This white cake is moist, tender and delightfully fluffy with a bright white crumb. It’s sturdy enough for layers yet soft and not overly sweet. The cake has a balanced buttery vanilla flavor with a touch of almond extract to enhance the taste. Follow these tips to master a classic white cake that’s perfect for decorating and delicious to eat.
**This post was updated June 9, 2024 with new photos, recipe tips and a slightly adjusted recipe so it can be made as a layer cake**
White cake is a favorite among bakers and cake decorators because its bright white color provides a clean canvas for many celebration designs. If you want a reliable white cake you can bake at home, this recipe delivers consistent results.
The crumb is soft and tender without being greasy. The cake stays moist thanks to a small amount of oil and sour cream, while butter provides rich flavor. Using only egg whites keeps the color pale and the texture delicate, making this an ideal choice when you want pure vanilla flavor without the richness of yolks.
So – What Exactly is White Cake?
White cake refers to a vanilla cake made with only egg whites rather than whole eggs. Without yolks, the crumb stays pale rather than turning golden. The omission of yolks also yields a lighter, less rich cake, which is why white cake often serves as a neutral base for additional flavors like fruit or sprinkles.
Because white cake doesn’t carry the deeper yolk flavor, it’s commonly used as a base for flavored or layered cakes where you don’t want egg yolks to compete with other tastes.
Making the Perfect White Cake
This cake bakes up fluffy, moist and buttery while remaining sturdy enough for generous frosting. The method focuses on proper aeration and gentle mixing to maintain a light crumb.
Start by sifting the flour, baking powder and salt to remove lumps and add air for a lighter texture. In a separate large bowl, cream the butter and sugar until fluffy — this step is important for the cake’s structure and tenderness.
Add a small amount of oil with the vanilla and almond extracts. The oil helps the cake stay moist longer, while butter contributes most of the flavor. For the brightest white crumb, use clear vanilla extract; the almond extract is optional but recommended for a subtle flavor boost.
Beat in the egg whites one at a time, scraping the bowl between additions. Adding them individually helps prevent curdling and avoids overmixing. The egg whites should be at room temperature for best incorporation.
Mix the dry ingredients into the batter in three additions, alternating with the milk. This recipe uses both sour cream and milk: sour cream adds moisture and tenderness, while milk prevents the cake from becoming too heavy. Stop mixing as soon as the batter is combined to keep the crumb tender.
Divide the batter evenly between prepared pans and bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. See the recipe notes for alternative pan sizes and timing.
Recipe Tip
Measure ingredients carefully and avoid substitutions. This recipe has been tested to produce consistent, reliable results when followed as written.
Frosting for White Cake
This cake pairs beautifully with a creamy vanilla buttercream. American-style buttercream is the simplest option and works well for decorating. For a less sweet, silkier finish, Swiss meringue buttercream is an excellent alternative; it’s made by gently heating egg whites and sugar, whipping to stiff peaks, and then beating in butter once cooled. Swiss meringue yields a lighter, less sugary frosting but requires more technique.
Recipe Tip
For easy stacking, level the tops of your cake layers once cooled. Use a cake leveler or serrated knife to remove domes. Baking with cake strips or using pans with low, even heat will also help create flatter layers.
This white cake is versatile: bake it as a two-layer celebration cake, a three-layer stack, or a 9×13-inch sheet cake for a gathering. It’s tender, flavorful and decorated beautifully with a soft vanilla buttercream.
For more classic cake ideas, try chocolate cake, carrot cake with cream cheese frosting, or funfetti cake.
Perfect White Cake with Vanilla Buttercream
Equipment
- two 8-inch round cake pans with high sides
Ingredients
- 3 cups all-purpose flour (375 grams), sifted
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons unsalted butter (198 grams), softened to room temperature
- 1 3/4 cups granulated sugar (350 grams) — use 2 cups (400 grams) if you prefer a slightly sweeter cake
- 2 tablespoons vegetable oil (30 ml)
- 2 teaspoons vanilla extract (use clear for a brighter white cake)
- 1/2 teaspoon almond extract
- 6 large egg whites, room temperature
- 1/4 cup sour cream (60 ml), room temperature
- 1 cup whole milk (240 ml), room temperature (2% works too)
For the Vanilla Buttercream
- 1 1/2 cup unsalted butter (340 grams), softened to room temperature but not melting
- 5–6 cups powdered sugar (550–660 grams), sifted
- 1/4 to 1/3 cup whipping cream (60–80 ml) or milk
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/2 teaspoon salt, to taste
Instructions
White Cake
- Preheat the oven to 350°F (180°C). Line the bottoms of two 8×2-inch round cake pans and lightly grease the sides. (See notes for alternate pan sizes.)
- In a large bowl, sift together the flour, baking powder and salt, then whisk for about 30 seconds.
- Using a stand mixer or hand mixer on medium speed, beat the butter and sugar until fluffy, about 2–3 minutes. Add the oil, vanilla and almond extracts and mix until combined.
- Add the egg whites one at a time, beating after each addition. Turn off the mixer and scrape down the bowl occasionally to keep the mixture even.
- Stir the sour cream into the butter mixture.
- With the mixer on low, add about one-third of the flour mixture, then half the milk. Scrape the bowl, then add another one-third of the flour and the remaining milk. Finish with the remaining flour. Stop mixing as soon as combined; whisking the final addition by hand helps avoid overmixing.
- Divide the batter evenly between pans and bake in the center of the oven for 28–35 minutes, or until a toothpick comes out clean or with a few crumbs and the cakes pull away slightly from the pan sides.
- Cool the cakes in the pans for about 10 minutes, then invert onto a wire rack to finish cooling. Wrap and chill in the freezer if you need them cooled more quickly.
Vanilla Frosting
- Beat the butter on medium speed until fluffy, about 2–3 minutes. For an extra-bright white frosting, continue beating for 10 minutes.
- Add 3 cups of powdered sugar, vanilla, almond extract and salt. Mix on low, then increase to medium until incorporated.
- Add the remaining powdered sugar gradually, 1/2–1 cup at a time, alternating with 1 tablespoon of cream or milk until you reach the desired sweetness and consistency.
Assembling the Cake
- If layers were frozen, thaw in the fridge overnight. Make sure cakes are fully cooled before frosting.
- Level domed layers with a serrated knife or cake leveler if needed.
- Place one layer on your serving plate and spread 3/4 to 1 cup of frosting on top. Add the second layer and apply a thin crumb coat to seal crumbs, then finish frosting the sides and top.
Notes
- Pan Sizes: This recipe uses two 8-inch round pans with 2-inch sides. Alternatives:
- Three 8-inch round sandwich tins — bake 20–25 minutes
- Two 9-inch round tins — bake 25–30 minutes
- One 9×13-inch pan — fill 3/4 full (you may have extra batter); bake 35–40 minutes. Grease and flour the 9×13 pan instead of lining it.
- Flour: Measure flour accurately to avoid a dry cake. Use a scale if possible. If using cups, whisk the flour first, spoon it into the cup and level off.
- Almond Extract: Adds a subtle, complementary flavor. Find it in the baking aisle near vanilla.
- Frosting Quantity: The buttercream recipe makes enough for:
- a two-layer 8-inch cake with generous coverage and a little leftover
- a three-layer 8-inch cake
- a two-layer 9-inch cake with generous coverage
- for a 9×13 sheet cake, halve the frosting recipe if only frosting the top, or use about 1 cup butter with 3 1/2–4 1/2 cups powdered sugar for top and sides