This Classic White Cake recipe pairs fluffy vanilla cake layers with a silky white Swiss meringue buttercream.
In my previous post, I shared a tip on how to make buttercream white, and I thought it would be the perfect opportunity to pair it with a classic white cake. I already have a Classic Vanilla Cake recipe for you, which is perfectly pretty and delicious, but yellow inside and out. But there are certain occasions that call for a pure white cake.
White wedding cakes are probably most common, but a white cake 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.
What is the difference between white cake and vanilla cake?
The main difference between a white cake and a vanilla cake is that a white cake uses egg whites rather than whole eggs, as the yolks 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.
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.
Finally, any flavourings 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.
In last week’s post I included a tip on how to make your buttercream white by 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.
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!
I also added some Americolor Bright White color gel, but it honestly didn’t make a difference. One thing I keep meaning to try is whipping the crap out of the butter first, before adding it to the buttercream. In my mind, this should work, and hopefully make for a lighter buttercream, but I’ve yet to try it. Let me know if you do!
I kept the decorating of this 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 flavour, which I love. The cake is incredibly moist and tender, and the buttercream is a perfect silky pairing.
Looking for more Classic Cake Recipes?
- Classic Chocolate Cake
- Classic Vanilla Cake
- Classic Birthday Cake
- Classic Madeira Cake
- Classic Carrot Cake
- Classic Coconut Cake
Tips for making this Classic White Cake Recipe
- The cake recipe as-is will work for three 6″ pans. You may need to adjust the baking time slightly.
- This recipe will make about 18 cupcakes. All you need to do is reduce the baking time (approx. 15mins)
- 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.
- Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting, especially for how to make the frosting white!
- To help ensure your cake layers bake up nice and flat, check out my Flat Top 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
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.
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.
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Notes
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth. If it looks soupy, place it in the fridge for 20mins and rewhip.
Julia says
What is the time and temp for making 3 6″ pans? Thanks!
Olivia says
Hi Julia! Temp would be the same and timing would be similar — maybe a few minutes longer.
Kate says
Hey I have a quick question, other than color what is the difference between your white vanilla cake recipe and the yellow one, flavor? texture? is one better than the other? thank you!
Olivia says
Hi Kate! It’s mostly just color π I used my vanilla cake as a base for this one — used egg whites instead of whole eggs and added a bit of oil to compensate for the lost fat from the yolks π
Bonita W says
I would like to try the classic white cake recipe, but I would like to make 3 8″ round pans. Do you have calculations to do so? I feel like if I try to half it myself, I’ll mess it up!
Thanks
Olivia says
Hi Bonita! I would 1.5x the recipe for three 8″ pans (change the Servings to 18 to get the proper amounts). Let me know how it turns out!
Robin says
Could I add sprinkles to this cake batter to make it a funFetti Cake for a 6 year old bday party ?
Olivia says
Hi Robin! For sure! Just make sure they are not the round non-pareils as they will bleed in the batter. You can mix them in with the flour or fold them in at the end.
Ashley says
My goodness! You are so talented! I love observing people who have mastered their art.
Being that you are a trained pastry chef, Iβm wondering if you can explain your reasoning for using all-purpose flour rather than cake flour? Do you have a preference?
Olivia says
Hi Ashley! Great question and thank you! Using cake flour is ideal and makes for a lighter crumb. I tend to use AP flour as that’s what most people have readily available in their kitchens and I prefer my cakes to be on the denser side. You can swap in cake flour for most of my recipes though if you prefer π
Monica says
I whip the crap out of my butter and it still has a yellow hue as it dries. Makes me crazy. I guesss Iβm gonna go butter shopping to find the palest butter.
Olivia says
Hi Monica! A lighter butter will help for sure, also have you tried adding a bit of violet color to neutralize the yellow?
Alison says
Iβve made your recipe twice now. Tastes delicious! However, both times, the mixture seems to almost separate in between mixing and getting it into the pans. The final product has soggy, greasy spots in planes which are very unappetizing. I thought it was the cake release I used, but also made this into cupcakes without greasing the pan with the same result. Any ideas what could be going wrong?
Olivia says
Hi Alison! That seems very strange and should not be happening. Are all your ingredients at room temperature? Do you fully incorporate each egg before adding another? It sounds like things aren’t quite mixed together fully. How long do you wait to put it into the pans?
Alison says
Yes, everythingβs at room temp. Fully incorporating the eggs before adding another, same with the flour and milk at that step. Putting it in the pans immediately after mixing to bake. Iβm wondering if it has something to do with the oil. Itβs all I can think of.
Olivia says
So strange! Do you happen to have a picture you can email me so I can take a look?
Alison says
No, I didnβt think to take one. Next time – if it happens again – I will. Thanks!
Nao says
I have the same issue, the side of my cake was soggy.
Eileen State says
If making the cake ahead of time, how long should you keep the layers in the freezer and then do you move it to the fridge to defrost? Or just leave out on the counter to defrost? And how long does it typically take for that to happen? Sorry for the many questions.. newbie over here. Thank you!
Olivia says
Hi Eileen! The layers (twice wrapped in plastic wrap) will freeze well for a couple of months. I just put mine straight on the counter in the morning to thaw. It usually takes 2 hours or so depending on the size of the layers. I prefer to use mine when they’re actually still a bit on the colder side since it makes the cakes easier to stack and frosting. And no worries about the questions! I am happy to help π Let me know how it turns out!
London Hutchinson says
Hello! Would this Swiss meringue buttercream recipe be enough to cover a 3 layer 8 inch cake? or even a 9 inch three layer? If not, by how much should i increase the recipe? Thank you very excited to use your recipe!
Olivia says
Hi London! If you use 3 cups of butter I find it works well for a three layer 8″ cake. For a 9″ cake I would make more. You can change the Servings amount to increase the recipe. For a 9″ I would change the Servings to 18 and use those amounts for the buttercream. Make sure your mixer can handle it though! I’d use at least a 5 qt.
Mary Allen says
Would I need to make 1.5 times the recipe for a 13 x 9 pan? Thanks.
Olivia says
Hi Mary Allen! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html I would 1.5x the recipe but you might have a bit extra batter. If you do, you can just make cupcakes with any extra π
Elizabeth says
Hi! Iβm making a 3-layer 6β cake on top of a 3-layer 8β cake. Iβm going to color some off the layers. When do you recommend putting in the coloring? Also, how much bake time do you estimate for the 6β vs. the 8β? Thank you!
Olivia says
Hi Elizabeth! For coloring it’s important not to overmix the batter. I recommend adding some color during the butter & sugar creaming stage or into the milk, then adding a bit more at the end if needed. The baking time should be fairly similar, maybe a bit less for three 8″ cakes (assuming you 1.5x the recipe to make those).
Shawn says
So yummy!!
Olivia says
So glad you liked it!
Cayla says
Why does your recipe not call for the egg whites to be whipped first? What would the difference be between this cakes texture and one where the egg whites were whipped?
Olivia says
Hi Cayla! None of my cake recipes call for whipping eggs or whites first. It’s a different mixing technique altogether.
Miranda Flannery says
Can I substitute the milk for almond milk?
Olivia says
Hi Miranda! Yes, that will work fine.
Dana says
I baked this cake today and it doesnβt rise very high. I feel like I need to make another layer to make it presentable
Olivia says
Hi Dana! Did you use 8″ pans? The layers should be about 1.5″ – 2″ tall.
Lexie says
Could I sub oil for butter? Do I do 1/4 cup or butter? I don’t have vegetable oil at the moment
Olivia says
Hi Lexie! Yes, you can increase the butter to 3/4 cup. The cake may be a bit drier though.
Allie says
Could you substitute the milk for buttermilk? Will that affect the flavor? I use it in my chocolate cakes for moisture.
Olivia says
Hi Allie! Yes, that should work totally fine.
lorie anne says
where do you get the sprinkles that you have on the white cake? did you use mixed it together? I love the combo.
Olivia says
Hi Lorie Anne! Links to the sprinkles I used are in the Tips section of the post.
Kathleen Calhoun says
My 10 year old granddaughter and I made this cake today. It was fantastic! My daughter ate a piece and remarked that she might ask me to make this recipe for her birthday rather than the usual German Chocolate, which has been a favorite for years. Thank you!
Olivia says
Hi Kathleen! I love that you made this with your granddaughter and that you both loved it!
Thuy Doan says
I noticed your recipe does not use weight but rather there is an option to convert it to weight. Do you find that that is accurate with your recipe?
Olivia says
Hi Thuy! The metric conversions are done automatically and are not verified by me. They should be fairly accurate though, especially for basic ingredients.
Desiree says
Hi! Not to be negative but I wish I read this before I ruined my buttermix…. the metric recipe is not correct. The butter-sugar mix was totally crumbly, so something was not adding up and I weighed how much sugar fits in 1,5 cup… itβs waaay less than 300g! Donβt get me wrong your recipe stills looks delicious but this automatic calculation is probably not the way to go….
Olivia says
Hi Desiree! Thanks for your feedback. It’s very possible that there could be errors in the metric tool since it’s automatic, however 1.5cups granulated sugar is actually 300g. Did you also add the oil with the butter and sugar? It will be a bit more crumbly because instead of 3/4cup butter in this recipe I used 1/2 cup butter and 1/4 cup oil. Mixing it with the oil should help though.
Thuy Doan says
I will be trying this soon! I’ve been looking forward to trying a white cake recipe that doesn’t require whipping egg whites to stiff peaks and also a white cake that uses an SBC (practicing smooth cake technique).
Do you think the baking time would be more or less with three 3″ pans?
Olivia says
Hi Thuy! If you use the recipe as is in three pans instead of two, the baking time will be less.
Thuy says
Thank you!
Patricia Watson says
Can I bake this cake in a tube pan?
Olivia says
Hi Patricia! Yes, that should work fine.
Ella says
How long can this stay in the refrigerator?
Olivia says
Hi Ella! It will be fine for a couple of days. Refrigeration tends to dry cakes out, so the longer it’s stored the drier the cake will get. You can counteract that by using some simple syrup on the layers during assembly.
Gideon says
Ohhhhhh man!! I’ve been looking for the perfect white cake for a looooooong time & I think I’ve just found it!! Tried it today and it was SUBLIME ππ
Olivia says
Yay! So glad to hear you liked it!! π
Shelby Skinner says
How much batter would I need for 3 8 inch pans
Olivia says
Hi Shelby! You should 1.5x the recipe — set the Servings to 18.
Foodiewife says
I just love it when I search for a cake recipe and find a gem of a food website. Wow! I’m going to lose myself for a few hours, marveling at your beautiful work. I’m an aspiring cake baker/decorate purely for the joy of it. I am so inspired and cannot wait to try some of your recipes. Beautiful done. I’ve subscribed.
Olivia says
Hi there! Thank you so much! I’m so happy you found me π I can’t wait to hear what you try!!
Emma says
I have never imagined of a white cake inside out…very creative.
Olivia says
Thank you!
Linda says
Can this recipe make a 3 layer 9 inch cake?
Olivia says
Hi Linda! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Krista Wasy says
This recipe is amazing!! I made into cupcakes and got exactly 2 dozen! They were perfectly soft and fluffy! Only tweak I made was whipping the egg whites separately and then I folded them in π
Olivia says
Hi Krista! Thanks so much for the info about the cupcakes! Good to know it makes 24. So glad you liked them!
Marie Page says
I need to frost and decorate a three layer 10 inch round cake. If I double the buttercream Swiss meringue will that be enough.
Olivia says
Hi Marie! If your mixer can handle the volume I would go that route — otherwise do two batches.
Agnes Lang says
Ahhh, Only ONE picture of the inside?!? This cake was all about the the white layers. Would have loved to see more inside pictures. Not that the outside is not pretty as heck! Love your recipes, love your site!
Olivia says
Gah I know! Most of my more recent cakes have more interior shots but I was rushed for time and forgot :'( And thank you!!
Shari says
I always put my butter in my kitchen aid and whip it until it is pure white for my frosting. It is always light as a feather, so definitely try it!
Canβt wait to try out this recipe!
Olivia says
Thanks Shari! I hope you like it π
Danellie Mingo says
I am going to bake everyone of your cakes before the year is over and I am so excited to see how it goes since im a beginner baker .I am also excited to see how my family reacts to every recipe
Olivia says
Hi Danellie! Wow, that is high praise! I’m so excited for you to do this (and a little terrified, hah!). I hope you like them. Please keep me posted on your progress!
Andrea says
Hi
Thinking of giving this recipe a go for a wedding cake tier. How long does it stay fresh for please?
Olivia says
Hi Andrea! Like any typical cake, really. You can freeze the layers though, if you want to bake in advance.
Harriet says
Your cake looks delicious! I love a flavorful white cake and will definitely give yours a try.
Olivia says
Thanks Harriet! I hope you like this one π
Aisha Wilson says
Could I possibly substitute the clear extent for almond extract? I’m in need of a white almond cake. Thanks!
Olivia says
Hi Aisha! Yes you could use almond extract instead, but use it sparingly as it tends to be overpowering. I’d try maybe 1/2 tsp at most.
Lamya says
Hi! To get a truely white cake, you have to use shortening not butter and use bleached flour…otherwise, it wont be truely white! But personally i dont mind π
Olivia says
Hi Lamya! Thanks for your tips. I don’t love using shortening, but you’re right it would make for a whiter cake still!
Fabian says
Looks both beautiful and delicious!
Olivia says
Thank you Fabian!
Taryn Camp says
I cannot wait to try this!!!!
Olivia says
Yay! I can’t wait to see your version π
Zam says
I baked this cake in 2 8in pans. the top had Brown dotes and the whole cake just fell. and when I tried to flip it it broke in half what did I do wrong?
Olivia says
Hi Zam! Did you make any adjustments to the recipe? And have you tested your oven temperature?