The Perfect {Bakery Style} White cake is a beautiful, moist, and light cake with the perfect crumb. The cake has a soft, velvety texture, a subtle sweetness, and a delightful combination of vanilla and almond flavors. It is perfect for any occasion, whether it’s a birthday celebration or a simple treat for yourself! Not only is the cake delicious on its own, but it is also a wonderful base for decorating. If you prefer a sheet cake, I have a Vanilla Delight Cake you will love!

Piece of White Cake in Front of a Cut Into Cake on a Cake Stand.

Ingredients & Substitutions

Flour: I used cake flour in this recipe. Cake flour has a lower protein content when compared to all-purpose flour. This results in a softer, more tender cake. If you don’t have any on hand, make your own cake flour to use.

Butter: As in many of my baking recipes, I use and recommend unsalted butter. If using salted butter, you may want to lessen or omit the salt in the recipe.

Extracts: Both vanilla and almond extract are added to the cake batter. If you have a nut allergy, you could replace the almond extract with the same amount of vanilla. Or, use Imitation Almond Extract which is typically not made with almonds. Be sure to check the ingredients. If you are worried about flavor, the almond extract does not make the cake taste almondy. It simply adds a freshness, a refined elegance, to the overall flavor.

Egg Whites: For a lighter and fluffier texture in the cake, only use egg whites. But, once you have separated the eggs, don’t let the yolks go to waste! Beat them and store them in an airtight container in the refrigerator for up to 2-3 days. Use the yolks in other recipes like my Browned Butter Toffee Cookies.

Milk: If possible, use whole milk in this cake. 2% or 1% could be used, but it may not yield the best results. I do not recommend skim milk.

Frosting: This cake is the ideal canvas for many decorating ideas. I added my American Buttercream Frosting to the cake, but you can certainly add your favorite frosting or topping!

Straight on View of Two Layer White Cake.

Can I Use A Different Pan?

Sure! This recipe calls for 2, 8-inch round cake pans. You could use 9-inch round cake pans, but the layers will be a bit thinner. Or, make the cake in a 9×13-inch baking dish. This would give you one thicker cake. If using a different pan, you may need to adjust the baking time, so watch the cake closely.

Fork Taking a Piece of White Cake .

How To Store White Cake

If the cake does not have a perishable frosting, store it at room temperature. It should be covered or stored in an airtight container. It will last up to 2-3 days. Refrigerating a cake can dry it out faster so I do not recommend that.

Can I Freeze This Cake?

Yes! Baking, then freezing a cake is a great way to get a head start on your dessert, saving some stress! I prefer to freeze the cake without any frosting. Before freezing the cake, be sure to let it cool completely. Next, wrap the cake in plastic wrap. Wrap it again in another layer of plastic wrap, aluminum foil, or in a freezer-safe bag. Label and date the packaging; the cake can be frozen for up to 2-3 months. When ready to decorate or enjoy, let the cake thaw at room temperature while still wrapped. After about 30 minutes, the cake will be ready to decorate.

Pieces of White Cake on White Plates.

Can I Make This Cake Into Cupcakes?

Yes! This recipe makes delicious white cupcakes! Follow the instructions for mixing the cake batter. Fill each lined muffin cup with about 1/4 cup of the batter. Bake at 350°F for 21-23 minutes. You should be able to get about 23 cupcakes.

Recipe updated July 2023.

Fork Taking a Piece of White Cake .
4.37 from 38 votes

White Cake Recipe

Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
The Perfect {Bakery Style} White cake is a beautiful, moist, and light cake with the perfect crumb. The cake has a soft, velvety texture, a subtle sweetness, and a delightful combination of vanilla and almond flavors. It is perfect for any occasion, whether it's a birthday celebration or a simple treat for yourself!

Ingredients

Cake

  • 2 ¾ cups (357 g) cake flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 1 cup (2 sticks / 227 g) unsalted butter, room temperature
  • 2 ½ cups (500 g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • 5 large egg whites, room temperature
  • 1 cup (245 g) whole milk, room temperature

Buttercream Frosting

  • ½ cup (1 stick / 113 g) unsalted butter, room temperature
  • 2 cups (250 g) confectioners' sugar, sifted
  • 1 pinch kosher salt
  • 3-6 teaspoons whole milk, or as needed
  • extracts and flavorings, as desired

Instructions

Cake

  • Preheat the oven to 350°F. Line 2, 8-inch round cake pans with parchment paper and spray with nonstick cooking spray. Set aside.
  • In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer with the paddle attachment, cream together butter, sugar, and both extracts until light and fluffy, about 5 minutes. Stop to scrape down the sides of the bowl as needed.
  • With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed.
  • With the mixer still on low, add â…“ of the flour mixture into the creamed mixture, then half the milk, another third of the flour mixture, the remaining milk, and then the remaining flour mixture. Mix just until combined. Stop to scrape down the sides of the bowl as needed.
  • Distribute the batter evenly into the two prepared pans. Bake for 26-28 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.

Buttercream Frosting

  • To the bowl of a stand mixer with the paddle attachment, add the butter, sugar, salt, and any added flavorings.
  • Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
  • Adjust the consistency with milk as needed.
  • Store unused buttercream in the refrigerator in an airtight container until ready to use. Bring it back to room temperature before using to pipe or frost the cooled cake.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

The Perfect White Cake
whitecake
Partial Frosting of White Cake
The Best Homemade White Cake
The Perfect Homemade White Cake

 

 

 

 

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. This. Recipe. Is. IT. I like to bake, but I do NOT like cake or frosting…. Usually. This recipe really is that good. The changes that I made; I used bubblegum extract and no vanilla or almond. The bubblegum extract was from amazon.com. I’d recommend this to everyone I know if I didn’t sell the best cupcakes in town! 🙂

  2. Thanks for posting this amazing recipe….I made Carbonara last night so a perfect way to use up the egg whites!
    It has just come out of the oven and it is wonderfully light,fluffy and moist, I am very impressed…thanks again x

  3. Hi, I actually tried this as cupcakes and I didn’t like the texture, the taste was fine, but I think the recipe is better suited to a cake.

  4. Hi

    Can you give me this recipe with the ingredients in grms rather than cups etc. I have no idea what they mean !!! 🙂

    Thanks

  5. I would love to try this recipe, as my daughter has a nut allergy. Would it be okay to omit the almond extract, or substitute with vanilla extract?

  6. Cake is absolutely delicious. May just add 1 tsp of almond extract though instead of two next time. However, still absolutely delicious.

  7. Hands down the best white cake I have ever had…my friend’s mother said if she ever got married again this would be “the cake”. One question though, would I double this recipe to make as a 9×13 sheetcake?

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