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The Best White Cake Recipe

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A fluffy, snow-white cake that is light and soft, yet sturdy enough for stacking or covering with fondant. Perfect for celebrations or any elegant dessert occasion.

Ingredients

6 Tablespoons (85 g) unsalted butter, softened to room temperature

⅔ cup (160 ml) avocado oil, canola oil, or vegetable oil

2 cups (400 g) sugar

1 Tablespoon clear vanilla extract

2 ⅔ cups (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

Instructions

  1. 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.
  2. In a stand mixer or with an electric mixer, beat the softened butter on medium-low speed until creamy.
  3. Add sugar and oil; beat until well combined and creamy. Scrape down the sides and bottom of the bowl.
  4. Stir in vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Measure out the milk.
  7. 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.
  8. In a clean bowl, beat the egg whites on high speed until stiff peaks form.
  9. Gently fold the egg whites into the batter with a spatula, being careful not to over-mix. Scrape sides and bottom to combine evenly.
  10. Divide the batter evenly between the prepared pans.
  11. 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.
  12. 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.
  13. Cool completely before frosting with your choice of frosting. A double batch of vanilla buttercream is recommended for thorough coverage.

Notes

  • Substitute clear vanilla extract with almond or lemon extract for a different flavor.
  • Use cream cheese frosting or Swiss meringue buttercream instead of vanilla buttercream.
  • Add a tablespoon of finely grated lemon or orange zest for citrus flavor.
  • Mix in ½ cup finely chopped nuts or white chocolate chips for texture.
  • Swap milk for buttermilk for a more tender crumb.
  • Store wrapped cake layers at room temperature up to 2 days or refrigerated up to 5 days.
  • Freeze unfrosted cake layers up to 3 months; thaw overnight before frosting.
  • Reheat slices briefly in the microwave or bring to room temperature for best texture.

Nutrition

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