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Liv for Cake

Classic Cake Recipes with a Modern Twist

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Home » Cakes » Classic White Cake

Classic White Cake

By Olivia, 137 Comments

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This Classic White Cake recipe pairs fluffy vanilla cake layers with a silky white Swiss meringue buttercream.

White cake recipe with white Swiss meringue buttercream and sprinkles.

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.

Side shot of a white cake on a green cake stand.Angled side shot of a white cake with colorful sprinkles.

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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.

Close up of white buttercream on a white cake.

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!

Classic white cake recipe with white swiss meringue buttercream.

Profile shot of white cake with white buttercream and sprinkles.

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.

Top down image of a white cake with white buttercream, rosette dollops, and sprinkles.

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.

Slice of white cake with white buttercream

Looking for more Classic Cake Recipes?

  • Classic Chocolate Cake
  • Classic Vanilla Cake
  • Classic Birthday Cake
  • Classic Madeira Cake
  • Classic Carrot Cake
  • Classic Coconut Cake

White cake with white buttercream.

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!

A decorated cake on a cake stand
Print Rate
4.77 from 13 votes

Classic White Cake

This Classic White Cake recipe pairs fluffy vanilla cake layers with a silky white Swiss meringue buttercream.
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 12
Calories 720kcal
Author Olivia

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
US Customary - Metric

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

* Wipe your mixer bowl and whisk down with lemon juice or vinegar to make sure it is completely grease free and make sure there is no trace of yolk in your whites or your meringue will not stiffen.
** 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.
Calories: 720kcalCarbohydrates: 78gProtein: 6gFat: 43gSaturated Fat: 28gCholesterol: 103mgSodium: 206mgPotassium: 200mgSugar: 59gVitamin A: 1215IUCalcium: 80mgIron: 1.2mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

This Classic White Cake recipe pairs fluffy vanilla cake layers with a silky white Swiss meringue buttercream.

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January 18, 2019

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    Recipe Rating




  1. Aliya says

    February 25, 2021 at 1:59 PM

    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 🙂

    Reply
    • Olivia says

      February 26, 2021 at 9:47 AM

      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.

      Reply
  2. Sam says

    February 22, 2021 at 3:19 PM

    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!

    Reply
    • Olivia says

      February 23, 2021 at 9:51 AM

      Hi Sam! Yes, for most recipes that should work fine 🙂

      Reply
  3. Lindsey says

    February 1, 2021 at 11:17 AM

    Hi, would adding a 1/2 C sour cream and subbing the clear vanilla for 3 tsp. vanilla extract add too much liquid?

    Reply
    • Olivia says

      February 2, 2021 at 10:38 AM

      Hi Lindsey! I would not add sour cream as it will change the texture. You could use buttermilk instead of regular milk though if you prefer. 3 tsp of vanilla should be fine though.

      Reply
  4. Natasha says

    January 29, 2021 at 12:46 PM

    5 stars
    Hello,

    If I want to make it into a three layer 8″ cake, how much would i need to increase measurements by? Could you please provide me with a 3 layer 8″ recipe. I just ordered three pans.

    Reply
    • Olivia says

      January 29, 2021 at 2:38 PM

      Hi Natasha! For a three layer 8″ cake you should 1.5x the recipe. You can change the Servings to 18 to get the amounts. This makes the numbers a bit wonky though so you can change the servings to 16 instead if you don’t mind slightly thinner layers.

      Reply
  5. Anushka M. says

    January 29, 2021 at 8:06 AM

    5 stars
    Hi! I have made this recipe before and loved it! Do you know how I would bake this in 8 in square pans and do you have any suggestions? Thank you!!

    Reply
    • Olivia says

      January 29, 2021 at 2:36 PM

      Hi Anushka! 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

      Reply
  6. Shelia says

    November 13, 2020 at 4:20 AM

    Hi do you happen to have this recipe in grams?

    Reply
    • Olivia says

      November 13, 2020 at 9:39 AM

      Hi Sheila! There is a metric converter below the list of ingredients.

      Reply
  7. Nick says

    October 24, 2020 at 7:20 AM

    Hi Liv,

    I got a request for a funfetti cake. Could I make this cake and add sprinkles to it or would it be best to use your Funfetti recipe?

    Thanks,
    Nick

    Reply
    • Olivia says

      October 26, 2020 at 9:17 AM

      Hi Nick! For sure! That would work totally fine. I would use this recipe and do that as this one is more recent and I like that the batter is white so the funfetti will stand out more. Be sure not to use the round nonpareils as they will bleed into the batter.

      Reply
      • Nick says

        October 28, 2020 at 8:38 AM

        5 stars
        Awesome! I made these and the sprinkles definitely stood out (no worries, I don’t have any of the round sprinkles).

        Sadly, I had to bake two batches since I’m still getting used to this new oven (yay! homeownership). Fortunately, I now have extra tasty cake to experiment with for cake pops/balls.

        Always appreciate the response!

        Reply
        • Olivia says

          October 28, 2020 at 9:33 AM

          Ugh, I feel you on new ovens! It really takes a while to get into a groove with them. Extra cake never goes to waste though 😉

          Reply
  8. Rebecca Bain says

    October 21, 2020 at 11:10 AM

    5 stars
    I made this cake as a Halloween/Wedding Anniversary cake for my other half (I added gel coloring to the milk). This recipe was perfect and the cakes were delicious. Thank you for yet another amazing cake! I used your Mocha SMBC recipe to get a darker colored frosting, which was also incredible–such an amazing flavor. Pics of the final product on my IG @getlostbec

    Reply
    • Olivia says

      October 21, 2020 at 11:31 AM

      Hi Rebecca! Yay! So happy you loved it. And I love that mocha SMBC, it’s an all-time fave! Off to check out your pics 🙂

      Reply
  9. Ari says

    October 14, 2020 at 2:17 PM

    Hi Liv,

    I hope all is well! Will you please answer these 2 questions for me?
    1. Can I use buttermilk in this recipe?
    2. If I use vanilla beans instead of extract will my cake still be white?

    Reply
    • Olivia says

      October 16, 2020 at 10:40 AM

      Hi Ari! Yes, buttermilk will work fine but it will make a slightly more dense and tangier cake. The vanilla beans will add small black flecks to the cake abtter so it won’t be pure white.

      Reply
  10. Candice Vallerine says

    September 23, 2020 at 5:09 AM

    You have used granulated sugar is this caster sugar?

    Reply
    • Olivia says

      September 23, 2020 at 5:14 PM

      Hi Candice! Granulated sugar is what’s readily available here in Canada. Caster sugar will work fine too though!

      Reply
  11. Christina Jenkins says

    August 12, 2020 at 8:49 AM

    5 stars
    I have made this cake with the Vanilla American Butter Cream frosting 3 times now. It is the very best white cake recipe I have ever used and will use no other now.
    For a recent birthday cake, I made raspberry mousse and filled between the two cake layers and frosted with the Vanilla American Buttercream recipe. YUMMY!

    Reply
    • Olivia says

      August 12, 2020 at 2:11 PM

      Hi Christina! Thank you so much, I’m so happy you love this recipe!

      Reply
  12. Nadia says

    July 15, 2020 at 8:10 PM

    Hi,
    If I was to colour this cake for a baby shower/reveal at what point would you add in the colouring?
    Thanks 😊

    Reply
    • Olivia says

      July 16, 2020 at 9:41 AM

      Hi Nadia! To prevent overmixing I would add some color during the butter & sugar creaming stage. Then add more at the end if needed, but be careful not to mix too much once the flour is added.

      Reply
  13. Marisa says

    July 15, 2020 at 1:01 PM

    5 stars
    I use your recipes for everything! Just used this one for the first time to remake a customers wedding cake and they adored it!! Wouldn’t change a thing.

    Reply
    • Olivia says

      July 15, 2020 at 3:07 PM

      Hi Marisa! That is amazing, I’m so happy you all loved it. Thank you for the feedback! 🙂

      Reply
  14. Armandas says

    July 1, 2020 at 2:42 PM

    5 stars
    Hi! Could I reduce the butter to 1/2 cup and add 1/4 of vegetable oil in the place of that, and keep everything the same, just like you did in the white cake recipe? Maybe this change will produce even better texture and keep the cake soft even in the fridge. What do you think? Also,what about cake flour, maybe it will make the cake even lighter? 🙂

    Reply
    • Armandas says

      July 1, 2020 at 2:44 PM

      * I had in mind your vanilla cake recipe* 🙂

      Reply
  15. Natalie says

    June 27, 2020 at 2:19 PM

    What would the temperature and time be for 3 4 inch pans? No parties means personal size cakes haha.

    Reply
    • Olivia says

      June 29, 2020 at 9:12 AM

      Hi Natalie! The temperature would be the same, time would depend on how tall the pans are and how much batter you put in them.

      Reply
  16. Liz Hussain says

    June 27, 2020 at 5:32 AM

    Is there a way to convert the recipe in grams?

    Reply
    • Olivia says

      June 29, 2020 at 8:58 AM

      Hi Liz! There is a metric converter below the list of ingredients.

      Reply
  17. Catherine says

    May 25, 2020 at 4:36 PM

    How would you recommend adjusting this recipe for altitude? Thanks!

    Reply
    • Olivia says

      May 26, 2020 at 8:42 AM

      Hi Catherine! Baking in high altitude may require some experimentation on your part, depending on how high up you are. I always refer people here for some tips: https://www.kingarthurflour.com/learn/high-altitude-baking.html Let me know how it turns out!

      Reply
  18. Annette says

    May 19, 2020 at 2:41 PM

    Could I add raspberries when making this recipe into cupcakes?

    Reply
    • Olivia says

      May 20, 2020 at 9:45 AM

      Hi Annette! Yes, that’s fine. Be sure to toss them in a bit of flour first and fold them in gently at the end.

      Reply
  19. Ashley says

    May 19, 2020 at 11:52 AM

    Baked this last week and it was fantastic, but was super crumbly as I frosted it, even while it was cold. Could I have maybe not baked it long enough. Used 3 6 in pans. Thanks!

    Reply
    • Olivia says

      May 20, 2020 at 9:44 AM

      Hi Ashley! Was it just the sides that were crumbly or was the whole cake delicate and falling apart? If the sides were crumbly, did you happen to run a knife around the cakes before popping them out of the pans? In general, I find it easier to frost cold cakes. They are more sturdy and easier to work with. I tend to freeze mine because I bake in advance and leave them at room temp for a couple hours to soften a bit.

      Reply
  20. Anna says

    May 9, 2020 at 4:37 AM

    Hello, very nice Recipe 🙂
    Can I make the cake a day before I eat the cake?

    Reply
    • Olivia says

      May 11, 2020 at 10:21 AM

      Hi Anna! Yes, I recommend refrigerating overnight and taking out 2-3 hours before serving.

      Reply
  21. Nicole says

    May 9, 2020 at 1:18 AM

    Hello
    Can I bake the cake in one 7 inch (18 cm) baking pan and then when the cake is finished cut in the middle?

    Reply
    • Olivia says

      May 11, 2020 at 10:19 AM

      Hi Nicole! You can do that for sure but the 7″ pan will be a bit too small for all of the cake batter, even if it’s 3″ tall.

      Reply
  22. Julie L Norris says

    May 2, 2020 at 8:37 PM

    We only have one pan and had to bake it in two batches. It was honestly the best cake I’ve ever tasted!

    Reply
    • Olivia says

      May 4, 2020 at 9:56 AM

      Hi Julie! So happy that you loved it! Did the second cake bake up just as well as the first? How did you store the batter in the meantime?

      Reply
  23. YL says

    April 26, 2020 at 2:59 PM

    If I only have one pan and want to bake them off in rounds, how long can I leave the batter out?

    Reply
    • Olivia says

      April 26, 2020 at 4:26 PM

      Hi YL! Ideally you’d bake all cake layers at the same time. The raising agents start to work as soon as the batter is combined. I don’t recommend leaving it out.

      Reply
  24. Julia says

    April 3, 2020 at 11:43 AM

    5 stars
    What is the time and temp for making 3 6″ pans? Thanks!

    Reply
    • Olivia says

      April 3, 2020 at 2:05 PM

      Hi Julia! Temp would be the same and timing would be similar — maybe a few minutes longer.

      Reply
  25. Kate says

    April 1, 2020 at 1:56 PM

    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!

    Reply
    • Olivia says

      April 1, 2020 at 2:45 PM

      Hi Kate! It’s mostly just color 🙂 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 🙂

      Reply
  26. Bonita W says

    February 22, 2020 at 9:37 AM

    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

    Reply
    • Olivia says

      February 23, 2020 at 12:36 PM

      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!

      Reply
    • Heather says

      August 5, 2020 at 5:35 AM

      Any recommendations for making this dairy-free? Any tips for substituting almond milk and a vegan butter (Earth Balance)?

      Reply
      • Olivia says

        August 5, 2020 at 11:05 AM

        Hi Heather! Almond milk and vegan butter should work fine for the cake, but for the frosting I’m not sure. I would recommend ermine (https://livforcake.com/ermine-frosting/) but it’s already a bit softer and worry the vegan butter would make it even more so. Maybe just a simple vanilla buttercream instead? https://livforcake.com/simple-vanilla-buttercream/

        Reply
  27. Robin says

    February 20, 2020 at 8:50 PM

    Could I add sprinkles to this cake batter to make it a funFetti Cake for a 6 year old bday party ?

    Reply
    • Olivia says

      February 21, 2020 at 2:28 AM

      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.

      Reply
  28. Ashley says

    January 16, 2020 at 9:59 AM

    My goodness! You are so talented! I love observing people who have mastered their art.
    Being that you are a trained pastry chef, I’m wondering if you can explain your reasoning for using all-purpose flour rather than cake flour? Do you have a preference?

    Reply
    • Olivia says

      January 16, 2020 at 10:49 AM

      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 🙂

      Reply
  29. Monica says

    January 4, 2020 at 2:38 PM

    I whip the crap out of my butter and it still has a yellow hue as it dries. Makes me crazy. I guesss I’m gonna go butter shopping to find the palest butter.

    Reply
    • Olivia says

      January 5, 2020 at 10:38 AM

      Hi Monica! A lighter butter will help for sure, also have you tried adding a bit of violet color to neutralize the yellow?

      Reply
  30. Alison says

    December 7, 2019 at 12:29 PM

    I’ve 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?

    Reply
    • Olivia says

      December 7, 2019 at 12:31 PM

      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?

      Reply
      • Alison says

        December 8, 2019 at 6:49 AM

        Yes, everything’s 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. I’m wondering if it has something to do with the oil. It’s all I can think of.

        Reply
        • Olivia says

          December 8, 2019 at 10:29 AM

          So strange! Do you happen to have a picture you can email me so I can take a look?

          Reply
          • Alison says

            December 8, 2019 at 7:28 PM

            No, I didn’t think to take one. Next time – if it happens again – I will. Thanks!

    • Nao says

      December 20, 2019 at 5:05 AM

      I have the same issue, the side of my cake was soggy.

      Reply
  31. Eileen State says

    December 7, 2019 at 3:30 AM

    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!

    Reply
    • Olivia says

      December 7, 2019 at 11:39 AM

      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 🙂 Let me know how it turns out!

      Reply
  32. London Hutchinson says

    October 10, 2019 at 11:00 AM

    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!

    Reply
    • Olivia says

      October 11, 2019 at 9:37 AM

      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.

      Reply
  33. Mary Allen says

    September 24, 2019 at 6:09 PM

    Would I need to make 1.5 times the recipe for a 13 x 9 pan? Thanks.

    Reply
    • Olivia says

      September 25, 2019 at 10:13 AM

      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 🙂

      Reply
  34. Elizabeth says

    September 7, 2019 at 6:21 PM

    Hi! I’m making a 3-layer 6” cake on top of a 3-layer 8” cake. I’m 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 6” vs. the 8”? Thank you!

    Reply
    • Olivia says

      September 9, 2019 at 9:53 AM

      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).

      Reply
  35. Shawn says

    September 5, 2019 at 12:29 PM

    5 stars
    So yummy!!

    Reply
    • Olivia says

      September 5, 2019 at 4:28 PM

      So glad you liked it!

      Reply
  36. Cayla says

    August 15, 2019 at 11:16 AM

    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?

    Reply
    • Olivia says

      August 16, 2019 at 1:25 PM

      Hi Cayla! None of my cake recipes call for whipping eggs or whites first. It’s a different mixing technique altogether.

      Reply
  37. Miranda Flannery says

    July 26, 2019 at 4:48 AM

    Can I substitute the milk for almond milk?

    Reply
    • Olivia says

      July 26, 2019 at 9:41 AM

      Hi Miranda! Yes, that will work fine.

      Reply
  38. Dana says

    July 19, 2019 at 10:46 AM

    I baked this cake today and it doesn’t rise very high. I feel like I need to make another layer to make it presentable

    Reply
    • Olivia says

      July 19, 2019 at 5:08 PM

      Hi Dana! Did you use 8″ pans? The layers should be about 1.5″ – 2″ tall.

      Reply
  39. Lexie says

    July 16, 2019 at 12:14 PM

    Could I sub oil for butter? Do I do 1/4 cup or butter? I don’t have vegetable oil at the moment

    Reply
    • Olivia says

      July 18, 2019 at 4:19 PM

      Hi Lexie! Yes, you can increase the butter to 3/4 cup. The cake may be a bit drier though.

      Reply
  40. Allie says

    June 24, 2019 at 9:11 PM

    Could you substitute the milk for buttermilk? Will that affect the flavor? I use it in my chocolate cakes for moisture.

    Reply
    • Olivia says

      June 25, 2019 at 9:42 AM

      Hi Allie! Yes, that should work totally fine.

      Reply
  41. lorie anne says

    June 10, 2019 at 8:42 PM

    where do you get the sprinkles that you have on the white cake? did you use mixed it together? I love the combo.

    Reply
    • Olivia says

      June 12, 2019 at 10:20 AM

      Hi Lorie Anne! Links to the sprinkles I used are in the Tips section of the post.

      Reply
  42. Kathleen Calhoun says

    May 19, 2019 at 12:59 AM

    5 stars
    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!

    Reply
    • Olivia says

      May 21, 2019 at 5:03 PM

      Hi Kathleen! I love that you made this with your granddaughter and that you both loved it!

      Reply
  43. Thuy Doan says

    May 6, 2019 at 3:45 PM

    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?

    Reply
    • Olivia says

      May 7, 2019 at 9:04 AM

      Hi Thuy! The metric conversions are done automatically and are not verified by me. They should be fairly accurate though, especially for basic ingredients.

      Reply
      • Desiree says

        September 6, 2019 at 9:10 AM

        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… it’s waaay less than 300g! Don’t get me wrong your recipe stills looks delicious but this automatic calculation is probably not the way to go….

        Reply
        • Olivia says

          September 6, 2019 at 9:55 AM

          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.

          Reply
  44. Thuy Doan says

    May 5, 2019 at 8:54 AM

    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?

    Reply
    • Olivia says

      May 6, 2019 at 1:04 PM

      Hi Thuy! If you use the recipe as is in three pans instead of two, the baking time will be less.

      Reply
      • Thuy says

        May 6, 2019 at 3:31 PM

        Thank you!

        Reply
  45. Patricia Watson says

    May 4, 2019 at 11:53 AM

    Can I bake this cake in a tube pan?

    Reply
    • Olivia says

      May 6, 2019 at 12:59 PM

      Hi Patricia! Yes, that should work fine.

      Reply
  46. Ella says

    April 15, 2019 at 1:37 PM

    How long can this stay in the refrigerator?

    Reply
    • Olivia says

      April 16, 2019 at 1:46 PM

      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.

      Reply
  47. Gideon says

    March 10, 2019 at 7:28 PM

    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 😍😍

    Reply
    • Olivia says

      March 13, 2019 at 1:44 PM

      Yay! So glad to hear you liked it!! 🙂

      Reply
  48. Shelby Skinner says

    February 28, 2019 at 4:32 PM

    How much batter would I need for 3 8 inch pans

    Reply
    • Olivia says

      March 1, 2019 at 9:53 AM

      Hi Shelby! You should 1.5x the recipe — set the Servings to 18.

      Reply
  49. Foodiewife says

    February 28, 2019 at 2:57 PM

    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.

    Reply
    • Olivia says

      March 1, 2019 at 9:53 AM

      Hi there! Thank you so much! I’m so happy you found me 🙂 I can’t wait to hear what you try!!

      Reply
  50. Emma says

    February 27, 2019 at 12:51 AM

    I have never imagined of a white cake inside out…very creative.

    Reply
    • Olivia says

      February 27, 2019 at 3:43 PM

      Thank you!

      Reply
  51. Linda says

    February 26, 2019 at 7:40 PM

    Can this recipe make a 3 layer 9 inch cake?

    Reply
    • Olivia says

      February 27, 2019 at 3:41 PM

      Hi Linda! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

      Reply
  52. Krista Wasy says

    February 12, 2019 at 5:19 PM

    5 stars
    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 🙂

    Reply
    • Olivia says

      February 14, 2019 at 4:40 PM

      Hi Krista! Thanks so much for the info about the cupcakes! Good to know it makes 24. So glad you liked them!

      Reply
  53. Marie Page says

    February 9, 2019 at 10:23 AM

    I need to frost and decorate a three layer 10 inch round cake. If I double the buttercream Swiss meringue will that be enough.

    Reply
    • Olivia says

      February 10, 2019 at 3:57 PM

      Hi Marie! If your mixer can handle the volume I would go that route — otherwise do two batches.

      Reply
  54. Agnes Lang says

    January 29, 2019 at 12:37 PM

    5 stars
    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!

    Reply
    • Olivia says

      January 30, 2019 at 4:30 PM

      Gah I know! Most of my more recent cakes have more interior shots but I was rushed for time and forgot :'( And thank you!!

      Reply
  55. Shari says

    January 26, 2019 at 8:11 AM

    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!
    Can’t wait to try out this recipe!

    Reply
    • Olivia says

      January 28, 2019 at 4:37 PM

      Thanks Shari! I hope you like it 🙂

      Reply
  56. Danellie Mingo says

    January 22, 2019 at 5:15 PM

    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

    Reply
    • Olivia says

      January 24, 2019 at 4:33 PM

      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!

      Reply
  57. Andrea says

    January 21, 2019 at 10:13 AM

    Hi
    Thinking of giving this recipe a go for a wedding cake tier. How long does it stay fresh for please?

    Reply
    • Olivia says

      January 21, 2019 at 2:10 PM

      Hi Andrea! Like any typical cake, really. You can freeze the layers though, if you want to bake in advance.

      Reply
  58. Harriet says

    January 19, 2019 at 5:50 AM

    Your cake looks delicious! I love a flavorful white cake and will definitely give yours a try.

    Reply
    • Olivia says

      January 19, 2019 at 5:49 PM

      Thanks Harriet! I hope you like this one 🙂

      Reply
  59. Aisha Wilson says

    January 18, 2019 at 2:34 PM

    Could I possibly substitute the clear extent for almond extract? I’m in need of a white almond cake. Thanks!

    Reply
    • Olivia says

      January 18, 2019 at 4:08 PM

      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.

      Reply
  60. Lamya says

    January 18, 2019 at 1:37 PM

    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 😄

    Reply
    • Olivia says

      January 18, 2019 at 4:07 PM

      Hi Lamya! Thanks for your tips. I don’t love using shortening, but you’re right it would make for a whiter cake still!

      Reply
  61. Fabian says

    January 18, 2019 at 11:06 AM

    Looks both beautiful and delicious!

    Reply
    • Olivia says

      January 18, 2019 at 4:06 PM

      Thank you Fabian!

      Reply
  62. Taryn Camp says

    January 18, 2019 at 9:08 AM

    I cannot wait to try this!!!!

    Reply
    • Olivia says

      January 18, 2019 at 9:39 AM

      Yay! I can’t wait to see your version 🙂

      Reply
      • Zam says

        June 16, 2019 at 1:21 PM

        2 stars
        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?

        Reply
        • Olivia says

          June 18, 2019 at 1:54 PM

          Hi Zam! Did you make any adjustments to the recipe? And have you tested your oven temperature?

          Reply
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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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