The Perfect White Cake

I have been searching for this cake for about two years now.  In my experience, making white cake at home is just never as good as the bakery. (Sorry!  I know some of you just cringed reading that.)

The Perfect White Cake

Until now.

I am not kidding when I tell you that this recipe is it.  The flavor is fantastic and the texture is truly perfection.  Even the-pickiest-dessert-eater-ever, aka my hubby, loved it.

And I know you will too.  As I noted in the recipe I found this cake on epicurious who got it from Cooks Illustrated.  I have never been led astray with either of those sources so I am confident you will find the same success I did!

One major adaptation I did was using 8-in cake pans.  The original recipe calls for 9-in and about 5 minutes less cooking time.  If you plan on using 9-in plans please do consult the original recipe.  The first time I made it I used 8-in cake pans with no time adaptation and was not as successful.

The Perfect Homemade White Cake



The Perfect White Cake


  • 2 1/4 cups cake flour
  • 1 cup milk at room temperature
  • 6 large egg whites at room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1 3/4 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 1 1/2 sticks unsalted butter, softened but still cool


  1. Heat oven to 350 degrees. Prepare two 8-inch cake pans.
  2. Make sure milk and eggs are room temperature.
  3. Pour milk (I used skim) , egg whites, and extracts into medium bowl and mix with fork until blended.
  4. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
  5. Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
  6. Pour batter evenly between two prepared cake pans.
  7. Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
  8. Allow cake to cool to room temperature.
  9. Frost cakes with favorite frosting.
  10. Just barely adapted from epicurious, taken from Cooks Illustrated.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

The Best Homemade White Cake

Do you have a perfect white cake in your life?


  1. Brianna says

    I have not tried the cake yet but was very disappointed when both of the cake pans spilled over in the oven! This recipe is too big for 8 in pans!

  2. Jen L. says

    Amanda, I just made your cake and it is absolutely the best thing I’ve ever baked! Thanks so much for sharing this recipe.

  3. kim hafid says

    Looks stunning. Please, can you share with me the frosting recipe you used or suggesr. Thanks….im having trouble finding one i like for a simple white buttercream or something like what you used ? I.appreciate it.

  4. Kelli says

    Hello, can someone tell me please how many grams a cup is ? In the uk we use grams or oz not cup measurements. Thank you in advance x

  5. Jeannie Fulton says

    I just made this cake and it is fabulous. I do agree the recipe make more than most people are use to if they are using cake mixes. I believe it is about 50% more–so use nine inch pans or actual cake decorator pan such as those from Wilton. They are bigger and deeper and I think the 8 inch would work fine then. Again, I love the cake–so does my family. Truly enjoy the site.

  6. says

    I just made this recipe into cupcakes, came out a perfect 24. I absolutely LOVE the texture and flavor. I actually switched the measurements on the almond and vanilla. Next time I’ll cut 1/4 cup of sugar, it was just a tad too sweet for me when paired with buttercream frosting. But otherwise, absolutely perfect.

  7. Mary says

    I am wanting to make this recipe into cupcakes for my sons birthday party this weekend but there is a dairy allergy in the group of kids. Any thoughts on substituting the milk for almond/coconut milk and butter for oil?

    • Mildred says

      You can absolutely use almond milk. My normal cake recipe is very similar to this one and I have used almond milk, it comes out great, especially because it also has almond extract.

    • Jessica says

      Did you bake it until a toothpick inserted in the center of the cake (while it’s still in the oven) came out clean? If so, try adding another 1/4 cup of flour. The most common reasons a cake sinks are 1) It hasn’t finished baking 2) Not enough flour. Good luck!

      • Rebecca says

        Cake was baked til done, per toothpick test. I just used my own recipe and it came out great. Not sure why this recipe fell on me but we also didn’t care for the flavor. Too much almond extract.

  8. Bea Bywalec says

    Does it have to be cake flour or can you substitute with unbleached flour and not lose any taste or texture. Any suggestions on how to use the egg yolks?

  9. Elizabeth says

    This is absolutely the perfect cake. It made 2 very even 8″ rounds . I use 8″ USA pans and had no problem with them being over filled. The almond flavor is exact- not too much – very wedding cake-like. I’m glad I found this one…it’s a keeper

  10. Michele Laney says

    I want to make this for my daughter’s graduation party, using a wilton sheet cake pan.I already figure I’ll have to double the recipe, but do you think I would need to use all the batter, or would that be too much?

  11. Nada says

    I can never get white cake right, really want to give this a try. I’m not a fan of the almond taste in baking, do you recommend a substitution or should I just increase the vanilla extract?

    Also; would using sour cream in place of the milk make a difference?


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>