The Best White Cake Recipe You’ll Ever Make {Easy Recipe}

A friend recently commented that she’s never been a fan of the white cake recipe she uses to make birthday cakes in her house. It prompted me to send her my recipe, because years ago, I stumbled on the BEST white cake recipe ever.  I had found it on an internet search, when I wanted to make a delicious tasting cake for my daughter’s third birthday. I myself had never been much of a fan of cake, and was wanting all of my efforts to feel ‘worth’ it.

This recipe has been such a huge game changer for me, that it MUST be shared with you, so that YOUR birthday cakes can be full of deliciousness too! Sadly, I never saved the website I found it on, so I am unable to give credit to the original baker. So know that this isn’t my personal creation, but I want to make sure that you know about it, because everyone deserves to eat an awesome white cake on their birthday!

Go to recipe

You can see from the photo I took of my recipe page that the stains and rumpled paper are a testament to how well used this recipe is! In our house, we have all four birthdays in a row; April, May, June and July. For the past number of years, I make this cake for the first three months. Then, I’m sick of cake and don’t have any for my birthday in July. I go for Strawberry Rhubarb Pie or Ice Cream cake, usually!

I made my daughter a Barbie Cake when she was three. I am really good at making delicious tasting baking. But, I’m not so great at making beautiful looking baking. It’s one of those things that I find really hard. In fact, I dread the cake decorating part of making a cake. I don’t have any beautiful photos of gorgeous cakes I’ve made, because I’ve never made a gorgeous looking cake! In fact, the photo I had of Rachel’s Barbie Cake doesn’t even exist anymore. I thought it looked so bad, that I trashed the photo (which I totally regret, now)!

Want to make the Best white cake you've ever made? You want THIS recipe!

My daughter has begun to love decorating cakes. She’s only 10.5, and is already way better than me!

The issue with decorating a cake for me is patience.  I don’t have a lot of patience, and cake making takes time and patience. It’s also very messy. Yeah, I may just have some amazing kitchen cloths hanging around my kitchen, but I just don’t want to get into the mess! I’m also not all that artistic, so it hurts my brain!

But it doesn’t matter, because nothing beats deliciousness, right? So here is the recipe for the BEST white cake you’ll ever make (and you’ll never want to make another cake again!)

Hands down, the best white cake you'll ever taste. It'll be your new birthday cake staple!

Best White Cake You'll Ever Make

This recipe will become a birthday staple in your house!

Servings 12 servings


  • 1 cup milk room temperature
  • 180 ml egg whites or six egg whites
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 2 1/4 cups cake and pastry flour
  • 1 3/4 cups sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 3/4 cup butter softened


  1. Preheat oven to 350F                                                                                                                      

  2. Grease two 9 inch cake pans with shortening. Line the bottom with parchment paper. Grease parchment paper. Flour the pan.

  3. Combine milk, egg whites, and extracts in a small bowl with a fork. Set aside. 

  4. Sift together flour, sugar, baking powder and salt in a separate, large bowl. Add butter, either with a paddle attachment on a mixer, or rub in by hand, until it resembles wet sand. 

  5. Add all but 1/2 cup of milk mixture, and beat at medium speed with mixer for 1 1/2 minutes. Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl. DO NOT overmix. 

  6. Divide batter evenly between prepared pans and gently shake to smooth batter. Bake 30-35 minutes, until toothpick inserted in center comes out clean.

  7. Let cakes cool in pan for 15 minutes, then invert to remove from pans. Cool on racks completely, before frosting. 

Recipe Notes

  • Unfrosted cakes can be wrapped in saran wrap, placed in a freezer bag, and frozen until ready for frosting.
  • Make sure you use Cake and Pastry Flour, not regular white flour, in this recipe. It makes all the difference in the taste, and texture, of your cake!
  • When using egg whites, simply purchase a carton of egg whites, and measure out 180 ml


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