Fluffy White Cake Recipe

This white cake recipe creates the most tender, fluffy cake you’ll ever make from scratch.

After baking countless cakes for family celebrations, I discovered this method produces a snow-white interior with incredible texture.

The secret lies in properly whipped egg whites that create lift without compromising the cake’s pure color.

This homemade white cake works perfectly for birthdays, weddings, or any special occasion when you want bakery-quality results at home.

Essential White Cake Ingredients

These carefully selected ingredients work together to create the perfect white cake:

• 6 tablespoons unsalted butter – Provides richness and tender crumb
• 2/3 cup vegetable oil – Keeps the cake moist for days
• 2 cups granulated sugar – Creates the perfect sweetness level
• 1 tablespoon clear vanilla extract – Maintains the pure white color
• 2 2/3 cups all-purpose flour – Forms the cake’s structure
• 1 tablespoon baking powder – Ensures proper rise and fluffiness
• 1 teaspoon salt – Enhances all flavors
• 1 cup room temperature milk – Creates smooth batter consistency
• 6 large egg whites – The key to achieving that snow-white interior

Step-by-Step White Cake Instructions

Follow these detailed steps for bakery-perfect results every time:

1. Prepare your pans – Preheat oven to 350°F and grease two 8-inch round pans with parchment paper
2. Cream butter mixture – Beat softened butter until light, then add sugar and oil until fluffy
3. Add vanilla extract – Mix in clear vanilla for that pure white color
4. Combine dry ingredients – Whisk flour, baking powder, and salt in separate bowl
5. Alternate wet and dry – Add flour mixture and milk alternately to butter mixture
6. Whip egg whites – Beat egg whites in clean bowl until stiff peaks form
7. Fold gently – Carefully fold whipped whites into batter without deflating
8. Bake perfectly – Divide batter evenly and bake 35-40 minutes until golden outside
9. Cool completely – Let cakes cool 15 minutes before removing from pans

Pro Tips for White Cake Success

Master these techniques to ensure your white cake turns out perfectly:

• Use room temperature ingredients – This creates smoother batter and even mixing
• Keep egg white bowl spotless – Any grease or yolk will prevent proper whipping
• Don’t overbeat egg whites – Stop at stiff peaks to avoid deflation
• Fold with gentle strokes – Preserve the airiness that makes this cake so light
• Rotate pans halfway – Ensures even baking and prevents lopsided layers
• Test doneness properly – Toothpick should come out with just few moist crumbs

White Cake Variations and Substitutions

Customize this vanilla cake recipe to suit different preferences:

• Almond white cake – Replace 1 teaspoon vanilla with almond extract for subtle nutty flavor
• Lemon white cake – Add 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest
• Coconut white cake – Substitute 1/4 cup milk with coconut milk for tropical taste
• Cupcake version – Fill liners 3/4 full and bake 18 minutes for 30 standard cupcakes
• 9-inch pans – Reduce baking time to 30 minutes for thinner layers

Best Frosting Options for White Cake

These frosting choices complement the delicate white cake flavor perfectly:

• Classic vanilla buttercream – The traditional pairing that never disappoints
• Cream cheese frosting – Adds tangy richness that balances the sweetness
• Swiss meringue buttercream – Creates silky smooth professional finish
• Chocolate buttercream – Perfect contrast for chocolate lovers
• Fresh strawberry frosting – Light and fruity for spring celebrations

Storage and Make-Ahead Tips

Keep your white cake fresh with these proven storage methods:

• Room temperature storage – Cover tightly and store up to 3 days
• Refrigerator storage – Wrapped cake stays fresh for 1 week
• Freezer storage – Unfrosted layers freeze beautifully for 3 months
• Make-ahead strategy – Bake layers ahead and freeze, then thaw and frost day of serving
• Transport safely – Chill frosted cake 30 minutes before moving for stability

Common White Cake Troubleshooting

Avoid these frequent mistakes that can ruin your perfect white cake:

• Dense texture – Usually caused by overmixing or deflated egg whites
• Uneven layers – Check oven temperature and rotate pans during baking
• Dry cake – Don’t overbake; check doneness at minimum time
• Cracked top – Oven temperature too high or rack positioned incorrectly
• Sunken center – Underbaked or oven door opened too early during baking

This foolproof white cake recipe delivers bakery-quality results every single time.

The combination of proper technique and quality ingredients creates a cake that’s both beautiful and delicious.

Whether you’re celebrating a birthday or hosting a dinner party, this homemade white cake will impress everyone at your table.

Fluffy White Cake Recipe

This white cake recipe creates the most tender, fluffy cake you'll ever make from scratch. The secret lies in properly whipped egg whites that create lift without compromising the cake's pure white color. Perfect for birthdays, weddings, or any special occasion when you want bakery-quality results at home.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 35 minutes mins

Cooling Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 415

Ingredients Equipment Method Notes

Ingredients

  

Cake Ingredients

• 6 tablespoons unsalted butter softened to room temperature
• 2/3 cup vegetable oil or canola oil
• 2 cups granulated sugar
• 1 tablespoon clear vanilla extract regular vanilla works too
• 2 2/3 cups all-purpose flour plus 2 tablespoons
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk room temperature preferred
• 6 large egg whites room temperature

Equipment

• Stand mixer or electric hand mixer
• Two 8-inch round cake pans
• large mixing bowls
• Wire cooling racks
• Rubber spatula
• Measuring cups and spoons

Method

 

1. Prepare pans: Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and generously grease and flour the sides. Shake out excess flour.
2. Cream butter mixture: In a stand mixer bowl, beat softened butter on medium-low speed until creamy. Add sugar and oil, beating until well-combined and fluffy.
3. Add vanilla: Scrape down sides and bottom of bowl, then stir in vanilla extract until combined.
4. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed.
5. Alternate wet and dry: With mixer on medium speed, gradually alternate adding flour mixture and milk to butter mixture, starting and ending with flour. Mix until each addition is almost completely combined before adding the next.
6. Whip egg whites: In a completely clean bowl, beat egg whites with hand mixer on high speed until stiff peaks form (several minutes). Peaks should hold their shape when beater is lifted.
7. Fold gently: Using a rubber spatula, gently fold whipped egg whites into cake batter. Fold carefully to avoid deflating the whites while ensuring they’re well incorporated.
8. Bake: Divide batter evenly between prepared pans. Bake for 35-40 minutes, rotating pans halfway through, until toothpick inserted in center comes out clean or with few moist crumbs.
9. Cool: Remove from oven and cool in pans for 15 minutes. Run knife around edges, then invert onto wire racks. Cool completely before frosting.

Notes

Storage: Unfrosted cake layers can be wrapped and stored at room temperature for 2 days or frozen for up to 3 months.

Frosting options: This cake pairs beautifully with vanilla buttercream, cream cheese frosting, or Swiss meringue buttercream.

Cupcake version: Fill cupcake liners 3/4 full and bake at 350°F for 18 minutes. Makes about 30 standard cupcakes.

Pro tip: The cake exterior will be golden brown when done, but the interior will be pure white when sliced.