Why You’ll Love This Recipe

This white cake is incredibly moist and tender, thanks to a perfect balance of butter, oil, and egg whites. It achieves a delicate crumb without being dry, and the subtle vanilla flavor shines through beautifully. Its sturdy texture makes it ideal for layered cakes or decorating with your favorite frosting, including fondant. Plus, it’s easy to prepare with common pantry ingredients.

Ingredients

6 Tablespoons (85 g) unsalted butter softened to room temperature
⅔ cup (160 ml) avocado oil, canola oil, or vegetable oil
2 cup (400 g) sugar
1 Tablespoon clear vanilla extract
2 ⅔ cup (345 g) + 2 Tablespoons all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 cup (235 ml) milk, room temperature preferred
6 large egg whites, room temperature

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 350°F. Prepare two 8-inch round cake pans by lining the bottoms with parchment paper and generously greasing and flouring the sides. Shake out excess flour.
In a stand mixer or with an electric mixer, beat the softened butter on medium-low speed until creamy.
Add sugar and oil; beat until well combined and creamy. Scrape down the sides and bottom of the bowl.
Stir in vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Measure out the milk.
With the mixer on medium speed, gradually alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Stir until just combined before adding more. Scrape the bowl occasionally.
In a clean bowl, beat the egg whites on high speed until stiff peaks form.
Gently fold the egg whites into the batter with a spatula, being careful not to over-mix. Scrape sides and bottom to combine evenly.
Divide the batter evenly between the prepared pans.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs. Rotate pans halfway through baking for even cooking.
Cakes will be lightly golden brown when done. Let cool for 15 minutes in pans, then run a knife around edges and invert onto a cooling rack.
Cool completely before frosting with your choice of frosting. A double batch of vanilla buttercream is recommended for thorough coverage.

Servings and timing

Makes 12 slices
Prep time: 35 minutes
Cook time: 35 minutes
Total time: 1 hour 10 minutes

Variations

Substitute clear vanilla extract with almond or lemon extract for a different flavor twist.
Use cream cheese frosting or Swiss meringue buttercream instead of vanilla buttercream.
Add a tablespoon of finely grated lemon zest or orange zest to the batter for a citrusy note.
Mix in ½ cup finely chopped nuts or white chocolate chips for texture.
Swap out milk for buttermilk for an extra tender crumb.

Storage/reheating

Store the cake layers wrapped tightly in plastic wrap at room temperature for up to 2 days or refrigerate for up to 5 days.
Frosted cake can be refrigerated for up to 5 days, covered to prevent drying out.
To reheat slices, warm briefly in the microwave (10-15 seconds) or let come to room temperature for best texture.
Cake layers can be frozen (unfrosted) for up to 3 months; thaw overnight in the refrigerator before frosting.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture and color, making the cake denser and less white. Egg whites help keep the cake light and bright.

What type of flour works best for this cake?

All-purpose flour is ideal. Cake flour can be used but may result in a softer crumb.

Can I make this cake gluten-free?

You can substitute a gluten-free flour blend that measures cup-for-cup, but texture might vary slightly.

How do I prevent my cake from sinking in the middle?

Make sure not to open the oven door during baking and check for doneness with a toothpick. Also, properly measure ingredients and avoid over-mixing.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt slightly to avoid oversalting.

How do I know when the cake is done?

A toothpick inserted in the center should come out clean or with a few dry crumbs.

Can I prepare the batter ahead of time?

It’s best to bake the batter immediately for best rise and texture. Egg whites whipped to stiff peaks can deflate if left too long.

What kind of frosting pairs best with this cake?

Vanilla buttercream is classic, but cream cheese, Swiss meringue, or chocolate frostings also work beautifully.

How do I store leftover frosted cake?

Keep it covered at room temperature or refrigerated, depending on frosting type, and consume within 3-5 days.

Can this cake be made into cupcakes?

Yes, bake at 350°F for about 18-22 minutes or until a toothpick comes out clean.

Conclusion

This best white cake recipe is a reliable go-to for any occasion where you want a moist, fluffy, and elegantly simple cake. Its light texture and subtle vanilla flavor make it incredibly versatile, whether layered with buttercream, covered in fondant, or simply dusted with powdered sugar. With easy-to-follow steps and common ingredients, it’s a perfect recipe to have in your baking repertoire.