White Cake Recipe

filed under: White Cakes on October 19, 2016

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

White Cake

I love a good white 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!

To make this cake you will need:

White snack cake recipe (below)

Vanilla buttercream recipe

8×8 pan

White Cake with White Buttercream

For the frosting, I used this Whipped Buttercream recipe and halved it.

White Cake Recipe

Tips for Success:

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 from recipe. 🙂

Be sure your milk and eggs are at room temperature. (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. Easy peasy!

Make sure you prepare your dish well! I love using GOOP (Homemade Pan Release) in this recipe.

If you plan on serving your cake right in the pan as I did, try my tips for baking a level cake.

White Cake Recipe

Just look at the crumb!!

One thing I love about this cake is how easily adaptable it is. You can serve it with fresh fruit, with chocolate frosting, or even by itself! You can add raspberry extract, peppermint extract, orange extract, or add some lemon zest and lemon juice. The possibilities are endless!

4.75 from 16 votes
White Snack Cake
Prep Time
15 mins
Cook Time
38 mins
Total Time
53 mins

This delicious White Cake Recipe hits the spot when you have a craving for cake!

Course: Snack
Cuisine: American
Keyword: white cake
Servings: 9 people
Author: Amanda Rettke
  • 1/2 cup (113g) butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (123g) whole milk, room temperature
  • 1 tsp. vanilla extract
  • 1/4 tsp. pure almond extract, optional
  • 1 1/2 cups (180g) cups cake flour
  • 2 tsp. baking powder
  • 4 (120g or 4 ounces) egg whites, room temperature
  1. Preheat oven to 350°F. Prepare 8x8 square pan with butter and flour or baking spray.

  2. Beat butter at medium speed with a hand-held mixer until creamy, roughly 3-4 minutes.
  3. Gradually add sugar, beating until light and fluffy.
  4. Stir together milk and vanilla. (If you are adding almond extract, add it here)
  5. 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.
  6. Beat egg whites at medium speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
  7. Bake at 350° for 35-38 minutes or until a wooden pick inserted in center comes out clean.
  8. Cool in pan on wire rack for 10 minutes.
  9. Optional: Cover with white frosting.

Recipe Video


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

The BEST cake for your chocolate cravings!









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

Tested and true... this is the best yellow cake!








If the ads on my blog are driving you crazy, you need to read this.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Tammie says:

    Love this

  • Annette taylor says:

    I love those recipes

  • Tabassum says:

    U got recipes… Lv it.
    wn I ever I make cake it becomes soggy.. I don’t no y ….pls help to bake best spongy cake for my kids

  • marwa kamal says:

    love your cooking so much , really you have a unique style in cooking🌹🌹🌹

  • Rose Piatt says:

    Does it cost to follow you?

  • Mary Ellen Schilling says:

    So happy to have discovered your post. Looking forward to real great days with your recipies.

  • Rhonda Hughes says:

    in the video, the cake looks different when you put the frosting on…like it’s been turned over or the top has been cut off. ???

  • Rachael Ademola says:

    Lovely.. I love dis cake thanks for d recipe.. more plss

  • Salmatabdullahi says:

    Perfect. I love these. So so happy I got the recipes

  • LaDona says:

    I am wondering how that frosting is so white with 1 cup of butter?

  • Christina Davis says:

    I think this recipe is missing something? It’s very dense. Eggs are not actually in the mixture itself? It taste like cookie dough.

    • Bruce says:

      Did you fold the beaten egg whites into the batter? That is what makes it rise, and gives it lightness

  • Jamie Springer says:

    Love these recipes!!

  • Sonia says:

    Hi Amanda,
    Would this recipe be suitable for making mini cake stacks? I would like nice clean cut cakes.

  • Seema Darda says:

    Instead of egg what we can use???
    As we are vegetarians

  • farah says:

    Thank you so much.nice recipe.

  • Reshma says:

    Hi can u tell me how to make sugar paste for flower thank u

  • Christine Sabatella says:

    I made the white snack cake but didn’t want to use 4 egg whites, so I just used 2 whole eggs instead. It is not a “white” cake, but still came out wonderfully! Very happy with the outcome.

    • Betty says:

      The yolks is what made ur cake turn yellow
      To have a white you have to use only the whites

  • elsa shelton says:

    Does this cake not need
    any salt??

  • Niveta says:

    What is the replacement of egg/egg white

  • Betty says:

    The yolks is what made ur cake turn yellow
    To have a white you have to use only the whites

  • Reyna says:

    Would I use salted or unsalted butter for this?

  • Karen says:

    I have become one of your recent fans! I especially like seeing how to make a white cake and white frosting—my favorite cake!

    • Amanda says:

      Thankful that you joined along this crazy ride Karen! <3

  • Lesley magabe says:

    Hi! Please send me more receipts

  • Cheryl Holbrook says:

    I love all your recipes
    And i live trying them for something different

  • ANN says:

    May the dry ingredients be mixed and stored ahead of time to save for future use?

  • Don't Pass on Dessert!