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white cake

White Cake Recipe

A white cake recipe that is light, fluffy, full of flavor and easy to make! A great base recipe for any baker that can be adapted to other recipes.

This recipe makes enough batter for two 8"x2" round cakes or three 6"x2" tall cakes

Course Dessert
Cuisine American
Keyword white cake
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings 28
Calories 589 kcal
Author Liz Marek

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 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp almond extract use clear for a whiter cake
  • 1 tsp 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
  • 1/2 tsp salt
  • 1 Tbsp vanilla extract

Gold Drip

  • 6 oz white chocolate
  • 1 oz warm water
  • 1 tsp warm brown food coloring
  • 2 tsp Truly Mad Plastics super gold
  • 1 Tbsp Everclear lemon extract or rose water can be used
US Customary - Metric

Instructions

White Cake Recipe Instructions

  1. 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)

  2. Combine your flour, baking powder and salt and set aside

  3. Combine milk, oil and extracts and set aside

  4. Add in egg whites one at a time (roughly) 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. 

  5. Add in 1/3 of your dry ingredients and let combine. Add in 1/2 of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined. 

  6. Add batter into prepared cake pans and bake at 335 degrees F for 25-35 minutes or until a toothpick comes out clean when poked in the center. 

  7. 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

  1. 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

  1. 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

Recipe Video

Nutrition Facts
White Cake Recipe
Amount Per Serving (1 g)
Calories 589 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 23g115%
Cholesterol 89mg30%
Sodium 125mg5%
Potassium 111mg3%
Carbohydrates 61g20%
Sugar 50g56%
Protein 4g8%
Vitamin A 1100IU22%
Calcium 55mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.