stacks?
Jennifer Gibson says
Is this your go to recipe if a client requests an almond cake? If so, would you use all almond extract in place of vanilla or 1/2 and 1/2 still? Do you have any recipes for an almond cake with almond flour in it?
Sandra says
What size eggs should I use?
The Sugar Geek Show says
Large eggs are the standard for most baking recipes unless otherwise stated
Michelle says
Hi! I am in search of the perfect white cake recipe. Yesterday I tried three different ones (none of them yours!) and wasn’t happy with any of them. My question is, do I try this one or your vanilla cake subbing in the egg whites? What would be the difference? Thanks for your time and your very informative posts!
The Sugar Geek Show says
The white cake recipe is made with AP flour and is a pretty sturdy cake. I use it a lot for sculpted cakes. The vanilla cake uses egg yolks so it is not pure white and it uses cake flour so it's very tender and moist. Just depends what you're looking for. I think my vanilla is the best! If you can get cake flour I would suggest trying that one and make sure all your ingredients including milk are room temp if not a little on the warm side.
Barbara says
Ok ...have to ask ...2 pounds of butter in the frosting ...that’s 8 sticks!
The Sugar Geek Show says
Yep 🙂 Takes a lot of frosting to frost and fill an 8" cake 😀
B says
Hello So I’m fairly new to baking still how much is 14oz of butter in cups and flour and the 2oz of oil to cup measurements ?
The Sugar Geek Show says
I really encourage you to start using a scale if you want to get better at baking from scratch. Measuring with cups is actually really inaccurate and can cause your recipe to fail and you wouldn't even know why. You might think you did everything right but in reality, the measurements were way off. Check out my blog post on using a scale 🙂 I promise it's not as bad as it seems. https://sugargeekshow.com/digital-kitchen-scale/
lana w says
I was a little skeptical when I tried this recipe. I was nervous about the 'almost' all butter recipe. But that little bit of oil is genius. It's a perfect white cake. Amazing crumb, moisture, texture. I couldn't have asked for a better recipe. Thank you so much!
The Sugar Geek Show says
Thank you so much! I love getting feedback on my recipes <3
Mandy says
Hi. I’m a beginner baker, and have only ever made chocolate cakes with any success. White cake scares me, but this actually doesn’t seem too technical and it looks really lovely, so I want to give it a go.
I’m baking a large cake for (what feels like hundreds of) 3 year olds and their moms, and I was wondering how you would adapt the cooking time for one large 36cm (around 14inch) cake. Also, if I make a double batch, can I leave the other half sitting out until the first cake is done as I only have one pan.
Thanks!
The Sugar Geek Show says
Hi Mandy, the bigger the cake pan, the longer it is going to take to bake. I would start at 35 minutes and see where you are after that. I prefer to make separate batches of batter for each cake because as soon as the baking powder get's wet it starts bubbling and reacting and if the batter isn't in the oven then it could affect the rise of your cake. Good luck and have fun!
Casey says
Hello! I am planning to use this recipe to make cupcakes for a rain-themed baby shower. How many cupcakes will this recipe make, and at what point should I add gel food coloring without over-mixing the batter? I assume adding the gel color with the liquids would be best, but I will defer to your advice. Thank you!
The Sugar Geek Show says
You are correct about adding gel with the liquids. Not sure exactly how many cupcakes this makes, at least 24
Polunina says
Hello, I’m planning on making this cake recipe on friday, will this be fine if I use peaches and mangoes mousse as for its filling? Will it not affect the cake like turn the texture soggy? Thank you
The Sugar Geek Show says
No that will not turn it soggy and that sounds delish!
Carla says
Have you ever iced the cake then froze it for a later date? How did the icing fair?
The Sugar Geek Show says
No I don't usually freeze my cakes but if you want to you can, just defrost in the fridge for two days, not at room temperature or it will sweat too much. Freezing doesn't affect the buttercream