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.

I used my famous Crusting Buttercream recipe to frost this cake.

The Best Homemade White Cake

I have made this cake more times than I can count!  It works every time and tastes bright and fresh.

Partial Frosting of White Cake

There is just something beautiful about a “naked” cake, you know?

The Perfect White Cake

I think my heart skips a beat when I see a white on white cake.  This is the “after” of my naked cake above.

If you like this Perfect White Cake you will surely love these:

Perfect Yellow Cake!

Homemade Yellow Cake Mix

Perfect Crusting Buttercream

The Perfect Crusting Buttercream

Chocolate Rose Cake!

The Perfect Chocolate Cake




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  1. Sarah says

    Hi Amanda,
    If I doubled this recipe could I use it for a sheet cake? I’m wanting to try this recipe out but need to bake a larger cake (12x18x2). Again, I soooo want to try this out.

  2. Priscilla says

    Hi, I made your white cake recipe for a birthday and everyone absolutely loved it! Thanks so much for the recipe. Now, I’ve been asked to make it again (the best compliment!). Do you have the how-to technique for frosting it like in the photo? Thanks so much, I love your recipes — I’ve made your Rose Cake too and it was a huge hit. :-)

  3. kate says

    Super fool-proof recipe! I only wanted to make a small cake hence I halved the recipe exactly. Brilliant outcome with no tweaking required! Well I didnt have cake flour so I used all purpose with corn starch. That worked well. In fact, this recipe is so versatile, im already thinking of using it to make muffins!

    Just a question tho, what do u usually do with the remaining yolks?

    • Momma22 says

      I just fry up the leftover egg yolks with salt for the kiddos! (Or Mommy & Daddy if they are in bed when I’m on a baking fit haha) :)

  4. Laurie says

    Thanks for sharing !!! This is a perfect white cake !!! The possibilities are truly endless :) mine looked like the picture :) I made my buttercream vanilla bean frosting and my better half loved it . I paired it with homemade vanilla bean custard ice cream :) very tasty as well ! Thanks again !

  5. Renee says

    HELP! What am I doing wrong!!! This is a great recipe, I follow it all (am not at all a novice to baking…) the batter is beautiful- yet the cake itself is alway really dry… It’s not over baking as far as I can tell! But once it’s sat in the fridge (iced, like waiting to get to a party!) it’s just dry… I’d love I avoid soaking it- your photos make it look so light soft and fluffy… So I’m wondering what I’m doing so differently from everyone else :). Thanks!!

    • Melisa says

      Are you letting the cake come back up to room temperature before serving, or is the cake being served cold / straight out of the fridge? Since this cake uses butter and not oil, it will ‘harden’ when refrigerated, but it should soften back up when it comes back to room temperature. If the filling or frosting do no need to be refrigerated, just leave it out of the fridge.

  6. says

    That white on white cake is beautiful! So crisp and clean – like a blank canvas. Also your frosting skills are amazing! I don’t see a single frosting line on the slice of white on white cake, stunning!

  7. Margaret says


    I live in the UK and the butter does not come in sticks can you tell me what the equivalent of 1 1/2 sticks of butter is in grams? I would like to test out your perfect white cake recipe.



  8. says


    I’m going to make this cake for my daughter’s birthday cake. Could I substitute buttermilk instead of the milk? And, I absolutely love the way you decorated the cake, your frosting technique is gorgeous! What size tip did you use to frost, and did you use the crusting buttercream recipe? Thanks so much. :)

  9. alice says

    Hi. Im very confused with the butter measurement. Especially when others try to help by converting it into grams. I think others are converting it by cups to grams. In actual its sticks. 1 1/2 STICKS = 170g , 1 1/2 CUPS = 339g approx.
    Could i get a finalised answer?
    Pls and thank u so much. Can’t wait to try this out.

    • says

      Those conversions leave me baffled all the time. :) But the easy truth is, one stick or 1/2 cup of butter equals 113 grams. Three sticks or 1 1/2 cups is 339 grams. Hope that helps!

      • alice says

        Yes but i would like to clarify the amount needed for this recipe.
        So is this recipe calling for 170g or 339g of butter??? As it is written in sticks but some look at it as cups.
        Thanks in advance.

  10. Janice says

    Made this cake in a 8×3 inch pan. Bake it till toothpick came out clean. Out of oven still in pan,it dropped in the middle! What did I do?

  11. Geetanjali says

    Looks like a perfect cake. Just when i was searching I got this at the right time. Could you please give me weigh of unsalted butter as the sticks weight vary country wise. That would be of real help.


  12. Audrey says

    Is this case strong enough to be made into a tiered cake ? It looks delish but i would hate to have it collapse in on itself after I make it…

  13. Julie says

    Amanda, I would love to try this cake but I am not sure how to adjust the recipe if I would like to use 6 x 2 in pans. Can you help me with this? Thank you! Julie

  14. alainamarcelle says

    Hi! I can’t wait to try out this recipe!! I just want to clarify something really quick- when you say to blend the egg whites with the milk and the extracts, how much do I blend? Until just mixed or until the egg whites form soft peaks? This would make a huge difference in the consistency of the batter and the finished cake. I don’t want to overeat if it’s meant to be mixed until incorporated. Thanks!

  15. Linda Billingsley says

    How much batter do I need for a 10 inch cake, and how long cook time? Thank you the cake looks so beautiful


  1. […] Amanda’s white cake recipe OR 1 box white cake mix Amanda’s Decadent Brownies OR 1 box brownie mix 2 squares (2 ounces) semisweet chocolate, finely chopped 7 ounces sweetened condensed milk (half of a 14-ounce can) Cream Cheese Frosting: 1 8-ounce package cream cheese, room temperature 1/2 cup unsalted butter, room temperature 1 teaspoon vanilla extract 4 cups confectioner’s sugar 1/4 cup milk […]