This white cake is a recipe you will come back to time and time again for a delicious and beautiful result. Fluffy, moist, and soft, this really is a cake to impress!
The Absolute Best White Cake Recipe
White Cake is easily one of my favorites. When made properly, it is so light, fluffy, and decadent without any overpowering flavors. Making White Cake at home used to be a little intimidating for me since you have to get the egg whites right for the perfect cake texture. I have learned that it really is not that difficult to put together and has the best flavor and texture! It is better than any white cake that I have gotten from a bakery.
This is one of those anytime cakes. Whether it is for a wedding, a birthday, or when you’re just craving a good cake, this white cake recipe is there for you. It only takes a few straightforward steps to make and comes out perfectly every time! It is the perfect base for beautiful cakes and cupcakes, and you are free to customize with fillings and frostings as you please! If any cake recipe is the tried and true recipe, it’s this one. Let’s get baking!
White Cake Ingredients
Everything you need for a crisp, white cake with incredible flavor. Individual measurements can be found in the recipe card at the end of the post!
- Flour: I like to use all-purpose flour in my cakes.
- Baking Powder and Baking Soda: Vital for making your cake light and fluffy.
- Salt: To enhance flavor.
- Buttermilk: Adds flavor and moisture.
- Milk: Adds moisture and flavor without the added tanginess of the buttermilk.
- Vegetable Oil: Using oil instead of butter in this cake will keep the texture of the cake light and springy.
- Sugar: Granulated, for sweetness.
- Egg Whites: Makes your cake light and fluffy. The absence of the yolk preserves your cake’s lovely bright white color.
- Vanilla Extract: Clear vanilla works best in this recipe to keep the color light. I will explain more about this in the tips section below.
- Almond Extract: For flavor.
How to Make The Absolute Best White Cake
Follow these instructions for a bakery-worthy cake! This white cake is moist, soft and full of flavor in every bite. Just enough sweet for you to love!
- Preheat Oven and Prep Pans: Preheat the oven to 350° Fahrenheit. Spray two 8 inch round cake pans with non-stick cooking spray. Set aside.
- Sift Dry Ingredients: In a medium bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: Add the buttermilk, milk, vanilla and almond extracts and oil to the dry ingredients and mix until combined.
- Whip Egg Whites and Fold In: Whip the egg whites to medium stiff peaks and then fold into the batter.
- Pour Batter Into Pans and Bake: Separate the cake batter evenly into the two cake pans and bake for about 30-35 minutes, until a toothpick comes out clean and the center of the cake springs back when lightly pressed.
Tips for Making The Absolute Best White Cake
Level up your cake-making abilities with just a few simple tips and tricks!
- Don’t Overbeat Egg Whites: You want the egg whites to be medium stiff peaks, not extremely stiff. If you overbeat the egg whites, the cake will have a more dense texture as it will take more mixing to completely combine them with the batter.
- Surface Color: Don’t worry about the surface of your cake turning golden brown during the cooking process. The inside will still be bright white when cut into!
- Using Clear Vanilla: Getting clear vanilla is the best investment when making a white cake. It still adds great flavor to your cake but will keep it from turning slightly yellow. If the color of the cake isn’t that important to you, you can substitute it with your favorite vanilla extract.
- Making Cupcakes Instead: You can easily make cupcakes with this recipe instead. Cook for 15-20 minutes at 350 degrees Fahrenheit, or until a toothpick comes out clean.
- Keep Ingredients at Room Temperature: Making sure your wet ingredients are room temperature before mixing will ensure that everything blends together well and you achieve a soft, smooth batter.
- Frosting: Because of its stark white color, Swiss Meringue frosting looks (and tastes) amazing on top of this cake. You could also use a whipped cream-based frosting to match the light, fluffy flavor that white cake has. But because this cake is like a delicious canvas for all of your cake ideas, the sky is the limit! It also tastes delicious with strawberry, chocolate, and lemon frosting.
- Fillings: Fill the layers of your cake with frosting, fresh fruit, or lemon curd for a pop of flavor!
Storing Leftover White Cake
White Cake is best stored at room temperature, covered in plastic wrap for up to 5 days.
- In the Refrigerator: If you have used a cream cheese or whipped cream-based frosting, live in a hot and humid climate, or have fresh fruit in your cake, store it in the fridge. It will last for up to 1 week.
- In the Freezer: White cake is best frozen without frosting. Wrap your cake tightly in plastic wrap- it will keep for up to 3 months. To thaw, keep in the fridge overnight.
- 2 1/4 cups Cake Flour
- 1 1/2 cups granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup Milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract optional
- ½ cup Vegetable Oil
- 4 large Egg whites room temperature
- Preheat the oven to 350°. Spray two 8 inch round cake pans with non-stick cooking spray and set aside. If you’d like you can add a parchment round in the bottom of the pan and give that a light spray of cooking spray as well, but it’s not necessary if you don’t have parchment,
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- To the same bowl add the buttermilk, milk, vanilla, almond and oil and beat with the paddle attachment of a stand mixer, or a hand mixer just until fully combined. In a separate bowl whip the egg whites until you reach medium stiff peaks and gently fold into the batter.
- Separate the cake batter evenly into the two cake pans and bake for about 30-35 minutes, until a toothpick comes out clean and the center of the cake springs back when lightly pressed.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.