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This is the BEST white cake recipe you’ll ever bake! Each slice is moist, fluffy, and so delicious. This tender snow white cake recipe is made completely from scratch and with simple ingredients!
White Cake Recipe
Here at baker by nature, we LOVE cake! And we can prove it! Because if you search for cake on the site, you’ll find over 300 options… with close to half of them being some variety of chocolate cake. Is my bias showing???
I think it is. Fine… I know it is. So while I’ll always be #teamchocolate, I think it’s about time we start showing some other flavors a little love. So this week we’re adding 3 brand new cake recipes to the blog! Starting with today’s brand new recipe for a white cake recipe from scratch!
This cake recipe is:
- super fluffy, yet sturdy enough to hold up under a variety of frostings! And yes… I think it could even handle a layer of fondant! but my favorite frostings for this cake are silky cream cheese frosting (I use this recipe) or a simple vanilla buttercream frosting!
- flavorful yet moist! that’s because we use butter AND oil! using both of these ingredients yields a super moist white cake recipe you’re sure to love. the butter gives the cake its rich and buttery flavor, while the oil adds essential moisture. so use them both!
- made with just a handful of basic ingredients! just 8 ingredients needed for the cake itself!
- perfect for birthday parties, small weddings, or any celebration!
Simply put, this is an easy homemade cake recipe everyone will love!
Best White Cake Recipe
What Ingredients do I need to make this?
- butter: this cake calls for 8 ounces of unsalted butter, but salted will work in a pinch! simply reduce the amount of salt called for in the recipe by a 1/4 teaspoon.
- sugar: for a snow white colored cake, be sure to use ALL granulated sugar.
- egg whites: you’ll need 6 large egg whites. but don’t throw those egg yolks away! you can place them in a small storage container and save them for another recipe.
- lemon zest: this is totally optional, but personally I love the light lemon flavor it adds.
- flour: a lot of white cake recipes call for cake flour, but my recipe uses all-purpose flour because i know that’s what most folks always have on hand. if you have cake flour and want to use it, feel free!
- baking powder: our rising agent. you’ll need 1 TABLESPOON of it. and yes, tablespoon… not teaspoon 😉
- salt: to balance out the flavors.
- milk: for moisture! be sure to use full-fat milk. also known as whole milk.
- and oil: this ingredient gives our cake a moist crumb. you can use canola oil, vegetable oil, or even unrefined coconut oil, just be sure it’s melted and slightly cooled first.
And that’s it! I do not use vanilla in my white cake recipe, but if you’d like, you can add a splash. Just be aware that unless you’re using a clear colored vanilla extract, it may alter the color of your white cake. So if the pure white color is important to you… skip it or buy a clear variety of vanilla.
You’ll also need cream cheese, butter, powdered sugar, and cream to make the frosting I used. But like I mentioned earlier, you can pair this cake with any frosting you want! So don’t feel like you have to stick with cream cheese.
Equipment wise, you’ll need two things:
- This might be a no-brainer, but you will need two 9″ cake pans for this recipe. I have not tested this recipe using a different pan – such as a 9×13 pan or cupcake pan – so I cannot advise on how that would work.
- You’ll also need a stand mixer or electric hand mixer for this recipe! Unfortunately, this fluffy white cake recipe cannot be made without some kind of electric mixer, as the butter and sugar MUST be beaten at a high speed.
How to make White Cake
If you already have those two items, baking this cake is… well, a piece of cake! ← Sorry, I couldn’t resist!
First step is beat the butter until smooth. Then you’re going to gradually beat in the sugar (and lemon zest, if using) and beat this mixture on high speed until light and fluffy. At this point, you’ll want to reduce your mixer speed to low and add in those egg whites, a little bit at a time, scraping down the sides of the bowl as needed, and beating well after each addition. ONE QUICK AND IMPORTANT NOTE ABOUT THE EGG WHITE: you must beat them before adding them to the butter and sugar mixture. I go into detail on this in the recipe box below, but I just want to double stress how important this is! It only takes about 2 minutes, but it’s a crucial step in the batter coming together the right way.
Ok, now we can continue 😉 Next you’ll add in the flour mixture in thirds, alternating with the milk, beginning and ending with the flour. Be sure not to over mix here! And finally, you’ll fold in that oil and mix until it’s just combined.
Last but not least, you’ll divide the cake batter evenly among the prepared cake pans and bake for 22 to 24 minutes. But if you’re oven runs hot, you might want to start peeking on it around 20 minutes. You’ll want to bake the cakes until they’re lightly golden around the edges and a toothpick inserted in the center comes out clean. Be sure to cool the cakes in the pans placed on a cooling rack for 15 minutes before removing them from the pans to cool completely.
While the cakes cool, you can whip up whatever frosting you’re going to use so it’s ready to go. And finally, if you’d like to decorate your cake like I did, simply top it with some fresh raspberries and a little sprig on mint. I love these garnishes because they add a pop of color without taking away from the classic look of this cake. But feel free to decorate with rainbow sprinkles, a variety of berries, or leave plain!
Best Cake Recipes
- Classic Yellow Cake with Creamy Chocolate Frosting (AKA the best yellow cake eva!)
- My Favorite Carrot Cake
- Old-Fashioned Hummingbird Cake
- Lemon Raspberry Cake
- Epic Salted Caramel Chocolate Cake
- Lemon Coconut Blueberry Cake
So many cakes… so little time!
AND IF YOU TRY THIS RECIPE FOR THE BEST WHITE CAKE, LET ME KNOW! LEAVE A COMMENT BELOW AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE ON INSTAGRAM! SEEING YOUR KITCHEN CREATIONS MAKES OUR DAY.
The Best White Cake Recipe
Ingredients
- 3 cups all-purpose flour (be sure not to pack your flour into the measuring cup)
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup (8 ounces) unsalted butter, softened to room temperature
- 1 and 1/2 cups granulated sugar
- 6 large egg whites, *lightly beaten
- 1/2 teaspoon lemon zest, finely grated, optional
- 1 and 1/2 cups whole milk
- 1/4 cup oil (canola or vegetable)
- This cake goes great with ANY frosting! I used this cream cheese frosting for the one you see in my photos!
Instructions
- Preheat oven to 350 degrees (F). Generously grease the bottom and sides of two 9-inch round cake pans; set aside until needed.
- In a large mixing bowl, sift together the flour, baking powder, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute. Gradually add in the sugar. Once all of the sugar has been added, beat on high speed for 2 minutes.
- Reduce the speed to low and add in the lightly beaten egg whites, a little bit at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Beat in the lemon zest, if using.
- Add the flour mixture in three additions, alternating it with the milk, beginning and ending with the flour, mixing until just combined. Fold in the oil and mix on low until the oil is incorporated into the batter.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 22 to 25 minutes, or until lightly brown around the edges and a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in the pans places on a wire rack for 15 minutes. Then invert the cake layers onto cooling racks and cool completely.
- Once cool, frost with your icing of choice and serve!
I don’t see where you explain about whipping the egg whites first before incorporating i to the butter mixture?
Hi Jen! It’s in the notes section of the recipe 🙂
It also says it on the ingredients sections
It’s at the end of the instructions with an asterisk.
I love your recipes. They’re fantastic. Have you made it into cupcakes by chance?
Hi Tracey! I haven’t! But it may work. Of course you’d want to reduce the bake time to around 14 minutes 🙂
Hi, what adjustments do you suggest for high altitude baking? Thank you, Linda
Hi Linda! Unfortunately I have zero experience with high altitude baking so I cannot advise. But I’m sure googling it would bring up some useful results 🙂
Hi, I live in Bogotá, Colombia, which is located 2640 mts above sea level and I’ve baked this cake exactly like instructed with no problem at all, hope this helps you, if you have any trouble try reducing the baking powder
I have to adjust for 5,000’. Reduce leavening by 50%, increase your flour by 10%, decrease sugar by 6%, add an extra egg white and go from there. I’m honestly shocked by how many bakers seem knowledgeable until you ask about elevation.
I can’t wait to try this! I’ve been searching for a good, go to white cake recipe!! Tried a few others but nothing I’m happy with yet. This looks and sounds delicious!!
What is the recipe for cream cheese frosting?
Hi Ashley,
I’m wondering if adding about a cup of sprinkles to the batter would turn this into a white cake version of your brown butter funfetti cake?
Can you use avocado oil?
I just used light tasting olive oil for mine and im praying to God it works out
Hi
Could I please get your cream cheese frosting recipe used in the white cake
Regards
If you scroll down more, there will be a recipe for frosting. Anne’s comment then Kim then Ashley.
Hello,
Many thanks for sharing the above. cake looks very yummy. I’m going to try and bake this however, I was going to ask: can I use Self raising flour as I tend to use that most of the time? what would you suggest i reduce the baking powder to should I use SR flour? lastly, can I use caster sugar instead of granulated sugar?
Please post the icing/frosting recipe this one looks so good!!! or can you email the name in your recipe list and I’ll look it up.
[email protected]
Hi Anne! Did you get the frosting recipe? If so, would you be willing to share with me?
Hi Kim! I used the frosting from this cake https://bakerbynature.com/pumpkin-carrot-cake-with-cream-cheese-frosting/
Where would I find your cream cheese icing recipe? Found a few but not sure which would be best. Making this cake today for my nieces birthday 🙂
Hi! I used this recipe. https://bakerbynature.com/pumpkin-carrot-cake-with-cream-cheese-frosting/
Can I use almond milk or a non dairy creamer to make this recipe dairy free?
Just had to throw in my two cents– I’ve made this three times now, and it’s always been amazing, even those times I’ve accidentally overbaked it! Thanks for such a great recipe!!!
How did you store it?
Thanks for your very positive comment on this recipe.
I’m hoping to turn this into a multi-layered cake (going to be a pink ombre cake for a 5 year old’s birthday!). I have to play around with the thickness of the layers, though. Think it will be strong enough to support 5 or 6 thinner layers?
Obviously this was a year ago, so I hope it turned out; there should be enough batter to make 3- 8 inch layers or 2- 9 inch layers.
I’m so excited to try this recipe! Does it store well in the refrigerator? I want to make it two or three days before an event and am hoping it will stay fresh.
Does this recipe work well for cupcakes?
Can’t wait to make this. Hubby loves white cake. Question: If I use the cream cheese frosting for this cakeit would be best to store this cake in the fridge, correct?
Do use the Vanilla or almond Extract in this caky
If I wanted more of an almond flavor how much almond extract would I use in the cake batter?
Do the cake requires flavoring vanilla or almond extract
Just made today. This is by far the best white cake recipe ever!!!!So easy to make also.
Hii, how much self raising flour (cake flour) would I use in substitution for the all purpose flour? And reduce the baking powder by?
Have you stuck this in the freezer until cooled?
Can use sour cream instead of milk and how much would you use
It is disappointing. I made this cake with so much joy and … the result was HORRIBLE. It was not baked, even after 20 minutes more in the oven. I don’t know what happend…
I had the same issue. After 30 min in the oven it was still not done. 20 min for that much batter is way too short of a time.
Can you use liquid egg whites instead of separating the egg whites?
Hi Megan. If it’s the same amount, I don’t see why it wouldn’t work 🙂
I just made this cake and it tastes delicious, however it didn’t bake even after and extra 15 minutes:( I’m wondering if this is what happens when the butter and sugar is not beat long enough? Or perhaps my oven wasn’t hot enough
Could you use 2% mill? That’s all I have on hand right now.
Is this the same cake in the picture posted of you with the white cake and berries on top. Or is it a different cake? ( The white cake u posed with looks really good! Wondering what it is?)
Can I use this recipe for cupcakes? Many thanks!
Hi I’m new on here,your white cake recipe caught my eye
Hi,
I just wanted to double check on this. You say to use 1 cup of butter (8 oz.). So, two cubes, correct? I saw “8,” and though 8 Tbsp., which is, of course, 1 cube. Just wanted to make sure I’m correct to use the 2 cubes. Sorry to bother. Thank you so much!
Lorrie
8 ounces of butter is 2 sticks of butter. 4 sticks = 1 lb.
do you add vanilla essense because it is not there
She did comment about why she doesn’t use vanilla but says you could.
Hello! Can I add food coloring to this batter to make layers of of different colors?
Tried this recipe last week for my sister’s birthday and it was just amazing…didn’t think it would turn out this good. I am new to baking sweet goods, but managed to follow this recipe quite well.
Hey where do I get the recipe for the creem cheese icing.
Hi Geraldine. I use this recipe: https://bakerbynature.com/pumpkin-carrot-cake-with-cream-cheese-frosting/
I tried this today to see texture for baby shower cake and really soft as described
Just made a coffee icing for tester
Hey, Ashley! How are you? This recipe its really good, but i have a question about that: can I add cocoa powder on it?
Ive used this recipe for a Halloween cake i did. I followed the recipe to a t. The batter tasted great before i mixed it. But once it was cooked and decorated it tasted and felt like playdough when eating it. K will say though that it was a nice sturdy dough
I made this cake last night. It may have a little too much flour as once it finished baking for about 35 minutes, it was a little too dense. It was perfectly moist, but just a little too thick, not very fluffy as I thought it would be, Any ideas? By the way, I made the chocolate frosting on your Yellow Cake recipe and it was wonderful.
Could you by chance convert the measurements for me for 2 layer 6 inch cake pans? Thank you!
I have tried many variations of a white cake and this is by far the best one! Absolutely delicious, light and fluffy texture, it was amazing. I also made them into cupcakes with no problem (seemed to be a bit too oily at first but after storing them in the fridge, they were perfect).
Can you freeze this cake? And if so how long can it be stored for?
I’ve wanted to make this cake for months but it’s a lot of cake for a small household so I put it off. I couldn’t wait anymore so I halved the recipe and baked the batter in two 6 inch round pans. I had to bake it longer than listed but the cake was fluffy and delicious. It’s the white cake I’ve been looking for.
Should I double the frosting recipe linked to this? That recipe is for one 9 inch cake but for the white cake recipe it’s two 9 inch cakes. Thank you for your help!
If you want thick layers, that’s a great idea!
Seriously amazing recipe! I have made this recipe in a 9×13 and it was amazing. I was careful not to over fill the pan so had a little extra batter. But it was fine I made cupcakes with the extra. The cake took exactly 25 min and the cupcakes 20 min. I just made this cake again for my church using a 25×11 sheet pan I tripled the recipe for that. Thank you, thank you for this recipe!
Absolutely love this recipe! I frosted this cake with Ashely’s amaretto buttercream, and it was DELICIOUS!! 5/5 stars! (:
If I used cake flour for this cake how would it change it? I guess I’m wondering if there’s any benefit using cake flour.
Thanks!
Hi! Could I possibly slice the two cakes in two and make a 4 layer cake?
Yes!