White Cake Recipe That’ll Wow Any Crowd

White cake recipe, just hearing those words brings me back to baking with my grandmother. At Wish-Cake.com, every recipe comes from moments like those. Her white cakes were soft, simple, and made with love. That’s the kind of baking I still believe in.

Now, with two kids and flour on the floor more often than not, the kitchen is still where we laugh, learn, and make sweet memories together. And today, I’m sharing the white cake that started it all.

This recipe is light, fluffy, and easy to make from scratch. Whether you’re baking for a party or just because, it’s a classic that never disappoints.

Understanding the Basics of White Cake

What is a White Cake?

White cake is a soft, vanilla-flavored cake made without egg yolks. It’s light in color and texture, making it perfect for weddings or birthdays. It has a clean taste and a soft crumb that pairs well with almost any frosting.

Difference Between White Cake and Vanilla Cake

White cake uses only egg whites and clear vanilla for a pale look and delicate flavor. Vanilla cake uses whole eggs, giving it a yellow hue and a richer taste.

Essential Ingredients for the Best White Cake Recipe

Key Ingredients and Their Role (Flour, Butter, Egg Whites)

A great white cake recipe starts with high-quality, well-balanced ingredients. Each one plays a role in creating the cake’s soft, fluffy texture and pure flavor.

• All-purpose flour (2 ⅔ cups + 2 tbsp): Provides structure. Sift it well for a lighter crumb.
• Unsalted butter (6 tbsp): Adds richness and a smooth, creamy base.
• Avocado, canola, or vegetable oil (⅔ cup): Keeps the cake moist without weighing it down.
• Sugar (2 cups): Sweetens the batter and helps with structure and browning.
• Egg whites (6 large): Whipped to stiff peaks, they create volume and a soft, airy texture.
• Baking powder (1 tbsp): Leavens the cake, helping it rise evenly.
• Salt (1 tsp): Balances sweetness and enhances flavor.
• Milk (1 cup, room temperature): Loosens the batter and contributes to a tender crumb.

Each ingredient has a job. Skip one, and your cake may fall flat—literally.

Here’s a quick ingredient table:

Clear Vanilla Extract vs. Traditional Vanilla

To keep your white cake truly white, use clear vanilla extract. Regular vanilla is brown, which can slightly tint your cake.

Clear vanilla is often artificial, but don’t worry it still tastes great, especially when you want a clean, bakery-style look. If color isn’t a concern, you can absolutely use pure vanilla extract instead.

Pro tip: Avoid almond extract unless you’re going for a distinctly nutty flavor. If you do want to use it, start with ½ to 1 teaspoon, it’s strong.

White Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Kaylee
• Total Time: 1 hour 10 minutes
• Yield: 12 slices
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A light, fluffy, bakery-style white cake made from scratch using whipped egg whites, butter, oil, and clear vanilla for the perfect crumb.

---

Ingredients

6 Tablespoons (85 g) unsalted butter, softened

⅔ cup (160 ml) avocado, canola or vegetable oil

2 cups (400 g) sugar

1 Tablespoon clear vanilla extract

2 ⅔ cups + 2 Tablespoons (345 g) all-purpose flour

1 Tablespoon baking powder

1 teaspoon salt

1 cup (235 ml) milk, room temperature

6 large egg whites, room temperature

Double batch vanilla buttercream frosting

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F. Line two 8-inch round pans with parchment paper and grease/flour the sides.

2. Beat butter until creamy. Add sugar and oil, mix until light and fluffy.

3. Stir in vanilla extract.

4. Whisk flour, baking powder, and salt in a separate bowl.

5. Alternate adding dry ingredients and milk to the butter mixture. Mix until just combined.

6. Beat egg whites in a clean bowl to stiff peaks.

7. Gently fold whipped egg whites into batter with a spatula.

8. Divide batter evenly between pans and bake 35–40 minutes.

9. Let cool for 15 minutes in pans, then invert onto cooling racks.

10. Cool completely before frosting.

11. Frost with vanilla buttercream and serve.

Notes

Use clear vanilla extract to keep the cake white.

Don’t overmix after folding in egg whites to preserve the airiness.

Store covered at room temperature for 3 days or refrigerate for up to 5 days.

Cake layers can be wrapped and frozen for up to 2 months.

• Prep Time: 35 minutes
• Cook Time: 35 minutes
• Category: Cake Recipes
• Method: Baking
• Cuisine: American

Step-by-Step Preparation Guide

Prepping Your Cake Pans the Right Way

The first step to nailing this white cake recipe is pan prep. If your cake sticks, all that work goes to waste. Here’s how to get a perfect release every time:

1. Preheat your oven to 350°F.
2. Line the bottoms of two 8-inch round cake pans with parchment paper.
3. Grease the sides generously with butter or oil.
4. Dust lightly with flour and tap out any excess.

This triple layer of protection helps your cakes come out clean, with smooth edges and no torn bottoms.

Mixing Techniques for a Fluffy Texture

Now we get to the heart of the recipe—mixing everything just right.

Step 1: Cream the butter.
In a stand mixer (or using a hand mixer), beat 6 tablespoons of softened butter on medium-low until smooth and creamy.

Step 2: Add oil and sugar.
Pour in ⅔ cup of oil and 2 cups of sugar. Beat until the mixture is light, creamy, and well combined. Scrape the bowl halfway through to keep everything even.

Step 3: Stir in vanilla.
Add 1 tablespoon of clear vanilla extract and mix it in.

Step 4: Combine dry ingredients.
In a separate bowl, whisk together:

• 2 ⅔ cups + 2 tablespoons of all-purpose flour
• 1 tablespoon of baking powder
• 1 teaspoon of salt

Step 5: Alternate flour and milk.
Measure out 1 cup of room-temperature milk.
On medium speed, add the dry mixture and milk to the butter base in turns—starting and ending with the flour mix. Stir gently until nearly combined after each addition.

Step 6: Beat egg whites separately.
In another clean bowl, beat 6 large egg whites on high until stiff peaks form. This means the tips hold firm when you lift the beaters.

Step 7: Fold in the egg whites.
Use a spatula to fold the egg whites into the batter gently. Go slow, using upward strokes, and don’t overmix. The goal is to keep as much air in the batter as possible.

Step 8: Divide and bake.
Pour the batter evenly into the prepared pans.
Bake at 350°F for 35–40 minutes.
Rotate pans halfway through for even browning.

Step 9: Check doneness.
Insert a toothpick in the center—if it comes out clean or with just a few crumbs, your cakes are done. They’ll be lightly golden on top but white inside.

Step 10: Cool completely.
Let the cakes cool in the pans for 15 minutes.
Run a knife around the edges and invert onto a rack. Cool fully before frosting.

The Science Behind Egg Whites in White Cake

Why Use Only Egg Whites?

A true white cake recipe relies on egg whites for both its color and texture. Omitting the yolks keeps the crumb snowy white and ensures a softer, more delicate bite. Yolks add richness and a golden tint, which are perfect for yellow or vanilla cakes—but not here.

Egg whites also bring structure and stability. When whipped to stiff peaks, they trap air and expand during baking, giving your cake that dreamy, light texture that melts in your mouth.

Plus, they keep the flavor clean and neutral, letting the vanilla shine.

Quick comparison:

How to Beat Egg Whites to Stiff Peaks Correctly

This is one of the most important steps. Done right, it transforms your cake. Done wrong, and your batter may fall flat.

Step-by-step guide:

1. Start with clean tools.
   Any grease or yolk residue in your bowl or beaters can stop your whites from whipping. Use a metal or glass bowl—not plastic.
2. Separate carefully.
   Crack each egg into a small bowl before adding it to your whites. This way, if you get any yolk in one, it won’t ruin the whole batch.
3. Room temperature is best.
   Let your egg whites sit out for 20–30 minutes. They whip faster and hold more volume when warm.
4. Use a hand or stand mixer on high speed.
   Beat until the whites form stiff peaks. When you lift the beaters, the peaks should stand up straight without drooping.
5. Stop at the right time.
   Overbeaten whites look dry and clumpy. Underbeaten ones look foamy and collapse easily. Stiff peaks are glossy, smooth, and firm.

Helpful visual cues:

PART 5: Baking and Cooling Tips for Perfect Layers

Baking Time and Temperature Guidelines

After you’ve carefully folded in the egg whites, it’s time to bake your white cake recipe to perfection. This stage is where all your careful prep pays off.

Here’s how to do it:

1. Preheat your oven to 350°F (175°C) before the batter is mixed. A consistent temperature is key for even rising.
2. Divide the batter evenly between your two prepared 8-inch round pans. Use a kitchen scale if you want precision. This ensures even baking and avoids lopsided layers.
3. Place pans on the center rack. The middle of the oven allows for the most consistent heat.
4. Bake for 35 to 40 minutes. Start checking at 35. Your cakes should be lightly golden on top and firm to the touch.

To check for doneness:

• Insert a toothpick into the center of each cake. If it comes out clean or with a few crumbs, you’re good.
• Avoid overbaking, as this will dry out the crumb.

Pro Tip: Gently rotate the pans halfway through the bake time. This helps avoid hot spots and ensures even browning on both cakes.

How to Cool and Invert Without Cracking

Cooling is just as important as baking. Rushing it—or skipping steps—can lead to cracked cakes or soggy bottoms.

Follow these steps:

1. Let the cakes cool in the pans for about 15 minutes after removing them from the oven. This allows them to set and firm up.
2. Run a thin knife around the inside edge of each pan to loosen the cake from the sides.
3. Invert onto a cooling rack. Place the rack over the top of the cake pan, hold tightly, and flip.
4. Peel off the parchment paper from the bottom of each cake layer.
5. Cool completely before frosting. This step matters. If the cake is even slightly warm, your frosting will melt and slide.

A cake that’s baked evenly and cooled properly gives you the best results when stacking and decorating.

Frosting and Decorating Your White Cake

Choosing the Right Buttercream Frosting

To finish your white cake recipe, go with a classic: vanilla buttercream. It’s creamy, sweet, and pairs perfectly with the light flavor of white cake. A double batch gives you enough to cover and decorate both layers generously.

Vanilla buttercream works best because:

• It complements the cake’s subtle flavor.
• It’s easy to color or flavor if needed.
• It spreads and pipes beautifully.

If it’s too thick, add a bit of milk. Too thin? Add powdered sugar.

Tips for Frosting a Layer Cake Smoothly

1. Level the layers so the cake stacks evenly. Use a serrated knife if needed.
2. Crumb coat first—a thin layer of frosting locks in crumbs.
3. Chill the cake for 20 minutes before adding the final coat.
4. Use a spatula or scraper to smooth the sides and top.
5. Decorate simply with piping, sprinkles, or fruit.

Creative Variations and Flavor Twists

Adding Almond Extract or Citrus Zest

Once you’ve mastered the base white cake recipe, it’s easy to add a personal touch with subtle flavor changes. One classic variation is almond extract. It gives the cake a sweet, nutty undertone that pairs beautifully with fruit fillings or cream cheese frosting.

How to use it:

• Replace ½ to 1 teaspoon of vanilla extract with almond extract.
• Be careful not to overdo it almond extract is strong and can easily overpower the cake.

Another option? Citrus zest. Lemon or orange zest adds a fresh, bright flavor that’s perfect for spring and summer events. Just grate a teaspoon or two into the batter with the wet ingredients.

Turning the Recipe into Cupcakes or Sheet Cake

This white cake recipe is flexible. With a few changes, you can easily turn it into other crowd-friendly desserts.

To make cupcakes:

• Line a muffin tin with cupcake liners.
• Fill each liner ¾ full with batter.
• Bake at 350°F for 18–20 minutes.
• This recipe makes about 30 standard cupcakes.

To make a sheet cake:

• Use a 9×13-inch baking pan.
• Grease and line with parchment.
• Bake at 350°F for about 35 minutes.

These options are perfect for school events, potlucks, or casual gatherings where you want the same delicious taste with an easier serving format.

This white cake recipe isn’t just a dessert—it’s a slice of joy, nostalgia, and creativity. Whether you’re celebrating a big milestone or just baking something sweet for your family, this cake delivers every time. With its fluffy texture, clean vanilla flavor, and elegant look, it’s the kind of recipe you’ll reach for again and again.

From prepping pans to folding egg whites, you’ve now got all the tools to bake with confidence. And with variations, frosting tips, and answers to common questions, you can truly make this recipe your own.

For More Delicious And Easy Recipes Follow Me In Facebook And Pinterest.