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!

4.69 from 19 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!








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  • Bernadette Broxton says:

    Ur cakes look amazing.x

  • Filomina Augustine says:

    I love your baking tips tq

  • Liz says:

    Your snack cakes look absolutely beautiful and I imagine they taste as good as they look! Would these recipes make good cupcakes?

  • Candace says:

    Love this sight

  • Happy says:

    I love your cacks and your baking too.

    It’s hard to when you can’t fullfill your dreams
    I love baking but I can’t afford training or etc.
    Even no one gives chance here … hope you understand.

  • Sherry Riddles says:

    The texture of this cake was tough and dry. I thought I followed the directions exactly, but I had to have done something wrong. Any ideas? It turned out somewhat like an angel food cake hybrid.

  • Ann says:

    This was delicious! I only used the vanilla extract and no almond extract. Since I have someone with celiac disease in the home, I substituted the cake flour with all purpose gluten free flour. I assumed it would work out since cake flour has the gluten processed out. It turned out very light. A lot of recipes turn out heavy when substituting for the gluten free. This was a hit!

  • Maureen Curtiss says:

    Everything looks so yummy!!!

  • Mary Ann Lybarger says:

    Love all the recipes that you post. I use to bake slot but with some physical problems I don’t so much. My husband doesn’t do sweets so that leaves me to eat them on which I don’t need it. But I sure enjoy a great cake and you have posted a lot of great ones thank you.

  • Susan says:

    I love this site. Your recipes look amazing and not too complicated or time consuming. I don’t want to spend 4-5 hours on a fancy dessert any more. I’m in the season of simplicity. Keep them coming!

  • Angie says:

    Can I use all purpose flour? Otherwise how can I make cake flour?

  • Audrey says:

    Looooove Your Cake 🍰 Recipes

  • Sharon says:

    How do you make the frosting?

  • sharon pond says:

    I click on print but it doesn’t and I have no place on the page for a printer icon>

  • Prismonic says:

    This cake is average at best. It tastes like it needs salt, not super moist, just okay. It’ll do in a pinch, but I will continue looking for something else for a white cake.

  • Prismonic says:

    You never need flour changes for high altitude. You need fat changes, the higher the altitude the more fat.
    I left a 3-star rating for this recipe BUT after a couple of days, it was more delicious. I am craving it right now, seriously!

  • Conniekay says:

    Is the butter unsalted or salted in the white snack cake? Thanks

  • Savannah says:

    I have been baking and decorating cakes for years. I was just looking for a quick snack cake to make with my kids. I chose this one mainly because I wanted to teach my 8 year old daughter how to beat and fold in egg whites. The cake baked up beautifully light and fluffy, and had the best texture I have ever gotten from a butter cake.

  • Rabya says:

    Can I use all purpose flour? Or can I make my own cake flour by 2 tbsp corn flour by 2 tbsp of flour for each cup? Thank you

  • Carol says:

    How do you convert to 13×9 sized pan

  • Rose Justice says:

    Can regular flour be used instead of cake flour ?

  • Donna says:

    Most good bakers don’t use extracts because they make the cakes taste artificial. They use zest or other natural flavoring. Except for vanilla of course but then there is the vanilla bean and paste.

    • Amanda Rettke says:

      I don’t agree that “most good bakers don’t use extract”. If that is your preference that is fine. 🙂

  • Astrid says:

    Please email me your recipes and nees

  • Amy Garcia says:

    It looks so delicious, I’m definitely going to try this recipe.. 💜

  • Melissa Benson says:

    I would also like to know how to convert 8×8 to a 13×9 the white snack cake looks delicious and easy I also baked and decorated cakes for years Wilton taught.Do I just double every thing?love this site!

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