The Best White Cake Recipe

This classic white cake is soft, fluffy, and perfectly moist, making it ideal for weddings, birthdays, or any special occasion. With a delicate crumb and a light, buttery flavor, this homemade cake outshines any boxed mix.

Why You’ll Love This Recipe

• Light and Fluffy – This cake has a tender, airy texture that melts in your mouth.
• Simple Ingredients – Uses pantry staples for an easy yet impressive dessert.
• Perfect for Any Occasion – A go-to cake for weddings, birthdays, and celebrations.
• No Boxed Mix Needed – Homemade means better flavor and texture.
• Customizable – Easily pair with your favorite frosting or filling.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Egg whites
• Whole milk
• Vanilla extract
• Almond extract (optional)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. Mix dry ingredients – In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream butter and sugar – In a large mixing bowl, beat butter and sugar until light and fluffy.
4. Add egg whites – Beat in the egg whites one at a time until fully incorporated.
5. Combine wet and dry ingredients – Alternate adding the flour mixture and milk, mixing just until combined. Stir in vanilla (and almond extract, if using).
6. Bake – Divide batter evenly between the pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool – Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Servings and Timing

• Servings: 12 slices
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Variations

• Lemon White Cake – Add a teaspoon of lemon zest for a citrusy twist.
• Coconut White Cake – Fold in shredded coconut for added texture and flavor.
• Gluten-Free Option – Substitute gluten-free flour blend for a gluten-free version.
• Berry-Filled Cake – Layer with fresh berries and whipped cream for a refreshing touch.
• Chocolate Swirl Cake – Swirl in melted chocolate for a marbled effect.

Storage/Reheating

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days.
• Freezer: Wrap individual slices and freeze for up to 3 months.
• Reheating: Bring to room temperature or warm in the microwave for a few seconds.

FAQs

How do I keep my white cake from turning yellow?

Use only egg whites and clear vanilla extract to maintain a bright white color.

Can I make this cake ahead of time?

Yes, bake the cake layers in advance and freeze them for up to a month before frosting.

What frosting pairs best with white cake?

Classic buttercream, cream cheese frosting, or a light whipped frosting complement this cake beautifully.

How can I make my cake extra moist?

Use room-temperature ingredients and avoid overmixing the batter.

Can I use buttermilk instead of regular milk?

Yes, buttermilk will add a slight tang and create a tender crumb.

Can I bake this cake in a different pan size?

Yes, adjust baking times accordingly for sheet cakes or cupcakes.

Why did my cake turn out dense?

Overmixing or measuring flour incorrectly can result in a dense cake. Use the spoon-and-level method for measuring flour.

Can I add food coloring to this cake?

Yes, a few drops of gel food coloring will work without affecting the texture.

Can I substitute almond extract?

Yes, you can omit it or replace it with another extract like coconut or lemon.

How do I get a perfectly flat cake?

Use cake strips around the pans or trim the domed tops after baking.

Conclusion

This homemade white cake is light, tender, and absolutely delicious. Whether you’re making it for a birthday, wedding, or just because, this recipe delivers a bakery-quality cake that’s easy to make at home. Try it with your favorite frosting and enjoy a slice of perfection!

Print