The Absolute Best White Cake Recipe

A good, white cake is hard to come by, but we’ve found the best!

Si Foster shares the perfect recipe after a lifelong quest.

White Cake Recipe
6 egg whites, room temperature, beaten until stiff*
1 cup unsalted butter, softened*
1 1/2 cups plus 1 tablespoon granulated sugar
2 1/2 cups cake flour (Bob’s Red Mill)
1 tablespoon plus 1 teaspoon baking powder (or 4 teaspoons)
1 teaspoon sea salt
1 cup whole milk, room temperature
2 teaspoons clear (imitation) vanilla, or almond flavoring, or a combination of both
flour for dusting pans
cooking spray for pans
2- 9 inch x 2 inch high round baking pans
parchment liner for pans
For buttercream frosting:
5 cups powdered sugar
1 1/4 cups butter or 20 tablespoons, room temperature
4-5 tablespoons milk, half and half or cream
pinch of salt
1 teaspoon vanilla, regular is okay or clear
2 drops red food coloring, optional

Spray two 9 inch baking pans generously with cooking oil (or grease with paper towel coated with oil). Place liner in pan and spray again with oil. Place a bit of flour (about 1 teaspoon) in each pan, tap and tilt the pan so the flour coats the bottom and then quickly turn over and tap to release any excess flour. Set aside.

Place the egg whites in a clean bowl and beat with whisk attachment until stiff peaks form. The egg whites should not be dry, but hold their shape when the beater is removed. This takes about one minute if the eggs are at room temperature. Set aside or place in another bowl if using the same bowl to make the cake batter.

In a large bowl of a stand mixer, place the butter and turn the mixer on to high. Turn mixer off and scrape down sides of bowl. Turn mixer back on and add the sugar while the mixer is on medium speed. Scrape down sides and bottom of bowl again. Mix for another minute.

Add cake flour, baking powder and salt. Mix on medium until all ingredients are incorporated. Turn off mixer and scrape down sides again. With the mixer on medium speed, slowly add the milk and vanilla or almond flavorings to the mixture. Mix on medium just until the mixture is smooth and no lumps appear (about 20-30 seconds).

Turn the mixer off and scrape down the sides one more time, insuring all ingredients are mixed in. If needed, turn the mixer on for one more spin until all is mixed well. Do not over mix.

Fold the egg whites into the flour (by hand using a spatula or wood spoon) and sugar mixture. Be careful to not over mix. Fold until the streaks of egg whites no longer appear and the egg whites are evenly distributed in the batter.

Spoon the batter into the prepared pans. Weigh on a food scale to insure the batter is evenly proportioned.

Bake on center rack of oven at 350 degrees for 20-27 minutes. The cake is done when a toothpick inserted in center comes out clean or with a few crumbs attached and will spring back when touched lightly in center.

Cool for 5 minutes before removing from pan. When ready to invert, run a butter knife around edge of pan and turn over onto a cooling rack. Frost when cooled completely.

For Frosting:

Place powdered sugar into bowl of stand mixer. Turn on low speed for about 30 seconds.

Add room temperature butter. Mix until smooth.

Add milk (3 tablespoons) or cream, pinch of salt and vanilla. Add more milk if needed, a tablespoon at a time.

Beat for about 3-5 minutes until smooth and fluffy. Make sure to follow this time for the fluffiest, smoothest buttercream!

When finished beating, use a spatula to fold together and remove any excess air bubbles from frosting.

Frost cake using about 1 cup of frosting for middle section, then frost sides and top.


-I beat the egg white in a clean bowl, with a whisk attachment. The eggs will beat up better if they are at room temperature. Make sure the bowl and beaters are free of any oil.

-Butter may be left on the counter for 1 hour before using or microwaved for a few seconds until barely soft.

-I like Bob’s Red Mill brand Cake flour. I’ve used several different types but have had best success with Bob’s for this recipe!

-The cake may be frozen for up to two months if wrapped tightly before frosting.

Find more of Si’s recipes on her website,

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