This delicious White Cake Recipe hits the spot when you have a craving for cake! If you love Cake Recipes, I’ve got the 50 best for ya!

White Cake
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White Cake

I love a good white cake (some folks call this “plain cake” or “vanilla cake”. But sometimes I just want it for a snack and not make a layer cake. In those moments, this is my go-to recipe!

There are only 8 ingredients and it can be in front of you in just under an hour! Make note that this is made in an 8×8 pan.

White Cake with White Buttercream

What is the Frosting?

For the frosting, I used this Whipped Buttercream recipe and halved it. (cut the recipe in half)

White Cake Recipe

Do I Have to Use Almond Extract?

You’ll notice that I listed almond extract as optional. I am a HUGE fan of almond extract in white cake and absolutely love the freshness that it adds to this delicate cake. If you would prefer to not use it, simply omit it from the recipe.

Do My Ingredients Need to Be Room Temperature?

Yup! It really does make a difference. (More info on that in my Best Yellow Cupcakes blog post) To quickly warm milk you can pop it in the microwave for 10 seconds. To warm eggs, just let them sit in a cup of warm water for about 5 minutes.

Check out my High Altitude Baking Tips if you are baking this at a higher altitude.

White Cake Recipe

How to Serve White Cake

One thing I love about this cake is how easily adaptable it is. You can serve it with fresh fruit, a dusting a confectioners sugar, chocolate frosting, or even no frosting! You can add raspberry extract, peppermint extract, orange extract, or add some lemon zest and lemon juice. The possibilities are endless!

4.83 from 34 votes

White Snack Cake

Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
This delicious White Cake Recipe hits the spot when you have a craving for cake!


  • ½ cup (113g) butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (123g) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon pure almond extract, optional
  • cups (180g) cake flour
  • 2 teaspoons baking powder
  • 4 large (120g or 4 ounces) egg whites, room temperature


  • Preheat oven to 350°F. Prepare 8×8 square pan with butter and flour or baking spray.
  • Beat butter at medium speed with a hand-held mixer until creamy, roughly 3-4 minutes.
  • Gradually add sugar, beating until light and fluffy.
  • Stir together milk and vanilla. (If you are adding almond extract, add it here)
  • Sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
  • Beat egg whites at medium speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
  • Bake at 350° for 35-38 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan on wire rack for 10 minutes.
  • Optional: Cover with white frosting.



I used this Whipped Buttercream Frosting on the cake. I cut the recipe in half. 

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.


If you like this cake, you will love my Chocolate Craving Cake!

Or maybe you love Yellow Cake? This is the BEST recipe!

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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. Can you please specify if you use salted or unsalted butter? There’s no added salt in this recipe so assuming it is salted butter but would be great if you could specify.

  1. I Am Baker, dang nabit you’ve done it again! This is a great tasting cake! I doubled the recipe to make it 9×13. Added 1 to vanilla and 1 teaspoon almond. Amazing flavor, like a creamy almond cloud. I plan on taking what is left from using it as a base for strawberries and frosting it with some of that sweetened condensed milk frosting and topping it with slivered almondsfor effect. It’s a very easy cake to make! Thanks for sharing it with us!

  2. Great Light, Tender Cake! I used all vanilla extract. Unlike the other recipes, the ingredients made sense. My issue was with the frosting. It was too stiff when I tried to frost. I tried a new organic powdered sugar, which may have been the culprit.

  3. Amanda- I NEED HELP–I followed THIS recipe to the POINT-while baking it ran ALL over my oven- What could I have done wrong- BELIEVE ME I am old so I have baked for many years-

    I have gone over the recipe and gone over the recipe

    I would appreciate hearing

    1. Oh no! I am so sorry. How can I help? Is the pan size the same? Did you make it all in one pan, or more? When filling the pan did the batter go all the way up to the top?

    1. I can’t wait to make this cake. I have looked at several white cake recipes and this one seems to be the winner. I am worried about the woman that said her cake overflowed into her oven. I don’t really understand why that would happen if she used an 8 x 8 pan, like it says, I am looking for a good vanilla frosting that is not better cream because of my family do not like butter cream. Thank you for this recipe. I am definitely making it. Happy thoughts.

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