White Cake

From Scratch Bakery Style White Cake


White cake made from scratch? Tastes like it came from a bakery? Yes, you can do it yourself ! This is the best white cake recipe I have ever tasted. It’s perfect, I tell you! This cake is light and fluffy not dense and heavy. And the flavor is spot on.

White Cake - Looking for the perfect bakery style white cake? This is IT! You MUST TRY this recipe!

It’s so easy to make that you will never order another birthday cake from a bakery again.  Whip up the dry ingredients one bowl, then the wet in another and mix together.


White Cake - Looking for the perfect bakery style white cake? This is IT! You MUST TRY this recipe!

Divide equally amongst 2 round cake pans and bake.

White Cake - Looking for the perfect bakery style white cake? This is IT! You MUST TRY this recipe!

Let the cakes cool completely and frost it with your favorite frosting.  I chose a whipped cream frosting because I wasn’t in the mood for anything overly sweet.  It was the right choice.  You could add a fruit jam spread to the middle and take it a little sweeter.  Hmmm, wish I had done that now. Next time, I guess.

White Cake - Looking for the perfect bakery style white cake? This is IT! You MUST TRY this recipe!

A perfect white cake from scratch made in your own kitchen.

5 from 3 votes
White Cake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

White Cake - A bakery style white cake made from scratch. This cake has an amazing flavor with a light, fluffy crumb.

Course: Dessert
Cuisine: American
Servings: 12
Author: Don't Sweat The Recipe
For the Cake
  • 2 cups granulated sugar
  • 3 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 c neutral-flavored oil (I used canola)
  • 3 large egg whites
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups whole milk
For a Whipped Cream Frosting:
  • 2 cups heavy whipping cream, well chilled
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  1. Preheat your oven to 350 F, butter and flour 2 8" round cake pans and line the bottom with parchment paper.
  2. Combine the dry ingredients in a large mixing bowl.
  3. Whisk together the wet ingredients in a smaller mixing bowl.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Divide batter evenly between your cake pans and bake for 35-40 minutes (8" pan), 45-50 minutes (6" pan), 20 minutes for cupcakes until the center of the cake springs back when touched.
  6. Allow cakes to set for 5-10 minutes in the pan before inverting onto a cooling rack to cool completely.
  7. To make the whipped cream frosting:
  8. Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold.
  9. Add the cream, powdered sugar, and vanilla to the chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat.
  10. Frost with the whipped cream frosting. or as desired.


White Cake - Looking for the perfect bakery style white cake? This is IT! You MUST TRY this recipe!


Recipe inspired by goodiegodmother


  1. Reply

    The perfect white cake recipe has eluded me for years. So many aren’t really white, they’re light yellow because of the egg yolks. I’m looking forward to trying this and I love the dark background in your pictures. Pinning!

    1. Reply

      Me too, Sandra. This recipe is spot on I hope you try it!

  2. Reply

    This looks so yummy! I love a good cake recipe :]

    Edye | http://gracefulcoffee.wordpress.com

  3. Reply

    Spotted this on Inspire Me Wednesday! Love the simplicity of a white cake!

    1. Reply

      Me too! Thank you for coming by, Melanie!

  4. Reply

    There’s something so classic and wonderful about white cake. This looks heavenly!

    1. Reply

      Thank you, Courtney! 🙂

  5. Reply

    Thank you for sharing at Delicious Dishes Recipe Party!

  6. Reply

    Love your blog……pls send me updates…..thank you…blessings…..dolores

    1. Reply

      Aw, thank you so much, Dolores! You just made my day! 🙂

  7. Reply

    Looks yummy!!

    Thanks for linking up with Welcome Home Wednesdays! Live every Wednesday at 7AM CT.

    liz @ j for joiner

  8. Reply

    Thanks for the recipe. How do I do it if I want it on a 9×13 dish? I also have a heart pan I think it’s a 9×9 so thought of pouring it in there and the remaining make cupcakes

    1. Reply

      You will just need to adjust the cooking time. I would suggest 30-35 minutes. Watch closely, it’s done when the center springs back when touched.

  9. Reply

    Made it this past weekend–can’t believe how easy and delicious this was! No more white cake mixes for me! Thank you!

    1. Reply

      I am so glad you enjoy the cake, Sandra! Thank you so much for coming by and letting me know! 🙂

  10. Reply

    Do I need to beat the egg whites? I’m going to try this delicious looking recipe tomorrow.

    1. Reply

      Hi, Gerald! No need to whip the whites. I hope you enjoy the cake.

  11. Reply

    Can i use this recipe to make zebra cake?

    1. Reply

      Hey, Joe! I’ve never tried to make a zebra cake so I can’t really tell you if this would work or not. Sorry.

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