Made without egg yolks or vanilla extract, this White Cake Recipe is the perfect white color with the best texture and flavor. The light coloring is perfect as-is for a bridal shower, used for wedding cakes, or decorated with colorful piping or sprinkles for a birthday or other special occasions. The cake is moist and fluffy but is robust enough to easily stack into a two-layer cake with frosting covering the outside.
This is the best white cake recipe because you can bake the cake batter in two 8-inch rounds, two 9-inch rounds, or as a 9×13 sheet cake, making it super versatile! Then, finish the cake in any form with a simple buttercream or your favorite flavored frosting. Add detailed piping and decorations, or simple frosting swirls made with a spoon or spatula. The cake layers are flavored with a pairing of vanilla and almond extracts- the secret to that professional bakery taste! For more cake recipes, try my butterscotch cake recipe, chocolate cake, or carrot cake recipe.
What You Need to Make This Recipe
Flour – all-purpose flour works well for this recipe. In addition to the flour used in the cake, you’ll want a small amount of additional flour to use in preparing the pans and prevent the cake from sticking, if you don’t have baking spray.
Butter – unsalted butter works best for this recipe and allows you to have full control over the saltiness of the cake. Soften the butter for the cake batter and use very soft, room temperature butter for the vanilla buttercream frosting.
Almond Extract – using almond extract adds a nice flavor to the cake layers and is also clear in color so the cake maintains a white appearance.
Eggs – this cake has a lighter white, not yellowy, color due to the use of just egg whites. Separate the whole eggs carefully while cold, then let them come to room temperature. Save the yolks to use in pastry cream or French buttercream!
Confectioners’ Sugar – also known as buttercream, the vanilla buttercream frosting has a light and spreadable consistency from using sweet confectioners’ sugar. Choose storebought sugar or make your own powdered sugar.
How to Make White Cake
1. Preheat the oven to 350°F. Lightly grease two 8-inch round pans with baking spray or butter and flour, then line the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl with a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds.
2. Add the sugar and beat until light and fluffy, about 3 minutes.
3. Add the egg whites, one at a time, mixing until incorporated well before adding the next. Stop and scrape the bowl down occasionally. Add the extract and beat until fluffy, about 30 seconds.
4. With the mixer on low, add a third of the flour mixture.
5. Add half of the milk and repeat with another third of the flour, the remaining milk, finally ending with the remaining flour. Scrape down the bowl and ensure the batter is well-mixed.
6. Divide the cake batter among the prepared cake pans. Bake the cakes for 35 to 40 minutes or until the centers spring back when gently pressed. Let the cakes cool completely in the pans set on wire cooling racks. Once cooled, invert the cakes onto the racks and remove the parchment paper.
7. In a large bowl with an electric mixer or stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until very soft and smooth, about 2 minutes. With the mixer on low speed, gradually add in the confectioners’ sugar. Scrape the bowl down occasionally. Beat in the vanilla. Slowly beat in 1 tablespoon of milk and continue beating, adding more milk as needed until the texture is smooth and fluffy, 2 to 3 minutes.
8. Place one cool cake layer top-side up on a cake stand. Spread 1 cup of frosting over the top of the cake all the way to the edge. Top with the other cake layer, placing it bottom-side up. Spread the remaining frosting all over the top and sides of the cake. If desired, you can reserve ½ cup of frosting to pipe decorations of your choosing onto the cake.
Pro Tips For Making This Recipe
- Line the cake pans with parchment paper. The best way to easily remove the baked cakes from the pans without cracking or crumbling is to place a parchment round in the bottom after greasing them. This will allow the cakes to be released easily.
- Alternate adding the flour and milk. Add about ⅓ of the flour mixture while mixing at a low speed, followed by ½ of the milk. Continue alternating wet and dry ingredients for a smooth batter that isn’t overmixed.
- Use cake strips for the flattest layers. For flat layers that stack to perfection, see my tutorial on how to get perfect flat layer cakes, using cake strips made from foil or fabric.
- Bake the cakes until the centers are springy. The cakes are ready when the center is set and springs back when pressed slightly.
- Cool the cakes to room temperature before frosting. Cool the cakes on a wire rack at room temperature, before inverting them and removing the parchment paper.
- Cake pan variations and cook times. Bake this cake in two 9-inch rounds for 30-35 minutes or as a sheet cake in a 9×13 pan for about 40 minutes.
Frequently Asked Questions
Leftovers are kept at room temperature for 3 days. Store the cake in a cake dome or insert a few toothpicks into the top layer and drape plastic wrap over the top of the cake. If you choose to make a frosting with cream cheese, or make this recipe in a warmer climate, store leftovers in the refrigerator.
Yes, you can freeze leftover cake. Freeze slices of the frosted cake on a parchment paper-lined baking sheet for 2-3 hours, or until the outer layer of the frosting is frozen and cannot be indented when pressed with your finger. Wrap the cake tightly in plastic wrap before moving to a freezer-safe container and freezing for up to 3 months. Defrost the cake at room temperature for 2-4 hours or until thawed through.
Don’t stress about decorating this white cake from scratch. The buttercream spreads smoothly and is also great for piping simple swirls. Add sprinkles, fresh berries or fruit, sweetened dried or chocolate ganache drip to cover any imperfections. For other tips and inspiration for finishing any cake, see my tutorial on how to decorate a cake.
Classic buttercream is my frosting of choice for this cake, but you can certainly frost it with nearly any other frosting. Some great choices are Italian meringue buttercream, swiss meringue buttercream, strawberry frosting, or even chocolate buttercream frosting.
This homemade white cake recipe uses almond extract and vanilla for a creamy, light almond flavor. It’s the secret most bakeries use that makes their cakes irresistible! This cake can also be flavored with other extracts if you prefer.
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If you’ve tried this white cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
White Cake Recipe
Video
Ingredients
For the Cake:
- 3 cups all-purpose flour (360g)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 2 cups granulated sugar (400g)
- 1 cup unsalted butter softened (227g)
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- 1 cup whole milk room temperature (240ml)
- 5 large egg whites room temperature
For the Vanilla Buttercream:
- 1½ cups unsalted butter room temperature (340g)
- ½ teaspoon salt
- 5 cups confectioner’s sugar (600g)
- 2 teaspoons vanilla extract
- 1 – 4 tablespoons whole milk
Instructions
For the Cake:
- Preheat oven to 350°F. Lightly grease two 8-inch round pans with baking spray or butter and flour, then line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl with a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds. Add the sugar and beat until light and fluffy, about 3 minutes.
- Add the egg whites, one at a time, mixing until incorporated well before adding the next. Stop and scrape the bowl down occasionally. Add the extracts and beat until fluffy, about 30 seconds.
- With the mixer on low, add a third of the flour mixture followed by half of the milk. Repeat with another third of the flour, the remaining milk, finally ending with the remaining flour. Scrape down the bowl and ensure the batter is well mixed. Divide the batter among the prepared cake pans.
- Bake for 35 to 40 minutes or until the centers spring back when gently pressed. Let the cakes cool completely in the pans set on wire cooling racks. Once cooled, invert the cakes onto the racks and remove the parchment paper.
For the Frosting:
- In a large mixing bowl with a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until very soft and smooth, about 2 minutes.
- With the mixer on low speed, gradually add in the confectioners’ sugar. Scrape the bowl down ocassionally. Beat in the vanilla. Slowly beat in 1 tablespoon of milk and continue beating on medium-low speed adding more milk as needed until the texture is smooth and fluffy, about 2 to 3 minutes.
For the Assembly:
- Place one cool cake layer top-side up on a cake stand. Spread 1 cup of frosting over the top of the cake all the way to the edge. Top with the other cake layer, placing it bottom-side up.
- Spread the remaining frosting all over the top and sides of the cake. If desired, you can reserve ½ cup of frosting to pipe decoration onto the cake.
Notes
- Line the cake pans with parchment paper. The best way to easily remove the baked cakes from the pans without cracking or crumbling is to place a parchment round in the bottom after greasing them. This will allow the cakes to be released easily.
- Alternate adding the flour and milk. Add about ⅓ of the flour mixture while mixing at a low speed, followed by ½ of the milk. Continue alternating wet and dry ingredients for a smooth batter that isn’t overmixed.
- Use cake strips for the flattest layers. For flat layers that stack to perfection, see my tutorial on how to get perfect flat layer cakes, using cake strips made from foil or fabric.
- Bake the cakes until the centers are springy. The cakes are ready when the center is set and springs back when pressed slightly.
- Cool the cakes to room temperature before frosting. Cool the cakes on a wire rack at room temperature, before inverting them and removing the parchment paper.
- Cake pan variations and cook times. Bake this cake in two 9-inch rounds for 30-35 minutes or as a sheet cake in a 9×13 pan for about 40 minutes.
Hi,is this cake strong enough to be used as 2 or 3 tiered cake,covered with fondant?(9,8,6″ the tiers)
If you’re using supports then yes 🙂
I really appreciate your kindness for answering my question. There is another question please;I saw that you use your vanilla cake recipe for making rainbow swirl cake,if I want to use your white cake recipe for making the rainbow swirl cake (to have a more fluffy and airy cake because of beating butter and sugar together)is it possible and do the colors still stay fixed in their places and won’t they mix together?thank you so much for your wonderful recipes.