Homemade White Cake Recipe

Is there anything more elegant than a slice of white cake—light, tender, and delicately flavored, ready to pair with your favorite fillings and frostings?

White cake is a bakery staple for weddings and birthdays, but it’s simple enough to make at home. The secret to the best white cake? A careful balance of all egg whites (no yolks), cake flour, and pure vanilla. Let’s bake up a classic that rivals anything from the bakery case!

Ingredients Checklist

For the White Cake

• 2 ¼ cups (255g) cake flour (not all-purpose)

• 1 tablespoon baking powder

• ½ teaspoon salt

• 6 large egg whites, room temperature

• 1 cup (240ml) whole milk, room temperature, divided

• 1 tablespoon pure vanilla extract (or use 2 tsp vanilla + ½ tsp almond extract)

• 1 ½ cups (300g) granulated sugar

• ¾ cup (170g) unsalted butter, softened but not melted

• Optional: ½ teaspoon almond extract (for a subtle wedding-cake flavor)

For the Fluffy Vanilla Buttercream

• 1 cup (226g) unsalted butter, softened

• 4 cups (480g) powdered sugar, sifted

• ¼ cup (60ml) heavy cream or milk, plus more as needed

• 1 tablespoon pure vanilla extract

• Pinch of salt

Equipment

• Two 8- or 9-inch round cake pans

• Electric mixer (hand or stand)

• Sifter or fine mesh sieve

• Mixing bowls, rubber spatula, whisk

• Parchment paper (for lining pans)

• Cooling rack

Instructions

1. Prepare the Cake Pans

• Preheat oven to 350°F (177°C).

• Grease pans, line bottoms with parchment, and grease/parchment again for easy removal.

• Lightly flour the pans, tapping out excess.

2. Sift and Mix Dry Ingredients

• In a bowl, sift cake flour, baking powder, and salt together.

• Set aside.

3. Combine Wet Ingredients

• In a large measuring cup, whisk together the egg whites, ¾ cup milk, and vanilla (plus almond extract, if using).

• Set aside.

4. Cream Butter and Sugar

• In a large bowl, beat butter until smooth and creamy (about 1 minute).

• Gradually add sugar; beat on medium-high for 2-3 minutes until pale and fluffy.

• Tip: Creaming properly incorporates air for a lighter crumb.

5. Alternate Dry and Wet

• Add dry ingredients to the butter/sugar, mixing on low.

• Alternate adding the milk/egg white mixture and the remaining ¼ cup milk, beginning and ending with the dry ingredients (dry-wet-dry-wet-dry).

• Mix until just combined—do not overmix.

6. Bake

• Divide batter evenly between pans and smooth tops.

• Bake 24–28 minutes (8-inch pans) or 20–24 minutes (9-inch pans), until a toothpick inserted in the center comes out clean or with a few moist crumbs.

• Cool cakes in pans 10 minutes, then invert onto a rack and cool completely.

Make the Buttercream

• Beat softened butter until creamy, about 2 minutes.

• Add powdered sugar, 1 cup at a time, beating on low.

• Add vanilla and salt, then drizzle in cream and increase speed to medium-high.

• Beat until fluffy, adding more cream for a softer texture.

Assembly & Frosting

1. Level cake layers if domed, for a stable stack.

2. Place first layer on serving plate; spread with a thick layer of buttercream.

3. Add second layer, flat side up.

4. Apply a thin “crumb coat” of frosting and chill 20 minutes.

5. Frost top and sides smoothly. Decorate with swirls, sprinkles, or coconut!

Customizations & Variations

• Coconut White Cake: Add 1 cup sweetened shredded coconut to the batter.

• Lemon White Cake: Stir 1 tablespoon lemon zest into the batter; swap ¼ cup milk for lemon juice.

• Berry Filling: Add a layer of raspberry or strawberry jam between cake layers.

• Almond White Cake: Use only almond extract instead of vanilla for a unique flavor.

Expert Tips

• Room temp ingredients mix more evenly for a finer crumb.

• Cake flour gives the softest, fluffiest result—don’t substitute all-purpose if you want the classic texture.

• Don’t overmix after adding flour. Mix just until incorporated for a tender cake.

• To color white cake: Add a few drops of gel food coloring for fun (e.g., pastel hues for parties).

• Freezing: Wrap cooled, unfrosted layers tightly and freeze up to 2 months. Thaw before frosting.

Storage

• Store covered at room temp for 2 days, or refrigerate up to 5 days.

• If frosted with buttercream, let slices come to room temp before serving for the softest texture.

• Leftover slices freeze well—wrap tightly!

Serving Suggestions

• White cake shines with fresh berries, lemon curd, or a chocolate ganache drizzle.

• Serve at weddings, birthdays, or “just because.” It’s the ultimate all-occasion classic!

Conclusion

Baking a white cake from scratch is simpler than you think and yields spectacular results.

With its cloud-like crumb, classic vanilla (and almond!) flavor, and versatility for any celebration, this white cake is a keeper for your recipe box. Customize it, decorate it, and savor every light, fluffy bite.