White Cake Recipe

This is the best white cake recipe because you can bake the cake batter in two 8-inch rounds, two 9-inch rounds, or as a 9×13 sheet cake, making it super versatile! Then, finish the cake in any form with a simple buttercream or your favorite flavored frosting. Add detailed piping and decorations, or simple frosting swirls made with a spoon or spatula. The cake layers are flavored with a pairing of vanilla and almond extracts- the secret to that professional bakery taste! For more cake recipes, try my butterscotch cake recipe, chocolate cake, or carrot cake recipe.

What You Need to Make This Recipe

Flour – all-purpose flour works well for this recipe. In addition to the flour used in the cake, you’ll want a small amount of additional flour to use in preparing the pans and prevent the cake from sticking, if you don’t have baking spray. Butter – unsalted butter works best for this recipe and allows you to have full control over the saltiness of the cake. Soften the butter for the cake batter and use very soft, room temperature butter for the vanilla buttercream frosting. Almond Extract – using almond extract adds a nice flavor to the cake layers and is also clear in color so the cake maintains a white appearance. Eggs – this cake has a lighter white, not yellowy, color due to the use of just egg whites. Separate the whole eggs carefully while cold, then let them come to room temperature. Save the yolks to use in pastry cream or French buttercream! Confectioners’ Sugar – also known as buttercream, the vanilla buttercream frosting has a light and spreadable consistency from using sweet confectioners’ sugar. Choose storebought sugar or make your own powdered sugar.

How to Make White Cake

1. Preheat the oven to 350°F. Lightly grease two 8-inch round pans with baking spray or butter and flour, then line the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl with a hand mixer or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds.
2. Add the sugar and beat until light and fluffy, about 3 minutes.
3. Add the egg whites, one at a time, mixing until incorporated well before adding the next. Stop and scrape the bowl down occasionally. Add the extract and beat until fluffy, about 30 seconds.
4. With the mixer on low, add a third of the flour mixture.
5. Add half of the milk and repeat with another third of the flour, the remaining milk, finally ending with the remaining flour. Scrape down the bowl and ensure the batter is well-mixed.
6. Divide the cake batter among the prepared cake pans. Bake the cakes for 35 to 40 minutes or until the centers spring back when gently pressed. Let the cakes cool completely in the pans set on wire cooling racks. Once cooled, invert the cakes onto the racks and remove the parchment paper.
7. In a large bowl with an electric mixer or stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until very soft and smooth, about 2 minutes. With the mixer on low speed, gradually add in the confectioners’ sugar. Scrape the bowl down occasionally. Beat in the vanilla. Slowly beat in 1 tablespoon of milk and continue beating, adding more milk as needed until the texture is smooth and fluffy, 2 to 3 minutes.
8. Place one cool cake layer top-side up on a cake stand. Spread 1 cup of frosting over the top of the cake all the way to the edge. Top with the other cake layer, placing it bottom-side up. Spread the remaining frosting all over the top and sides of the cake. If desired, you can reserve ½ cup of frosting to pipe decorations of your choosing onto the cake.

Pro Tips For Making This Recipe

Line the cake pans with parchment paper. The best way to easily remove the baked cakes from the pans without cracking or crumbling is to place a parchment round in the bottom after greasing them. This will allow the cakes to be released easily. Alternate adding the flour and milk. Add about ⅓ of the flour mixture while mixing at a low speed, followed by ½ of the milk. Continue alternating wet and dry ingredients for a smooth batter that isn’t overmixed. Use cake strips for the flattest layers. For flat layers that stack to perfection, see my tutorial on how to get perfect flat layer cakes, using cake strips made from foil or fabric. Bake the cakes until the centers are springy. The cakes are ready when the center is set and springs back when pressed slightly. Cool the cakes to room temperature before frosting. Cool the cakes on a wire rack at room temperature, before inverting them and removing the parchment paper. Cake pan variations and cook times. Bake this cake in two 9-inch rounds for 30-35 minutes or as a sheet cake in a 9×13 pan for about 40 minutes.

If you’ve tried this white cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!