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  • The Perfect {Bakery Style} White Cake

    filed under: White Cakes on February 22, 2013

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

    The Perfect White Cake

    White Cake Recipe

    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


    I used my famous Whipped Vanilla Buttercream recipe to frost this cake. (You can see a video of me decorating a cake with this design here) This is the BEST buttercream (American version) that I have ever tried.

    FOR AN EXTRA VELVETY TEXTURE: try subbing sour cream for the butter. You would use 3/4 cup for this recipe.

    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.

    So many folks ask me this, “How do you get a truly white cake?”

    1. Egg whites in the recipe. There should not be egg yolks in a white cake recipe.

    2. Butter color. I try to use a pale butter. There are many brands of butter that have the most glorious, rich, and vibrant yellow tones. I don’t use those when trying to make my cake white. You can also whip butter on its own for 3-5 minutes to lighten its color.

    3. Imitation clear extract. Vanilla can add a dark tinge to your batter, taking away from a vibrant white. Imitation clear vanilla extract helps to keep the batter colorless.

    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.


    One of the MOST common questions I get about this cake is:

    Can I make it into cupcakes?

    Yes… kinda. You will need to adjust cooking times dramatically. Start checking at 15 minutes; you want to cupcakes to no longer appear “wet” in the center and to spring back when touched. If the edges are brown(dark) the cupcakes may be overdone.

    Do not fill the cupcake liners more than 2/3 full.

    The cupcakes do not create a big dome, they will be a bit flatter.

    If you want the PERFECT WHITE CUPCAKE, I recommend my Elegant Cupcake Recipe.

    4.72 from 14 votes
    White Cake Recipe
    Prep Time
    10 mins
    Cook Time
    30 mins
    Total Time
    40 mins
    Course: Dessert
    Cuisine: American
    Keyword: white cake
    Servings: 8 slices
    Author: Amanda
    • 2 1/4 cups (225g) cake flour
    • 1 cup (245g) whole milk at room temperature
    • 6 (240g) large egg whites at room temperature
    • 2 tsp. almond extract
    • 1 tsp. vanilla extract
    • 1 3/4 cup (350g) granulated sugar
    • 4 tsp. baking powder
    • 1 tsp. table salt
    • 1 1/2 sticks (3/4 cup or 169g) unsalted butter softened but still cool, cut into cubes
    1. Heat oven to 350°F. Prepare two 8-inch cake pans. (Use butter and flour, line with parchment, or spread GOOP)

    2. (Make sure milk and eggs are room temperature.)Pour milk (I used whole), egg whites, and extracts into a medium bowl and stir with a fork until blended.

    3. Mix cake flour, sugar, baking powder, and salt in the bowl of electric mixer at slow speed. (just to sift and incorporate ingredients) Add butter, cut into cubes and continue beating on low for about 1-2 minutes.

    4. 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.
    5. Pour batter evenly between two prepared cake pans.
    6. Bake until a toothpick inserted in the center comes out with a few crumbs and has no wet batter clinging to it, about 27 to 30 minutes.
    7. Allow cake to cool in pan about 5 minutes then carefully flip onto a cooling rack to room temperature.

    8. Frost cakes with favorite frosting.

    Recipe Video


    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

    Simple, fast, and so easy to personalize!

    Here is a slightly different take on the same frosting design above.


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    Hi what brand of cake flour are you using for this recipe?
    It is rising flour or all purpose flour? Thanks

    Hi! Is it possible to make this in 6” cake pans?

      Yes, just make sure your pans are never more than 2/3 full or it could spill over.

    I love this recipe! It’s perfect for cupcakes, cakes and cake pops. I do use only 1/2 tsp of almond (I use imitation almond extract) and two tsp of Vanilla. It turns out heavenly.

    Can I use fat-free milk instead of whole milk. I know it won’t be as good as it would with whole, but would fat free work? Thank you!

    I baked this cake. Taste is delicious. But the layers overflowed down the outside of pans and collapsed in the middle some. I think I followed instructions but I am a novice cake baker. Any suggestions?

      I pre-mix my egg whites to medium peaks and hold them until everything else is mixed. Mix in 1/4 of the egg whites into the batter to lighten mixture then fold in about 1/2 of the remaining egg whites, finish by folding in the remaining egg whites. I then place cake heating cores in the middle of each pan before pouring in the batter. The cores help the middle to cook more evenly and help prevent the center from falling. The medium peak egg whites help lighten the batter.

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