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!
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!
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.
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.
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.
White Cake Recipe
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 ⅓ 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.
I made this recipe today and have finally found what I’m looking for in a homemade white cake. It has a delicate, tender crumb and isn’t dry. I did modify the recipe only slightly. I used all vanilla extract instead of vanilla and almond. I used buttermilk instead of regular milk.
I tried your recipe today & tasted my 6 in round cakes & they were perfect! The cake held its shape, it was nice & sweet, the color was light & it tasted buttery & felt fluffy in my mouth. This will be my new white cake recipe! No need for boxed mixes anymore! Thanks!
Hi there! Can you tell me how you adjusted the baking time/temp for the 6 ” cakes. I am making 3 of them tonight. Thanks!
I made this cake and didn’t like it. It wasn’t even white it was brown. I followed the directions. I made 2 of these cakes and both turned brown and had an awful taste. Sorry, but I won’t be making another one of these cakes. I will stick with my original homemade white cake. Good Luck to the rest of you.
Hi Iva! So sorry that something went wrong. I would say that there was definitely a mis-step if the cake turned out brown, as there are no ingredients in the recipe that would cause that. If you want to email me I would be happy to trouble-shoot with you! 🙂
Amanda, I followed the directions as posted and I’m not sure why both turned out brown either. I was upset cause I made them for Father’s Day for my day and they didn’t turn out. First time ever for a recipe not to turn out for me.
It could have been the vanilla. For a white cake, you would want to use a clear vanilla extract/flavoring. If you use the standard brown colored one, it will cause your cake to not be nice and white. Also, if you melted the butter on the stove, instead of allowing it get to room temperature, it’s possible the butter had started to turn a little brown, thus changing the color of the recipe. Those are two most likely reasons your cake did not turn out white for you. Also, if they did not rise properly, then I would check the baking powder. Even if it has not expired, it’s very possible it needs to be replaced. Hope this helps.
It could be that baking soda was used instead of baking powder, which would cause the brown color and really off flavor.
Hello I would like to try to make this cake, I have only one doubt: I do not have almond extract (in Italian supermarkets is hard to find) some advice to replace it? You can avoid putting it in the recipe?
Thanks
Un bacio a tutte
Laura
You can simply omit. Happy Baking!
Any special instructions if I make cupcakes?
I’m always in search of a “perfect” white cake recipe so I can’t wait to try it!! 🙂
Hope you like it!
I made this cake, turned out dry and cornbread tasting.
Hi Amanda, I did not want to use round pans, just flat but not sure if 9×13 or 11×7. Any ideas?
Thanks
My late aunt made a “Prize Winner” White Cake years ago..the recipe was from a magazine and it had won a blue ribbon at a fair. Where is that recipe now?! It may have been called “Buttermilk White Cake” but I’m not certain. It contained butter and Crisco both..the liquid was buttermilk. It had vanilla extract and almond extract too, and I don’t remember the almond being too strong. It was topped with cream cheese pecan icing, ..and baked in 3 9in pans. She (my late aunt) wanted to try it with chopped cherries in the icing as well. I don’t know if she ever did. If you (or I!) ever find the recipe, give it a try. It was the most tender, delicious white cake (outside of a bakery-haha-I agree!) that I have ever tasted…hope to find the recipe someday..this may be a close second..tee hee!
Oh yes Ann, if you ever find please do let me know!! 🙂
Hi Amanda! I am super excited to try your recipe, however I live in Denver (5280 ft). Any suggestions for high altitude? I was going to decrease baking powder from 4 teaspoons to 3 teaspoons and add some extra flour, but I also don’t want the cake to end up being too dense or anything.