This Classic White Cake recipe pairs fluffy vanilla cake layers with a silky white Swiss meringue buttercream.
In my previous post, I shared some tips on how to make buttercream white. Today I’m sharing the perfect White Cake recipe to pair with that white buttercream.
I already have a Vanilla Cake recipe for you, which is perfectly pretty and delicious, but yellow-ish inside and out. There are certain occasions that call for pure white and the yellow tint just won’t work.
White wedding cakes are probably most common, but a neutral base is also best if you’re looking to color the cake batter, because you won’t have to worry about the yellow tint affecting the colors.
Today, I’ve modified my Vanilla Cake recipe for you to make this classic White Cake.
The main difference between a yellow cake recipe and a white cake recipe is that one uses whole eggs while the other uses just egg whites. The yolks will tint the batter yellow. Using all egg whites tends to have a drying effect on the cake though (the yolks add more fat), so I’ve added some oil to the recipe to counteract that and to provide a bit more moisture.
The flavor of the cake is vanilla, similar to that of a yellow cake. It’s important to use clear vanilla extract though so that it doesn’t tint the cake batter. Read on for more info on that.
How to Make a White Cake
There are a few key things you want to do to help ensure your cake is white inside and out:
- Use only egg whites
- Use the lightest color butter you can find and whip it well
- Use clear colored flavorings
- Use violet color gel to correct any yellow tint in the buttercream or cake
You want to make sure to really whip your butter and sugar until it’s pale and fluffy, but avoid using a super yellow butter, as that can also affect the color of your cake.
Any flavorings you add (vanilla extract, almond extract, etc.) can tint the cake batter too. I used a clear vanilla extract here to make sure the color of the cake and frosting wasn’t affected.
How to Make Buttercream White
I have a detailed tutorial on how to make your buttercream white. There are a few tips in there that will help but I find the most effective to be adding some violet color gel.
I’ll admit that this trick works better with some frostings than others. I think it’s easier to get an American buttercream to be pure white than a Swiss meringue buttercream, but then I don’t have a ton of experience whitening either kind.
Cake Tip!
Be careful not to add too much violet color gel or your frosting will turn grey!
The violet gel trick totally worked here and neutralized a lot of the yellow, but not all of it. I maybe could have added more, but I was worried about the frosting turning grey or blue — experiment at your own risk! Be careful not to add too much.
I also added some Americolor Bright White color gel to bump up the white a bit.
I kept the decorating of this white cake simple (I’m a less is more kinda girl). I don’t often use sprinkles on my cakes, but I have SO many different bottles of sprinkles in my pantry it’s not even funny. I just cannot resist the pretty colors! Especially when I can get them for a deal at Homesense.
Ironically, Ryan bought me the sprinkles I used on this cake for Christmas. None of the ones I had in the pantry would have worked as well or paired as well with this pretty cake stand (which is also coincidentally from Homesense). Actually, the props are too. Seriously, people, Homesense is where it’s at.
I used the All Dolled Up sprinkle mix from Sweetapolita, but took out all the large sprinkles and instead added some mini green pearls (GUESS where I got them??) to add more green color. I may have added a bit too many of the mini greens, but oh well!
This classic white cake is simple and delicious. The clear vanilla extract gives it a more candy-like birthday cake flavor, which I love. The cake is incredibly moist and tender, and the buttercream is a perfect silky pairing.
If you’re looking for more classic cake recipes be sure to check out my Chocolate Cake, Carrot Cake, Coconut Cake, and Vanilla Cake recipes.
Frequently Asked Questions
How can I convert this recipe?
- The recipe as-is will also work in three 6″ pans. For three 8″ pans, 1.5x the recipe. Baking time may need to be adjusted.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The recipe will make 18-24 cupcakes depending on size.
- For other conversions go here.
Can I make it in advance?
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temp and rewhip before using.
- The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.
Can I get the measurements by weight/grams?
- There is a Metric option in the recipe card. If you click it it will convert everything to grams.
- This conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option for this recipe.
Tips for this White Cake Recipe
- I used a mixture of Sweetapolita’s All Dolled Up sprinkles and some mini green pearls.
- I used a 1M tip to pipe the frosting dollops on top.
- For easier buttercream options try my Simple Vanilla Buttercream, German Buttercream, or Ermine Frosting.
- I like to prepare my cake pans using Homemade Cake Release then line with parchment.
- Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cakes post!
Classic White Cake
Ingredients
White Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 3/4 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 5 large egg whites room temperature
- 1 1/2 tsp clear vanilla extract
- 1 cup milk room temperature
White Swiss Meringue Buttercream:
- 6 large egg whites
- 2 cups granulated sugar
- 2 cups unsalted butter room temperature
- 2 tsp clear vanilla extract
- violet color gel
- bright white color gel
Assembly:
- assorted sprinkles
Instructions
White Cake:
- Preheat oven to 325F. Grease and flour two 8″ cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, beat butter until smooth and pale. Add sugar and oil and beat on med-high until pale and fluffy (approx 3mins). Reduce speed and add egg whites one at a time fully incorporating after each addition. Add clear vanilla.
- Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
White Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a pot with 1-2″ of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
- Add clear vanilla and whip until smooth.
- Add violet color gel and/or bright white color gel as needed.
Assembly:
- Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
- Frost the top and sides of the cake and smooth with a bench scraper.
- Pipe rosette dollops using a 1M tip with remainder of frosting.
- Chill cake until frosting is firm. Gently press sprinkles gently along the bottom of the cake and sprinkle along the top.
Notes
This post was originally published on 01/18/19 and was updated with new content on 06/07/21.
Pilar English says
Hi Liv, I plan on trying your recipe this weekend and I hope goes well.I was just wondering if using almond extract negatively or positively affect the taste and texture.
Olivia says
Hi Pilar! I think it would be a delicious addition if you like almond extract. Be sure not to add too much though as it is very potent 1/4 – 1/2 tsp at most.
Allyson says
Hi! Could you give me an approximate length of time you mix after adding each egg white, and what speed you use? I have a kitchen aid mixer, if that matters. Thank you!
Olivia says
Hi Allyson! For the cake batter I have the mixer on low when I add the egg (2 or so so it doesn’t splash out), then I crank it up to maybe 4/5 (?) to incorporate it. It doesn’t take long, you’ll be able to tell when the batter is smooth again.
Allyson says
Thanks! I love this recipe and plan to use for my sister’s wedding cake 🙂 I just wanted to perfect it any way I could. Thank you!
Olivia says
Please let me know how it turns out! 🙂
Nanea says
May I successfully substitute white vegetable shortening (e.g., Crisco) 1:1 for the butter in this recipe?
Olivia says
Hi Nanea! For best results, I would use butter. The frosting definitely won’t work with shortening, but this American buttercream will work great so you can give that a try instead! https://livforcake.com/simple-vanilla-buttercream/
Cherie says
Can you use cake flour instead of all purpose flour? Will this give it to more fluffier?
Olivia says
Hi Cherie! Yes and yes. That should work fine!
Terri Miller says
Absolutely AMAZING recipe for white cake. I can’t even begin to tell you how delicious it turned out. Everyone raved about the cake. So most so delicious. Thank you thank you thank you !! All your recipes are amazing. This one’s a keeper and a must do many times. Again, thank you so much for sharing, ❤️🤗, Terri
Olivia says
Hi Terri! Thanks for the wonderful feedback. I’m so happy you loved it! 🙂
Cindy says
Hey there! I haven’t tried the recipe yet but I plan to. Can you tell me if egg whites from the carton would work or should I use actual eggs? Just wasn’t sure if there was much difference.
Olivia says
Hi Cindy! For the cake they will work fine but I have not had success with carton whites myself for the frosting. See more info here: https://livforcake.com/swiss-meringue-buttercream-recipe/
Rebeca says
I doubled the recipe to make a 10” 3 layer cake and added sprinkles to the batter. I also used half whole milk and half buttermilk and it turned out great! Thank you so much for the recipe!
Olivia says
Hi Rebeca! So happy you loved it. Thanks for your tips!
Allyson says
Just curious if you prefer this white cake or your vanilla one better? 🙂 could you share any difference in texture or taste? Thanks!
Olivia says
Hi Allyson! Both cakes are delicious and very similar in flavour and texture. I tend to lean to the vanilla one only because its easier (whole eggs vs whites). I already waste so many yolks on the buttercreams that I tend to leave them in the cakes when I can.
Allyson says
Thanks! I actually made the white cake this morning and loved it so much that I’m making the vanilla tomorrow to compare! Thanks for the awesome recipes, I can’t wait to try out more!
Olivia says
Let me know what you think and which you like better 😀
Allyson says
Both are delicious, but I liked the white better! It turned out lighter/fluffier for me… which could be due to how I mixed – even though I tried to follow exactly how it was written (I did use whole milk in the vanilla vs buttermilk). but both were winners! 🙂 I think next time I will try the white cake recipe using vanilla paste since I don’t really care about the whiteness usually.
Olivia says
So glad you loved them both 🙂 Thanks for reporting back!
Emily says
I’m excited to make this white cake! Quick question, can I use pasteurized egg whites for this recipe instead of individual eggs?
Olivia says
Hi Emily! For the cake that will work fine but I have not had success using carton whites for the frosting. See more details here: https://livforcake.com/swiss-meringue-buttercream-recipe/
Real Twin Flame says
I finally found the perfect homemade white cake recipe. I’m still eating it after four days in the fridge and it tastes even better than the first day I made it. Just be sure to cover it with plastic wrap. Texture is moist and slightly dense, which I love.
The White Swiss Meringue Buttercream turned out great. I was very disappointed with the soft consistency at first, but it firmed up beautifully in the fridge. Thanks for the awesome recipes.
Olivia says
Hi Real Twin Flame! Thanks so much for the wonderful feedback. I’m so happy you loved it 🙂
Ashley says
Olivia,
In my opinion you have the best cake blog on the web. I trust your recipes. I appreciate your expertise as a trained pastry chef, and how you thoroughly dialogue the kinks, offering troubleshooting and helpful hints to bakers. You’ve exposed me to Swiss Buttercream and I’m 1000% converted- it’s a shame that bakeries in the US seem to believe that American Buttercream is the only buttercream that exists.
Question- I have not made this particular recipe, but I’m hoping to make a Funfetti cake using YOUR white cake recipe, (I’ve made the MomoFuku Birthday Cake a few times and it is a bit rich for my taste.) I always love how tender and moist your cakes turn out, I feel like buttermilk is often the secret ingredient being that your cake batters generally aren’t piled with butter or oil. I’m wondering if for this white cake recipe buttermilk rather than plain milk will better ensure that it bakes moist? Or would buttermilk be an interference with the flavor? Thanks!
Olivia says
Hi Ashley! Thanks so much for the sweet comment. You totally made my morning. I’m so happy you like my recipes! You can definitely use buttermilk instead. It will add a bit of tartness to the cake but I happen to like that. I typically use buttermilk in my vanilla cake recipe so I think it would be delicious.
Violet Charpentier says
Just wondering if I can turn your wonderful recipes into gluten free versions by just swapping out the flour for gf flour?!
P.S- love all the cakes I have made from you!! ❤️
Olivia says
Hi Violet! For the most part that should work fine, yes! Make sure it’s a proper all-purpose GF flour blend.
Amelia says
Hi! Can I use evaporated milk for this recipe?
Olivia says
Hi Amelia! For best results use regular milk or buttermilk.
Jessica says
Hey Liv!
I loved this recipe very much and thank you for sharing!
I did notice my cake was a wee bit dry? Any suggestions as to why that might have been?
Olivia says
Hi Jessica! So glad you loved it. Is it possible the cake was slightly overbaked? If so you can save it with some simple syrup 🙂 https://livforcake.com/simple-syrup-recipe/
Jessica says
Ah ha! You know, I knew that had to be the reason!
I have had great success with a handful of your recipes— which again, I am so thankful for!
I guess I really just need to listen to the natural instinct and believe the toothpick hah
I always get a little timid because the cake seems too “gooey”.. but as most of your recipes quote, “until the toothpick is almost clean.”
Thank you much!
I’m going to be trying again, so hopefully we have cracked the case!
Olivia says
I hope that was it. Please let me know how the next one turns out 🙂
Mary says
Hi liv,
Can i use this recipe in cupcakes form?
Olivia says
Hi Mary! Yes, I talk about this in the Tips section of the post.
Kate says
Hi Liv!
First off, your recipes are amazing!!! This one is such a winner. It is my go to recipe now, and I’ve had 5 people tell me it’s the best cake they’ve ever had. I have yet to try a recipe of yours that I don’t like 🤣
I’m curious about adding oreos to the recipe to make a ‘Cookies & Cream’ cake. I realize you have an Oreo cake recipe, but I love the white colour of this recipe and think that chunks of Oreo would really pop out in it! Do you think if I added some chunks of cookie the cake would be affected?
Olivia says
Hi Kate! Thanks so much <3 I think that would work just fine. I plan to make a cookies n cream recipe just like that in the future! Just be sure to fold them in gently at the end. Might be a good idea to toss the chunks in flour first too so they don't sink.
Maria Bougher says
I made your cake recipe this weekend and everybody loved it. I will have to try your frosting next time. I made thr Pillsbury butter cream recipe. I will definitely do this cake again!
Olivia says
Hi Maria! So happy you loved it 🙂
Siani says
Love this recipe but I want to make my daughter a layered cake with 12inx3in on the bottom and 10inx3in. The store also has them in 12×2 and 10×2. Which would be a better size and do I have to change the amount of ingredients?
Olivia says
Hi Siani! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
Aliya says
hi there!! i have made this cake three times and just loved it, each time adding cardamom into the batter, lemon zest and extract into the frosting, and topping with toasted coconut!! it always comes out great but every time i make it i find i have to bake it for significantly longer than the time listed!! i make it exactly according to the recipe each time (once as cupcakes, once as two 8 inch cakes, and once as three 6 inch), and i know ovens can differ slightly depending on model/age/etc., but i’ve always had to add on an extra 15 minutes at least for them to cook fully! i was just curious if you had any idea why this could be ? thanks 🙂
Olivia says
Hi Aliya! I am so happy you love this recipe! Super strange about the extra-long baking time though. I would get an oven thermometer (they are inexpensive) and test yours. I suspect it runs quite a bit on the cooler side.
Sam says
Hi! I love all of your cake ideas. I’ve started using cake flour recently and I like what it does to the cakes. For your recipes, should I substitute cake flour 1:1 based on your all-purpose for weight or cup measurements? Thanks!
Olivia says
Hi Sam! Yes, for most recipes that should work fine 🙂