This Classic White Cake recipe is perfect for making your special cake for any occasion. It's light, fluffy, and moist, flavored with pure vanilla and almond extract, and topped off with a delicious cream cheese frosting. You can't go wrong with this one, my friends! If you need a white cake, this is your recipe. If you don't like vanilla or almond extract, you can switch it up and add any other extracts, flavoring or fresh lemon or orange zest, etc. 🍰
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What is White Cake?
White cake is a type of cake that is characterized by its light and fluffy texture and its pale white or ivory color. It is typically made with basic ingredients such as flour, sugar, butter, eggs, and baking powder, and it often includes flavorings such as vanilla extract to give it a mild, sweet taste. The name "white cake" refers to the cake's color, achieved by using only egg whites rather than whole eggs in the batter. This results in a whiter color cake than a yellow cake, which uses whole eggs and has a more golden hue.
White Cake Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the White Cake:
- All-Purpose Flour: Provides structure to the cake and serves as the main dry ingredient.
- Baking Powder: Acts as a leavening agent, helping the cake rise and become light and fluffy.
- Kosher Salt: Enhances the overall flavor of the cake by balancing the sweetness.
- Avocado Oil, Grapefruit Oil, or Vegetable Oil: Adds moisture to the cake, contributing to its texture and helping it stay moist.
- Unsalted Butter: Provides flavor and contributes to the cake's texture and richness.
- Granulated Sugar: Sweetens the cake and, when creamed with the butter, helps create a light and airy texture.
- Egg Whites: Add structure and stability to the cake while keeping it light in color.
- Evaporated Milk, or Whole Milk: Adds moisture and richness to the cake while contributing to its tenderness.
- Clear Vanilla or Pure Vanilla Extract: Enhances the cake's flavor with a sweet, aromatic vanilla essence.
- Pure Almond Extract: Provides a subtle almond flavor, complementing the vanilla and enhancing the overall taste.
For the Cream Cheese Frosting:
- Cream Cheese: It Forms the frosting base, giving it a creamy and tangy flavor.
- Confectioners' Sugar: Sweetens and thickens the frosting, creating a smooth and sweet texture.
- Unsalted Butter: Adds richness and creaminess to the frosting while balancing the tanginess of the cream cheese.
- Clear Vanilla or Pure Vanilla Extract: Enhances the flavor of the frosting with a sweet vanilla aroma.
Tools you'll need
- Stand Mixer or Hand Mixer
- (2) 9-inch round cake
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Icing Knife Set
How to Make White Cake
Note: The full instructions are provided in the recipe card below.
- Preheat the Oven: Position a rack in the middle of the oven and preheat to 350°F (175°C).
- Prepare Cake Pans: Spray two 9-inch cake pans with nonstick cooking spray and line them with parchment paper. Set aside.
- Mix Dry Ingredients: In a medium bowl, sift together the flour and baking powder. Set aside.
- Cream Wet Ingredients: In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine avocado oil, butter, salt, and sugar. Beat on medium speed until creamy, about 5 minutes. Add in the vanilla and almond extract and beat until combined. Scrape down the sides and up the bottom of the bowl as needed.
- Add Egg Whites: Beat in the egg whites until well combined, about 1 minute.
- Combine Dry and Wet Ingredients: Reduce the mixer speed to low. Scrape the bowl and the beater, then add half of the dry ingredients and half of the evaporated milk. Beat until combined. Add the remaining dry ingredients and evaporated milk, beating quickly until well combined. Be careful not to overmix the batter!
- Finalize the Batter: Using a rubber spatula, fold the mixture by hand to ensure no lumps remain at the bottom of the bowl.
- Bake: Pour the batter into the prepared pans, smoothing the top with a metal spatula. Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake(s) to cool in the pan on a rack for 5 minutes. Then turn out onto a rack, remove the parchment paper, and let cool completely.
How to Make Cream Cheese Frosting
In the bowl of an electric mixer, cream the butter and cream cheese until creamy and well combined. Gradually add the confectioners' sugar, then beat in the vanilla. If the frosting is too thick, add 1 tablespoon of evaporated or whole milk.
How to Assemble
Place 4 strips of parchment paper around the edge of the cake stand or plate. Flip the bottom layer of 1 cake so the domed side faces down and touches the cake stand. Evenly spread the top with the cream cheese frosting. Then, top with the second white cake layer. Finally, spread the remaining frosting all over the top and sides.
To decorate, use a long offset spatula to even out the frosting in a smooth layer on the side and top. Then, use the back of a spoon to drag the frosting across the cake in a straight line from one side to connect to the other. Repeat this process to create lovely rustic lines, wiping the frosting from the spoon after each row. The cake is best enjoyed the day it is made, but it can be stored in a cake dome container in the refrigerator for up to 5 days.
Substitutions
- Cream Cheese: Regular cream cheese can be substituted for Neufchatel cheese.
- Avocado Oil: Use any neutral-flavored oil instead of avocado oil.
- All-Purpose Flour: You can substitute cake flour in equal amounts for a lighter texture or use gluten-free flour if you prefer a gluten-free version.
- Unsalted Butter: If you don't have unsalted butter, use salted butter and reduce the added salt in the recipe accordingly.
- Clear Vanilla or Pure Vanilla Extract: Vanilla bean paste or vanilla powder can be an alternative. Use them in the same amount as mentioned in the recipe.
Variations
- Flavor Enhancer: Enhance the flavor by mixing the batter with mix-ins like orange zest or lemon zest,
- Vanilla Bundt Cake: See this Vanilla Bundt Cake recipe.
- Vanilla Cake: See this Vanilla Cake recipe.
- Vanilla Sheet Cake: Check out this Vanilla Sheet Cake recipe.
- Berry White Cake: After preparing the batter, gently fold in fresh or frozen berries such as raspberries, blueberries, or strawberries. This will add bursts of fruity flavor throughout the cake.
- Lemon White Cake: Add the zest of a lemon to the batter for a refreshing citrus twist. You can also drizzle a lemon glaze over the cooled cake by combining fresh lemon juice and confectioners' sugar until desired consistency is reached.
- Coconut White Cake: Fold in shredded coconut to the batter to infuse the cake with a tropical flavor. You can also frost the cake with coconut-flavored cream cheese frosting and sprinkle additional shredded coconut on top.
- Chocolate White Cake: Add cocoa powder to the dry ingredients for a chocolatey variation of the white cake. You can layer the cake with chocolate ganache or frost it with chocolate buttercream.
How to Serve
To serve the White Cake, carefully remove the parchment paper strips from around the cake. Next, place the cake on a serving plate or cake stand. You can serve it as is or add some garnishes for presentation. Consider dusting the top of the cake with powdered sugar for a simple and elegant touch. Alternatively, you can decorate it with fresh berries, edible flowers, or sprinkles to add color and visual appeal.
When ready to serve, use a sharp knife or a cake slicer to cut clean and even slices. Serve the slices on individual dessert plates or in cake boxes for gifting. This White Cake is delightful on its own, but you can also serve it with whipped cream, a scoop of vanilla ice cream, or a drizzle of fruit sauce for added indulgence.
How to Store & Re-Heat
- To store: The White Cake, it is best to place it in a cake dome container or cover it tightly with plastic wrap to prevent it from drying out. Then, store the cake in the refrigerator, which can stay fresh for up to 5 days. However, remember that the longer it is stored, the texture may change slightly. When it comes to reheating the cake, it is generally best to serve it at room temperature to preserve its moisture and flavor.
- If reheat: If you prefer to serve it warm, you can gently reheat individual slices in the microwave for a few seconds or in a preheated oven at a low temperature for a brief period. Be cautious not to overheat, as it can cause the cake to dry. Before serving reheated slices, consider adding a dollop of fresh cream or a drizzle of warm sauce to enhance the flavors. Remember that the cream cheese frosting may soften when reheated, so take care when handling the cake.
Make-Ahead
The White Cake with Cream Cheese Frosting can be made a day ahead of time and refrigerated for up to 3 days with a cling film cover over the top of the pan.
How to Freeze
Freeze the White Cake without the Frosting for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—Frost before serving.
Tips for Making The Best White Cake
- Follow the recipe: Make sure to follow the directions for the white cake recipe precisely.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
- Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated together properly; not doing this can result in poor emulsification).
- Butter and Flour the Pans: Butter two 9-inch round cake pans. Trace the bottoms of the pans on parchment paper, then use scissors to cut out two circles just the right size to fit into the bottom of each pan. Place one of the parchment rounds into each pan, butter the parchment, and add a few tablespoons of flour into one of the pans, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom and sides. Transfer the remaining flour to the second pan, and do the same. Finally, tap excess flour out of the buttered and floured pans.
- Sift Dry Ingredients: Sift dry ingredients like flour and leavenings but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything's on it. When it's time to add, pick up the paper and let the ingredients slide into the mixing bowl. However, if you don't have one, whisk the dry ingredients for 30 seconds to combine.
- Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise.
- Beat in Egg whites: Add the egg whites, ensuring they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It's easier to incorporate egg whites that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour cake batter into prepared pans: Evenly distribute the batter between the three pans and smooth the tops.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is made. You may also notice the cake pulling away from the pan's sides and feel a slight spring back when you lightly press on the top.
- Cool the Cakes: Remove the cakes from the oven and cool them in the pans on a wire rack for 15 minutes. Then, using a knife, go around the outside of the cake; place a rack upside down over the top of each cake pan, and invert the cake onto the rack.
FAQ
What is the difference between White Cake and Yellow Cake?
White cake is made with egg whites rather than whole eggs, and clear vanilla is added to help keep the batter's white color. On the other hand, the yellow cake is made with whole eggs, including egg yolks and pure vanilla extract, to achieve its custardy color.
Can I Substitute the evaporated milk?
Substitute it with buttermilk, homemade sour milk, or whole milk. However, I recommend using the full-fat kind for the white cake.
What is the secret to making a moist white cake?
You can do a few things to ensure your white cake is moist and delicious. First, use oil or a combination of unsalted butter and oil. These fats help create a moist and tender texture while flavoring the cake. Second, before mixing the batter, preheat your oven; this will help the cake cook more evenly and prevent it from drying. Third, don’t overmix the batter – overmixing can result in a tough, dry white cake.
How do you freeze the white cake after baking?
Double wrap the cooled white cake with aluminum foil or plastic freezer wrap and place it in a heavy-duty bag—thaw overnight on the countertop.
How Can I Make White Cake More Tender?
One of the secrets to a tender cake is to sift the flour; the more sifted the flour, the more delicate the texture.
Notes:
- How to Make Homemade Buttermilk: add 4 teaspoons of fresh lemon, lime, or white distilled vinegar to a glass measuring cup, and add enough milk to make 1 cup of total liquid; stir to combine and let stand for 5 minutes (the mixture will begin to curdle). Then, use as stated in the recipe.
- For thinner frosting, add 1 to 4 tablespoons of evaporated milk.
- Cover and refrigerate leftovers for up to 5 days, bringing the white cake back to room temperature before serving.
- Use a combination of avocado oil and unsalted butter—for moistness and flavor.
- Don't overdo it when mixing; mix until just combined.
- Do not overcook the cake.
- This white cake recipe can also be used to make 24 cupcakes (baking time should be between 25 and 30 minutes), a 9 x 13 sheet pan cake (30 and 35 minutes), or a 13 x 18 inch half sheet pan cake ( 20 and 25 minutes)
- Spoon flour into a dry measuring cup and level off the excess with the back of a knife. (Scooping directly from the bag compacts the flour, resulting in a dry cake.) This white cake gets its flavor from pure vanilla extract and clear vanilla.
- The white cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store them at room temperature overnight. You can also assemble and frost the white cake the day before serving, cover it with a cake dome, and refrigerate it overnight. Let it stand at room temperature for at least 1 hour before serving.
- Place the white cake in the refrigerator for at least 1 hour after frosting it. This step is optional but helps the frosting and cake layers hold their shape, yielding clean slices.
- Make sure you're using cream cheese blocks rather than cream cheese spread.
Related Recipes:
- Carrot Cake with Cream Cheese Frosting
- Nesquick Chocolate Cake
- Pineapple Upside-down Cake
- Red Velvet Cake with Coconut Cream Cheese Frosting
- Chocolate Sheet Cake with Mocha Frosting
- Marble Bundt Cake
Recipe
White Cake
Tools
Ingredients
For the White Cake:
- 250 g (2 cups) cake flour or all-purpose flour, spooned, leveled off and sifted
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 60 ml (¼ cup / 4 tablespoons) avocado oil, grapefruit oil, vegetable oil, or unsalted butter
- 113 g (1 stick/ 8 tablespoons) unsalted butter , softened at room temperature
- 1-½ cups granulated sugar
- 6 large (1 scant cup) egg whites , at room temperature
- ¾ cup full-fat evaporated milk, or whole milk at room temperature
- 2 teaspoons clear vanilla or pure vanilla extract
- 1 teaspoon pure almond extract
For the Cream Cheese Frosting:
- (1) 8 oz full-fat cream cheese softened
- 250 g (2 cups) sifted confectioners' sugar
- 113 g (1 stick) unsalted butter, softened but still cool to the touch
- 15 ml (1 tablespoon) clear vanilla or pure vanilla extract
Instructions
- Preheat the Oven: Position a rack in the middle of the oven and preheat to 350°F (175°C).
- Prepare Cake Pans: Spray two 9-inch cake pans with nonstick cooking spray and line them with parchment paper. Set aside.
- Mix Dry Ingredients: In a medium bowl, sift together the flour and baking powder. Set aside.
- Cream Wet Ingredients: In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine avocado oil, butter, salt, and sugar. Beat on medium speed until creamy, about 5 minutes. Add in the vanilla and almond extract and beat until combined. Scrape down the sides and up the bottom of the bowl as needed.
- Add Egg Whites: Beat in the egg whites until well combined, about 1 minute.
- Combine Dry and Wet Ingredients: Reduce the mixer speed to low. Scrape the bowl and the beater, then add half of the dry ingredients and half of the evaporated milk. Beat until combined. Add the remaining dry ingredients and evaporated milk, beating quickly until well combined. Be careful not to overmix the batter!
- Finalize the Batter: Using a rubber spatula, fold the mixture by hand to ensure no lumps remain at the bottom of the bowl.
- Bake: Pour the batter into the prepared pans, smoothing the top with a metal spatula. Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake(s) to cool in the pan on a rack for 5 minutes. Then turn out onto a rack, remove the parchment paper, and let cool completely.
How to Make Cream Cheese Frosting
- In the bowl of an electric mixer, cream the butter and cream cheese until creamy and well combined. Gradually add the confectioners' sugar, then beat in the vanilla. If the frosting is too thick, add 1 tablespoon of evaporated or whole milk.
How to Assemble
- Place 4 strips of parchment paper around the edge of the cake stand or plate. Flip the bottom layer of 1 cake so the domed side faces down and touches the cake stand. Evenly spread the top with the cream cheese frosting. Then, top with the second white cake layer. Finally, spread the remaining frosting all over the top and sides.
- To decorate, use a long offset spatula to even out the frosting in a smooth layer on the side and top. Then, use the back of a spoon to drag the frosting across the cake in a straight line from one side to connect to the other. Repeat this process to create lovely rustic lines, wiping the frosting from the spoon after each row. The cake is best enjoyed the day it is made, but it can be stored in a cake dome container in the refrigerator for up to 5 days.
Notes
- Spoon flour into a dry measuring cup and level off the excess with the back of a knife. (Scooping directly from the bag compacts the flour, resulting in a dry cake.) This white cake gets its flavor from pure vanilla extract and clear vanilla.
- The white cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store them at room temperature overnight. You can also assemble and frost the white cake the day before serving, cover it with a cake dome, and refrigerate it overnight. Let it stand at room temperature for at least 1 hour before serving.
- You can make a homemade sour milk substitute if you don't have sour cream or buttermilk. Pour 1 cup of whole milk into a liquid measuring cup and stir in 4 teaspoons of lemon juice or vinegar. Let the mixture stand for 10 minutes. The acid will curdle the milk slightly.
- Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is done. You may also notice the cake pulling away from the pan's sides. When you get more practice, you can tell if the cake is done when you lightly press on the top and feel a slight spring back.
- Place the white cake in the refrigerator for at least 1 hour after frosting it. This step is optional but helps the frosting and cake layers hold their shape, yielding clean slices.
- Make sure you're using cream cheese blocks rather than cream cheese spread.
3 successful tips to remember: Cream the butter and sugar, incorporate the eggs one at a time, and alternate adding the flour and liquid.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.