Favorite White Cake (Scratch)

Favorite White Cake

 2  3/4 cups  (10 oz.)  (296 grams)  cake flour  

1  2/3 cups sugar (12 1/2 oz)   (354 grams)

1 Tablespoon baking powder    (15 grams)

3/4 teaspoon salt  (4 grams)

3/4 cup (12 tablespoons)  (170 grams)  unsalted butter, softened

4 large egg whites, plus 1 whole egg

1 cup  (242 grams) whole milk

2 teaspoons ( 4 grams ) vanilla extract

1/2 teaspoon  (2 grams) lemon extract

Preheat  the oven to 350 degrees.   Grease and flour  two 8″ or 9″ pans.

Mix the flour, baking powder, and salt by hand with a whisk to blend.    Set aside

Cream the softened butter in the bowl of your mixer until smooth add the sugar and beat until lighten in color.  Add the egg whites one at a time, then the whole egg.  Beat well after each addition (20 to 30 seconds), this helps to develop the cake’s structure.  Scrape the sides and bottom of the bowl frequently.

Stir your flavorings into the 1 cup of milk.  Add  this alternately with your dry ingredients  to  your butter and egg mixture, beginning and ending with dry ingredients.  Scrape the sides and bottom of bowl as needed.

Pour the batter into your prepared pans.

Bake for 30 – 35 minutes   or until a toothpick comes out clean



** TO MAKE CAKE FLOUR — For every cup of flour you use take out 2 Tablespoons flour and replace with 2 Tablespoons of cornstarch…whisk the cornstarch and flour  approx.  1 minute until well blended

Category: Cakes and Cupcakes, Recipes


  1. asproella says: #1

    can you make cupcakes out of this recipe?

  2. BeBe says: #2

    Hi Asproella, I don’t use this recipe for cupcakes because the cupcake liners pull away from the cupcakes and they do not rise quite as high as I would like them to.

  3. JENNYSGOODYS says: #3

    can i use this recipe for a Pink Champagne cake? do i replace the milk for the champagne?

  4. BeBe says: #4

    Jenny, wish I had the answer but I just have not tried that. Maybe if you post the question on the message boards one of the members might know . If you decide to give it a try, let me know how it turns out.

  5. toostieroll69 says: #5

    please help !! i am in the middle of making the tied dyed cake right now and am have completely confused myself. please telll me if the recipe calls for
    (2) 3/4 cups of cake flour or 2 and 3/4 cups. As well as the sugar is it

    (1) 2/3 sugar or 1 and 2/3 cups.

    my guess is (2) 3/4 and 2/3. i have completely confused myself and lack of sleep.

    thank you.

  6. Melissa Diamond says: #6

    Hello–I’m sorry for the confusion. It would read as 2 and 3/4 cups of cake flour, and 1 and 2/3 cups sugar.

  7. toostieroll69 says: #7

    thank you so much. I love your new site . love the tutorials. thanks for responsing so quickly.

  8. Maricruz says: #8

    Hi. I would like to know what frosting would taste good on this cake?Thanks

  9. BeBe says: #9

    The Favorite White Cake would be good with the Strawberry and Cream Cheese filling listed in the recipe section under flavor combinations also the Lemon and Cream filling would be good with a vanilla buttercream frosting. It is a vanilla cake with a very subtle hint of lemon (only 1/2 teaspoon) so it would be good with many combinations

  10. Angela Murtagh-Scott says: #10

    hi looks like a good cakecan you stack this cake?? i’m dying to make my first stacked cake and need a good recipe for it, also is it good as wedding cake ??

  11. BeBe says: #11

    Hi Angela, yes, you can stack this cake…it is more about the support system you use (dowels/bubble tea straws or the SPS system) this will be supporting the weight of each tier. I think it would be good as a wedding cake. I hope you like it.

  12. prettyredbird says: #12

    I just joined today. I am looking forward to learning new things. My very first question is: I have tried several scratch white cake recipes…….also tried the doctored white cake, sour cream white cake recipe and have yet to come up with a GOOD white wedding cake recipe. Please help……….I haven’t tried yours yet, but I will. I will need more than one recipe to try. Any suggestions?

  13. Melissa Diamond says: #13

    Hi there–We don’t have many of the same flavor of recipe posted–just our favorites ;0) –I really like this recipe–I think that you will too. Let me know what you think!

  14. JCN says: #14

    Thanks for this recipe. However I am having problems getting my cakes cooked through. They appear to be cooked even when

  15. JCN says: #15

    Sorry I dont know how I sent my last message before I finished typing. They appear cooked when I insert a skewer. I wonder if its my temp settings. I doubled this recipe and baked at 155 degrees in a fan oven. A no of times Ive sent such cakes to clients only to be told my cake was not cooked through. Can you please advise as this is causing me stress. Sometimes the cakes come out fine.

  16. BeBe says: #16

    Hi JCN, when you say fan oven do you mean convection oven? I baked this cake in a convection oven at 325 degrees. When the cake is done it should spring back to the touch and be slightly pulled away from the sides of the pan. A wooden skewer or toothpick should pull out clean. There have been times when I was baking in a deep pan, such as a ball pan, that my skewer would come out clean but my cake was not done in the center. I found that the top of the cake that was browned and slightly firm was actually scraping off the cake residue on my skewer, making it look clean. You can always find a spot to insert your skewer where this will not happen. I hope this helps. Let us know if you have other questons.

  17. Helen Sigcha says: #17

    I just joined today and I’m like a kid in a candy store. Have one question, do I need to put the lemon juice or can I omitt it? Do not like lemon.

  18. BeBe says: #18

    Hi Helen, you can leave out the lemon flavoring. You could replace it with another flavor you like or just leave out altogether.

    Thanks for you nice comment, I’m glad you are enjoying the site.

  19. GerriW says: #19

    Hi all, just wanted to tell you that this recipie also works well baked all together in one tin. I wanted fed to bake it in a flower shaped tin, but I only have one, so I lowered the temp to 160c, (fan assisted oven) Think that is about 325f. And cooked for 80 mins. But kept checking after 55, might even lower to 150c next time, but it cake out a treat.. Thanks girls!!

  20. BeBe says: #20

    Great, that is good to know.

  21. lynette bayles says: #21

    BeBe, I noticed that you said you baked this cake in a convection oven. Do you always bake your cakes in a convection oven? I have never done that. I thought it dried out your cakes. I do have problems getting the center cooked before the sides are too done. Maybe a convection would solve this problem??? Thanks for your help. I love this site.

  22. Amy Levine says: #22

    If you wanted to make this a flavored cake (ie lemon) would you omit the vanilla? How much extract would you then use?

  23. maria andallo says: #23

    Can I use lemon essence or almond essence instead of lemon extract?

  24. Lynn Rossi says: #24

    I just served this cake for a birthday celebration and it was dry, ugh :( I did wrap and freeze for 3 days, then crumb coated and let sit for 1 day, then covered in fondant and served the following day. Any ideas what I might have done wrong to cause the dryness?

  25. hedrindk says: #25

    I have found that adding 2-3 tbsp of instant vanilla pudding to the batter gives it a more moist and wonderful flavor and texture.

    Happy Baking everyone

  26. peach6857 says: #26

    I have made this cake several times and I too am having problems with it being dry. Not sure what the solution would be! It bakes up beautifully but dry. Any help would be appreciated!

  27. Annie Blais says: #27

    Hi, Can i use canola oil insted of butter?

  28. BeBe says: #28

    Hi Annie, I’m sorry I haven’t tried it with oil. If you decide to use oil, let us know if that will work.

  29. jasmin saba says: #29

    Hi. We have cake flour in Australia but it comes in plain and self raising! Which should I use? Or is it better to use the substitution method you mention?

  30. BeBe says: #30

    Hi Jasmin, you should use the plain cake flour

  31. jasmin saba says: #31

    Ok should it be plain or self raising?

  32. BeBe says: #32

    Hi Jasmin, I’m sorry that wasn’t clear. It should be plain.

  33. jasmin saba says: #33

    Thanks! :)

  34. Izaskun Furundarena says: #34

    What is the difference of white eggs and whole eggs?

  35. BeBe says: #35

    Hi Izaskun, I am separating the egg white from the egg yolk for 4 of the eggs and when I say 1 whole egg, I am using the white and the yolk of that egg.

    The recipe reads, 4 egg whites and 1 whole egg

  36. Nelly Friedel says: #36

    Hi, I was wondering if I can you 2% Reduce fat milk instead of whole milk?

  37. Nelly Friedel says: #37

    And one more thing can I use regular vanilla extract or do I use clear vanilla extract?

  38. Andrea says: #38

    I’m sorry, I’m confused! Isn’t sugar a dry ingredient?

  39. BeBe says: #39

    Hi Andrea, yes, my mistake in wording it that way. I made the change. Thank you for letting me know.

  40. Mary Buscemi says: #40

    According to Alton Brown, professional bakers consider sugar is a wet ingredient. It’s most always mixed into a fat or liquid so it dissolves properly. This is from his book “I’m Just Here for More Food”.
    this is one of my favorite baking books. Plus I think I have a crush on Alton. :)

  41. Andrea says: #41


  42. Summer says: #42

    Hi There!
    Would you know if this would be a good recipe to use for the Zebra striped cake? I know consistency plays a role…
    Thank you!

  43. BeBe says: #43

    Hi Summer, yes I think you could use this recipe for the zebra striped cake. You might have to jiggle the pan a bit to move the batter but that is fine.

  44. Summer says: #44

    Thank you! I did try it out last night and it only worked half-way. The outside edge had the zebra effect (2 stripes), but the rest was just chocolate. Maybe this has to do with the fact that I used a 6″ for testing purposes. I will try again. My husband liked this recipe very much. He was glad it didn’t work. ;)
    Thank you for your help, BeBe.

  45. BeBe says: #45

    Hi Rowena, it will hold up to fondant but I wouldn’t use it if you have a lot of carving to do.

  46. Fahima Mulla says: #46

    Hi. Im going to try and bake this cake for the first time. Just wanted to ask, could you subsitute the vanilla extract with vanilla pods, if so how much would you suggest?

  47. BeBe says: #47

    Hi Fahima, I’m sorry I don’t have an answer for you. I have never used vanilla pods. If you make the cake using the pods, let me know how it turns out.

  48. patricia reed says: #48

    hi Melissa last night watched the tutorials for 4 hrs couldn’t get away from them so exciting. learning so much . piping , the hydrangeas, flower cupcakes,using the frosting tips. i practiced today. got better the more it did it.the candle, and the witches legs loved them all. thank you for this wonderful program.your so very talented. very sincerely patricia

  49. lateen baqays says: #49

    how much of all purpose flour I have to use for this recipe?
    thank u

  50. Sue Lombardo says: #50

    I am baking this cake tomorrow. I, too, wondered if I can use 1/2 teaspoon of almond extract instead of the lemon. If so, would it work well with chocolate butter cream?

  51. BeBe says: #51

    Hi Sue, yes, you can substitute almond extract for the lemon extract. It will be a delicious cake with chocolate buttercream.

  52. Sue Lombardo says: #52

    Thanks so much!

  53. Lauren Hoolehan says: #53

    Could this recipe be used for cake balls (pops, not truffles)? Or if not, which one of your recipes would work…I tend to shy away from boxed cake mixes! Thank you!! And I absolutely LOVE your site :) oh! Also, could I use buttercream instead of premade frosting?

  54. Lauren Hoolehan says: #54

    Sorry! I just realized that I wasn’t in the cake pop section!! Oops :)

  55. BeBe says: #55

    Hi Lauren, yes, this recipe could be used for cake pops. Basically you can use any of your favorite cake recipes. It is fine to use your own buttercream rather than pre-made.

  56. Nancy King says: #56

    This may have been discussed before, but can you please tell me the correct amount of cake flour I need for this recipe. When I convert 10 oz, my calculator gives me 1.25 cups, not 2 3/4 cups as you have stated on the recipe. Thanks:)

  57. jenmogo says: #57

    Hi, Loving your site. Is this recommended for a certain pan size or can I use it for all shapes/sizes? Do I need to make adjustments to the time or temps for different size pans? I want to make a stacked cake using 9″ and 6″ pans.


  58. jenmogo says: #58

    Oh, sorry, forgot to ask one other thing … can I make this in advance and then freeze? if yes, how long can they be frozen?

  59. BeBe says: #59

    Hi Jenmogo, this cake recipe can be used for all pan sizes. Yes, a smaller size cake pans will bake a bit more quickly. You can bake the 9″ and 6″ in the same oven at the same temperature just start checking on the 6″ cake for doneness a little before stated time. When baking cakes larger than 9″ if you add a rose nail ( more than one depending on size of cake pan) if will help distribute heat to the center of the pan, otherwise it will take longer to bake. Click on this link for a short picture tutorial on how to use a rose nail if you are not familiar with it, link to cakecentral.com

    Yes, the cake layers can be made in advance and frozen for at least 2 months. When our cake layers are still warm to the touch we wrap individually with plastic wrap, then aluminum foil. Put the date on the aluminum foil and freeze.
    To thaw, place wrapped on countertop and when condensation forms on the outside of the foil you can then unwrap and let the layers come to room temp. or crumb coat while they are still partially frozen.

  60. jenmogo says: #60

    Bebe, thanks for the quick and informative response!

  61. Melinda Parker says: #61

    Hi y’all, for the 2 3/4 cups of cake flour I get 22 oz., not 10 oz. Is this a typo or do you actually need 10 oz. of cake flour? Thanks in advance, Melinda :)

  62. BeBe says: #62

    Hi Melinda, I just re-checked that weight and on my scale 2 3/4 cups cake flour is 10 ounces or 296 grams. Did you zero out the weight of the bowl before weighing the flour?

  63. Melinda Parker says: #63

    Yes, ma’am I did. I know what I did wrong, I didn’t consider that it is cake flour, which is lighter. I just converted 2 3/4 c. into ounces. That was my problem… thank you Mrs. BeBe.

  64. BeBe says: #64

    OK, great!

  65. Caitlin Casey says: #65

    I have to make a marble cake, and this recipe sounds good for the vanilla. If I wanted to make this recipe chocolate, would I need to use less flour or just add cocoa?

  66. BeBe says: #66

    Hi Caitlin, If you want to use this recipe to make a marble cake you could take out a small portion of the batter and add approximately 3 Tablespoons or so of Dutch processed cocoa, stirring it in to make chocolate…….then swirl it in for the marble effect.

  67. Caitlin Casey says: #67

    Yay! Thank you so much for the quick response, BeBe! That sounds easy enough.

  68. Bill says: #68

    I was looking to make the Leopard Print cake (pattern on the inside) from your site and was wondering if this would be a thick enough batter to handle the recipe? Thanks in advance, Love the site :)

  69. BeBe says: #69

    Hi Bill, we have made the Leopard Print( on the inside) Cake using the WASC recipe. We haven’t tried it with other recipes. I think I would use the Classic White (scratch) recipe instead of the Favorite White recipe. You would need to double the recipe.

  70. paige biegel says: #70

    I like to use organic whole wheat flour, do you know the ratio substitution for that instead of cake flour? Thank you!

  71. BeBe says: #71

    I’m sorry, Paige, I don’t know that ratio substitution. As you know, you will get an entirely different texture with wheat flour.

  72. Oneyda Galan says: #72

    Hi, I just joined this week and I love all the information you have. I would like to know if this recipes can be double to make a 11×15 cake? thanks.

  73. BeBe says: #73

    Hi Oneyda, I’m sorry but I have not tried doubling this recipe.
    I have doubled the Classic White recipe from the recipe section, here is a link
    link to mycakeschool.com, there is a note at the end of the recipe. I tried using whole eggs but you could keep it egg whites if you wish.

  74. Jamie says: #74

    My cakes are in the oven right now and I LICKED THE BOWL CLEAN!!! Lemon is my all time favorite, I just wish this cake was for me and not someone else lol! I think the next one I do, I will try almond extract instead of the lemon just to see what it tastes like!

  75. Melissa Diamond says: #75

    Haha Jamie! ;0) I love lemon too, but almond would be good! You’ll have to make one that you can keep all to yourself in the name of research ;0)

  76. Jamie says: #76

    Lol, yes, in the name of science cake must be eaten!!!

  77. Jamie says: #77

    I just tried this record for cupcakes and they did not turn out at all. The edges were all brown, they didn’t rise and actually the middles sunk down. No idea what happened……

  78. BeBe says: #78

    Hi Rebecca, I’m sorry this recipe did not turn out as you expected. The 1 tablespoon baking powder is correct. It is a very tender cake and the layers may develop a crack if not turned out of the pan carefully. Was that the problem you had? Thank you for you post, I am going to add that CAUTION at the end of the recipe.

  79. BeBe says: #79

    If a cake sinks in the middle it most often means it should have baked a bit longer. When a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly with your finger it is done. This cake is not nearly as dense as a pound cake, I’m sorry, I don’t have a picture for you

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