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.
Lindsey says
Hi, would adding a 1/2 C sour cream and subbing the clear vanilla for 3 tsp. vanilla extract add too much liquid?
Olivia says
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.
Natasha says
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.
Olivia says
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.
Anushka M. says
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!!
Olivia says
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
Shelia says
Hi do you happen to have this recipe in grams?
Olivia says
Hi Sheila! There is a metric converter below the list of ingredients.
Nick says
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
Olivia says
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.
Nick says
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!
Olivia says
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 😉
Rebecca Bain says
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
Olivia says
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 🙂
Ari says
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?
Olivia says
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.
Candice Vallerine says
You have used granulated sugar is this caster sugar?
Olivia says
Hi Candice! Granulated sugar is what’s readily available here in Canada. Caster sugar will work fine too though!
Christina Jenkins says
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!
Olivia says
Hi Christina! Thank you so much, I’m so happy you love this recipe!
Nadia says
Hi,
If I was to colour this cake for a baby shower/reveal at what point would you add in the colouring?
Thanks 😊
Olivia says
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.
Marisa says
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.
Olivia says
Hi Marisa! That is amazing, I’m so happy you all loved it. Thank you for the feedback! 🙂
Armandas says
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? 🙂
Armandas says
* I had in mind your vanilla cake recipe* 🙂
Natalie says
What would the temperature and time be for 3 4 inch pans? No parties means personal size cakes haha.
Olivia says
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.
Liz Hussain says
Is there a way to convert the recipe in grams?
Olivia says
Hi Liz! There is a metric converter below the list of ingredients.
Catherine says
How would you recommend adjusting this recipe for altitude? Thanks!
Olivia says
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!
Annette says
Could I add raspberries when making this recipe into cupcakes?
Olivia says
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.
Ashley says
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!
Olivia says
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.
Anna says
Hello, very nice Recipe 🙂
Can I make the cake a day before I eat the cake?
Olivia says
Hi Anna! Yes, I recommend refrigerating overnight and taking out 2-3 hours before serving.
Nicole says
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?
Olivia says
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.
Julie L Norris says
We only have one pan and had to bake it in two batches. It was honestly the best cake I’ve ever tasted!
Olivia says
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?
Oliver says
Hello!
I was just reading through comments here, haven’t made this cake yet (but will at some point soon!).
I saw your two questions, and it made me wonder if there is anything that can go wrong with baking in seperate batches?
Because I only have one cake pan the right size 😟
I already did this with your chocolate cake and it all came out perfectly (best cake I’ve ever eaten, first SMBC I made and came out perfectly), I just left the batter lying around in the bowl when the first one was baking, didn’t cover it up or put it in the fridge or anything…
Thanks! Looking forward to trying more of your recipes!
Olivia says
Hi Oliver! It’s definitely best to baking the batter right away as the raising agents are activated and start working as soon as everything is mixed. The texture between the cake layers may be different. Some recipes are more flexible than others with this. If you must bake separately I generally recommend chilling the unused batter. So glad you loved the chocolate cake (and SMBC!). It’s one of my favourites. I can’t wait to hear what you try next 🙂
Oliver says
Thanks Olivia! This is really useful.
This website is a new favourite 🤩, so far tried the Vanilla Cake and Black Forest cake and both tasted brilliant, but weren’t quite as pretty as yours. Next making the Chocolate Chip Banana bread sometime this long weekend, will write a review of it 😀
Thanks again!
Olivia says
I’m so glad you like my recipes 😀 The Banana bread is a favorite over here too. And thanks for taking the time to leave some feedback 🙂