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The Best White Cake Recipe

This BEST white cake recipe yields a fluffy, snow-white cake that's light and soft but still sturdy enough to stack or cover with fondant.

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 10 mins
Servings: 12 slices
Calories: 415 kcal
Course: Dessert , Cake
Cuisine: American

Ingredients

  • 6 6 Tablespoons unsalted butter softened to room temperature
  • ⅔ ⅔ cup avocado oil, canola oil or vegetable oil
  • 2 2 cup sugar
  • 1 1 Tablespoon clear vanilla extract
  • 2 ⅔ 2 ⅔ cup + 2 Tablespoon all-purpose flour
  • 1 1 Tablespoon baking powder
  • 1 1 teaspoon salt
  • 1 1 cup milk room temperature preferred
  • 6 6 large egg whites room temperature
  • Double batch Vanilla Buttercream Frosting (click link for recipe)

Instructions

    Cup of Yum
  1. Preheat oven to 350F and prepare two 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.
  2. In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy.
  3. Add sugar and oil and beat until all ingredients are well-combined and creamy.
  4. Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
  5. In separate bowl, whisk together your flour, baking powder, and salt.
  6. Measure out your milk.
  7. With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
  8. Pause occasionally to scrape down sides and bottom of bowl.
  9. In separate bowl combine your egg whites and using a hand-mixer on high-speed beat until stiff peaks form.
  10. Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
  11. Evenly divide cake batter into prepared pans.
  12. Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
  13. Cakes will be a light golden brown when done baking.
  14. Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack.
  15. Allow to cool completely before covering with buttercream frosting*.  I used a double batch of my recipe (linked above) to thoroughly cover and decorate this cake.  

Notes

  • If you don't like buttercream frosting, try one of these:
  • Cream cheese frosting
  • Swiss Meringue Buttercream
  • Peanut Butter Frosting
  • My favorite chocolate frosting 
  • Chocolate Cream Cheese Frosting

Nutrition Information

Serving 1slice Calories 415kcal (21%) Carbohydrates 56g (19%) Protein 5g (10%) Fat 19g (29%) Saturated Fat 5g (25%) Trans Fat 1g Cholesterol 17mg (6%) Sodium 230mg (10%) Potassium 186mg (5%) Fiber 1g (4%) Sugar 35g (70%) Vitamin A 208IU (4%) Calcium 74mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 415

% Daily Value*

Serving 1slice
Calories 415kcal 21%
Carbohydrates 56g 19%
Protein 5g 10%
Fat 19g 29%
Saturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 17mg 6%
Sodium 230mg 10%
Potassium 186mg 4%
Fiber 1g 4%
Sugar 35g 70%
Vitamin A 208IU 4%
Calcium 74mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.