White Cake Recipe

This White Cake Recipe is light, fluffy, and perfectly tender — a timeless classic made with simple pantry staples. With its delicate crumb and pure vanilla flavor, this cake is perfect for weddings, birthdays, or any special occasion when you want an elegant, crowd-pleasing dessert.

Why You’ll Love This Recipe

• Soft, fluffy texture that stays moist.
• Pure white color and delicate vanilla flavor.
• Versatile — pairs well with any frosting or filling.
• Easy to make from scratch with simple ingredients.
• Perfect for layer cakes, cupcakes, or sheet cakes.
• Holds up beautifully to decorating.
• Freezer-friendly for make-ahead baking.
• No complicated techniques — just classic baking!
• Loved by kids and adults alike.
• Always looks stunning on any dessert table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2¾ cups cake flour (or all-purpose flour plus cornstarch for homemade cake flour)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1½ cups granulated sugar
• ¾ cup unsalted butter, softened
• 5 large egg whites, room temperature
• 1 cup whole milk, room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional, for classic white cake flavor)

Directions

1. Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans, then line bottoms with parchment paper.
2. In a medium bowl, whisk together cake flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar together on medium-high speed until light and fluffy, about 3–4 minutes.
4. Add egg whites one at a time, beating well after each addition.
5. Mix in vanilla and almond extracts.
6. Add dry ingredients in three parts, alternating with milk, beginning and ending with dry ingredients. Mix until just combined — do not overmix.
7. Divide batter evenly between prepared pans and smooth the tops.
8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

Servings and timing

Makes one 2-layer 8- or 9-inch cake (about 12–14 slices). Prep time: 20 minutes; Bake time: 25–30 minutes; Cooling time: 30–60 minutes.

Variations

• Use this batter for cupcakes — bake for 18–22 minutes.
• Add lemon zest for a subtle citrus twist.
• Make a sheet cake instead of layers for an easy option.
• Use whipped cream and fresh berries for a light filling.
• Try Swiss meringue buttercream for an elegant finish.

Storage/Reheating

Store frosted cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving. To freeze, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months; thaw overnight in the refrigerator before decorating.

FAQs

What makes a white cake different from vanilla cake?

White cake uses only egg whites to keep the crumb light and color pure white, while vanilla cake often uses whole eggs for a slightly richer texture.

Can I use all-purpose flour instead of cake flour?

Yes — substitute 1 cup cake flour with 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch.

Why are my cake layers dense?

Be sure to cream the butter and sugar well and avoid overmixing the batter once the flour is added.

Can I make this cake ahead of time?

Yes — bake and freeze layers for up to 3 months, then thaw and frost when ready.

Can I use this recipe for cupcakes?

Absolutely! It makes about 24 cupcakes — bake for 18–22 minutes.

Can I double the recipe?

Yes — double it for a larger layer cake or multiple tiers.

How do I get a flat top on my cakes?

Use cake strips or bake at a slightly lower temperature for more even layers.

What frosting pairs best with white cake?

Classic buttercream, Swiss meringue buttercream, whipped cream frosting, or cream cheese frosting all work beautifully.

Can I add food coloring to make it a colored cake?

Yes! Add gel food coloring to the batter for fun, vibrant layers.

Do I need to refrigerate white cake?

If frosted with buttercream, it can sit at room temperature for a day. For longer storage, refrigerate and bring to room temperature before serving.

Conclusion

This White Cake Recipe is a timeless classic that’s soft, fluffy, and full of pure vanilla flavor. Whether you’re baking it for a birthday, wedding, or simple family dessert, it’s a go-to recipe that’s easy to make and always impresses. Dress it up with your favorite frosting and enjoy a slice of homemade cake perfection!

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