A timeless dessert, White Cake stands as the epitome of elegance and versatility. Whether you’re celebrating a birthday, wedding, anniversary, or simply craving something sweet, this classic cake delivers a light, tender crumb with pure vanilla flavor. Unlike yellow or butter cakes, white cake is made using only egg whites to maintain its snowy hue and delicate texture.

In this guide, you’ll learn how to make the perfect white cake from scratch — no box mix involved. We’ll also cover essential baking tips, ideas for frosting and fillings, and answers to common questions to ensure your cake comes out bakery-worthy every time.

Why You’ll Love This White Cake

Pure vanilla flavor: No egg yolks means nothing overshadows the clean vanilla essence.
Light and airy texture: Made with cake flour and whipped egg whites.
Perfect for special occasions: A favorite for weddings and birthdays.
Customizable: Pair it with buttercream, whipped frosting, fruit fillings, or even chocolate ganache.

Ingredients (Original Recipe Preserved)

1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 ¼ cups cake flour, sifted
1 tablespoon baking powder
½ teaspoon salt
6 egg whites, room temperature
1 cup whole milk, room temperature
2 teaspoons pure vanilla extract

Instructions

Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper for easy release.
Mix Dry Ingredients
In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
In a large mixing bowl, cream the butter and sugar on medium-high speed until light and fluffy (about 3–4 minutes). This step incorporates air and creates a fine crumb texture.
Add Egg Whites
Beat in the egg whites one at a time, mixing well after each addition. This keeps the batter smooth and prevents separation.
Incorporate Flour and Milk
Add the dry ingredients in three parts, alternating with the milk. Start and end with the flour mixture. Mix until just combined — do not overbeat.
Add Vanilla
Stir in the vanilla extract by hand for a burst of flavor.
Divide and Bake
Divide the batter evenly between the two prepared pans. Tap pans lightly on the counter to remove air bubbles. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Frost
Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks. Cool completely before frosting.

Tips for the Perfect White Cake

Use room temperature ingredients: This ensures even mixing and a smooth batter.
Do not overmix: Overbeating can make the cake dense or chewy.
Use cake flour: It’s lighter than all-purpose flour and gives the cake its fine texture.
Whip your egg whites separately (optional): For an ultra-light texture, you can beat the egg whites to stiff peaks and fold them into the batter at the end.

Frosting & Filling Ideas

White cake pairs beautifully with a variety of frostings and fillings. Here are a few tried-and-true combinations:

Classic Vanilla Buttercream (American or Swiss Meringue)
Cream Cheese Frosting
Strawberry Jam or Lemon Curd Filling
White Chocolate Ganache
Coconut Frosting with Shredded Coconut Garnish

Serving Suggestions

Wedding cake: Layer with raspberry filling and cover in almond or vanilla fondant.
Birthday cake: Top with colorful sprinkles and vanilla or chocolate buttercream.
Tea party treat: Serve as cupcakes with whipped cream topping and fruit.

Storage & Freezing

Store at room temperature: Covered in a cake dome or airtight container, it lasts up to 3 days.
Refrigerate: If using perishable fillings (like whipped cream), store in the fridge for up to 5 days.
Freeze: Wrap layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before frosting.

FAQs

Can I make this into cupcakes?

Yes! This recipe yields about 24 standard cupcakes. Bake at 350°F for 18–20 minutes.

Can I use all-purpose flour?

You can, but the texture will be slightly denser. To make a substitute, replace 2 tablespoons of each cup of all-purpose flour with cornstarch.

What’s the difference between white cake and vanilla cake?

White cake uses only egg whites and is lighter in color and texture. Vanilla cake typically uses whole eggs and has a deeper yellow hue and richer flavor.

Final Thoughts

This white cake recipe is beloved for good reason. It’s a classic — simple yet sophisticated, and versatile enough to dress up or down depending on the occasion. Whether you’re baking for a crowd or simply treating yourself, this recipe is one you’ll return to again and again.