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.
This is my all time favorite white cake recipe. I have made it 20+ times and it always comes out perfect! Even in cupcake form, they are lovely. Thank you for this recipe, I am obsessed with your blog!
<3 Thank you!
Hi! Is this cake sturdy enough to be used in stacking cake tiers?
Mine came out a little dry and a little dense. Any suggestions??? Also, several people posted their 8 inch pans over flowed when cooking any suggestion on that? I made 6 inch by 3 inch deep for the rabbit cake and didn’t have any problems but I am scared to do 8 inch now because they are only 2 inches deep.
Mine wasn’t dry but very heavy and dense and almost muffin-like in texture. Trouble-shooting?
I had the same issue. Very dense… loved the flavors. I made a 11×15 cake which was somewhere between 2 batches and 3 batches of the original recipe.
Yep, mine overflowed, followed the recipe to a T and needs way more time. Very annoyed. Hope the recipe gets an update to warn people!
There is nothing to update and nothing to “warn” people of. It’s a wonderful recipe as is.
You know, people could have an issue with altitude or something else. Some people may need a different method or altered ingredients.
I too found this cake heavy and very dense. I think it’s the ratios (by weight) and mixing order.
For a butter cake, sugar should equal or be just slightly more than the flour BY WEIGHT. If you convert the ingredients to weight, the sugar is nearly 38% more by weight than the flour. If I were to make this cake again, I would reduce the sugar to 15% – 20% more than flour.
Eggs should equal or be just slightly more than fat BY WEIGHT. This ratio is fine as the egg whites weigh around 180g and the butter is about 170g.
All liquid (including eggs) equal or be just slightly more than the sugar BY WEIGHT. The weight of the milk and eggs combined is at least 20% more than the weight of the sugar, possibly more since each egg white will vary in weight. I would reduce the milk. The milk is 94% the weight of the flour. I would reduce it to 55% the weight of the flour.
I would also beat butter into dry ingredients for 30 second. Then add the milk and extracts, beat 60 seconds. Then add the egg whites in 2 additions, beating 30 seconds after each addition. While the beating time is the same, it’s a matter of order to ensure proper emulsification.
BTW I made this cake twice as written. Both times it was too dense and heavy.
Hi Amanda! Just came across this recipe and am so excited to try it for my Mom’s birthday tomorrow. Question for you, can I make the cake a day ahead of time, refrigerate it and then frost it tomorrow? Will it dry out?
Can i use all purpose flour if i don’t have cake flour??
Why do some ppl absolutely love this recipe and others hate it? I see a lot of ‘too dry’ comments but others will make it again.
I tried it and it was perfect. But definitely dense. A slice will fill you
For several reasons I would guess. One major one is the ingredients aren’t weighed out. This is huge in baking, especially cakes. Find a recipe that weighs ingredients. Next, people might not be adjusting for altitude. I had issues with my cakes until I finally started baking for just above my elevation. I alter all recipes for 5,000 feet and no longer have issues. Another, cakes HATE being over baked, they do not tolerate it well. If cakes are coming out too dry, you can add a thin layer of simple syrup to help with moisture. Over or under mixing can be a culprit as well, follow directions religiously. Those are my tips after 3 years of baking at least once a month and experiencing many, many failures.
I plan of trying this recipe on a wedding cake. I have used cake flour in the past, and have really never cared for the dryness. I always go with A PF ( 1 cup, minus 2 tbs, replaced by 2 tbs cornstarch. ) Which is cake flour but for some reason it doesn’t dry out as bad. I think as far as refrigerator overnight, I would wrap in saran first, to sustain moister.
Use simple syrup, should help with the dryness. Most Americans do not care for the dryer, more dense texture of home baked cakes.
hi ive made it a few times and taste great! but now i need to make a three tier cake wit this recipe. can i jus double the ingredients to get more batter?
thanks
We both like yellow cake or lemon cake. We are also fans pineapple upside down cake. Today my wife is going to make a cheese cake. we take no prisoners when it comes to cake. ty for asking and am enjoying reading other comments too. is site is going to be fun and [ a we bit fattening] and if your a cake lover it is suppose to be
Just made this cake last night and it is amazing. Since it was just a trial for a wedding cake, I split the recipe in half and made 1 – 8″ X 2″ layer. It came out perfect. I am confused as to why many people are saying that the batter overflowed after using 8″ layers as I had no problem at all. The cake had a perfectly flat top which was good because usually I have to cut off the dome. I left out the almond as the bride and groom don’t like almond flavoring. This cake is far from dense. It is very moist and looks perfect when cut. Just have to figure out how many batches I’ll have to make for a 3 tiered wedding cake! Thanks for this amazing cake recipe!
I have had the same experience as you with this cake! 🙂 I am sure the bride and groom are going to love the 3-tiered cake! <3