Introduction to White Cake
What is White Cake?
White cake is a classic, delicate sponge known for its tender texture and pure white color. Unlike yellow cake, which includes whole eggs, white cake is made using only egg whites. This gives it a lighter structure and a pristine appearance, making it a favorite for elegant occasions like weddings and celebrations.
Another defining characteristic of white cake is its mild yet buttery flavor. It pairs beautifully with a variety of frostings, from buttercream to cream cheese frosting, and can be customized with different fillings.
How is it Different from Yellow Cake and Vanilla Cake?
You might be wondering—if white cake and vanilla cake both contain vanilla extract, aren’t they the same? Not exactly! The key differences lie in the ingredients:
- White Cake: Uses only egg whites and relies on butter or shortening for fat, resulting in a finer crumb.
- Yellow Cake: Contains whole eggs, which add richness and a yellow tint.
- Vanilla Cake: A broad term that includes both white cake and yellow cake, but typically has a stronger vanilla flavor.
Because of its versatility, white cake is often the top choice for layering, decorating, and special occasions!
History and Origin of White Cake
The origins of white cake trace back to early European baking traditions, where refined flour and sugar were prized ingredients. However, it gained immense popularity in America during the 19th and 20th centuries, thanks to advancements in flour milling and sugar refining.
During this period, white cake became a symbol of elegance and sophistication. It was a staple at high-society events, especially in wedding cake traditions, where its bright white appearance symbolized purity and celebration.
Today, white cake remains a beloved treat, enjoyed in countless variations worldwide. From simple home-baked versions to elaborate, multi-tiered wedding cakes, this dessert has stood the test of time!
Essential Ingredients for the Perfect White Cake
Baking the perfect white cake isn’t just about mixing flour and sugar—it’s about understanding how each ingredient plays a role in creating that soft, airy texture and delicate flavor. Let’s break down the key components and how to choose the best ingredients for a flawless bake!
1. Flour: The Foundation of the Cake
Flour is the backbone of any cake, but not all flours are created equal. For a light and fluffy white cake, cake flour is the best choice. Here’s why:
- Cake flour has a lower protein content (around 7-9%), which results in a tender crumb.
- It creates a finer texture compared to all-purpose flour.
- It absorbs liquid well, helping the cake stay moist without being dense.
💡 Pro Tip: If you don’t have cake flour, you can make a quick substitute by removing 2 tablespoons of all-purpose flour from each cup and replacing it with cornstarch. Sift the mixture several times for the best texture!
2. Sugar: Sweetness & Structure
Granulated white sugar isn’t just for sweetness—it also plays a crucial role in the cake’s texture. Sugar:
- Helps create a light, airy structure by incorporating air when creamed with butter.
- Retains moisture, keeping the cake soft.
- Aids in browning for a slightly golden crust.
Some bakers prefer superfine sugar (caster sugar) because it dissolves faster, leading to a smoother batter.
3. Egg Whites: The Secret to the Cake’s White Color
Unlike yellow cake, which uses whole eggs, white cake relies only on egg whites. This has several benefits:
- No egg yolks = pure white color.
- Lighter texture because egg whites create structure without adding extra fat.
- Airiness when whipped properly, helping the cake rise beautifully.
💡 Pro Tip: For best results, use room-temperature egg whites, as they whip up better and blend more evenly into the batter.
4. Butter or Shortening: The Fat Factor
Fat gives cake its rich flavor and tender bite. White cake recipes commonly use either:
- Unsalted butter – Adds richness and a slight golden tint.
- Shortening – Produces a stark white cake with a super soft texture.
Some bakers even use a combination of both to balance flavor and texture!
💡 Pro Tip: If using butter, always cream it with sugar for at least 2-3 minutes to incorporate air, ensuring a light cake.
5. Milk or Buttermilk: Moisture & Tenderness
Milk is essential for a smooth, pourable batter. While regular whole milk works fine, many bakers opt for buttermilk because:
- It adds a slight tangy flavor that enhances sweetness.
- Its acidity helps break down gluten for a softer texture.
- It reacts with baking powder and baking soda, boosting the cake’s rise.
💡 No buttermilk? Make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit for 5 minutes.
6. Leavening Agents: The Rising Power
Most white cake recipes use a combination of:
- Baking powder – The main rising agent for a fluffy cake.
- Baking soda – Used if the recipe includes acidic ingredients like buttermilk.
These ingredients create air pockets in the batter, resulting in a cake that’s light and soft.
💡 Be careful! Using too much leavening can cause the cake to rise quickly and then collapse in the center. Always measure accurately!
7. Vanilla Extract: Flavor Booster
While white cake is known for its mild taste, pure vanilla extract is essential for adding depth of flavor. Some bakers even use:
- Clear vanilla extract – Keeps the cake perfectly white.
- Almond extract – Adds a hint of nutty sweetness.
💡 Pro Tip: Use high-quality vanilla extract for the best taste—imitation vanilla won’t give the same depth of flavor.
8. Salt: The Hidden Hero
Salt might seem unnecessary in a sweet cake, but it plays a vital role by:
- Balancing the sweetness.
- Enhancing the overall flavor.
- Strengthening the cake’s structure.
A small pinch of salt makes a big difference!
Step-by-Step Guide to Baking the Perfect White Cake
Now that we’ve covered the essential ingredients, it’s time to bring them together and bake the perfect white cake! Follow this detailed step-by-step guide to achieve a cake that’s soft, fluffy, and beautifully white.
1. Prepping for Success
Before diving into the mixing process, proper preparation ensures a smooth baking experience.
✔️ Preheat the Oven: Set your oven to 350°F (175°C) to allow even baking.
✔️ Prepare the Cake Pans: Grease and lightly flour two 8-inch or 9-inch round cake pans. Alternatively, line them with parchment paper to prevent sticking.
✔️ Bring Ingredients to Room Temperature: Butter, eggs, and milk should be at room temperature for better incorporation.
💡 Why Room Temperature? Cold ingredients don’t mix as well, leading to an uneven batter and a denser cake.
2. Mixing the Batter Like a Pro
Step 1: Cream the Butter and Sugar
- In a large bowl, use an electric mixer to beat 1 cup (2 sticks) of unsalted butter and 1 ¾ cups of granulated sugar together.
- Mix for 2-3 minutes until the mixture becomes light, pale, and fluffy. This step is crucial for incorporating air into the batter.
💡 Pro Tip: Creaming the butter and sugar properly ensures a tender, well-risen cake. Don’t rush this step!
Step 2: Add the Egg Whites
- One at a time, add 4 large egg whites to the mixture.
- Beat well after each addition until fully incorporated.
💡 Why Only Egg Whites? Egg yolks add richness and a yellow tint, which we don’t want in a classic white cake.
Step 3: Incorporate Vanilla Extract
- Stir in 2 teaspoons of pure vanilla extract (or clear vanilla for a bright white cake).
- Mix well to evenly distribute the flavor.
3. Combining the Dry and Wet Ingredients
Step 4: Sift and Mix the Dry Ingredients
In a separate bowl, whisk together:
✔️ 3 cups of cake flour (or DIY cake flour)
✔️ 1 tablespoon of baking powder
✔️ ½ teaspoon of salt
💡 Why Sift? Sifting aerates the flour, creating a lighter cake with an even crumb.
Step 5: Alternate Adding Dry Ingredients and Milk
- Gradually add the dry ingredients to the butter mixture in three additions.
- Alternate with 1 cup of whole milk or buttermilk, starting and ending with the dry ingredients.
- Mix on low speed until just combined—overmixing can lead to a dense cake.
💡 Pro Tip: Always mix gently at this stage. Overworking the batter can develop gluten, making the cake tough instead of tender.
4. Baking the Cake to Perfection
Step 6: Divide and Smooth the Batter
- Evenly divide the batter between the prepared cake pans.
- Use a spatula to smooth out the tops, ensuring an even bake.
Step 7: Bake Until Golden and Set
- Place the cake pans in the center rack of the oven.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
💡 Oven Tip: Avoid opening the oven door too early—it can cause the cake to sink in the middle!
Step 8: Cooling the Cakes
- Let the cakes cool in the pans for 10-15 minutes before transferring them to a wire rack.
- Allow them to cool completely before frosting.
💡 Why Cool Completely? Warm cakes can melt the frosting, leading to a messy finish.
The Best Frostings and Fillings for White Cake
A perfectly baked white cake is only half the story—what takes it to the next level is the frosting and filling! Whether you prefer a light and airy frosting or a rich and creamy one, the right choice enhances both the taste and presentation. Let’s explore the best options to complement your cake.
1. Classic Frosting Choices for White Cake
When it comes to frosting, you want something that enhances the delicate vanilla flavor without overpowering it.
✔️ Buttercream Frosting (American Style)
This is the go-to choice for a classic white cake. It’s rich, creamy, and pipes beautifully.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 3-4 tablespoons heavy cream or milk
- Pinch of salt
How to Make It:
- Beat the butter until creamy and smooth.
- Gradually add powdered sugar, mixing on low.
- Stir in vanilla extract and a pinch of salt.
- Add heavy cream one tablespoon at a time until the desired consistency is reached.
- Beat on high for 2-3 minutes until fluffy.
💡 Pro Tip: Want a whiter frosting? Use clear vanilla extract instead of regular vanilla!
✔️ Swiss Meringue Buttercream
This frosting is silkier and less sweet than American buttercream, making it a great choice for those who prefer a balanced taste.
Why Choose It?
✔️ Smooth and not overly sweet
✔️ Holds its shape beautifully for piping
✔️ Has a luxurious, melt-in-your-mouth texture
✔️ Whipped Cream Frosting
If you’re looking for a light and airy frosting, whipped cream is the perfect choice.
Ingredients:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
How to Make It:
- Beat cold heavy cream until soft peaks form.
- Add powdered sugar and vanilla, then beat until stiff peaks form.
💡 Best for: A fresh, less sweet frosting that pairs wonderfully with fruit toppings.
2. Best Fillings for White Cake
If you want to take your cake up a notch, consider adding a filling between the layers.
✔️ Vanilla Pastry Cream
A custard-like filling that adds a creamy, rich texture between the layers.
✔️ Fruit Preserves or Compote
Raspberry, strawberry, or lemon curd add a tart contrast to the sweet cake and frosting.
✔️ Chocolate Ganache
A silky ganache made with white or dark chocolate adds an indulgent touch.
💡 Pro Tip: If using fruit fillings, create a “dam” of buttercream around the edges to prevent leaking!
3. Frosting and Filling Combinations
Not sure which to pair together? Here are some tried-and-true combos:
White Cake + Buttercream Frosting + Raspberry Filling 🍓
White Cake + Swiss Meringue Buttercream + Lemon Curd 🍋
White Cake + Whipped Cream Frosting + Fresh Strawberries 🍰
Fluffy White Cake with Buttercream Frosting
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
Ingredients
Ingredients
For the White Cake:
- 8 oz unsalted butter, at room temperature
- 14 oz granulated sugar
- 6 large egg whites, room temperature (fresh, not boxed)
- 14 oz all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon clear almond extract (for a whiter cake)
- 1 teaspoon vanilla extract
- 10 oz whole milk, at room temperature
- 2 oz vegetable oil
For the Buttercream Frosting:
- 8 oz pasteurized egg whites, at room temperature
- 32 oz powdered sugar
- 32 oz unsalted butter, at room temperature
- ½ teaspoon salt
- 1 tablespoon vanilla extract
Instructions
White Cake:
- Preheat the oven to 335ºF. Grease and flour two 8″x2″ cake pans or use a pan release such as cake goop.
- In a small bowl, mix the milk, vegetable oil, almond extract, and vanilla extract. Set aside.
- In another bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, beat the butter until smooth. Gradually add sugar and continue beating on high speed until the mixture is light and fluffy (about 5 minutes).
- Reduce the speed to low and add egg whites one at a time, ensuring each is fully incorporated before adding the next. If the egg whites are cold, warm them slightly in the microwave for a few seconds—be careful not to cook them!
- Alternate adding the dry and wet ingredients, beginning and ending with the dry ingredients:
- Add ⅓ of the dry ingredients and mix on low.
- Add ½ of the liquid mixture and mix just until combined.
- Repeat with another ⅓ of the dry ingredients, followed by the remaining liquid mixture.
- Finish with the last portion of the dry ingredients. Mix until just incorporated—do not overmix.
- Divide the batter evenly between the prepared cake pans. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack.
- While still slightly warm, wrap the cakes in plastic wrap and place them in the freezer for a quick chill to lock in moisture. Once cooled but not frozen, trim off any browned edges if desired.
Buttercream Frosting:
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and powdered sugar. Whisk on low speed until combined.
- Increase to high speed and gradually add the butter in small chunks.
- Add vanilla extract and salt, then continue whipping on high speed until the buttercream is light, fluffy, and white.
Assembly:
- Once the cake layers have cooled, frost as desired with the buttercream.
- Chill the frosted cake before serving to help the flavors set.
- Slice and enjoy your soft, fluffy white cake with silky buttercream frosting!
Notes
- Room Temperature Ingredients: Ensure the butter, egg whites, and milk are at room temperature for a smooth and even batter. Cold ingredients can cause the batter to curdle.
- Whipping Butter & Sugar: Creaming the butter and sugar thoroughly (about 5 minutes) is key to a light and fluffy cake.
- Preventing Dense Cake: Do not overmix the batter once you add the dry ingredients; mix just until combined to avoid a dense cake.
- Baking Time Variation: Oven temperatures can vary, so check for doneness around 25 minutes. A toothpick inserted in the center should come out clean.
- Moisture Locking: Wrapping the warm cakes and chilling them briefly in the freezer helps retain moisture and makes them easier to handle when frosting.
- Frosting Consistency: If the buttercream appears too soft, chill it for 10-15 minutes before frosting the cake. If it looks curdled, keep whipping—it will come together!
- Extra White Cake: Use clear vanilla extract and almond extract to maintain a bright white cake color.
- Storing the Cake:
- Frosted cake can be stored at room temperature for up to a day or in the fridge for 3-5 days.
- Unfrosted cake layers can be wrapped and frozen for up to 3 months.
Nutrition
- Calories: 590kcal
- Sugar: 50g