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White Cake

Light, fluffy, and the closest to pure white of all the cakes. ⬜ This is because the recipe only uses egg whites in the batter! πŸ₯š And without the egg yolks to dye to batter yellow, the cake batter is much, well, whiter. Now, if pure whiteness is your goal, your going to want to substitute regular vanilla for clear vanilla. It has the same flavor, but without the brown tint of pure vanilla extract.

Also, since there’s less fat in the batter, the cake is extra light and airy! ☁

Which is one of the (many) reasons why this cake is so popular and delicious! In fact, it’s downright springy! Which I know sounds like a weird adjective for a cake. But, when you push on it with your finger, it bounces right back into place. Which makes it so delicious when you’re eating it!

Ready to see how I did it? (And then copy me? πŸ”“)

Just watch the video below to learn all my tricks! (Or, at least the white cake ones! 🀣)

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White Cake Made From Scratch


Units Scale

White Cake Recipe Ingredients

  • 8 oz unsalted butter room temp
  • 14 oz sugar
  • 6 large egg whites
  • 14 oz flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 10 oz milk
  • 2 oz vegetable oil

Easy Buttercream Frosting

  • 8 oz pasteurized egg whites
  • 32 oz powdered sugar
  • 32 oz unsalted butter room temperature
  • 1/2 tsp salt
  • 1 Tbsp vanilla extract

Got all that? Cool!

Then simply click on the Next Lesson button to jump into the next type of butter cake- carrot cake! πŸ₯• And who doesn’t want to eat their cake and have their veggies too?

Thanks to Sugar Geek for the recipe!