This from-scratch, fluffy white cake is light, airy, and packed with subtle vanilla and almond flavors. Its tender crumb and moist texture comes from a perfect blend of butter and oil.
It's delicious, versatile, and perfect for layering or as a 9x13" cake. Whether you're celebrating a special occasion or simply enjoying a treat, this cake is sure to be a hit with everyone!
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Ingredients
- All-Purpose Flour: Provides the cake's structure.
- Baking Powder: Helps the cake rise, making it light and fluffy. (I recommend using aluminum-free baking powder. It has a cleaner flavor, without any metallic aftertaste.)
- Salt: Enhances the overall flavor. (I use sea salt.)
- Egg Whites: Incorporate air, adding lightness and a tender texture.
- Sugar: Sweetens the cake, helps retain moisture, and aids in creating a tender crumb.
- Butter: Adds richness and flavor while contributing to a soft, tender texture. (I use salted butter.)
- Oil: Keeps the cake moist and extends its freshness.
- Whole Milk: Adds moisture, activates the baking powder, and enriches the cake. (If all you have in your fridge is 2%, it should work. However, whole milk adds more richness and moisture. You could always replace a couple tablespoons of 2% milk with either heavy cream or sour cream to add more moisture.)
- Vanilla Extract: Provides a sweet, aromatic flavor. (If you desire a really white cake, use clear vanilla.)
- Almond Extract: Adds a subtle, nutty note that complements the other flavors. (There isn't enough to give a distinct almond flavor, but if almond extract is not your thing, replace it with more vanilla.)
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Tips for Separating Eggs
Cold eggs are easier to separate, and it's a good idea to separate the egg whites from the yolks in a separate bowl first. That way, if a bit of yolk gets in, you don't have to start over. Even the smallest bit of grease or yolk can ruin your egg whites and keep them from reaching peaks.
I have an egg separator, but honestly, I often separate them by cracking the egg in half and letting the white slide out.
How to Make White Cake From Scratch
- Preheat Oven: Set the oven to 350°F (175°C).
- Prepare Pans: Grease a 9x13-inch baking pan. For a layered cake, line two 9-inch pans with parchment paper, then grease the parchment to help the cakes release easily.
- Mix Dry Ingredients: Sift together flour, baking powder, and salt. To sift, place the ingredients in a fine-mesh sieve or sifter and tap or shake it over a bowl to remove lumps and evenly distribute the leavening agents.
- Whip Egg Whites: In a clean, dry bowl, with the whisk attachment, beat egg whites until foamy. Gradually add sugar, continuing to beat until soft to medium peaks form. Don't overbeat. (When you pull the beater out, the whites will hold a peak but may slightly bend over.)
- Cream Butter and Sugar: In a separate bowl, beat butter, oil, and sugar together until the mixture is light and creamy. This helps incorporate air into the batter for a lighter cake.
- Combine Ingredients: Gradually add the sifted dry ingredients and milk to the butter mixture. Mix slowly to avoid overworking the batter, which can make the cake dense. Alternate between adding dry and wet ingredients. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add Egg Whites and Flavorings: Add the beaten egg whites and flavorings. Scrape the sides of the bowl and beat for about thirty seconds or until everything is mixed.
- Pour Batter: Evenly spread the batter into the prepared pan(s) using a spatula to smooth the top.
- Bake: Bake until a toothpick inserted into the center comes out with a few crumbs (not wet). Baking times can vary, so start checking a few minutes before the suggested time.
- Cool: Allow the cake to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
- Frost and Serve: Frost with your choice of frosting. Slice and serve. Store in an airtight container at room temperature for up to two or three days. Refrigerate or freeze for longer storage, and bring to room temperature before serving.
Tips for Making the Best Fluffy White Cake
- Separate Cold Eggs: Cold eggs are easier to separate, then let the whites come to room temperature before whipping.
- Use Room Temperature Ingredients: This helps them blend smoothly, creating a better texture.
- Whip Egg Whites Properly: Beat until soft or medium peaks (not stiff/hard peaks) form to ensure a light, airy cake.
- Sift Dry Ingredients: This ensures even distribution and a smoother batter.
- Don't Overmix: Mix until just combined to avoid a dense cake.
- Bake Immediately: Aluminum-free baking powder reacts quickly, so get the batter in the oven right after mixing.
- Check for Doneness: Use a toothpick to check if the cake is done - only a few crumbs should stick, not wet batter.
Can I Use This Batter to Make White Cupcakes?
Yep, you sure can. This white cake batter works great to make cupcakes.
Line or grease 24 to 28 cups in a muffin pan and fill them approximately ⅔ full. Bake the cupcakes for 20-25 minutes or until a toothpick comes out with only a few crumbs.
Frosting
White cake is not complete without frosting, right? And you can top this cake with any frosting you like.
The thing is though, frosting can make or break a good cake. I don't like dry cake, so it's important to have a good cake. However, a really great cake can be ruined by nasty frosting. I don't like too-sweet frosting, so I prefer options that aren't too sweet and complement the cake's flavor perfectly.
I enjoy this fluffy white cake with my light whipped vanilla buttercream. If you like chocolate on white for a contrast, try my whipped chocolate buttercream. The cream cheese frosting that I use on my carrot cake would also be yummy on here.
Feel free to switch it up to see what's your favorite.
Crumb Coat:
To make it easier to frost a layered cake, apply a crumb coat. This is a thin layer of frosting that seals in loose crumbs so they don't ruin the smoothness of the frosting. After stacking the 2 layers with frosting between them, spread a very thin layer of frosting over the top and sides of the cake. If you like, use a bench scraper to smooth out the frosting. Refrigerate the cake, uncovered, for at least 20 minutes to set the crumb coat. Then, frost the top and sides with the remaining frosting.
I hope you enjoy this Amish recipe for fluffy white cake. If you try it, I'd love it if you left me a comment and star rating below. Thank you!
📖 Recipe Card
Fluffy White Cake (Amish Recipe)
Ingredients
- 2 ¾ cups all-purpose flour
- 4 teaspoons baking powder (aluminum-free)
- 1 ½ teaspoons salt
- 5 large egg whites (at room temperature)
- ⅓ cup sugar
- ½ cup softened butter (8 Tbsp.)
- ⅓ cup vegetable or canola oil
- 1 ½ cups sugar
- 1 ⅓ cups whole milk
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
Instructions
- Preheat the oven to 350℉.
- Sift together flour, baking powder, and salt. Set aside.2 ¾ cups all-purpose flour, 4 teaspoons baking powder (aluminum-free), 1 ½ teaspoons salt
- In a clean bowl, with clean beaters, beat the egg whites until foamy. Add ⅓ cup of sugar, 1 tablespoon at a time, beating until the whites stand in soft peaks. Set aside.5 large egg whites (at room temperature), ⅓ cup sugar
- In a separate bowl, using a handheld or stand mixer with the paddle attachment, thoroughly beat the butter, oil, and sugar until creamy.⅓ cup vegetable or canola oil, ½ cup softened butter (8 Tbsp.), 1 ½ cups sugar
- Add the flour mixture alternately with the milk, a small amount at a time, beating after each addition. Mix until smooth.1 ⅓ cups whole milk
- Add the beaten egg whites and flavorings.2 teaspoons vanilla extract, ¼ teaspoon almond extract
- Beat for about a half minute or until incorporated.
- Evenly spread the batter into the prepared pan/pans.
- Bake 9" cakes for approximately 25 - 30 minutes. Bake a 9x13" cake for approximately 30 -35 minutes. Test with a toothpick for doneness. (Inserted in the center, it should come out with only a few crumbs - not wet.)
- Allow the cake to cool completely before frosting.
- Frost with a light vanilla buttercream frosting, whipped chocolate buttercream, or your frosting of choice.
- Slice and serve immediately or cover and keep at room temperature for a few hours before serving.
- Store in an airtight container at room temperature for up to two or three days. Refrigerate or freeze for longer storage. Bring it back to room temperature before serving.
Anna
It's so light and fluffy!
Patricia Martin
I made the 9x13 cake with the butter cream frosting for our New Year’s dinner dessert. It was a huge success. The cake was light and fluffy and the butter cream icing was smooth and creamy. It reminded me of my Mother’s icing. My guests really enjoyed it. There is just enough left to enjoy a piece tomorrow. Looking forward to trying more of your recipes.
Anna
Thank you for taking the time to leave a nice comment!