We are excited to add this amazing new homemade recipe for White Cake from scratch to our Recipes section. This white cake recipe is just the BEST!
It is delicious, very moist, has a wonderful flavor, and holds up well to fondant. This has become a new favorite for us!
Many years ago, when I first began to experiment with cake decorating, I baked with doctored cake mix recipes exclusively. They taste great, are super moist, consistent, and simple.
I was convinced that scratch cakes…especially white cakes and chocolate scratch cakes were … underwhelming. There’s nothing sadder than a gorgeous slice of cake that is dry when you take a bite of it.
Well, here we are years later, and I’m thrilled to report that I just hadn’t found the perfect scratch cake recipes yet! Now I have.
Super moist and delicious scratch cake recipes really DO exist and are floating around just begging to be made. Even scratch chocolate and white ones. Hooray!
While I still love a doctored cake mix recipe, and we have many in our Recipes Section that you must try, we have discovered (or created) many more scratch recipes that you’re going to love as well. This classic White Cake recipe is one of them.
You’ll notice that this cake isn’t a stark white. Although it does call for egg whites as most classic white cake recipes do, it also includes butter which lends great flavor, but also a slight tinge of yellow.
For a stark white, you would need to go with a recipe that calls for vegetable shortening instead of butter. But for me, I don’t want to lose the deliciousness that the butter adds. This cake is fabulous!
Have you heard of the Reverse Creaming Method of Mixing? With this mixing method, ingredients are added in a different order than with the conventional (aka creaming) method of mixing.
The results are a slightly denser cake with a finer crumb and a more velvety texture. You can see in the photo above that this cake as a fine crumb.
If you are unfamiliar with the Reverse Creaming Method of mixing and would like to learn more, you can find our link to a free to tutorial on the technique beneath the recipe!
White Cake Recipe (New Version)
Ingredients
- 1 3/4 cups (350g) sugar
- 2 1/2 cups (285g) cake flour
- 1 teaspoon (6g) salt
- 1Tablespoon plus 1 teaspoon (19 g) baking powder
- 5 egg whites
- 2 teaspoons (8g) vanilla
- 1 cup (242g) buttermilk
- 1/3 cup (72g) vegetable oil
- 10 Tablespoons (1 stick + 2T ) (141g) unsalted butter, slightly softened (do not microwave) I cut the butter into 1/2 inch slices onto waxed paper a short while before I need it. Mine is on the wax paper only 6 -7 minutes. It should still feel cold to the touch. If it becomes too soft, refrigerate for a few minutes.
Directions
- Preheat the oven to 325 degrees
- Grease and flour two 8 x 2 inch round cake pans
- In the bowl of your mixer add the dry ingredients, sugar, flour, salt and baking powder. Whisk for at least 30 seconds so the ingredients are well combined.
- In a separate bowl, add the egg whites, buttermilk, vanilla and oil. Stir with a fork to combine.
- With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened by the butter. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, SLOWLY add 1/2 of the egg mixture, increase to medium speed and mix for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the sides and bottom of the bowl. Add the remaining egg mixture in 2 pourings beating for 20 seconds after each addition.
- Bake at 325 degrees for 35 to 40 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Let the cakes cool in the pans 10 minutes, then turn out.
- 6 cups of batter
*This recipe works well for cupcakes also, but as with most scratch recipes on our site, there is very little dome.
**For more information on the Reverse Creaming Method of Mixing, check out our post and video tutorial on the method! Reverse Creaming Method of Mixing.
Thanks for stopping by! We hope that you enjoy this classic, flavorful White Cake recipe! The buttercream frosting that we used in the photo is our Classic Vanilla Buttercream, however when it comes to pairing frosting flavors with this delicious homemade white cake, the options are endless!
Make sure to check out our full collection of tried and true recipes for cakes, cupcakes, fillings, and frostings in our Recipes Section!
Hi Courtney, This is the process for freezing your cake layers. After the cake layers are baked, let them cool in the pan 5 to 10 minutes. Then turn them out onto a cake board circle ( covering the cake board in aluminum foil will allow you to be able to use again). When the layers have cooled another 5 or 10 minutes but are still very warm, wrap in plastic wrap. Wrap the layers individually, I use 2 layers of plastic wrap. You will need to freeze a minimum of 2 hours. If you are freezing for more than a day, you should also wrap the cake layers in aluminum foil in addition to the plastic wrap. If you are frosting your cake with a crusting buttercream, you can do a crumb coat while the cake is partially frozen, but if you are planning to use the Viva towel method of smoothing the buttercream, the cake must be at room temperature before applying the final coat of buttercream or it will take the buttercream forever to crust. Let me know if you have other questions.
Sorry but one more question! I’m wanting to split each cake layer to put frosting between and end up with four layers out of two cakes. Will this hold up to split them or will it fall apart?
Hi Courtney, Yes, it will be fine to split these cake layers. You might have problems splitting a warm cake so let it cool completely before splitting. If you have frozen your cake layers, let them thaw almost completely, then split.
I would like to make this cake using a 10×15 cake pan, will it would and how many batches will it take?
Hi Carol, you will need 11 cups of batter for a 11×15 pan (slightly less for a 10×15 pan). This recipe makes 6 cups of batter so you will need to double the recipe.
With using buttermilk doesn’t one need to use baking soda to even out the acidity? 1/2 tsp of baking soda for every cup of butter milk so i thought. This will be fine without the use of baking soda?
Hi, I have tried this recipe and came out perfect and fingerlicious yummy.
Now I want to make this cake for an egg allergic. Can I use aquafaba instead of egg whites.
Hi Tisha, I’m happy you like the recipe. I am sorry but I don’t have an answer for using aquafaba instead of egg whites. We have never tried that. If you give it a try, I would love to know the result.
Hello, if I wanted lemon flavor do I use 2 tsp lemon extract instead of the vanilla?
Hi Vanessa, Yes, you can do that. In addition, you could also add the zest of a lemon for additional lemon flavor. It is best to zest the lemon using a microplane.
Hi! I am going to make this delicious looking cake for the 4th of July, but I’m going to section out the batter and use food coloring for part of it to be blue and part of it to be red. I was going to bake it in a bundt pan. Would the time need to be adjusted?
Thanks so much!
Hi Christa, Great idea! Times vary for bundt cakes due to density of the cake batter. The batter is not very dense so I think 35 to 40 minutes at 350 degrees. I would check it at 30 minutes. It is done when it just begins to pull away from the sides of the pan and a tooth pick inserted in the center comes out clean.
Is it okay to use whole eggs with this recipe?
I was curious, in making the cupcakes I’m noticing them falling mid-bake after looking so light and fluffy. No opened doors or anything. Is that what the batter typically does and is not tall?
I run a part time bakery, most everything I bake is from scratch. I haven’t found a white cake recipe that I’m completely satisfied with. Most of them are good as a Polk cake but not as good as a frosted slice. I’ve decided to try this one today. I have tripled the batch which fills a half sheet cake pan perfectly. I will post a follow up soon with the outcome.
Hi Sandy, I’m happy you are giving the recipe a try! I look forward to your thoughts on the cake. We have never tripled the recipe so it will be good to know if that works well.
Would you guys consider posting a this recipe and would fill 3-8″ and 3-9″ round cake pans, i have request for 3 layered cakes a lot, but hate wasting batter.
Thanks Guys!! For All the great recipes and tutorials.
Can I use whole milk instead of butter milk
Sandy’s follow-up post, I’m waiting for you😳😃😁😊😅
Yes, you can use whole milk.
I have tried a number white cake recipes over the years and they all left me asking the same question…why bother? That is, until now. Fantastic recipe! The method used was very easy and my cake was so tender and moist. I think the use of oil and buttermilk makes a huge difference. None of the other white cakes I’ve made use oil or buttermilk and the always turn out too dry and crumbly. I like a little almond flavor in my white cake, so I used 1 & 3/4 tsp vanilla and 1/4 tsp almond. Delicious!
Hi Carol, I can see how that would be helpful, I’ll try to work on that for you.
Hi Rebekah, Wonderful!! We are thrilled that you like the recipe! Thank you so much for posting your review and the addition of almond does sound good!
Hello, I was trying to bake this recipe but something I made wrong because at 325F was for an hour and when I came out of the pan the bread is sticky in the pan, please could you help me with any tip I grease the pan with shortening and flour, the recipe is so delicious!!
I forgot say that I always use my oven at 350F. Thanks
Hi Alma, I am sorry that you had a problem. Your cake should definitely have been done and not sticky before 1 hour of baking. Are you baking in two 8 inch pans that are 2 inches deep? You might need to buy an oven thermometer to check if your oven is heating to the correct temperature. You can bake this recipe at 350 degrees, check for the cake to be done at 30 to 35 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done.
I love baking and I would like to say I’m experienced in Pinterest {scratch} recipes. My mother’s favorite cake is white w/ chocolate buttercream so, for her birthday, I stumbled upon this recipe and decided to give it a try. Sadly, the baking process to a horrid turn and the cakes decided to bubble over the 8″ round pans and made a mess. I reread directions but could not find my mistake. I carefully redid the process (starting over obviously) and was careful to watch thicknesses, descriptions, measurements, etc. In hopes that another curious baker will attempt this I would like to give a little advice: The second time around I didn’t use all of the egg white mixture and I added two more tablespoons of softened butter to the crumble mix. I also used two 9″ round pans to prevent overflow.
Hi BeBe,
I divided the batter in two 6″x 2″ and one 8″x3″ because I needed a small cake for test I fill the 6″ with less of two cup (464g) I tried two times, and the second time I increase the temperature to 350F when have 35 minutes and do not done and after 25 minute was done, tomorrow I will try again but with cupcake and I will try at 350F with the tip from Melissa and I let you know how it works. Thank you for your help!!
I hope all goes well.
I did it!! with the oven to 350F and 1/4 cup less the white batter and I used the butter with exactly 6 minutes out of the fridge, the time of cooking was 35 minutes and the white cake is so delicious!!! Thank you!
Hi Alma, Wonderful!! Thank you for letting us know. We are so happy that you like the cake!
Hi, thank you for sharing your recipes. But I have a question, you call this cake a white cake, can I may be call it a vanilla cake?
It sounds very interesting and would love to try it!!
If it isn’t a vanilla cake, do you maybe have a vanilla cake recipe I can try out? Enough for three 8 inch pans?
Hi, I was wondering how many recipes do you suggest I make if I want to bake 2-10×2 and 2-8×2. I am doing a two tiered baby shower cake and I really love this recipe. So far, I have only used this recipe for the pan size specified In the recipe and cupcakes. Thank you so much!!!
I am sorry. I commented on the wrong cake. The cake I am referencing to is the White Almond Sour Cream cake. I will put my question there. Sorry!!!
Hi Bebe,
I am making a 3-tier wedding cake and I’d like to know if I can use this recipe? And what other recipe can I use for wedding cakes?
Thank you so much
Enza
Hi Enze, Yes, with the proper support the cake layers will hold up fine for a tiered wedding cake. Most of our recipes will hold up for making a tiered cake, as long dowels (bubble tea straws or wooden dowels) are used to support the upper tiers. If a recipe is very soft, Melissa will post that information in the description of the cake.
Thank you so much Bebe!!🤗
I have another question🙈
The top tier of the cake is red velvet with cream cheese filling & this is the tier the couple will take home & the intention is to freeze it & celebrate next year on their anniversary! Can the red velvet with cream cheese filling be frozen for a year?
Thank you
Enza😊
Hi Enza, A year is a long time. I think the cream cheese will be ok but not at its peak of flavor. The wedding couple will not expect perfection after that length of time. Tell them to triple wrap the cake in plastic wrap and then wrap in aluminum foil. It is best to use full fat cream cheese when making frosting.
Thank you Bebe! I’ll let them know! 😊
Hi!
I had such a disaster this weekend. I wanted to use this wonderful cake recipe for my dear friends wedding cake. I had practiced it at my sisters house and it turned out wonderful. Best white wedding cake I have made! I don’t know what went wrong though. It would rise great but no matter what I did it always fell in the middle. I mean like really fell. To the point I couldn’t even save the cake. Made it six times and every time it fell. (Tried different ovens, ect.) I loved the cake and have tried many of your recipes and they turn out perfect every time. I know I’m higher in elevation than my sister. Could that be it? I’m being stubborn and want the cake to work. I ended up using box mixes, broke my heart! I’m over 7000 ft in elevation of that makes a difference. I haven’t made any adjustments for the other recipes though. I would love to hear your words of wisdom. Thanks!!
This cake was perfect! So light and I love that it is white!!! It was super easy to scrape off the brown top too and it baked flat. Thanks!
Wonderful!! So happy that you like it, thank you for giving it a try!
Hi Aletha, I am very sorry that this recipe did not work for you. I am sure that was so frustrating. I do think elevation is the most likely cause. At 7000 ft. you are very high, I am surprised that our other recipes turned out ok. This recipe uses only egg whites so possibly that is a factor. We have never experienced baking at a high altitude so I don’t have first hand experience. Here is a link to a chart with information from King Arthur Flour that could be helpful, link to kingarthurflour.com. Also, if you will google, craftsy for high altitude baking, I think they have posted some free information on this topic. Good luck to you, let us know how it goes.
Thanks for getting back to me. I really wonder if it is the altitude as well. Isn’t that so crazy it makes that big of a difference?? Lol! I will take some time and read the info on the link you suggested. Thanks for your wonderful site! My little boys always want to look at the “cake lady’s pictures” and pick a new cake to make with their mom. We have had so much fun together. My four year old knows the difference between the”flour” way and “sugar” way of making cakes. Thanks for all you do!!