This classic white cake recipe promises the lightest, whitest, and most irresistibly fluffy cake you will ever bake from scratch. It’s an elegant canvas, perfect for any occasion – be it a festive birthday celebration, a cherished holiday gathering, or simply a delightful conclusion to any meal. Crown it with your favorite vanilla buttercream or explore other sophisticated frosting options for a truly memorable dessert.

There’s an undeniable truth to the saying that classics never fade, and this tender, moist white cake stands as a testament to that timeless appeal. With its remarkably light and fluffy texture, coupled with a melt-in-your-mouth crumb, this homemade white cake is an ideal fit for virtually any event. Its delicate flavor profile, subtly infused with vanilla and almond, ensures it’s never overly sweet, allowing its exquisite texture to shine. Years of development have gone into perfecting this recipe, ensuring you achieve bakery-quality results right in your own kitchen, without any of the usual baking drama!

This exceptional white cake utilizes a specialized meringue folding technique, a method I’ve honed to perfection and previously employed in my acclaimed coconut cupcakes. For those seeking an elevated frosting experience, I highly recommend pairing this white layer cake with my luxurious caramel Swiss meringue buttercream or the silky smooth vanilla Swiss meringue buttercream. The combination truly is absolute heaven! If you, like me, believe that no celebration is complete without cake, be sure to explore my other cherished recipes, including the best carrot cake, the decadent best red velvet cake, or dive into my hummingbird cake tutorial for your next baking adventure!

Table of Contents

• Why This is The Best White Cake Recipe
• Professional Baking Tips for White Cake
• Key Ingredients for a Perfect White Cake
• Delicious Variations and Customizations
• How to Serve This Elegant White Cake
• Step-by-Step: How to Make White Cake
• Chef Lindsey’s Recipe Tip
• Frequently Asked Questions About White Cake
• White Cake Recipe Card
• Before You Go

Professional Baking Tips for the Fluffiest White Cake

• Always Use Room-Temperature Ingredients. This is a golden rule in baking, especially for cakes. When ingredients like eggs, milk, and butter are at room temperature, they emulsify more effectively, creating a smoother, more uniform batter. This stronger emulsion not only prevents the batter from breaking but also traps more air during mixing, leading to a much more tender and airy cake with a finer crumb. Plan ahead and take them out of the fridge at least an hour before you start baking.
• Fold in the Meringue Gently, But Efficiently. The meringue is the secret to this cake’s incredible lightness. When you initially add about a quarter of the meringue (“sacrificing” it), you can be a bit more aggressive with your folding. This helps to loosen the thick cake batter, making it easier to incorporate the remaining meringue. However, for the subsequent additions, fold very gently and swiftly. The goal is to retain as much of the whipped egg whites’ air as possible to ensure your cake bakes up incredibly fluffy and light.
• Be Careful Not to Overmix the Cake Batter. Overmixing is a common pitfall that can lead to a dense, gummy cake with an undesirable tunnel-like texture. When flour is mixed excessively, its gluten develops too much, resulting in toughness. To prevent this, once the dry and wet ingredients are just combined, finish mixing by hand. The room-temperature ingredients discussed earlier also help achieve a homogenous batter quickly, further minimizing the risk of overmixing.

Key Ingredients for a Perfect Homemade White Cake

Crafting the perfect homemade white cake begins with selecting high-quality ingredients. Each component plays a vital role in achieving that signature light texture and delicate flavor. Here’s a detailed look at what you’ll need:

• Cake Flour: For recipes like this moist vanilla cake and our classic white cake, cake flour is indispensable. Its lower protein content and incredibly fine texture are crucial for inhibiting gluten development, resulting in an exceptionally tender, light, and airy crumb. While you *can* substitute all-purpose flour by whisking 2 tablespoons of cornstarch into each cup of all-purpose flour, remember to be extra cautious not to overmix the batter if you do.
• Cornstarch: Often found in conjunction with cake flour or added separately, cornstarch further tenderizes the cake by interfering with gluten formation, contributing to that delicate, soft texture.
• Baking Powder: This leavening agent is essential for giving our white cake its beautiful rise and airy structure, ensuring a light and fluffy result.
• Kosher Salt: A pinch of kosher salt is vital for balancing the sweetness and enhancing the complex flavors of the cake, making every bite more delicious.
• Unsalted Butter: Using unsalted butter allows for precise control over the salt content in both the cake and any accompanying buttercream. Ensure your butter is cool but pliable – this consistency is perfect for creaming with sugar, allowing it to trap maximum air molecules and contribute significant volume and richness to the cake batter.
• Sugar: Beyond just sweetness, sugar plays a crucial role in the cake’s structure, moisture, and tenderness. Whenever possible, I recommend using extra-fine granulated sugar. Its finer crystals dissolve more easily into the batter, contributing to a smoother texture and a lighter, fluffier cake.
• Vanilla Extract: As a primary flavor in this classic recipe, the quality of your vanilla extract truly matters. Opt for a high-quality product, like Nielson Massey Vanilla Extract, for the best aroma and taste. For an even more profound vanilla flavor, consider substituting with vanilla bean paste, ground vanilla powder, or fresh scraped vanilla beans in either the cake or the buttercream.
• Almond Extract: A subtle hint of almond extract elevates this white cake from simply “great” to an unforgettable “WOW!” Its delicate, nutty aroma complements the vanilla beautifully without overpowering it. Feel free to omit it if almond flavor isn’t to your liking.
• Egg Whites: The star ingredient for achieving that signature pure white color and light meringue texture. Using only egg whites ensures the cake remains beautifully white, avoiding the yellow hue that yolks would impart.
• Cream of Tartar: This acidic ingredient is crucial for stabilizing the egg whites, helping them whip up to firm, glossy peaks and maintain their structure when folded into the batter.
• Whole Milk: I consistently bake with whole milk for its enhanced flavor and higher fat content. The lower water content and extra fat contribute significantly to keeping baked goods exceptionally tender and moist. For a slight tangy note, you could experiment with buttermilk, which would also pair wonderfully with a cream cheese frosting.
• Buttercream Options: The beauty of this classic white cake is its versatility with frostings. Your choice of buttercream will define the overall experience! Consider a rich Vanilla American Buttercream, a decadent chocolate buttercream frosting, the silky Swiss meringue buttercream, or the incredibly stable Italian meringue buttercream – all would be absolute winners with this cake.
• Powdered Sugar: Also known as confectioner’s sugar, this finely ground sugar is essential for achieving a smooth, lump-free American buttercream without the need for heating, ensuring a silky consistency.
• Heavy Cream: For the perfect buttercream consistency and added richness, always use full-fat heavy cream (sometimes labeled heavy whipping cream). It adds a luxurious flavor and helps the frosting whip up to that ideal, airy texture.

See the recipe card below for precise measurements and full ingredient details.

Delicious White Cake Variations and Customizations

One of the best aspects of this classic white cake is its incredible adaptability. It’s a perfect canvas for countless flavor combinations, allowing you to tailor it to any taste or occasion. Get creative with these delicious variations:

• Add a Luscious Filling. Elevate your white cake by incorporating a flavorful filling between the layers. After spreading a dam of buttercream around the edge of each layer, fill the center with fresh strawberry slices, a rich salted caramel sauce, vibrant mixed berry jam, or delightful easy cherry preserves. Other fantastic options include lemon curd, chocolate ganache, or even a light pastry cream.
• Create a Zesty Lemon-Vanilla White Cake. For a subtle citrusy brightness, finely grate the zest of one or two lemons directly into the sugar before you cream it with the butter. This allows the lemon oils to infuse beautifully into the sugar and butter, resulting in a fragrant lemon-vanilla cake without altering its pristine white color or delicate texture.
• Embrace an Almond-Forward Flavor Profile. If you’re a true fan of almond, adjust the flavor balance by increasing the almond extract by ¼ teaspoon and slightly decreasing the vanilla extract. This small change will yield a more pronounced almond flavor that’s utterly delightful. And if you truly adore almond, you’ll also fall in love with my cherry almond pound cake.
• Make White Cake Cupcakes. This recipe adapts beautifully to cupcakes! Simply line muffin tins with paper liners and fill them about two-thirds full with batter. Baking time will be shorter, typically 18-22 minutes, or until a toothpick inserted comes out clean.
• Chocolate Chip White Cake. Gently fold in about 1 cup of mini chocolate chips or white chocolate chips into the batter before portioning into pans for a delightful textural and flavor addition.

How to Serve This Elegant White Cake

This light and fluffy white cake is versatile enough for any occasion, from grand celebrations to simple weeknight treats. Here are some ideas for serving this delightful dessert:

• Classic Presentation with Buttercream. Begin by placing the first cake layer on a beautiful cake stand or serving plate. Spread approximately ½ cup of your chosen buttercream evenly over the top. You can give it a rustic crumb coat, or even add some decorative swirls using an offset spatula. Repeat with the subsequent layers, ensuring the top layer is inverted (bottom-side up) for a perfectly flat and professional finish.
• A Special Dessert on Its Own. Serve individual slices of this moist white cake as a standalone dessert. It’s rich enough to be satisfying but light enough to not feel heavy. Add a birthday candle for celebrations or simply enjoy its pure flavor.
• Pair with Ice Cream or Fresh Fruit. For an extra special treat, serve warm slices of white cake alongside a scoop of high-quality vanilla bean ice cream. The contrast of warm cake and cool ice cream is exquisite. Alternatively, garnish with a vibrant array of fresh berries (strawberries, raspberries, blueberries) and a dollop of fresh lemon curd for a refreshing twist.
• Create a Grand Dessert Spread. If you’re hosting a lavish event, this white cake makes a stunning centerpiece. Pair it with other complementary desserts like my white chocolate macadamia nut cookies for an unforgettable sweet table that will impress all your guests.
• Explore More Classics. If you adore classic cake recipes, be sure to try my easy moist chocolate cake or my easy carrot cake for more beloved homemade delights.

Step-by-Step: How to Make the Best White Cake

Creating this stunning white cake involves a few key steps that ensure its signature light and fluffy texture. Follow these instructions carefully, and remember that further precise details and measurements are available in the comprehensive recipe card below!

Step 1: Prepare Your Pans and Preheat Oven. Preheat your oven to 325°F (160°C). Prepare three 9-inch or 8-inch cake pans by spraying them thoroughly with non-stick baking spray, then lining the bottoms with parchment paper. This crucial step prevents sticking and ensures your beautiful cake layers release perfectly.

Pro Tip for Parchment: To perfectly fit your pans, trace an outline of the cake pan on parchment paper using a pencil, then cut out the circle just inside your mark. This gives you perfectly sized rounds.

Step 2: Sift Dry Ingredients. In a medium bowl, sift together the cake flour, cornstarch, baking powder, and kosher salt. Sifting is important to aerate the flour and remove any lumps, ensuring a smooth and even batter. Set this mixture aside.

Step 3: Begin Whipping Egg Whites. In the clean, dry bowl of a stand mixer fitted with the whisk attachment (or using a large mixing bowl and an electric hand mixer), begin whisking the egg whites on medium-low speed. Add the cream of tartar at this stage. As the egg whites become frothy and opaque, gradually start adding the smaller portion of sugar (reserved for the meringue) by the teaspoon, allowing it to dissolve as you go.

Step 4: Achieve Stiff Peaks. Increase the mixer speed to high and continue to beat the egg whites until stiff, glossy peaks form. The meringue should hold its shape firmly when the whisk is lifted. Be very careful not to over-whip the meringue; if it becomes dry and clumpy, it will be difficult to fold into the batter and will lose its crucial aeration, defeating the purpose of this technique!

Step 5: Transfer Meringue. Gently remove the finished meringue from the mixer bowl and transfer it to a separate, clean bowl. If you’re fortunate enough to have a second mixer bowl, now is the time to use it!

Step 6: Cream Butter and Sugar. Don’t worry about any residual meringue in your original mixer bowl. Add the softened unsalted butter and the larger portion of sugar to this bowl. Switch to the paddle attachment. Cream the butter and sugar together on medium-high speed until the mixture is visibly lightened in color and fluffy in texture. This process typically takes at least 5 minutes, though the exact time will depend on your mixer’s power and how soft your butter was initially. Softer butter creams faster.

Essential Step: Scrape the Bowl. Periodically stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. This ensures that the butter and sugar are thoroughly combined and no uncreamed bits are left behind.

Step 7: Incorporate Extracts and Dry/Wet Ingredients. Beat in the vanilla and almond extracts until just combined. With the mixer set to low speed, begin alternately adding the sifted flour mixture and the whole milk, starting and ending with the dry ingredients. It’s important not to allow the flour mixture to completely mix in before adding the next round of milk or flour. This alternating method helps prevent overmixing, keeping the cake tender.

Step 8: Final Dry Ingredient Fold. Once all ingredients have been added, remove the mixer bowl from the machine and detach the paddle attachment. Use a rubber spatula to gently fold in any remaining visible dry ingredients at the bottom or sides of the bowl, ensuring a uniform batter without overworking it.

Step 9: Fold in the Meringue. Take about one-quarter of the prepared meringue and vigorously fold it into the cake batter. This is your “sacrifice” portion – you’re intentionally deflating this part of the meringue to loosen the thick batter, making it easier to incorporate the rest. Then, gently fold in the remaining meringue in 2-3 additions. Use a light hand and a folding motion (cutting down the middle and bringing batter up and over) to preserve as much air as possible without over-folding.

Step 10: Portion and Prepare for Baking. Evenly portion the batter between your prepared cake pans. Use an offset spatula to gently spread the batter out to the edges, ensuring a level surface for even baking.

Chef’s Accuracy Tip: For perfectly even cake layers, use a kitchen scale to measure the exact amount of batter into each pan. Consistency is key!

Step 11: Bake to Perfection. Bake in the preheated oven for 14-18 minutes. The cakes are done when a cake tester or toothpick inserted into the center comes out with only a few moist crumbs clinging to it, or completely clean. Avoid over-baking, as this can dry out your moist white cake.

Step 12: Cool Completely. Allow the cakes to cool in their pans for about 10 minutes. This gives them time to firm up before handling. After 10 minutes, carefully invert them onto a wire rack to cool completely. Ensure they are fully cooled before frosting to prevent the buttercream from melting.

Smooth Release Tip: Before flipping, run a small, thin knife or offset spatula around the edges of each cake. This helps to release the cakes cleanly from the pan.

Step 13: Assemble the Cake. Once completely cool, place your first cake layer on your chosen cake stand or serving plate. Spread about ½ cup of frosting over the top, smoothing it out evenly. Add the second layer and repeat with another ½ cup of frosting. Finally, place the third layer on top, flipping it so that its flat bottom now forms the perfectly level top surface of your cake. This technique helps achieve a completely flat and professional-looking cake.

Step 14: Chill and Frost. Chill the assembled cake in the refrigerator for approximately 30 minutes. This brief chill helps to set the initial frosting layers, making it much easier to apply the final crumb coat and outer layer of frosting without tearing the cake or mixing crumbs into your beautiful buttercream.

Buttercream Smoothing Tip: If your buttercream appears bubbly or has too many air pockets after whipping, simply mix it on low speed with the paddle attachment for 2-3 minutes before frosting. This will smooth it out beautifully for a flawless finish.

Frequently Asked Questions About White Cake

If you tried this fantastic white cake recipe and loved it, please take a moment to leave a 🌟 star rating and share your experience in the comments below. I truly appreciate hearing from you, and your feedback always brightens my day!

Before You Go: Explore More Delicious Cake Recipes

I sincerely hope you enjoyed creating and savoring this professional chef-tested white cake recipe. It’s a true classic that brings joy to any occasion. I’m confident that with these detailed instructions and tips, you’ll be baking perfectly light, fluffy, and moist white cakes every time. Don’t stop your baking journey here! Be sure to check out our other delicious, chef-developed cake recipes on the blog for more inspiration and culinary delights. Happy baking!