White Cake

The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

Recipe Cost $8.41

Recipe Serving Cost $0.94

White Cake, a timeless dessert, combines flour, sugar, butter, and egg whites. Its light and fluffy texture, and tender crumb, are irresistible.

It costs approximately $8.41 to make this cake. The cake makes nine servings for about $0.94 per serving.

Check out my Carrot Cake and Zucchini Cake recipes for simpler cake recipes.

An overhead picture of the finished White Cake on a serving platter and covered in sprinkles.

White Cake Recipe

This White Cake recipe is soft, fluffy, and moist. It has a flavorful and fine crumb that is a definite crowd-pleaser. And when you top the cake with the sweet homemade buttercream frosting, this cake is a decadent treat.

Whether you’re looking for a classic dessert for a special occasion or want to indulge in a sweet treat, this cake is a timeless choice to satisfy your cravings.

The cake cut into so you can see the tender interior of the cake.

Ingredients and Estimated Cost

Per Serving Cost: $0.94

Recipe Cost: $8.41

2 cups + 2 Tablespoons cake flour – $2.06
½ cup whole milk – $0.05
3 large egg whites – $1.29
1 teaspoon almond extract – $0.12
½ teaspoon vanilla extract – $0.34
¾ cups granulated sugar – $0.12
2 teaspoons baking powder – $0.08
½ teaspoon salt – $0.01
22 Tablespoons unsalted butter – $3.08
2 cups confectioners’ sugar – $0.76
½ teaspoon pure vanilla extract – $0.34
1 Tablespoon cream or milk – $0.16

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in April 2023.

How To Make White Cake

***For complete recipe instructions, see the recipe card below.

First, preheat the oven to 350 degrees F and spray the 8×8-inch cake pan with non-stick cooking spray. Line the pan with parchment paper and spray the parchment, followed by a dusting of cake flour.
Next, whisk with a fork the milk, egg whites, and extracts.
Using a stand mixer, mix together the cake flour, sugar, baking powder, and salt on low speed.
Add the butter in one slice at a time and beat until the mixture resembles moist crumbs.
Pour all but ¼ cup of milk mixture into the crumbs and beat on medium for 1 ½ minutes.
Then, add the remaining ¼ cup milk and beat for thirty more seconds. Scrape down the sides of the bowl and beat for another twenty seconds.
Next, evenly spread the batter in the prepared pan and bake for about twenty-five to thirty minutes.
Let the cake rest for ten minutes before inverting the cake onto a wire rack to cool for ninety minutes.
Use a stand mixer to beat the butter for about sixty seconds. Then slowly add the confectioners’ sugar and beat until smooth.
Beat in the vanilla, cream, and salt until the frosting is light and fluffy.
Finally, frost the cake and add sprinkles (if using) before slicing and serving.

Recipe Variations and Substitutions

Instead of almond extract, you can use all vanilla extract.
Additionally, you can use lemon extract or zest instead of almond extract.
To Make this a funfetti cake, fold in ¼ cup of sprinkles before baking.
To make this cake fruity, swirl in some raspberry or strawberry jam.
I love serving this cake with fresh berries. I find it balances out the flavors nicely.

Storage Tips

SERVE: I love serving this white cake with fresh berries, I find it balances out the flavors well.

STORE: This white cake will keep covered at room temperature, for about 2-3 days.

FREEZE: If you’re going to freeze this cake, then don’t add sprinkles until after the cake is defrosted. Sprinkles sort of melt in the freezer. To freeze, place slices of cake on tray and freeze until solid, about 3-4 hours. Then, quickly wrap individual slices in two layer of plastic wrap and foil. Finally, place the wrapped pieces of cake in a freezer-safe sipper top bag. Freeze for up to 6 months.

DEFROST: Defrost individual slices of cake overnight in the refrigerator or at room temperature for 1-2 hours.

Recipe FAQs

What is the difference between white cake and vanilla cake?

The white cake uses egg whites, while the latter uses the whole egg in the batter. Therefore, a vanilla cake is slightly pale yellow, and a white cake is true to its name and is white.

Is angel cake and white cake the same?

An angel cake, a sponge cake, does not call for butter. In contrast, a white cake uses butter as an ingredient. My recipe uses lots of butter!

A piece of White Cake on a plate with a forkful taken out of it.

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A spatula taking out a piece of cake from the big cake.

White Cake, a timeless dessert, combines flour, sugar, butter, and egg whites. Its light and fluffy texture, and tender crumb, are simply irresistible.

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cake

Prep Time: 20

Cook Time: 30

Cooling Time: 1 40

Total Time: 2 30

Servings: people

US Customary – Metric

Calories: 531kcal

Author: Jillian – A Food, Folks and Fun original!

Ingredients

WHITE CAKE:

2 cups + 2 Tablespoons cake flour plus more for dusting the pans
½ cup whole milk at room temperature
3 large egg whites at room temperature
1 teaspoon almond extract
½ teaspoon vanilla extract
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
6 Tablespoons unsalted butter cut into 12 pieces, softened but still cool

BUTTERCREAM:

16 Tablespoons unsalted butter softened
2 cups confectioners’ sugar sifted
½ teaspoon pure vanilla extract
1 Tablespoon cream or milk
Pinch salt
sprinkles optional

US Customary – Metric

Instructions

PREP OVEN AND PAN:

Move the oven rack to the middle position and preheat the oven to 350℉.
Spray an 8×8-inch cake pan with non-stick cooking spray.
Line the bottom of the pan with parchment.
Spray parchment and dust pan with cake flour, tapping out excess.

MAKE CAKE BATTER:

In a 2-cup liquid measuring cup, add milk, egg whites, and extracts and whisk with a fork until blended.
In a bowl of an electric mixer, blend cake flour, sugar, baking powder, and salt on low speed.
Keep the mixer running on low, add butter, one piece at a time, and continue to beat until the mixture resembles moist crumbs.
Pour all but ¼ cup of the milk mixture into crumbs and beat on medium for 1 ½ minutes.
Add the remaining ¼ cup milk and beat for 30 more seconds. Stop the mixer, scrape down the sides of the bowl, and beat for 20 more seconds on medium.
Pour batter into the prepared pan. Use a rubber spatula to spread the batter evenly into the cake pan and smooth the top.

BAKE AND COOL CAKE:

Bake cake until a toothpick inserted into the center comes out clean, 25-30 minutes.
Let the cake cool in the pan for 10 minutes.
Loosen the cake from the sides of the pan with a butter knife, and invert it onto a wire rack or plate. Reinvert onto an additional wire rack.
Cool completely, about 90 minutes before icing.

MAKE BUTTERCREAM:

Using a stand mixer, beat butter on medium-high speed until smooth, about 30-60 seconds.
Reduce speed to medium-low, slowly add confectioners’ sugar, and beat until smooth, about 2-5 minutes.
Add vanilla, cream, and salt, increase speed to medium-high, and beat until light and fluffy, about 4-8 minutes.

TO FINISH:

Carefully move the cooled cake onto a serving platter or cake stand.
Use an offset icing spatula to frost the cake evenly.
Add sprinkles (if using).
Slice the cake into nine pieces and serve.

Notes

The rich, tender crumb of this white cake relies on 1 thing: butter. The butter needs to be softened, but still cool. Please do not use room temperature butter!

Nutrition

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A slice of cake being taken out of the White Forest Cake.