The Perfect {Bakery Style} White cake is a beautiful, moist, and light cake with the perfect texture that I topped with my whipped vanilla buttercream. Try this White Cake Recipe if you are looking for more of a snack cake.

The Perfect {Bakery Style} White Cake

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

The Perfect White Cake

White Cake 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. And, if you live at a higher altitude, be sure to check out my High Altitude Baking Tips.

The Perfect Homemade White Cake

How to Make The Perfect White Cake

To get started making this cake, first, pour the milk, egg whites, and both extracts into a bowl. Blend the ingredients with a fork. Next, in the bowl of a stand mixer, mix the cake flour, sugar, baking powder, and salt. (If you don’t have cake flour, here is how to make homemade cake flour to use.)

Add the cubed butter to the flour mixture and continue to beat on low speed for a couple more minutes. Then, add all but 1/2 cup of the milk mixture to the flour mixture. Beat at medium speed for a minute and a half before adding the remaining milk mixture to beat for one additional minute.

Pour the batter into the prepared pans. Bake for 27-30 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter. Let the cakes cool in the pans for about 5 minutes before flipping them onto a wire rack to cool to room temperature.

The Best 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. 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

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 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 the 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.

The Perfect White Cake

Can I make this Cake into Cupcakes?

Yes… kind of. 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.


Looking for More Cake Recipes?

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4.38 from 37 votes

White Cake Recipe

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Making a white cake at home is never as good as a bakery...until now!


  • 1 cup (245g) whole milk, room temperature
  • 6 large (197g) egg whites, room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • cups (261g) cake flour
  • cups (350g) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¾ cup (1½ sticks or 169g) unsalted butter, softened but still cool, cut into cubes


  • Preheat oven to 350°F. Prepare two 8-inch cake pans. (Use butter and flour, line with parchment paper, or spread GOOP.)
  • Pour milk, egg whites, and extracts into a medium bowl. Stir with a fork until blended.
  • In the bowl of a stand mixer, mix cake flour, sugar, baking powder, and salt. Mix on low speed (just to sift and incorporate ingredients). Add butter, cut into cubes, and continue beating on low for about 1-2 minutes.
  • Add all but ½ cup of the milk mixture to the flour mixture and beat at medium speed for 1½ minutes. Add the remaining ½ cup of the milk mixture and beat for about 1 minute.
  • Pour batter evenly between two prepared cake pans (approximately 2¾ liquid cups or 612 grams per pan).
  • 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.
  • Allow cake to cool in pan about 5 minutes then carefully flip onto a cooling rack to cool to room temperature.
  • Frost cakes with your favorite frosting.


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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. In frosting this cake, would a recipe that also has almond flavoring in it be too much? Or, would it be better to make it without? I want it to taste as good as it looks the first time I try it! Thank you…..

  2. Can you freeze this cake & how long for?
    Can I used castor sugar instead of granulated sugar ?

  3. I made this cake for Mother’s Day (this past Sunday). Was too late to decorate so it stop on my counter until today (Friday). My mom was here and I asked her if she wanted it. We laughed, knowing it was probably very dry by now. We both broke off a piece for fun and prizes and popped it into our mouths. It was still as moist as the day i baked it, and was the moisten from scratch cake we had ever had, and the flavor was unbelievably wonderful! This is my new scratch go to take! I make cheesecakes, and people always ask me if I make cakes also. I told them I don’t make good cakes. Now I can tell them I do! Thank you for this fantastic recipe!

  4. I am super excited to make this cake tomorrow. I have been on the hunt for a perfect white cake. I also love the frosting technique. Do you have a tutorial or write up about it? Which tip did you use?

  5. Do you use all the milk mixture or just one cup? I made it and I have a lot more than 1 cup and and recipe says to add 1/2 cup than the other 1/2 cup????

    1. have not tried this recipe yet, but i’m guessing she meant 1/2 of milk mixture not 1/2 cup….will be trying this recipe soon, though…made her Christmas cookies (cookie recipe) and they were incredible!

    2. Hey, did your cakes fall in the middle? I followed exactly and they both fell. Actually, i made two 6″

        1. What kind of adjustments should i make? I usually bake on 350 for 40-45 min for a 6×3

  6. “The perfect white cake”? Close enough. I have been searching for the perfect cake recipe for some time now; however have only faced disappointments. This cake turned out lovely, in terms of texture -perfectly cooked. (Although I must say that the cooking time, for me, took much longer than the instructions suggest). The only two things that I didn’t enjoy; were 1) the almond extract and 2) the crazy amount of sugar! I am remaking this cake today, without the almond extract and with less sugar. I am sure it will then be perfect! – And side note, the author should have included a recipe for frosting or icing or whatever, instead of us having to Google one.

    1. There are SEVERAL links to some of her frosting recipes ON THIS PAGE. Why should the author decide what frosting YOU will use on YOUR cake? Such a rude ungrateful comment written by an unbelievably lazy person!

  7. I made this cake yesterday and while it was delicious, it did not meet my expectations. It turned out to be dense and heavy while I expected it to be lighter. Each cake was only about 1.5 inches thick. I live above 5,000 ft and I looked for a modification for high altitude but couldn’t find one here or on the original site. Typically, one just adds a couple tablespoons more flour and possibly bakes at a slightly higher temperature. I added a tad more flour, but baked at the recommended temp. Perhaps there was too much butter? Maybe my baking powder is losing some of its efficacy? Any suggestions from high altitude bakers?

    1. We kept having issues at our altitude and found this recipe (6th one we tried) We increased the flour for our altitude (6300ft) so 5 tablespoons extra and also added an extra egg and 1 tablespoon of milk because we kept ending up with overbaked exterior/underbaked interior. Then we increased the baking temp (375) and decreased the baking time by about 5 minutes. It was the best one we’ve tried yet. If that doesn’t work for you, I did see on the silk flour box we just got to try again (need to make a 3 layer cake for my niece’s birthday) that decreasing butter can also help. Their recommendation was to decrease the butter from 1 1/2 to 1 cup. Hope this helps.


    2. i am at 7500 ft n i would suggest using less baking powder. i would try maybe just following the recipe, add a few T. extra flour and reduce the bk. powder to 1 – 2 t.

  8. I love the flavor but it was a little dry. The butter had been sitting out a while and wasn’t cold – could that have been the problem? Can I add anything to it to make it more moist?

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