White Cake Recipe

If you ever crave a cake that tastes like pure nostalgia wrapped in a cloud of sweetness, you and I already speak the same language. I bake a lot, and I mean a lot, but nothing hits me right in the dessert loving heart quite like a classic white cake. Maybe you feel the same way. Maybe you landed here after thinking, why does every white cake recipe taste different? Or why do some turn out fluffy while others act like a dense little doorstop? Ever wondered why such a simple cake can cause such chaos in the kitchen?

Same. So let’s fix it.

Today I’ll walk you through a White Cake Recipe that never fails, tastes like a bakery level treat, and makes you want to slice “just one more piece” even when you know you shouldn’t. FYI, I’ve definitely done that more times than I want to admit 🙂

What Makes a White Cake So Special

White cake might look simple, but it comes with personality. I love how it stands out for its light color, soft texture, and delicate vanilla flavor. Unlike yellow cake, white cake depends on egg whites only. Some people argue it makes the cake less flavorful. IMO, they’re wrong. Ever tasted a perfectly mixed white cake with a smooth vanilla finish? It hits different.

The Flavor Profile

White cake has this cozy sweetness that doesn’t overwhelm. I love how it takes on frosting flavors like a champ. Want almond frosting? Go for it. Want vanilla on vanilla? The cake practically smiles at you. Want bright fruit fillings? This cake says bring it on.

Why Use Egg Whites Only

Have you ever cracked open an egg and wondered why bakers treat whites and yolks like completely different personalities? Whites create lift, lightness, and a cleaner color. Yolks create richness and a yellow tint. White cake says no thanks and skips right to elegance.

Serving Size, Prep Time, and Nutrition Info

Here’s everything you need to plan your bake.

• Prep time: 20 minutes
• Bake time: 25 to 30 minutes
• Total time: 50 minutes
• Servings: 10 to 12 slices

Approximate Nutrition Per Slice

(based on 12 servings)

• Calories: 320
• Fat: 13 g
• Carbs: 45 g
• Protein: 4 g
• Sugar: 30 g

Not the healthiest treat in the world, but absolutely worth it.

Ingredients You Need for the Perfect White Cake

Here’s where precision matters. I swear white cake rewards accuracy like no other recipe. When you stick to these quantities, your cake texture comes out soft, fluffy, and completely irresistible.

Exact Ingredient List

Dry Ingredients

• 2 and 3/4 cups all purpose flour
• 1 and 1/2 cups granulated sugar
• 2 and 1/2 teaspoons baking powder
• 1 teaspoon salt

Wet Ingredients

• 1 cup whole milk, room temperature
• 3/4 cup unsalted butter, softened
• 1 tablespoon vanilla extract
• 5 large egg whites, room temperature

Optional flavor twist

• 1/2 teaspoon almond extract for a bakery style touch

I add almond extract sometimes when I want guests to ask what magical ingredient I used. They never guess right.

Tools You Need in Your Kitchen

You don’t need a professional bakery setup. Just gather these basics and you’re good.

• Stand mixer or hand mixer
• Two 8 inch round cake pans
• Parchment paper
• Rubber spatula
• Medium and large mixing bowls
• Cooling rack
• Measuring cups and spoons

Ever tried to bake without parchment? I have. The cake pan held the cake hostage. Never again.

How to Make the Best White Cake

This part matters. Each step helps you build structure, moisture, and flavor. I always tell friends that baking is part science, part therapy. You get to follow steps and then enjoy something sweet at the end. Win win.

Step by Step Instructions

1. Preheat your oven to 350 F and line your pans with parchment.
2. Whisk the dry ingredients in a medium bowl.
3. Beat the butter and sugar until the mixture turns fluffy and pale.
4. Add the egg whites one at a time until the batter looks smooth.
5. Mix in the vanilla and optional almond extract.
6. Alternate adding flour and milk, beginning and ending with flour.

1. Divide batter evenly into your pans.
2. Bake 25 to 30 minutes until a toothpick comes out clean.
3. Cool completely before frosting.

I love how this recipe fills the house with that sweet bakery aroma that makes everyone suddenly appear in the kitchen like they followed a dessert GPS.

Why This White Cake Recipe Always Works

I get picky with white cake because I’ve baked versions that tasted dry or bland. You don’t need that kind of negativity in your life. This recipe fixes all the common problems.

What Sets This Recipe Apart

• Room temperature ingredients blend better and trap air for a lighter crumb.
• Egg whites only keep the color bright and the texture soft.
• Butter and sugar creaming adds structure without making the cake dense.
• Balanced dry to wet ratio prevents dryness or gumminess.

Ever baked a cake that tasted like a sweet brick? Same. Proper ratios save the day.

Frosting Ideas That Make Your Cake Shine

White cake works with almost everything, which makes it fun. When I feel extra fancy, I go for silky Swiss meringue buttercream. When I’m tired and just want cake ASAP, I whip up a simple American vanilla frosting.

Perfect Pairing Options

Whipped Vanilla Buttercream Frosting

Ingredients:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2–4 tablespoons whole milk (adjust for desired consistency)
• Pinch of salt

Instructions:

• Beat the butter on medium speed until creamy.
• Gradually add powdered sugar, one cup at a time, mixing on low.
• Add vanilla extract and salt, then beat on medium until smooth.
• Add milk, one tablespoon at a time, until frosting reaches your preferred consistency.
• Frost your cooled white cake generously and smooth with a spatula.
• Tip: For extra fluff, beat frosting for 3–4 minutes on high at the end.
  

Almond Buttercream Frosting

Ingredients:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons almond extract
• 2–4 tablespoons whole milk (adjust for desired consistency)
• Pinch of salt

Instructions:

1. Beat the butter on medium speed until creamy.
2. Gradually add powdered sugar, one cup at a time, mixing on low.
3. Add almond extract and a pinch of salt, then beat on medium until smooth.
4. Add milk, one tablespoon at a time, until frosting reaches your desired consistency.
5. Frost your completely cooled white cake generously.

Tip: For a lighter, fluffier frosting, beat on high for 3–4 minutes at the end.

This almond buttercream gives a subtle nutty sweetness that makes every bite of your white cake feel bakery-level special.

Coconut Frosting Recipe

Ingredients:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk (full fat for creamier texture)
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional for extra flavor)
• Pinch of salt
• 1 cup sweetened shredded coconut (optional, for texture and topping)

Instructions:

1. Beat the butter on medium speed until creamy.
2. Gradually add powdered sugar, mixing on low until smooth.
3. Add coconut milk, vanilla, coconut extract (if using), and a pinch of salt; beat until fluffy.
4. Fold in shredded coconut if you like extra texture.
5. Frost your cooled white cake generously and decorate with extra coconut on top if desired.

Tip: For a lighter, airy frosting, beat for 3–4 minutes on high at the end.

This frosting adds a tropical twist to your white cake, making each bite creamy, sweet, and perfectly coconutty.

Strawberry or raspberry filling

Cream cheese frosting – Recipe here!

If you ever want a cake that looks elegant with zero stress, cover this cake in whipped frosting and fresh berries. Instant beauty.

Tips for Fluffy and Tender White Cake

A few small habits make a big difference. These tips keep your cake soft, flavorful, and melt in your mouth good.

Quick, Helpful Tips

• Measure flour accurately using the spoon and level method.
• Avoid overmixing once the flour goes in.
• Use fresh baking powder for reliable lift.
• Let the cake cool completely before frosting.

You’d be shocked how many times impatience ruins good cake. I say that with love because I’ve done it too many times.

Troubleshooting Common Issues

White cake intimidates people, but you can fix most issues easily. Ever sliced into a cake and wondered why it looks gummy or flat? Let’s break it down.

If your cake turns out dense

• You overmixed the batter.
• The butter wasn’t fully creamed.

If the cake looks dry

• You added too much flour.
• It baked too long.

If your layers sink in the center

• Your oven ran too cool.
• You opened the door too often.

Your oven might lie to you more than your ex. Use an oven thermometer lol.

Final Thoughts

White cake feels simple, but when you make it right, it tastes elegant, soft, and a little nostalgic. I love how this recipe turns everyday ingredients into something that feels special. If you want a cake that always impresses, this one delivers every time. Ever feel proud of a cake before you even slice it? That’s this cake.

If you bake this White Cake Recipe, I’d love to hear how it turns out. Drop your thoughts, tweaks, or glowing cake success stories in the comments below so others can learn from your bake too 🙂

Let’s keep the baking magic going!

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White Cake

Prep Time: 20 minutes

Cook Time: 27 minutes

Total Time: 47 minutes

This white cake tastes like a soft vanilla cloud that melts the second it hits your tongue. Each bite feels tender, fluffy, and impossibly light, with a smooth buttery sweetness that makes you want another slice right away. The crumb stays velvety and delicate, the frosting adds that creamy temptation, and the whole thing looks so pure and irresistible that saying no feels impossible. One bite and you get hooked.

Print

Ingredients

• 2 and 3/4 cups all purpose flour
• 1 and 1/2 cups granulated sugar
• 2 and 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk, room temperature
• 3/4 cup unsalted butter, softened
• 1 tablespoon vanilla extract
• 5 large egg whites, room temperature
• 1/2 teaspoon almond extract for a bakery style touch

Instructions

1. Preheat your oven to 350 F (175 C) and line two 8 inch pans with parchment.
2. Whisk the flour, sugar, baking powder, and salt in a bowl.
3. Beat the butter and sugar until the mixture turns light and fluffy.
4. Add the egg whites one at a time and mix until smooth.
5. Stir in the vanilla and optional almond extract.
6. Add the flour mixture and milk in alternating additions, starting and ending with the flour.
7. Divide the batter evenly between the pans and smooth the tops.
8. Bake for 25 to 30 minutes or until a toothpick comes out clean.
9. Let the cakes cool completely before frosting.

Notes

• Measure your flour with the spoon and level method.
• Keep all ingredients at room temperature.
• Stop mixing as soon as the flour blends in.
• Use fresh baking powder for the best rise.
• Let the cake cool completely before frosting.

Nutrition Information:

Yield: 11 Serving Size: 1
Amount Per Serving:Calories: 320Total Fat: 13gCarbohydrates: 45gSugar: 30gProtein: 4g