This is the softest, fluffiest white cake recipe that tastes like it came from your favorite bakery, but it’s 100% HOMEMADE! It’s super moist (and stays that way for days), packed with vanilla flavor, and made with egg whites to keep the color of the cake nearly white. You can pair it with any frosting flavor, but I paired this one with a vanilla swiss meringue buttercream that’s so light and just the right amount of sweet. It really enhances the rich vanilla flavor of the cake overall and it’s sure to impress any cake lover.
One reader, Alana, says: “I made this cake for a friend’s engagement party and it was a HIT to say the least!! This was my first time making a cake fully from scratch and the guests were asking if I was a professional baker ! I also made the Swiss meringue buttercream and it was PERFECT!” ★★★★★
White Cake Ingredients & Substitutions
To make this white cake perfectly soft and moist with a bakery-style texture, there are a few key ingredients you’ll need. You should be able to find these at your local grocery store, but if not I have provided some substitution ideas as well.
- Cake Flour. To achieve the super soft bakery-style texture in this cake, you’ll need to use cake flour. It produces a much fluffier cake than all-purpose (or plain) flour because of its lower protein content (the more protein in your flour the stiffer the dough and less ability to maintain moisture). You can find cake flour at most grocery stores, but if all you’ve got is all-purpose flour in your pantry, here are instructions for how to make your own cake flour. Keep in mind that if you do use the homemade version, the gram measurement will weigh more (295g instead of 265g) since all-purpose flour is heavier than cake flour.
- Baking Powder + Baking Soda. These are the leavening agents used in this cake to give it the perfect rise.
- Unsalted Butter. A little bit of unsalted butter helps create moisture, great structure, and rich flavor. If you only have salted butter on hand, you can substitute that but be sure to omit the salt in the recipe if you do.
- Granulated Sugar. This not only sweetens the cake, it creates a tender crumb as well. You can substitute this with caster sugar if you wish and it will be even more soft.
- Egg Whites. Egg whites not only help keep this cake light in color, they also keep it light and fluffy in structure while binding all of the ingredients together. This recipe calls for 4 large egg whites, and you can either use fresh egg whites or use 1/2 Cup of carton egg whites as a substitute.
- Vegetable Oil. This adds the perfect amount of moisture to the crumb. I like using plain vegetable oil but you can substitute for any kind of vegetable oil (canola, avocado, etc.). Just keep in mind that if the vegetable oil you choose has a strong flavor, it will end up flavoring the cake.
- Pure Vanilla Extract. To create that perfect vanilla flavor, use a good quality vanilla extract. If you want an even whiter colored cake, you can use clear vanilla extract or substitute part of the vanilla extract with a clear extract like almond.
- Buttermilk. The fattiest of all the milks, buttermilk creates a rich texture and locks in lots of moisture. If you can’t find buttermilk locally, you can make a DIY version using whole milk and vinegar or lemon juice. The instructions are in the notes of the recipe below.
White Cake vs. Vanilla Cake
After looking through the ingredients, you may be wondering what the difference is between white cake and vanilla cake. Both are flavored with vanilla extract, so they both have amazing vanilla flavor. The main difference is that this white cake recipe uses all egg whites while vanilla cake recipes typically include whole eggs. Without the yellow of the egg yolks, the white cake ends up very light in color, which is how it gets its name.
Frostings to Pair with White Cake
Since this white cake recipe has a vanilla flavor profile, you can pair it with a double batch of any of my frosting flavors and it will taste amazing. Since I wanted to go for a true bakery-style white cake flavor, I decided to whip up some vanilla swiss meringue buttercream for the filling and frosting. This silky smooth buttercream is the perfect match for this soft and moist white cake! It tastes so rich and buttery, not too sweet, and has that professional bakery quality that pairs so well with the cake.
Swiss meringue buttercream is a little more involved than American buttercream, so if you’d rather try an easier white frosting, here are my recommendations:
How to Decorate a White Cake
I wanted this cake to look like it belongs in a bakery showcase, so I used the swiss meringue buttercream to frost a rustic textured finish with a small icing spatula. This technique is so quick and easy that anyone can do it! I left the top edges of the cake raw (instead of creating sharp edges) to make it look even more rustic. Then, I topped it with fresh berries.
You can decorate this cake however you’d like and it will still have that bakery quality taste! I recommend adding sprinkles for a celebratory look or fresh flowers (make sure they’re cake safe!) for an elegant look. This recipe makes just enough swiss meringue buttercream frosting to fill and stack the cake, then create the rustic textured finish or a smooth buttercream finish.
Bakery-Style White Cake Recipe Video
Here’s a quick video to show you the process of making this cake.
If you love recipe videos like this one, be sure to check out my YouTube channel! I’ve got a growing collection of cake recipes, decorating tutorials, and Cake Basics over there. Hit the subscribe button on my page so you never miss a new video.
Bakery-Style White Cake
Ingredients
Bakery-Style White Cake
- 2 1/2 Cups (265g) sifted cake flour* DIY recipe in notes
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 Cups (300g) granulated sugar
- 1/2 Cup (113g) unsalted butter, room temperature
- 4 large egg whites, room temperature
- 1/2 Cup (120ml) vegetable oil
- 1 Tbsp pure vanilla extract
- 1 1/4 Cups (300ml) full-fat buttermilk**, room temperature DIY recipe in notes
Swiss Meringue Buttercream
- 6 large egg whites from fresh eggs, not the carton
- 2 Cups (400g) granulated sugar
- 1 1/2 Cups (340g) unsalted butter, room temperature, cut into Tablespoon-sized pieces
- 2 tsp pure vanilla extract
- pinch of salt, or to taste
Garnish (Optional)
- 1/4 Cup fresh berries
Instructions
Make the Bakery-Style White Cake
- Preheat the oven to 350°F/177°C and prepare three 6-inch or two 8-inch cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan.
- In a medium bowl, add the flour, baking powder, baking soda and salt. Whisk together and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at high speed until creamy, about 2 minutes. Add the sugar and cream it together with the butter at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl and paddle at the halfway point. Turn the mixer to low and add the egg whites one at a time, mixing until they are just combined and scraping down the bowl and paddle as needed. Add the vegetable oil and vanilla, increase the mixer speed to high and beat for 1 minute.
- Turn the mixer off and add the flour mixture all at once. Mix the ingredients on low speed until just combined, then slowly pour in the buttermilk. Continue mixing at low speed for about 30 seconds, until the batter is uniform and combined. The batter will be slightly thin.
- Divide the batter evenly between the prepared cake pans and bake for 28 to 32 minutes. They’re done when they spring back to the touch and a toothpick inserted into the centers comes out clean or with just a few moist crumbs on it. Let the cakes cool in their pans for 5 minutes, then remove them from the pans and allow them to cool completely on a wire rack.
Make the Swiss Meringue Buttercream
- Prepare the double-boiler: Fill a saucepan with a few inches of water and set over medium heat. Make sure that the mixing bowl you’ll be using for the next step fits on top of it without the bottom of the bowl touching the water, then remove the mixing bowl and bring the water in the saucepan to a simmer.
- Separate the eggs: it’s really important not to get even a drop of egg yolk in your egg whites, so I recommend separating one egg white at a time into a small bowl, then adding each egg white into your heat proof mixing bowl (glass or metal).
- Add the sugar into your egg whites and whisk together to combine, then set the bowl over the saucepan of simmering water. Whisk constantly until the mixture has thinned out and the sugar is fully dissolved, 4-5 minutes. To test that it’s ready, carefully dip your finger into the mixture and rub your thumb over it. If you don’t feel any sugar granules, it’s ready. You can also use an instant read thermometer to check that the temperature has reached 160°F (71°C).
- While the mixture is still warm, transfer it to the bowl of your stand mixer fitted with the whisk attachment (or attach the bowl to your stand mixer if you used that for the mixture). Turn the mixer to medium-high speed and beat until stiff peaks form, 10-15 minutes. If stiff peaks have not formed at this point, try placing your bowl into the refrigerator for 10 minutes, then continue to beat until stiff peaks form.
- At this point feel the bowl of your stand mixer. If it feels warm to the touch, place it into the refrigerator for 10-15 minutes to cool it down. The meringue should be about 90ºF (32ºC) or less before moving on to the next step.
- Once the meringue has cooled, switch the stand mixer to the paddle attachment. Turn the mixer to medium-high and add the butter 1 Tablespoon at a time. After all the butter has been added, turn the mixer down to medium speed and beat in the vanilla and salt, about 30 seconds. At this point, the Swiss meringue buttercream should be thick, creamy, and silky smooth.
- Troubleshooting Too Thin/Curdled: If the buttercream is thin and curdled-looking, it usually means the meringue was too warm before adding the butter. Place the entire bowl in the refrigerator for about 20 minutes before returning it to the stand mixer and beating on medium speed until thickened. If it’s still soupy, place it back into the refrigerator for longer before re-whipping again.
- Troubleshooting Too Thick: If your buttercream looks too thick and air bubbly, scoop out about ½ Cup of the buttercream and place it in a microwave-safe bowl. Microwave for 10 seconds, until the buttercream has melted. Add it back to the big bowl of buttercream and turn the mixer to low speed until it’s all mixed in. This should bring the buttercream to a smooth consistency. Repeat if necessary until smooth.
Assembly
- Once the white cake layers are completely cooled, level them to your desired height. Add a swipe of Swiss meringue buttercream onto a cardboard cake circle and place the first cake layer on top. Fill and stack the cake with Swiss meringue buttercream, then crumb coat the cake. Refrigerate the cake for 15-20 minutes to let the crumb coat firm up before frosting the cake with the rest of the Swiss meringue buttercream.
- To create the design pictured, use a small spatula to create a rustic textured finish on the sides of the cake and keep the top edge raw. Garnish with a crescent formation of fresh berries.
Notes
- The white cake layers can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.
- The Swiss meringue buttercream can be made ahead and stored in an airtight container at room temperature for up to 2 days. You can also refrigerate the buttercream for up to 5 days or freeze for up to 3 months. When you’re ready to use it, bring back to room temperature before mixing on medium speed until creamy and smooth.
Love the cake but Does this one work for cupcakes too?
So happy you love this recipe, Nicole! Yes, it works as cupcakes. Fill your tins no more than 2/3 full and bake at 350F for 14-18 minutes. Enjoy!
Can this recipe be doubled or tripled to make a 1/2 sheet cake?
Hi Daran! I think you’d just need 1.5x the recipe to fill a half sheet pan with 1 inch sides 1/2 full. If you’re using a taller half sheet pan you could double or make 2.5x the recipe. I’m not sure what the baking time will be, but I recommend baking on a slightly lower temp (325ºF) and checking at 20 minutes for a half sheet with shorter sides and 35 minutes for a taller half sheet pan. Hope that helps!
Hi,
The frosting recipe calls for … 6 large egg whites from fresh eggs, not the carton … I don’t know where to get fresh eggs. Why does the frosting recipe call for fresh eggs but the cake recipe does not. Thanks for helping me with this. Have a good day.
Hi Virginia! In my experience, fresh egg whites set up better for the meringue frosting. Some people have success with carton egg whites in swiss meringue buttercream recipes, so if that’s what you’re used to you can go for it! I haven’t had any issues with carton egg whites in the cake recipe. It’s baked vs. the egg whites being whipped into a meringue and maybe that’s why. Hope that helps!
I’d love to make this for a friend’s birthday next week. But I was wondering, could I leave the recipe as is and use three 8 inch pans and just get thinner layers? 🙂 I know it’ll adjust the baking time and I’ll keep an eye on that.
Hi Amy! I haven’t tried this recipe as-is in three 8-inch pans, so I’m not sure how tall the layers would end up but I think it would work with a shorter bake time. If you want three 8-inch layers that are standard size you can make 1.5x this recipe (multiply each ingredient by 1.5) and that will give you the perfect amount of batter. Hope that helps!
This cake was incredible. We love it! Thank you for sharing it. Would you happen to have a chocolate version of this cake? Thank you.
So happy you loved this recipe, Kristin! Here’s my favorite chocolate cake recipe: https://sugarandsparrow.com/chocolate-cake-recipe/
I’m not sure what happened to my comment so apologies if you already answered. I’ve seen other white cake recipes that use sour cream instead of buttermilk, as your vanilla cake recipe does. Why did you do buttermilk here and how does it change the flavor/texture of the cake vs one using sour cream? Thanks!
Hi Elizabeth! Great question. Buttermilk and sour cream serve similar functions as they both add moisture to a cake. Buttermilk tends to yield a softer, fluffier crumb while adding that moisture, while sour cream adds more of a rich texture and flavor. If you’re looking for a super soft vanilla cake, go with the bakery-style white cake and if you’re looking for a rich vanilla cake with a little more structure, go with my vanilla cake. Hope that answers your question!
Yes it does! Thanks so much. I’ve made your vanilla cake and loved it, I’m going to try the bakery white this time!
One more question – I’m seeing most stores only have low fat buttermilk. Is that acceptable or is it then better to DIY with whole milk? (Or combo low fat buttermilk and cream?)
Hi Elizabeth! I almost always do the DIY buttermilk and love the results.
Ask your grocer to stock it , buttermilk with live cultures.
Hi what is the ingredient amount for a sheet cake
Hi Evelyn! The amounts will be the same for a 9×13 cake pan. Hope that helps!
Hi! How many cupcakes will this recipe make? Looks amazing and I can’t wait to try it
Hi Molly! This recipe makes 30 cupcakes. Enjoy!
Thank you!!
This white cake is amazing—soft like boxed mix (which I love) but with way better flavor! I’m curious about how it compares to your vanilla cake. I see the white cake uses a butter/oil mix and buttermilk, while the vanilla cake uses all butter, whole milk, and sour cream. I’m looking for a go-to base recipe for my business and trying to simplify ingredients. If I wanted to use only 1 recipe, could I use this white cake and just swap in whole eggs for vanilla cake? Or is it better to start with the vanilla recipe and use egg whites for white cake or funfetti? Trying to avoid having to have whole milk, buttermilk, and sour cream on hand at the same time for example.
Thanks so much!
Honestly, this white cake recipe is my favorite! I haven’t tried subbing in whole eggs to make it a vanilla cake (will add that to my list!) but if you’re looking for a good go-to base recipe with simple ingredients I’d opt for this one. My vanilla cake recipe is great as well but since it’s all butter-based it tends to get a little more dense after refrigeration, whereas this one stays pretty soft and fluffy. And for buttermilk more often than not I make a homemade version by adding vinegar to whole milk (recipe is in the notes section of this recipe). That saves me from always having to have buttermilk on hand!
Seriously this recipe was awesome! And I love the addition of butter and oil. I think I will give it try with 2 eggs and 2 egg whites like your other recipe and take your advice with using this one. I would prefer to keep buttermilk on hand because I use it for my other cake recipes as well. Thank you so much for your help! Will be purchasing your book and trying your other recipes as well.
You can make your own buttermilk with whole milk and real buttermilk. It last a long time , and you can just keep repeating. One quart jar fill to to about 2 inches to top and add the buttermilk to to top , stir , cover loosely . Let sit out for 24 hours or til thickened. Stir and refrigerate .
if I wanted to make a three layered 8″, I would usually double the recipe. However, the ingredients seem a lot more than your chocolate cake, which I usually double. should I 1.5 the amount or just double the recipe?
Hi Addie! For three 8-inch layers, making 1.5x the recipe will make the perfect amount of batter
Ever since the baking companies decided to be stupid and give less product, I’ve been on the hunt for a good cake recipe. THIS IS IT! it is so soft, delicate and full of flavor. I always run a test before I actually use the recipe for people. The local fire department loves this system. They approve of this recipe too.
Thank you so much for this recipe!
Yay, Nancy! I’m so happy you love this recipe!!
Can I make a dozen cupcakes from this batter, and would they turn out fine?
It just made 2 dozen for me, plus 15 minis.
I’m trying to make an Oreo wedding cake, but with this white cake recipe.
Can I just fold the Oreos in without changing anything else in the recipe?
Hi Tammy! I think that would work but I haven’t tried it myself so I can’t guarantee they won’t sink. Finely chopped Oreos shouldn’t weigh a whole lot though, so they will probably stay nice and suspended. Let me know if you try it!
This is the best white cake recipe I have made. Thank you for sharing!
Yay! I’m so happy it was a hit, Jill!
Delicious. Wonder how replacing the 4 egg whites with 2 whole eggs for a vanilla cake would work? I will have to try it.
Yeah I wonder that too! Let me know if you try it!