White Cake Recipe

Today I’m so excited to be sharing the very best white cake recipe! This recipe yields a fluffy, snow-white cake that’s light and soft but still sturdy enough to stack or cover with fondant. Read on for plenty of tips for making the perfect white cake, completely from scratch!

We’ve covered chocolate cake, vanilla cake (one of my most popular recipes, thanks to you guys!), and even pineapple upside-down cake, but up until today we’ve been missing a critical flavor: a classic, delicious, white cake!

This is a classic cake flavor and a personal favorite of mine, so when I say up in the intro that I’m excited to share this recipe with you, I really, really mean it. This cake is delicious, and honestly so easy to make… even if you’ve never beaten egg whites before I’m going to walk you through that below so you too can enjoy a perfect, from-scratch white cake.

In case this white cake recipe seems familiar to you, I should probably mention that it is essentially my Funfetti cake recipe, only scaled down to be just two layers (so if you want a 3 layer white cake recipe, just head over to my Funfetti recipe and leave out the sprinkles!).

As I mentioned, this cake is fairly simple, but there is an important technique that I want to discuss regarding the egg whites. To keep this cake pure white, we’re not using any egg yolks and instead we are going to beat our egg whites to stiff peaks (if you’ve made my meringue cookies, you’ve beaten egg whites to stiff peaks before). Let me explain how:

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

Prep: 15min

Total: 40min

Yield: 8

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 589 kcal, Carbohydrate 61 g, Protein 4 g, Fat 37 g, Saturated Fat 23 g, Cholesterol 89 mg, Sodium 125 mg, Sugar 50 g

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
• 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
• 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 )

Instruction:

1. 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.
2. 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.
3. 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

The Best White Cake Recipe

This BEST white cake recipe yields a fluffy, snow-white cake that’s light and soft but still sturdy enough to stack or cover with fondant.

Prep: 35min

Total: 70min

Yield: 12

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 415 kcal, Carbohydrate 56 g, Protein 5 g, Fat 19 g, Saturated Fat 5 g, Trans Fat 1 g, Cholesterol 17 mg, Sodium 230 mg, Fiber 1 g, Sugar 35 g

Ingredients:

• 6 Tablespoons unsalted butter softened to room temperature ((85g))
• ⅔ cup canola oil or vegetable oil ((160ml))
• 2 cup sugar ((400g))
• 1 Tablespoon clear vanilla extract
• 2 ⅔ cup + 2 Tablespoon all-purpose flour ((345g))
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk (room temperature preferred (235ml))
• 6 large egg whites (room temperature)
• Double batch Vanilla Buttercream Frosting ((click link for recipe))

Instruction:

1. Preheat oven to 350F and prepare two 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.
2. In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.
3. Add sugar and oil and beat until all ingredients are well-combined and creamy.
4. Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
5. In separate bowl, whisk together your flour, baking powder, and salt.
6. Measure out your milk.
7. With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
8. Pause occasionally to scrape down sides and bottom of bowl.
9. In separate bowl combine your egg whites and using a hand-mixer on high-speed beat until stiff peaks form.
10. Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
11. Evenly divide cake batter into prepared pans.
12. Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
13. Cakes will be a light golden brown when done baking.
14. Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack.
15. Allow to cool completely before covering with buttercream frosting*. I used a double batch of my recipe (linked above) to thoroughly cover and decorate this cake.

How to Make the Most Amazing White Cake

FAQ

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