White Cake Recipes When I first baked a white cake, I was in my tiny apartment kitchen, nervous about getting it right for my best friend’s bridal shower. My hands were shaky, and the mixer felt heavier than it should have, but when that cake came out of the oven—soft, pale, and sweet—I almost cried. White cake has stayed with me ever since. It’s not just dessert. It’s a memory-maker, the kind of recipe that carries you through birthdays, weddings, and even the nights when you just want a slice of comfort.
Why This White Cake Recipes Works
A Reliable Texture
White cake Recipes is known for its delicate crumb. This recipe balances the right amount of egg whites, butter, and flour so the cake stays light but never dry.
Flavor That Shines
The subtle notes of vanilla make white cake Recipes perfect for layering with fruit fillings, chocolate ganache, or even a simple whipped cream.
Everyday and Special-Occasion Friendly
It’s elegant enough for a wedding cake but simple enough to bake on a Sunday afternoon when you want something sweet at home.
Consistency Every Time
Because this recipe uses common pantry ingredients, you’ll never feel overwhelmed or worried that it won’t turn out.
Ingredients and Easy Swaps
Core Ingredients
- 2 ¾ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large egg whites, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
Optional Swaps
- Use almond extract instead of vanilla for a nutty twist.
- Swap half the milk with sour cream for extra richness.
- Gluten-free flour blends work surprisingly well in this recipe.
Pantry-Friendly Substitutions
- If you only have all-purpose flour, replace 2 tablespoons with cornstarch per cup to mimic cake flour.
- Use clear imitation vanilla if you want the cake to stay pure white.
Step-by-Step Instructions
Step 1: Prep Your Pans
Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy release. This ensures your cake layers come out perfectly shaped.
Step 2: Mix Dry Ingredients
Whisk together cake flour, baking powder, and salt in a medium bowl. This prevents clumps and helps the cake rise evenly.
Step 3: Cream Butter and Sugar
Beat the butter and sugar together until pale and fluffy, about 3–4 minutes. This step is essential for creating a tender white cake recipes.
Step 4: Add Egg Whites
Mix in egg whites one at a time, scraping down the bowl between each addition. This builds structure without adding color from yolks.
Step 5: Alternate Wet and Dry
Add the flour mixture and milk alternately, beginning and ending with the flour. Stir in vanilla. This method keeps the batter smooth.
Step 6: Bake
Divide batter evenly between pans. Bake at 350°F (175°C) for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Frost
Cool cakes for 10 minutes in pans, then transfer to wire racks to cool completely before frosting.
Why This Recipe Works (Culinary Insights)
The Role of Egg Whites
Using only whites keeps the crumb light and the cake’s color pure. It’s why white cake feels so airy.
Cake Flour Matters
Cake flour’s lower protein content ensures tenderness, preventing a dense result.
Creaming Butter and Sugar
This step traps air, helping the cake rise beautifully in the oven.
Milk Temperature
Room-temperature milk blends smoothly with the batter, avoiding lumps and curdling.
Balance of Sweetness
Sugar not only sweetens but also adds moisture, keeping the cake from drying out.
Oven Placement
Centering your pans in the oven promotes even baking without browning too quickly.
Wedding White Cake
Double the recipe for tall layers and pair with buttercream or fondant.
Coconut White Cake
Fold in shredded coconut and top with cream cheese frosting.
Lemon White Cake
Add zest of one lemon to the batter and a lemon glaze for brightness.
Berry Layer White Cake
Spread fresh berries and whipped cream between the layers.
Sheet Pan White Cake
Pour into a 9×13 pan for an easy family-style dessert.
Cupcake Version
Scoop into muffin tins and bake 18–20 minutes for portable servings.
Common Mistakes to Avoid
Overmixing Batter
Too much stirring can create a tough cake. Stop once the flour disappears.
Cold Ingredients
Cold butter, eggs, or milk prevent proper mixing. Always use room temperature.
Skipping Parchment
Even well-greased pans can stick. Parchment guarantees smooth release.
Rushing Cooling
Frosting while warm melts your icing. Let cakes cool fully.
Uneven Oven Heat
Rotate pans halfway through baking if your oven has hot spots.
Frequently Asked Questions
Can I freeze white cake?
Yes, tightly wrap unfrosted layers in plastic wrap and freeze up to 2 months. Thaw at room temperature before frosting.
What frosting goes best with white cake?
Classic buttercream, cream cheese, or whipped cream all pair beautifully.
Why is my white cake yellowish?
Likely from vanilla extract or butter. Use clear vanilla and beat the butter well for a paler crumb.
Can I make it dairy-free?
Yes, swap butter with plant-based margarine and milk with almond or oat milk.
How do I keep it moist?
Do not overbake. Pull the cake out as soon as a toothpick comes out clean.
Final Encouragement
If your kitchen has been feeling quiet or heavy, a white cake is the kind of recipe that brings back lightness. It’s forgiving, it’s comforting, and it feels like a celebration even on an ordinary day. So tie on that apron, let the mixer hum, and know that you’re baking not just a cake but a memory that someone will carry sweetly in their heart.
Classic White Cake
Equipment
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Measuring Cups and Spoons
- Two 9-inch Round Cake Pans
- Parchment Paper
- Wire Rack
Ingredients
Core Ingredients
- 2 3/4 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 5 large egg whites room temperature
- 1 cup whole milk room temperature
- 2 tsp vanilla extract
Optional Swaps
- almond extract swap for vanilla for nutty flavor
- sour cream replace half the milk for richness
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans, line with parchment paper.
- Whisk together cake flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar together until pale and fluffy, about 3–4 minutes.
- Beat in egg whites one at a time, scraping down the bowl between additions.
- Alternately add flour mixture and milk, beginning and ending with flour. Stir in vanilla.
- Divide batter evenly between pans. Bake 28–32 minutes, until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely before frosting.