White Cake Recipe

This classic white cake recipe is a staple to every bakers collection! Incredibly light, fluffy, and hard to resist. Perfect when paired with vanilla buttercream!

This cake is insanely delicious. Want to ty a single serve version? Be sure to check out my Vanilla Mug Cake!

Recipe Features

• Light and Delicate Crumb: This cake recipe comes together quickly and produces the most amazing cake. Full of sweet flavor with the perfect sponge.
• Freezer Friendly: Freeze the cake unfrosted or in slices for a longer life.
• Perfect Cake OR Cupcake: Make this as a whole cake or as cupcakes!

I am SO excited to share this cake recipe with you. Having a quality white cake recipe made from scratch in your collection is huge. It’s so light, fluffy, moist and full of flavor with minimal ingredients and minimal prep.

Perfect for weddings, parties, and almost any celebration. You can pair this cake with dozens of frostings or fillings for the perfect finish. One of my go-to favorites is raspberry filling with a white chocolate frosting. So good with nearly endless possibilities.

White Cake Ingredients

White cake was actually originally made for weddings. According to La Belle Cake Company, white cakes were created in Victorian times and often referred to as the bride’s cake. Luckily, white cake is now used in almost any celebration!

• Cake Flour: Using cake flour helps to produce a more soft tender crumb. To substitute, add 2 tablespoons into a 1 cup measuring cup and top off with all-purpose flour.
• Sugar: Granulated sugar works best as brown sugar will add color as well as a hint of molasses that doesn’t work with the other flavors in the cake.
• Baking Powder and Salt: Always double check the expiration date of your leavening agents. I replace baking powder after being open for six months to ensure optimal freshness.
• Butter: Unsalted butter that has been brought to room temperature. Using unsalted butter lets you have more control of the added salt in the recipe.
• Egg Whites: Skip the yolk and only use egg whites. This helps get the traditional white color to the cake.
• Yogurt: I like vanilla Greek yogurt, but any vanilla yogurt will work.
• Extracts: I prefer a mix of both vanilla and almond extract. However, you can use all vanilla if you prefer.

How To Make White Cake From Scratch

1. PREP: Preheat the oven to 350 degrees. Grease two 8 inch round cake pans and line the bottom with parchment paper. Set aside for later.
2. WHISK: Whisk the flour, sugar, baking powder and salt in a large measuring cup. Set aside for later.
3. CREAM: Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until the sugar and butter fully combine and are light and fluffy, about 2 minutes.
4. EGGS: Add the egg whites, one at a time, followed by the full egg and extracts. Mix at low speed until combined, roughly 1 minute. Scrape the sides of the bowl.
5. YOGURT: Add half of the dry ingredients in with the butter followed by half of the yogurt. Mix on low speed until combined. Stir in the remaining flour and yogurt, being sure to scrape the sides of the bowl once halfway through.
6. BAKE: Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick or small knife poked into the center comes out clean.
7. COOL: Cool the cakes for 20 minutes before tilting out of the pan onto a cooling rack.
8. DECORATE: Cool completely before frosting.

Helpful Tools

• Hand Mixer: While this definitely can be mixed by hand, a hand mixer (affiliate) will make it come together quickly and lump free.
• Mixing Bowls: A quality set of mixing bowls needed in every kitchen. This nesting set of bowls (affiliate) is one of my favorites. The different sizes are incredibly handy and it doesn’t take up too much space.
• Silicone Spatula: Silicone spatulas (affiliate) are amazing. You can use them for mixing, cooking (since they are heat resistant) and everything in between.

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