Perfect White Cake
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This white cake recipe is moist and fluffy with a bright white color. The cake crumb is tender and soft, but sturdy enough as a layer cake. This recipe has a buttery, vanilla flavor without being too rich or too sugary. Learn all the secrets to mastering this classic cake recipe that’s perfect for decorating and absolutely delicious.
**This post was updated June 9, 2024 with new photos, recipe tips and a slightly updated recipe. The recipe was changed slightly so that it could be made as a layer cake**
White cake is a favorite of bakeries and cake decorators because of its bright white color that works well as a base for so many celebration cakes. But if you want to learn to make the perfect white cake recipe at home, you’ve come to the right place.
This white cake has a soft and tender crumb. It’s moist without being greasy. It has a delicious buttery vanilla flavor with just a hint of almond extract to really take the flavor to the next level.
So – What Exactly is White Cake?
If you’re thinking, isn’t white a color? Not a flavor? Then you have a point.
By definition, white cake is a vanilla cake that’s made using just egg whites, as opposed to the whole egg. Using just the egg whites means that the cake has a white color, instead of a golden yellow color. It also means that the cake is a little more delicate and not quite as rich compared to a cake using egg yolks.
White cake recipes are also often used as a base for cakes with other flavors or extracts – such as funfetti or strawberry – because the you don’t need to worry about the rich egg yolks competing with the other flavors.
Yellow vanilla cake is typically topped with creamy chocolate frosting – but if I want a vanilla cake topped with vanilla frosting – then this white cake recipe is what I always go for.
Making the Perfect White Cake
The cake itself is fluffy, moist, perfectly buttery and sturdy enough to stand up to copious amounts of frosting.
The recipe starts by sifting together the flour, baking powder and salt. Not only does this help to remove any lumps – but it also aerates the flour to create a lighter cake crumb.
Then in a separate large bowl you’ll cream together the butter and sugar until fluffy. It’s important to really cream these ingredients together for the best cake texture.
Then you’ll mix in a little oil, along with the flavorings – vanilla and almond extract. While butter is used for the majority of the fat in this cake for the most flavor, using a little oil keeps the cake moist for longer. For your cake to have a brighter white color, then be sure to use clear vanilla. I highly recommend using the both vanilla and almond extract for the perfect flavor.
The egg whites are then mixed into the batter one at a time. It’s important to do this one at a time to ensure that the batter doesn’t curdle and that you don’t over mix. The egg whites should be at room temperature for this.
Then you’ll beat the dry ingredients into the mixture, alternating with additions of the liquid. For this recipe, we’re using both sour cream and milk. The sour cream keeps the cake incredibly moist, whereas using milk ensures that the cake isn’t too heavy – which would happen if we just used sour cream.
The cake batter is then evenly distributed into your cake pans and baked in the preheated oven. In the recipe notes, I’ve included details on various cake pan sizes.
Recipe Tip
Be sure to measure each ingredient carefully to ensure success. Do not use any substitutions. This recipe has been developed with a lot of care and attention to detail to ensure success.
Frosting for White Cake
This white cake can be decorated with creamy vanilla buttercream. If you’re looking for a simple option, American-style buttercream is the easiest way to go.
If you’d like something that’s not quite as sweet, then I’d recommend using Swiss meringue frosting. Swiss meringue frosting means that you’ll need to boil egg whites and sugar, and then remove from the heat whip them until stiff peaks form. Once the meringue is no longer warm, you’ll beat in the butter. I have a whole tutorial on making Swiss meringue buttercream here which will take you through everything you need to know. It is a bit more difficult than American-style buttercream – so be sure to read through the tutorial and recipe very carefully.
Recipe Tip
When decorating a layer cake, you want the tops of each cake layer to be flat for easy stacking. Once the cake is fully cooled, use a cake leveler or serrated knife to carefully cut off the domed top of each cake. Using cake strips that wrap around your cake tins (available online or in specialty cake strips) will also help your cakes to bake with flatter tops.
This white cake is tender, flavorful and has the perfect soft crumb. Make it as a layer cake for your next party, or a 9×13 inch cake for a potluck or summer BBQ.
For more classic cakes, be sure to try:
- Chocolate Cake – this classic layer cake is frosted with chocolate frosting
- Carrot Cake with Cream Cheese Frosting
- Funfetti Cake
Perfect White Cake with Vanilla Buttercream
Equipment
- two 8-inch round cake pans with high sides
Ingredients
- 3 cups all-purpose flour (375 grams) , sifted
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons unsalted butter (198 grams) , softened to room temperature
- 1 and 3/4 cup granulated sugar (350 grams), use 2 cups (400 grams) for a slightly sweeter cake
- 2 tablespoons vegetable oil (30 ml) , or canola oil
- 2 teaspoons vanilla extract, use clear for a brighter white cake
- 1/2 teaspoon almond extract
- 6 large egg whites, room temperature
- 1/4 cup sour cream (60 ml) , room temperature
- 1 cup whole milk (240 ml) , 2% works too, room temperature
For the Vanilla Buttercream
- 1 1/2 cup unsalted butter (340 grams) , softened to room temperature, but not starting to melt
- 5-6 cups powdered sugar (550-660 grams), sifted
- 1/4 to 1/3 cup whipping cream (60-80 ml) , or milk
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/2 teaspoon salt, to taste
Instructions
White Cake
- Preheat the oven to 350F (180C) degrees. Line the bottom of two 8×2 inch round cake pans (do not use 2 sandwich tins with 1.5 inch sides) and lightly grease the sides. See recipe notes for additional pan sizes.
- In a large bowl sift together the flour, baking powder and salt. Then whisk for about 30 seconds.
- In a large bowl using a stand or hand-held electric mixer on medium speed, beat together the butter and sugar until fluffy (about 2-3 minutes). Add in the oil, vanilla extract and almond extract and mix until incorporated.
- Beat the egg whites into the butter mixture 1 at a time. Turn off the mixer and scrape down the sides and bottom of the bowl a few times during this process to ensure that there aren't lumps of butter.
- Stir the sour cream into the butter mixture.
- With the mixer on low, beat in about 1/3 of the flour mixture followed by about 1/2 of the milk. Turn off the mixer and scrape down the sides of the bowl using a large rubber spatula or wooden spoon. Turn the mixer back onto low and beat in an additional 1/3 of the flour mixture, followed by the rest of the milk. Then beat in the rest of the flour mixture. Stop mixing as soon as everything is incorporated. I recommend whisking in the last flour addition by hand to avoid overmixing.
- Carefully pour the batter into your prepared pans and bake in the middle of the preheated oven for about 28-35 minutes, or until an inserted toothpick comes out clean or with a few cake crumbs and the cakes are pulling away from the sides of the pans.
- Cool the cakes in the cake pans for about 10 minutes, then gently invert and continue cooling on a wire rack. You can also wrap the cakes in plastic wrap and pop in the freezer to chill them more quickly.
Vanilla Frosting
- To make the buttercream, in a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until fluffy (about 2-3 minutes). For brighter white frosting – keep beating for at least 10 minutes. Read this post here for tips of making white American-style buttercream.
- Add in 3 cups powdered sugar along with the vanilla extract, almond extract and salt. Start with the mixer on a low speed and gradually increase to medium speed until all the powdered sugar is incorporated.
- Beat in the rest of the powdered sugar about 1/2 to 1 cup at a time, alternating with 1 tablespoon of cream/milk until the desired sweetness and thickness is reached.
Assembling the Cake
- If cake layers have been frozen, be sure to thaw in the fridge overnight. Be sure that the cake is fully cooled before frosting.
- If your cake layers are domed, carefully saw off the domed cake tops either using a serrated knife or a cake leveler.
- Place one cake layer on the plate/stand that you plan to serve the cake on. Frost the top of the layer with about 3/4 to 1 cup of frosting. Place the second cake layer on top.
- I recommend doing a thin layer of frosting around the sides (a crumb coat) to seal any cake crumbs in. Then frost the sides and top with swirls of buttercream.
Notes
- Pan Sizes: For the photos, I used two 8-inch (20 cm) round cake pans with 2-inch (5 cm) sides. You can also use:
- Three 8-inch (20 cm) round sandwich tins – bake time about 20-25 minutes
- Two 9-inch (23 cm) round cake tins – bake time about 25-30 minutes
- One 9×13 inch (22×33 cm) rectangle pan – only fill about 3/4 full (you may have a little extra cake batter – bake time about 35-40 minutes. For a 9×13 inch cake – simple grease and flour the pan (you don’t need to line it with parchment paper).
- Flour: Be sure to measure the flour properly, otherwise the cake can become dry. Use a scale and measure in grams. Or if using measuring cups, whisk the flour first. Then spoon into a dry measuring cup and level off the top.
- Almond Extract: This can be found in the baking aisle, typically near the vanilla extract.
- Frosting: This recipe makes enough for:
- a two layer 8-inch round cake with a generous amount of frosting and a little leftover for decorating. Feel free to use 1 1/4 cup butter and 4-5 cups powdered sugar (plus the other ingredients) if you don’t want leftover frosting
- a three layer 8-inch round cake
- a two layer 9-inch round cake with a generous amount of frosting
- for a 9×13 inch rectangular cake – half the frosting recipe if you just want to frosting the top, or use 1 cup butter and 3 1/2 – 4 1/2 cups powdered sugar (plus the other ingredients) if you plan to frost the top and sides
Can you substitute butter instead of vegetable or canola oil?
You could use 2 tablespoons of butter instead of the oil. You don’t need to worry about tasting the oil though – it just keeps the cake moist for a day or 2 extra.