Satisfy your sweet tooth with this delicious white cake recipe. Delicate, light and airy, layers of white vanilla cakes with a creamy Ermine frosting for an extra special dessert. Try this recipe to make a heavenly white wedding cake today!
Table of Content
White wedding cake recipe with frosting has been a traditional centerpiece of wedding receptions in many cultures around the world for many years. The significance of a frosted white cake at weddings is rooted in several cultural and historical traditions.
Firstly, white symbolizes purity, innocence, and new beginnings. A white cake, especially one that is elaborately decorated with frosting, is considered a symbol of a new beginning for the couple as they embark on their new life together.
Secondly, the white wedding cake with frosting is a symbol of luxury and opulence. In the past, only wealthy families could afford such lavish cakes, and having one at a wedding was a way of displaying the family's wealth and status.
Finally, the cake-cutting ceremony itself is a symbolic act that marks the beginning of the couple's shared life. Cutting and sharing the cake is an act of unity, and it represents the couple's commitment to share their lives together.
Overall, the white frosted wedding cake is a symbol of love, purity, and the beginning of a new life together, and it remains a beloved and enduring tradition in many cultures.
Why make this white cake recipe?
- Let's face it, a slice of vanilla white cake with deliciously sweet frosting is the perfect treat for any special occasion.
- And let's not forget the delicious aroma that fills your home as the cake bakes in the oven is priceless.
- This cake is light and airy because it has lots of whipped egg whites. But, the absence of egg yolks also makes it a fairly delicate cake.
- Of course, the secret to making a cake being white is to use natural or white ingredients. Including only egg whites, clear vanilla extract, and white sugar.
- While this cake is delicious on its own, for a more formal occasion, consider frosting the cake, using a piping bag, and decorating the cake with intricate designs or personalized messages.
- There are two components to making this cake:
- White cake layers - Of course, this is an adaption of my classic vanilla cake, but I use both butter and oil for stability and moisture.
- Frosting - Today, I am using this Ermine frosting. And yet, Swiss meringue buttercream (SMBC) would also be a great option. Of course, there are other buttercreams that would work just as well. See my 50 plus buttercream frosting recipes
Timeline and process
- Prep and bake the cake - (20 + 30 mins ) = 50 mins
- Prepare frosting and simple syrup = 10 minutes
- Cool the cake = 2 hours
- Frosting the cake = 30 minutes
- Active time - 1 hrs, Inactive time - 2 12 hrs. Total time = 3 ½ hours
Ingredients and substitutes
- Flour - I find all-purpose flour works better for this cake. It adds stability in the absence of the egg yolks.
- Sugar - Fine-grain white sugar works best as it's easier to cream with the butter.
- Fat - In this cake, I use both butter and oil. I find it works better for both texture and moisture. Use unsalted butter at firm room temperature, not too soft. This works better to cream with the sugar into a light and airy mixture. And use a flavorless oil like canola, grape seed or sunflower.
- Buttermilk - you can use store bought or homemade buttermilk. You can also use sour cream in equal amount for this cake.
- Eggs whites - Use large egg whites and make sure that no eggs get into the egg whites. Otherwise, they will not whip into stiff peaks.
- Flavoring - I am using clear vanilla extract, almond extract, and rose extract for this cake. I do like the combination of the three. And yet, you can use any two, or just clear vanilla extract. If you don't have clear vanilla extract, replace half the sugar with vanilla sugar instead.
Best White Cake Recipe
Cake
- Preheat the oven at 325°F / 165°C / Gas Mark 3
- Grease and line 3 x 7-inch round cake pans or 2 x 8-inch round cake pans with parchment paper.
- Dry ingredients – in a bowl, combine flour, baking powder, baking soda, salt, - set aside
- Wet ingredients - In the bowl of a stand mixer with the paddle attachment on medium speed, cream together the butter and sugar until light and fluffy. Gradually add the oil and continue to whip until light and airy. Then, add the vanilla, almond, and rose extract.
Pro tip - adding the oil gradually will help the oil whip up some air into the batter similar to making mayonnaise.
- Combine - Next, add the flour mixture and buttermilk in three batches alternating each other - set aside.
- Whip - Clean the bowl of the stand mixer and whisk attachment, then add the egg whites and cream of tartar. After two minutes, gradually add the sugar, one tablespoon at a time. Once all the sugar is in, whip the egg whites to almost stiff peaks.
Pro tip - any grease in the bowl or whisk will not whip the egg whites so clean it properly. Also, add the sugar gradually into the egg whites to get the most volume.
- Fold - Gently fold the whipped egg whites into the cake batter with a spatula making sure not to overmix.
Pro tip - start by adding a big dollop of egg whites to the batter and give it a rigorous mix. This will lighten the batter. Then gently fold the rest of the batter carefully. - Bake - Pour batter into the prepared baking pans - tap a few times to remove any air pockets. Bake on the center rack for 35 to 40 minutes or until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes then invert onto a wire rack and cool completely.
Pro tip - if you use a single pan or tube pan the cooking time will be longer about 60 to 65 minutes
Ermine Frosting
- Make the roux - In a saucepan, combine sugar, flour, salt, and milk. Place over medium-low heat stirring constantly. Cook until you have a thick smooth paste about 5 to 7 mins. Remove from heat and transfer to a cool bowl.
Pro tip - before you place on heat use a whisk to ensure you have no lump in the milk. Otherwise, the roux will be lumpy. transferring to a clean bowl will ensure the mixture stops cooking and prevent lumps. Watch a video on how to make this Ermine frosting. - Cool - Cover with plastic wrap making sure the plastic touches the top surface of the roux. Set aside to cool completely.
Pro tip - roux like this can crust and form a skin very quickly similar to custard which can be very lumpy later in the frosting so cover immediately. - Whip - In the bowl of a stand mixer with the whisk attachment on medium speed, cream the butter for a minute until light and fluffy.
Pro tip - when whipped the butter will be lighter in color as air will be incorporated into it. - Combine - Gradually add the cooled roux at low speed - one tablespoon at a time. Making sure to scrape the sides of the bowl for any butter stuck to the bowl. Once all the milk paste/roux has been added, whip the buttercream for 2 full minutes until light and fluffy.
Pro tip- it is important to whip the buttercream so you have a consistency similar to whipped cream. Otherwise it mixture will be very soft and won't be easy to frost. - Flavor - Finally, add the vanilla extract and any other flavoring if desired.
Assemble
- Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup, Brush the cakes with simple syrup to keep them moist.
Pro tip - Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist. - Stack layers - Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Then top the second cake layer on top followed by more buttercream and the last layer.
- Crumb coat - Spread a thin layer of frosting on top and around the cake. Place the cake in the fridge to chill for 10 to 15 minutes.
Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need. - Frost - Spread the remaining buttercream around and on top of the cake. Smooth as best you can and chill the cake again for 30 minutes.
Pro tip - A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better. - Final smoothing - dip an off-set spatula and bench scraper in warm water and smooth the sides and top of the cake.
Pro tip - this will help create a nice smooth finish on your cake. Alternatively, you can create a piped pattern around the cake with frosting. - Pipe - Add the remaining frosting in a piping bag with the star tip. Pipe a border on top of the cake and at the bottom of the cake (see video).
- Decorate the top as desired - I added silver-coated chocolate ovals.
Tips for Success
- Make sure all your ingredients are at room temperature so you have a smooth, not curdled batter.
- Add the oil to the butter and sugar gradually so it won't curdle. Whip the mixture until it is light and airy like mayonnaise. If the mixture curdles, add a teaspoon of flour and whip some more.
- We use clear vanilla extract to keep the white color of the cake but you can also use regular dark vanilla extract.
- Separate the eggs individually in a clean bowl so you do not have any trace of egg yolks. Save those for your breakfast omelet. Eggs are best separated when cold but whip better when warm.
- Use a clean grease-free bowl to whip the eggs. Any grease in the bowl will not give you stiff peaks resulting in a not-so-airy cake.
- When folding the egg whites into the batter, use a circular motion like shaping an 'O' inside the bowl. Up and over (see video)
- Don't overmix the egg whites as it can cause them to deflate.
- Preheat the oven well in advance so you do not have to wait once the batter is ready. Batters with whipped eggs must be baked immediately.
- It is best to bake cakes on the center rack alternatively, rotate the cake pans halfway through baking for even baking.
- Cake strips are highly recommended for this cake so you have a nice pale baked cake not dark. The top crust comes off easily. You can also make cake strips at home DIY
Troubleshooting
If your white cake recipe isn't turning out quite the way you had hoped, don't panic. Even experienced bakers encounter issues from time to time. Here are a few troubleshooting tips to help you get to the bottom of any problems you might be having with your vanilla cake.
- Eggs doens't whip to stiff peaks? This is usually the result of fat getting into the egg whites. The fat could be egg yolks (not separated correctly) or mixer-bowl not clean. You can still use the whipped eggs, the result will be a less light and airy cake or you can use a new batch of egg whites.
- Curdles batter - You must cream the butter and sugar until light and fluffy. This is done easily if you use fine-grain sugar. The oil needs to be added to the creamed butter and sugar slowly, so it emulsifies the mixture. If you add it too quickly the mixture will be curdled. Having said that, it is not critical and can be saved. Just add a teaspoon or two of flour from the recipe and continue to beat it. The mixture should be smooth and homogeneous again.
- If your cake is coming out dry, it might be overcooked. Check the cooking time and temperature, and consider reducing the time in the oven by a few minutes. Another possibility is that you're using too much flour; be sure to measure your ingredients precisely, as too much flour can make your cake dry and dense.
- On the other hand, if your cake is coming out overly moist, the issue may be with the ingredients. Be sure that your eggs are at room temperature before mixing them into your batter. Cold eggs can cause your cake to be overly damp. You may also want to consider reducing the amount of liquid in your recipe slightly.
- The cake did not rise. This can happen on three occasions:if you do not whip the eggs to stiff peaks,
- or if you over-mixed the batter before baking.
- or if the oven is not at the optimal temperature.
- If your cake is coming out slightly uneven or lopsided, make sure that your oven racks are level, and that you're placing your cake pans in the center of the oven. If all else fails, you can try adding a few baking strips around your pans to help distribute the heat more evenly.
- Finally, if your cake is sticking to the pan, you may not have greased and floured it sufficiently. Be sure to give your pans a generous coating of cooking spray or butter, and then dust them lightly with flour before adding your batter. You can also try using parchment paper to line the bottom of your pans for added insurance.
Creative ways to decorate a white cake
With your vanilla cake baked to perfection, it's time to get creative with the decorations and presentation.
- One easy and classic option is a naked cake! Simply dust the top with powdered sugar and serve with fresh berries or a dollop of whipped cream. If you're looking for something a bit more unique, try layering sliced strawberries, raspberries, or peaches over the top of the cake for a fruity twist.
- For a more formal occasion, consider using a piping bag and frosting to decorate the cake with intricate designs or personalized messages. You can also add edible flowers or other decorations to give it a touch of elegance.
- Another fun option is to cut the cake into fun shapes and designs, such as squares or triangles, and serve on a platter with a variety of toppings and sauces.
- Whatever your choice for decorating and serving your vanilla cake, be sure to have fun and let your creativity shine.
- One bowl vanilla cake, Eggless Vanilla Cake Recipe
- Light and fluffy vanilla cake
- Vanilla bean cake , or Mom's vanilla cake
- Moist Vanilla Pound Cake
- Classic Vanilla Bundt Cake
- Easiest Vanilla Birthday Cake
- Classic White Wedding Cake with IMBC
- Sour Cream Coffee Cake Recipe
- See all vanilla cakes or see all layer cakes
How long will this white cake recipe keep?
To keep your cake fresh, store it in an airtight container refrigerated for up to a week. You can also freeze it for up to a month.
Can I use all oil instead of butter for this cake?
Butter and oil are the two most common fats used in cake recipes, but they produce cakes with slightly different characteristics.
Butter cakes have a richer flavor and denser crumb due to the butter's higher percentage of saturated fat. The creaming method used to make a butter cake also helps to create a tender texture. On the other hand, oil cakes tend to have a lighter texture and a more delicate crumb due to the oil's liquid consistency. Oil cakes also tend to stay moist for longer periods of time.
This cake works better with a combination of butter and oil, especially because we don't have any yolks. You can, however, use all butter (228 grams of butter instead of oil).
Can I use cake flour instead of all-purpose flour for this cake?
Cake flour gives a wonderfully soft and tender cake. But, I personally prefer to use all-purpose flour for this cake because the egg whites make the cake delicate.
Can I frost this cake with whipped cream?
You certainly can frost this cake with whipped cream. You can even add fruits such as strawberries to make a strawberry cream cake.
What other frostings can I use for this white cake?
Swiss or Italian meringue, both work wonderfully with this cake. You can also use my American buttercream, vanilla buttercream frosting, or Emines frosting for this cake. I have 50 plus buttercream frosting recipes on this blog so the is so much you can try.
What other pans can I use for this cake?
Well, if you don't want to make this a layer cake,
- You can use an 8-inch bundt pan to make a white bundt cake.
- You can make a 9 x 11 sheet pan.
- Half the recipe to make a 7 x 7-inch square pan for a coffee cake.
- These will also make about 18 to 24 beautiful white cupcakes.
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Printable Recipe
White Cake Recipe with Ermine Frosting
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F / 165°C / Gas Mark 3
Difficulty: medium
Calories: 456kcal
Adjust Servings Here: 9 servings
Description
Satisfy your sweet tooth with this delicious white cake recipe. Delicate, light and airy, layers of white vanilla cakes with a creamy Ermine frosting for an extra special dessert. Try this recipe to make a heavenly white wedding cake today!
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes 9 x Dessert servings or 18 Wedding cake servings
White cake
- 3 cups (375 g) All-purpose flour
- ½ teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ cup (113 g) Butter ((1 stick) unsalted, room temperature)
- 2 cups (400 g) Sugar (divided)
- ⅔ cup (160 ml) Oil (cooking)
- 1 cup (240 ml) Buttermilk
- 6 large Egg whites
- ⅛ teaspoon Cream of tartar (or salt)
- ¼ teaspoon Clear vanilla extract
- ⅛ teaspoon Almond extract
- ⅛ teaspoon Rose extract
Ermine frosting
- 1 cup (200 g) Sugar
- ½ cup (60 g) All-purpose flour
- ¼ teaspoon Salt
- ¾ cup (180 ml) Milk full-fat
- 1 cup (227 g) Butter ((2 sticks))
- 1 teaspoon Vanilla Extract
Plus
- ½ cup Simple syrup
Instructions
Cake
- Preheat the oven at 325°F / 165°C / Gas Mark 3
- Grease and line 3 x 7-inch round cake pans or 2 x 8-inch round cake pans with parchment paper.
- Dry ingredients – in a bowl, combine flour, baking powder, baking soda, salt, - set aside3 cups All-purpose flour, ½ teaspoon Baking soda, 1 teaspoon Baking powder, ¼ teaspoon Salt
- Wet ingredients - In the bowl of a stand mixer with the paddle attachment on medium speed, cream together the butter and sugar until light and fluffy. Gradually add the oil and continue to whip until light and airy. Then, add the vanilla, almond, and rose extract. Pro tip - adding the oil gradually will help the oil whip up some air into the batter similar to making mayonnaise.½ cup Butter, 2 cups Sugar, ⅔ cup Oil, ¼ teaspoon Clear vanilla extract, ⅛ teaspoon Almond extract, ⅛ teaspoon Rose extract
- Combine - Next, add the flour mixture and buttermilk in three batches alternating each other - set aside.1 cup Buttermilk
- Whip - Clean the bowl of the stand mixer and whisk attachment, then add the egg whites and cream of tartar. After two minutes, gradually add the sugar, one tablespoon at a time. Once all the sugar is in, whip the egg whites to almost stiff peaks.Pro tip - any grease in the bowl or whisk will not whip the egg whites so clean it properly. Also, add the sugar gradually into the egg whites to get the most volume.6 large Egg whites, ⅛ teaspoon Cream of tartar
- Fold - Gently fold the whipped egg whites into the cake batter with a spatula making sure not to overmix. Pro tip - start by adding a big dollop of egg whites to the batter and give it a rigorous mix. This will lighten the batter. Then gently fold the rest of the batter carefully.
- Bake - Pour batter into the prepared baking pans - tap a few times to remove any air pockets. square cake pansBake on the center rack for 35 to 40 minutes or until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes then invert onto a wire rack and cool completely. Pro tip - if you use a single pan or tube pan the cooking time will be longer about 60 to 65 minutes
Ermine Frosting
- Make the roux - In a saucepan, combine sugar, flour, salt, and milk. Place over medium-low heat stirring constantly. Cook until you have a thick smooth paste about 5 to 7 mins. Remove from heat and transfer to a cool bowl. Pro tip - before you place on heat use a whisk to ensure you have no lump in the milk. Otherwise, the roux will be lumpy. transferring to a clean bowl will ensure the mixture stops cooking and prevent lumps. Watch a video on how to make this Ermine frosting.1 cup Sugar, ½ cup All-purpose flour, ¾ cup Milk full-fat
- Cool - Cover with plastic wrap making sure the plastic touches the top surface of the roux. Set aside to cool completely.Pro tip - roux like this can crust and form a skin very quickly similar to custard which can be very lumpy later in the frosting so cover immediately.
- Whip - In the bowl of a stand mixer with the whisk attachment on medium speed, cream the butter for a minute until light and fluffy. Pro tip - when whipped the butter will be lighter in color as air will be incorporated into it.1 cup Butter
- Combine - Gradually add the cooled roux at low speed - one tablespoon at a time. Making sure to scrape the sides of the bowl for any butter stuck to the bowl. Once all the milk paste/roux has been added, whip the buttercream for 2 full minutes until light and fluffy. Pro tip- it is important to whip the buttercream so you have a consistency similar to whipped cream. Otherwise it mixture will be very soft and won't be easy to frost.
- Flavor - Finally, add the vanilla extract and any other flavoring if desired.1 teaspoon Vanilla Extract
Assemble
- Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup, Brush the cakes with simple syrup to keep them moist. Pro tip - Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.½ cup Simple syrup
- Stack layers - Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Then top the second cake layer on top followed by more buttercream and the last layer.
- Crumb coat - Spread a thin layer of frosting on top and around the cake. Place the cake in the fridge to chill for 10 to 15 minutes.Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
- Frost - Spread the remaining buttercream around and on top of the cake. Smooth as best you can and chill the cake again for 30 minutes. Pro tip - A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better.
- Final smoothing - dip an off-set spatula and bench scraper in warm water and smooth the sides and top of the cake.Pro tip - this will help create a nice smooth finish on your cake. Alternatively, you can create a piped pattern around the cake with frosting.
- Pipe - Add the remaining frosting in a piping bag with the star tip. Pipe a border on top of the cake and at the bottom of the cake (see video).
- Decorate the top as desired - I added silver-coated chocolate ovals.
Recipe Notes & Tips
- Make sure all your ingredients are at room temperature so you have a smooth, not curdled batter.
- Add the oil to the butter and sugar gradually so it won't curdle. Whip the mixture until it is light and airy like mayonnaise. If the mixture curdles, add a teaspoon of flour and whip some more.
- We use clear vanilla extract to keep the white color of the cake but you can also use regular dark vanilla extract.
- Separate the eggs individually in a clean bowl so you do not have any trace of egg yolks. Save those for your breakfast omelet. Eggs are best separated when cold but whip better when warm.
- Use a clean grease-free bowl to whip the eggs. Any grease in the bowl will not give you stiff peaks resulting in a not-so-airy cake.
- When folding the egg whites into the batter, use a circular motion like shaping an 'O' inside the bowl. Up and over (see video)
- Don't overmix the egg whites as it can cause them to deflate.
- Preheat the oven well in advance so you do not have to wait once the batter is ready. Batters with whipped eggs must be baked immediately.
- It is best to bake cakes on the center rack alternatively, rotate the cake pans halfway through baking for even baking.
- Cake strips are highly recommended for this cake so you have a nice pale baked cake not dark. The top crust comes off easily. You can also make cake strips at home DIY
- Eggs doens't whip to stiff peaks? This is usually the result of fat getting into the egg whites. The fat could be egg yolks (not separated correctly) or mixer-bowl not clean. You can still use the whipped eggs, the result will be a less light and airy cake or you can use a new batch of egg whites.
- Curdles batter - You must cream the butter and sugar until light and fluffy. This is done easily if you use fine-grain sugar. The oil needs to be added to the creamed butter and sugar slowly, so it emulsifies the mixture. If you add it too quickly the mixture will be curdled. Having said that, it is not critical and can be saved. Just add a teaspoon or two of flour from the recipe and continue to beat it. The mixture should be smooth and homogeneous again.
- If your cake is coming out dry, it might be overcooked. Check the cooking time and temperature, and consider reducing the time in the oven by a few minutes. Another possibility is that you're using too much flour; be sure to measure your ingredients precisely, as too much flour can make your cake dry and dense.
- On the other hand, if your cake is coming out overly moist, the issue may be with the ingredients. Be sure that your eggs are at room temperature before mixing them into your batter. Cold eggs can cause your cake to be overly damp. You may also want to consider reducing the amount of liquid in your recipe slightly.
- The cake did not rise. This can happen on three occasions:if you do not whip the eggs to stiff peaks,
- or if you over-mixed the batter before baking.
- or if the oven is not at the optimal temperature.
- If your cake is coming out slightly uneven or lopsided, make sure that your oven racks are level, and that you're placing your cake pans in the center of the oven. If all else fails, you can try adding a few baking strips around your pans to help distribute the heat more evenly.
- Finally, if your cake is sticking to the pan, you may not have greased and floured it sufficiently. Be sure to give your pans a generous coating of cooking spray or butter, and then dust them lightly with flour before adding your batter. You can also try using parchment paper to line the bottom of your pans for added insurance.
Nutrition Information
Calories: 456- kcalCarbohydrates: 54- gProtein: 5- gFat: 25- gSaturated Fat: 11- gCholesterol: 43- mgSodium: 238- mgPotassium: 108- mgFiber: 1- gSugar: 35- gVitamin A: 510- IUCalcium: 46- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Eveline
Hi Veena, just wanted to ask about the sugar in this cake, it says ‘2 cups divided’ but it doesn’t say into what and how much to put with butter and egg whites ?did I kiss smthg?
Veena Azmanov
Eveline - half goes into the butter and half into the egg whites. Thanks
Ami
A very nice recipe! I used all plant based ingredients and it turned out great! I did use the egg whites, so not totally vegan. This is my go to cake! It has a really nice consistency too!
Alison
I loved your frosting recipe, and now I get to use it on this wonderful cake! They are the perfect pair. The cake is moist and fluffy!
Veena Azmanov
Thank you, Alison
Angela
This cake is beautiful. You always provide so much great information!
Veena Azmanov
Thank you so much Angela
Monica
What a beautiful cake - it looks like it came straight from a professional bakery!
Veena Azmanov
Thank you, Monica
Carrie Robinson
You certainly can't go wrong with a classic cake like vanilla! 🙂
Veena Azmanov
I agree. Thanks Carrie