This White Cake Recipe is a timeless classic that delivers a melt-in-your-mouth texture and delicate sweetness. With its fluffy crumb and velvety smooth frosting, every bite feels like a celebration. Perfectly balanced flavors of vanilla and butter create a comforting yet elegant treat that’s ideal for any occasion. Ready in just over an hour, it’s surprisingly simple to make yet tastes like it came from a bakery.
The cake’s light, airy layers pair beautifully with rich, creamy frosting, offering a delightful contrast in every slice. Whether for birthdays, holidays, or a simple dessert craving, this recipe promises to impress. Each serving is a harmonious blend of indulgence and nostalgia, making it a go-to favorite for both bakers and cake lovers alike.
Ingredients for The Best White Cake
- 6 Tablespoons (85 g) unsalted butter, softened to room temperature
- ⅔ cup (160 ml) canola oil or vegetable oil
- 2 cups (400 g) sugar
- 1 Tablespoon clear vanilla extract
- 2 ⅔ cups (345 g) + 2 Tablespoons all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 cup (235 ml) milk (room temperature preferred)
- 6 large egg whites (room temperature)
- Double batch Vanilla Buttercream Frosting (click link for recipe)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Prepare two 8-inch round cake pans by lining the bottoms with parchment paper and generously greasing and flouring the sides. Shake out excess flour.
- In a stand mixer or using an electric mixer, beat butter on medium-low speed until creamy.
- Add sugar and oil and beat until well-combined and creamy. Scrape down the sides and bottom of the bowl.
- Stir in vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- With the mixer on medium speed, gradually alternate adding the flour mixture and milk to the butter mixture. Start and end with the flour mixture. Pause occasionally to scrape down the sides and bottom of the bowl.
- In another bowl, beat egg whites with a hand mixer on high speed until stiff peaks form.
- Using a spatula, gently fold egg whites into the batter. Be careful not to over-mix.
- Divide batter evenly into the prepared pans.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs (not wet). Rotate pans halfway through baking for even results.
- Remove cakes from the oven and let cool in pans for 15 minutes. Run a knife around the edges and invert onto cooling racks.
- Allow cakes to cool completely before frosting with a double batch of Vanilla Buttercream Frosting.
Perfect Pairings: Sauce and Topping Ideas
While this white cake is delicious with vanilla buttercream, consider pairing it with a raspberry coulis for a tangy twist or a lemon glaze for a zesty finish. For a richer option, drizzle with chocolate ganache or top with fresh berries and whipped cream. These additions can elevate the cake’s flavor and presentation!
Storage Tips: Keeping Your Cake Fresh
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If frosted, ensure the frosting is firm before covering to avoid smudging. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Time-Saving Hacks for Busy Bakers
To save time, prepare the egg whites and dry ingredients the night before. Use a pre-cut parchment round for the cake pans to skip measuring. If you’re in a rush, skip the egg white whipping step and gently mix them into the batter—though the cake may be slightly denser.
Common Questions Answered
Can I use whole eggs instead of egg whites?
Yes, but the cake will be less light and fluffy.
Can I use a different oil?
Absolutely! Any neutral oil like avocado or grapeseed works well.
Why clear vanilla extract?
It keeps the cake’s color pure white, but regular vanilla extract is fine if color isn’t a concern.
Special Notes for Baking Success
Ensure all ingredients are at room temperature for even mixing. When folding in the egg whites, use a gentle hand to maintain their airiness. Rotate the pans halfway through baking for even browning. Let the cakes cool completely before frosting to prevent melting or sliding.
The Best White Cake Recipe
Ingredients
- 6 Tablespoons unsalted butter softened to room temperature
- ⅔ cup canola oil or vegetable oil
- 2 cup sugar
- 1 Tablespoon clear vanilla extract
- 2 ⅔ cup all-purpose flour
- 2 Tablespoon all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk room temperature preferred
- 6 large egg whites room temperature
Double batch Vanilla Buttercream Frosting
Instructions
- Preheat oven to 350F and prepare two 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.
- In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.
- Add sugar and oil and beat until all ingredients are well-combined and creamy.
- Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
- In separate bowl, whisk together your flour, baking powder, and salt.
- Measure out your milk.
- With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
- Pause occasionally to scrape down sides and bottom of bowl.
- In separate bowl combine your egg whites and using a hand-mixer on high-speed beat until stiff peaks form.
- Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
- Evenly divide cake batter into prepared pans.
- Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
- Cakes will be a light golden brown when done baking.
- Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack.
- Allow to cool completely before covering with buttercream frosting*. I used a double batch of my recipe (linked above) to thoroughly cover and decorate this cake.