Best White Cake Recipe

Introduction

Best White Cake Recipe is soft, fluffy, and beautifully tender—with a pure vanilla flavor and a pristine white crumb that’s perfect for celebrations. Made with egg whites and cake flour, this classic cake bakes up light yet moist, providing the ideal canvas for buttercream, fruit fillings, or elegant decorations. Whether it’s for birthdays, weddings, or everyday baking, this white cake delivers timeless bakery-quality results at home.

Why you’ll love this recipe

• Ultra-light, tender crumb
• Bright white color
• Classic vanilla flavor
• Perfect for layering and decorating

• Reliable, bakery-style results

Ingredients (makes one 9-inch layer cake or two 8-inch layers)

• 2¾ cups cake flour
• 1½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup whole milk, room temperature
• 5 large egg whites, room temperature
• 2 tsp pure vanilla extract

• Optional: ¼ tsp almond extract

Essential Tools and Equipment

• Mixing bowls
• Hand mixer or stand mixer
• 2 round cake pans
• Parchment paper
• Cooling rack

Step-by-step process (detailed)

1. Preheat and prepare pans

Preheat oven to 350°F (175°C). Grease cake pans, line bottoms with parchment paper, and lightly flour the sides.

2. Mix dry ingredients

In a bowl, whisk together cake flour, sugar, baking powder, and salt until evenly combined.

3. Cream butter

Add softened butter to the dry ingredients and beat on medium speed until the mixture resembles coarse crumbs. This reverse-creaming method ensures a fine, tender crumb.

4. Add milk

Slowly pour in milk while mixing on low speed. Increase to medium and beat 1–2 minutes until smooth and slightly fluffy.

5. Add egg whites

Add egg whites in two additions, mixing well after each. Scrape down the bowl as needed.

6. Flavor the batter

Mix in vanilla extract (and almond extract if using). Beat just until combined—do not overmix.

7. Divide and smooth

Divide batter evenly between prepared pans. Smooth tops with a spatula.

8. Bake

Bake 25–30 minutes, until a toothpick inserted in the center comes out clean and the tops spring back lightly.

9. Cool

Cool cakes in pans 10 minutes, then turn out onto a wire rack to cool completely before frosting.

Mistakes to avoid

• Using whole eggs — yellow crumb
• Overmixing — dense cake
• Cold ingredients — uneven texture
• Overbaking — dry layers

• Skipping parchment — sticking

Variations of the Best White Cake Recipe

• White Cupcakes — bake 18–22 minutes
• Lemon White Cake — add lemon zest
• Almond White Cake — increase almond extract slightly
• Berry-Filled — layer with fruit preserves
• Confetti Cake — fold in white sprinkles

Tips for storage & make-ahead

• Store unfrosted layers wrapped up to 2 days
• Freeze layers up to 2 months
• Frost just before serving for the best texture

• Bring to room temperature before slicing

Frequently Asked Questions

Why use cake flour?
It creates a softer, finer crumb.

Can I use all-purpose flour?
Yes—replace 2¾ cups with 2½ cups all-purpose plus ¼ cup cornstarch.

How do I keep the cake white?
Use clear vanilla and egg whites only.

Best frosting pairing?
Vanilla buttercream or whipped frosting.

Conclusion

Best White Cake Recipe is a true classic—light, tender, and endlessly versatile. With its soft crumb and clean vanilla flavor, it’s the perfect foundation for celebrations big and small. Once you master this recipe, it becomes your go-to white cake for every occasion.