This Classic White Cake recipe pairs fluffy vanilla cake layers with a silky white Swiss meringue buttercream.
In my previous post, I shared some tips on how to make buttercream white. Today I’m sharing the perfect White Cake recipe to pair with that white buttercream.
I already have a Vanilla Cake recipe for you, which is perfectly pretty and delicious, but yellow-ish inside and out. There are certain occasions that call for pure white and the yellow tint just won’t work.
White wedding cakes are probably most common, but a neutral base is also best if you’re looking to color the cake batter, because you won’t have to worry about the yellow tint affecting the colors.
Today, I’ve modified my Vanilla Cake recipe for you to make this classic White Cake.
The main difference between a yellow cake recipe and a white cake recipe is that one uses whole eggs while the other uses just egg whites. The yolks will tint the batter yellow. Using all egg whites tends to have a drying effect on the cake though (the yolks add more fat), so I’ve added some oil to the recipe to counteract that and to provide a bit more moisture.
The flavor of the cake is vanilla, similar to that of a yellow cake. It’s important to use clear vanilla extract though so that it doesn’t tint the cake batter. Read on for more info on that.
How to Make a White Cake
There are a few key things you want to do to help ensure your cake is white inside and out:
- Use only egg whites
- Use the lightest color butter you can find and whip it well
- Use clear colored flavorings
- Use violet color gel to correct any yellow tint in the buttercream or cake
You want to make sure to really whip your butter and sugar until it’s pale and fluffy, but avoid using a super yellow butter, as that can also affect the color of your cake.
Any flavorings you add (vanilla extract, almond extract, etc.) can tint the cake batter too. I used a clear vanilla extract here to make sure the color of the cake and frosting wasn’t affected.
How to Make Buttercream White
I have a detailed tutorial on how to make your buttercream white. There are a few tips in there that will help but I find the most effective to be adding some violet color gel.
I’ll admit that this trick works better with some frostings than others. I think it’s easier to get an American buttercream to be pure white than a Swiss meringue buttercream, but then I don’t have a ton of experience whitening either kind.
Cake Tip!
Be careful not to add too much violet color gel or your frosting will turn grey!
The violet gel trick totally worked here and neutralized a lot of the yellow, but not all of it. I maybe could have added more, but I was worried about the frosting turning grey or blue — experiment at your own risk! Be careful not to add too much.
I also added some Americolor Bright White color gel to bump up the white a bit.
I kept the decorating of this white cake simple (I’m a less is more kinda girl). I don’t often use sprinkles on my cakes, but I have SO many different bottles of sprinkles in my pantry it’s not even funny. I just cannot resist the pretty colors! Especially when I can get them for a deal at Homesense.
Ironically, Ryan bought me the sprinkles I used on this cake for Christmas. None of the ones I had in the pantry would have worked as well or paired as well with this pretty cake stand (which is also coincidentally from Homesense). Actually, the props are too. Seriously, people, Homesense is where it’s at.
I used the All Dolled Up sprinkle mix from Sweetapolita, but took out all the large sprinkles and instead added some mini green pearls (GUESS where I got them??) to add more green color. I may have added a bit too many of the mini greens, but oh well!
This classic white cake is simple and delicious. The clear vanilla extract gives it a more candy-like birthday cake flavor, which I love. The cake is incredibly moist and tender, and the buttercream is a perfect silky pairing.
If you’re looking for more classic cake recipes be sure to check out my Chocolate Cake, Carrot Cake, Coconut Cake, and Vanilla Cake recipes.
Frequently Asked Questions
How can I convert this recipe?
- The recipe as-is will also work in three 6″ pans. For three 8″ pans, 1.5x the recipe. Baking time may need to be adjusted.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The recipe will make 18-24 cupcakes depending on size.
- For other conversions go here.
Can I make it in advance?
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temp and rewhip before using.
- The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.
Can I get the measurements by weight/grams?
- There is a Metric option in the recipe card. If you click it it will convert everything to grams.
- This conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option for this recipe.
Tips for this White Cake Recipe
- I used a mixture of Sweetapolita’s All Dolled Up sprinkles and some mini green pearls.
- I used a 1M tip to pipe the frosting dollops on top.
- For easier buttercream options try my Simple Vanilla Buttercream, German Buttercream, or Ermine Frosting.
- I like to prepare my cake pans using Homemade Cake Release then line with parchment.
- Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, check out my How to Bake Flat Cakes post!
Classic White Cake
Ingredients
White Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 3/4 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 5 large egg whites room temperature
- 1 1/2 tsp clear vanilla extract
- 1 cup milk room temperature
White Swiss Meringue Buttercream:
- 6 large egg whites
- 2 cups granulated sugar
- 2 cups unsalted butter room temperature
- 2 tsp clear vanilla extract
- violet color gel
- bright white color gel
Assembly:
- assorted sprinkles
Instructions
White Cake:
- Preheat oven to 325F. Grease and flour two 8″ cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, beat butter until smooth and pale. Add sugar and oil and beat on med-high until pale and fluffy (approx 3mins). Reduce speed and add egg whites one at a time fully incorporating after each addition. Add clear vanilla.
- Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
White Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a pot with 1-2″ of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
- Add clear vanilla and whip until smooth.
- Add violet color gel and/or bright white color gel as needed.
Assembly:
- Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
- Frost the top and sides of the cake and smooth with a bench scraper.
- Pipe rosette dollops using a 1M tip with remainder of frosting.
- Chill cake until frosting is firm. Gently press sprinkles gently along the bottom of the cake and sprinkle along the top.
Notes
This post was originally published on 01/18/19 and was updated with new content on 06/07/21.
YL says
If I only have one pan and want to bake them off in rounds, how long can I leave the batter out?
Olivia says
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.
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 🙂 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 🙂
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!
Heather says
Any recommendations for making this dairy-free? Any tips for substituting almond milk and a vegan butter (Earth Balance)?
Olivia says
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/
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, I’m 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 🙂
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 I’m 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
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?
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, 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.
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 didn’t 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 🙂 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 🙂
Elizabeth says
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!
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 doesn’t 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!