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.
Hey, thanks for sharing such a beautiful recipe for the perfect white cake, keep sharing such great cake recipes with us, I try it amazing.
I love to bake too! I bake for my friend s and my family and people asking me for business card too but I prefer to do it fir fun. Just by reading the ingredients ( the recipe) and by looking at the pictures of your cakes, I can tell how good you are at baking! I love ❤️ to look at your website !
I just found this recipe and plan to make the cake for our Sunday dessert. Could you please tell me what GOOP is. The only one I know is a hand cleaner used in garages.
Also, to the baker who was having trouble with the cake falling in the middle and being dense, I was taught that is an indication of a temperature problem with the oven. Because of this happening to me, I purchased an oven temperature to use just to double check the oven controller.
https://iambaker.net/homemade-pan-release-baking-spray/
I’m not sure that the grams measurement for the egg whites is correct. One egg white is approximately 30 grams, which would be 8 egg whites instead of 6 to get to 240g.
Just made 2 batches of this cake for some cake orders this weekend…one request was for white wedding cake, 1st cake recipe I thought of..
This is the best white cake recipe on earth…
Do you have to use cake flour?
Hi, patti! I work with iambaker and am happy to help with questions. If you don’t have cake flour, you can make your own. For every cup of cake flour, take your measuring cup and put 2 tablespoons of corn starch on the bottom, filling the rest with all-purpose flour. I hope this helps, and have a great day!
I’m looking to make a sheet cake for my sons third birthday. Is there a way to make this into a sheet cake or do you have a different recipe for a sheet cake that also tastes exactly like a bakery bought cake?
Hi, Kelly! I work with iambaker and am happy to help with questions. Would cupcakes work? Here is a delicious white cupcake recipe that you may like for your son’s birthday. You may also prefer this white cake recipe. I hope this helps, and have a great day!
This is by far the most popular cake I bake. I’ve been making it for 2 years and it comes out perfect. The past several months it has come out very dense and not light and fluffy. I have been trying to figure out what is different and can’t figure it out. I’ve always used extra large eggs, but I’ll try it again with large eggs. It’s a mystery!!
Oh dear! I know that humidity can be an issue… you can try adding an extra egg white and see if that helps. So sorry!
I MADE THIS CAKE FOR OVER 2 YEARS IT HAS BEEN MY BEST GO TO RECIPE FOR WHITE CAKE FLUFFLY AND DELICOUS …LATELY I FIND THAT IT HAS BEEN DENSE HEAVY AT THE BOTTOM WHAT AM I DOING WRONG?
OMG….I JUST SEEN YOUR COMMENT IM HAVING THE SAME ISSUE I DONT KNOW WHY IT MIND BOTTLING WHEN YOU FOLLOW A RECIPE TO A T AND IT STILL FAIL AFTER IT HAS BEEN SUCH A SUCCESS FOR SO LONG HAVE YOU FIGURED OUT WHY CAKE IS DENSE ETC?