White Cake Recipe FROM SCRATCH!

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Perfect white cake recipe from scratch! No shortening or artificial ingredients in the recipe, but you still get a light, white cake, with a perfect crumb. Get the recipe on GoodieGodmother.com

This is a white cake recipe, from scratch, with NO shortening, and REAL vanilla. This is that perfect white wedding cake recipe for the bride who doesn’t like artificial ingredients, the white cake for your picky four year old who doesn’t like yellow this week but wants vanilla cake at their birthday party, the white cake recipe you use to build a perfect ombre layer cake, the white cake you use as a base for the perfect funfetti cake I’m posting on Friday, the white cake that makes beautiful white cupcakes for decorating. This is that white cake recipe.

White cake is different from classic yellow/vanilla cake in that it’s lighter both in texture and color. It’s a classic at weddings, often flavored with almond extract, and frequently requested by those who don’t like dense cakes at parties or celebrations. It’s really delicious, but also often reliant on artificial ingredients or shortening to maintain its white color. Because the cake has no butter or egg yolks, it’s also easy to dry out, and no one likes dry cake! I’ve experimented with recipes for years, but it wasn’t until I decided to just wing it and modify one of my tried and true vanilla cake recipes that I found a consistently perfect, beautifully textured product I was happy with. I love this cake recipe!

Perfect white cake recipe from scratch! No shortening or artificial ingredients in the recipe, but you still get a light, white cake, with a perfect crumb. Get the recipe on GoodieGodmother.com

By using oil to replace some of the egg in the cake batter, we help retain the moisture so your cake stays delicious, and prevent it from drying quickly during baking. We have to remove the egg yolks to ensure a white color, but doing so removes fat, which we need to get that really nice layer cake crumb, and adding the oil is a great way to compensate. It also helps to keep things light versus using something like shortening. Shortening isn’t something I like to use, so I always look for alternatives. I also find that the cakes made with shortening turn out a little too dense, and if I’m using this recipe for cupcakes, I want it to be fluffy! So I like that my white cake recipe works equally well for cake or cupcakes.

I used my homemade vanilla extract to flavor my cake, and as you can see, it still turned out a lovely shade of white despite the colored extract. You may use any extract you’d like, and of course it’s a great flavor to pair with just about any filling and frosting you can think of. Today I filled and frosted the cake with a lemon Swiss meringue butter cream and topped it with some rainbow sprinkles!

Perfect white cake recipe from scratch! No shortening or artificial ingredients in the recipe, but you still get a light, white cake, with a perfect crumb. Get the recipe on GoodieGodmother.com

File it away the next time you need a white cake, which will be Friday… I’m sharing an awesome variation and easy decorating technique videos in my next post. Enjoy darlings!

Notes and updates 5/7/16: First of all, thank you so SO much for making this one of my top pinned recipes. I am thrilled to see how many of you enjoy my white cake! That being said, I recently had someone reach out to me to share their experience with the cake – she had results I hadn’t seen before – and I decided to test out a few modifications I’d been thinking about to improve the recipe. These recipes are very dear to my heart and I want to be sure you can enjoy them as much as I do! 

I have included updated measurements in the recipe box. I know some of you really loved the original though, so those measurements are included in the “Notes” section of the recipe. Personally, I think the new measurements provide a slightly better structure to the cake, which should make it even more suitable for layering. The new measurements are also easier to scale up for the small bakery owners who have reached out inquiring about this. 

With love and pixie dust – Mary <3 

White Cake Recipe FROM SCRATCH!
 
Prep time
Cook time
Total time
 
Perfect white cake recipe from scratch! No shortening or artificial ingredients in the recipe, but you still get a light, white cake, with a perfect crumb.
Author:
Recipe type: Dessert
Serves: about 5 cups of batter
Ingredients
  • 2 cups granulated sugar (14 oz, 396 g)
  • 3 cups all-purpose flour (12 oz, 360 g)
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • ¾ c neutral-flavored oil (avocado oil or canola oil are what I usually use)
  • 3 large egg whites (105 g)
  • 2 tsp vanilla extract or other extract of your choice
  • 1½ cups whole milk (366 g)
Instructions
  1. Preheat your oven to 350 F, butter 2 8" round cake pans and line the bottom with parchment paper.
  2. Combine the dry ingredients in a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment.
  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. Frost and decorate as desired
Notes
The *original* ingredients ratios for the cake recipe:
2 cups granulated sugar
2½ cups all-purpose flour
2 tsp baking powder
1 tsp kosher salt
3/4 c avocado or other neutral-flavored oil
1 large egg white
2 tsp vanilla extract or other extract of your choice
2 cups whole milk

Perfect white cake recipe from scratch! No shortening or artificial ingredients in the recipe, but you still get a light, white cake, with a perfect crumb. Get the recipe on GoodieGodmother.com

 

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126 Comments on White Cake Recipe FROM SCRATCH!

  1. Jess
    January 25, 2017 at 2:28 pm (3 months ago)

    I’ve used your recipe to create cupcakes at least 14 times now so I need to say thank you! My daughter has a very severe peanut/tree nut allergy and Kindergarten is painful with all the impromptu parties where she needs a safe cake. However, I can pull this together with minimal ingredients (all nut-safe), pour into a 6-cup tin, pop-into my Brevelle counter convection oven (325 for 13 min), and have cakes ready for icing in under an hour (excess dough goes into mini loaves for the freezer). Our only safe oil option is a very light-tasting olive oil, but the result is consistently great. At a recent party, people ate her cupcakes because they liked them better than the (possibly) contaminated ones. Our latest batch was rainbow (to mimic a cupcake she spotted at a b-day party but wasn’t safe for her to eat). Based on the reviews, I was worried about overmixing (batter had to be divided into 5 and color mixed into each), but they turned out beautiful and delicious! Your recipe saved my sanity and provided much joy to a little girl who usually has to say no to fun treats. Many thanks!

    Reply
    • Mary (The Goodie Godmother)
      January 25, 2017 at 3:08 pm (3 months ago)

      You’ve made my heart so happy knowing that this recipe helps your daughter enjoy celebrations along with other children, despite allergies! Thank you so much for sharing <3

      Reply
  2. Olive
    January 22, 2017 at 4:40 pm (3 months ago)

    I am a part time / hobby home baker. I wanted a simple recipe for a birthday cake that I could layer and color; I tried this cake and it was splendid! It is one of the most deliciously moist white cake I’ve ever done or had! It lent itself to the food coloring and yielded a very light texture and pleasing look. I have planned to use this as my go to recipe from now on. I used the updated recipe.
    Thank you so much.

    Reply
  3. Angela
    December 30, 2016 at 2:36 am (4 months ago)

    Hi. I am a professional chef and thought I would give this recipe a try since the photo is so pretty. I honestly had to away. It was a solid brick and just tasted terrible. I am completely baffled. I know I followed the directions properly. It just doesn’t make sense. Should the egg whites be whipped and folded in? In my head that would lighten things up a bit.

    Reply
    • Mary (The Goodie Godmother)
      December 31, 2016 at 8:16 pm (4 months ago)

      Hi Angela! I’m so sorry that the recipe didn’t turn out for you. Did you weigh your ingredients and mix just until combined and no more? I know one of my measuring cup sets is always over and this is the one cake recipe I really can never leave in the mixer too long. I’ve never whipped the egg whites, but I will say that I personally use the ingredient ratios in the “notes” section more often than the other as I prefer it but it isn’t ideal for stacking (it also makes great cupcakes!). Both have always turned out for me in my kitchens without turning dense or tasteless, and it’s a recipe I’ve used often, so I’m not sure what happened, I do apologize for the frustrating results!

      Reply
      • StacyB
        February 8, 2017 at 4:39 pm (3 months ago)

        I just made the cake, and it’s pretty heavy as well. The taste is a bit bland. Hmm. I’m still eating it though😀

        Reply
  4. Sam
    October 26, 2016 at 7:24 pm (6 months ago)

    Just Baked This cake, I followed the directions to A T and it turned out ok, not great. It didn’t rise much and tasted like cornbread….I don’t know how that would happen but it did! Do you have any idea why??

    Reply
    • Mary (The Goodie Godmother)
      October 31, 2016 at 11:38 am (6 months ago)

      Hm, I’m not sure without knowing a bit more about your method. White cake is very sensitive to over-mixing, and sometimes even a stand mixer turned up to medium can over-mix. So that’s probably my first guess as it’s usually a likely culprit.

      Reply
  5. Julia
    October 23, 2016 at 9:59 pm (6 months ago)

    Hi, I made this cake yesterday for my brothers in laws birthday, the cake itself turned out tasting amazing, however it turned out to be pretty dense. I haven’t had much experience making homemade cakes. I followed the recipes and measured everything exactly. Any suggestions or tips as to why my cake may have turned out so dense. I’d love to make it again for my nephews birthday this next weekend!

    Reply
    • Mary (The Goodie Godmother)
      October 31, 2016 at 11:35 am (6 months ago)

      Hi Julia! This reply may be a little late, but sometimes cake turn out a bit dense depending on the temperature of the ingredients. The closer everything is to room temperature, the better. I also – personally – find the original list of ingredients (in the notes section) to result in a less dense cake, which is perfect for lovely domed cupcakes or a single layer. The slightly more dense updated version was provided for stacking cakes for events and weddings based on requests. 🙂

      Reply
  6. Gigi
    October 4, 2016 at 12:59 am (7 months ago)

    Hi… I would like to use your recipe as part of another recipe that requires a 9×11 pan. Can you provide me with what alterations I’d need to make to the recipe please? Thank you in advance for your response.

    Reply
  7. SC
    September 10, 2016 at 5:40 am (8 months ago)

    How do I adapt this recipe for two 6″ round pans?

    Reply
    • Mary (The Goodie Godmother)
      September 10, 2016 at 9:15 am (8 months ago)

      Hi SC! 🙂 My friend Meaghan at Cook Craft Love just did this for her latest post. She said she halved the recipe and it worked well for 6″ pans.

      Reply
      • SC
        September 11, 2016 at 7:10 am (8 months ago)

        Thanks for the reply:)

        Reply
  8. V
    September 7, 2016 at 4:00 pm (8 months ago)

    Do you have a good replacement for egg whites? I don’t eat eggs and can usually find a great substitute for every other kind of cake or cupcake except white? I would really love your advice! Also how long do you bake the cupcakes for? Thx!!!!

    Reply
    • Mary (The Goodie Godmother)
      September 10, 2016 at 9:19 am (8 months ago)

      You may sub the flax egg – 2 tbsp flax in 1 tbsp warm water. I wouldn’t recommend the oil replacement only because the cake already has a good bit of oil, but I believe I have made this with golden flax meal and had good results. I usually bake the cupcakes for 18-20 minutes. When the center of a cupcake springs back when touched, they’re ready!

      Reply
  9. LCG
    August 16, 2016 at 11:30 am (8 months ago)

    Hello, could you give some details on how you bake your cakes, so that they don’t brown on the edges? I am trying to bake a truly white white cake and yours is the only picture that doesn’t have slightly browned edges – it’s beautiful! How do you do it?

    Reply
    • Mary (The Goodie Godmother)
      August 17, 2016 at 2:55 pm (8 months ago)

      Thank you! So the pure white white look doesn’t happen during baking. When I made this cake, I was watching one of the free Craftsy classes, and the instructor talked about how he trims all his cakes so the brown doesn’t show and I decided to try it out for this cake. Thankfully, as long as you don’t over-bake the cake, the brown bit is just at the very edge so you’re barely scraping anything off at all. You can see it in my cookie dough ice cream cake since I didn’t trim it there.

      Reply
  10. Johnnie
    August 2, 2016 at 11:36 am (9 months ago)

    Hi There. Going to try testing this recipe over the weekend for a Anniversary cake I’ve been asked to make in a few weeks, but I’ve never made a truly white cake before. So a bit nervous. They want a two tiered round cake. So I’m going to be doing either 12 inch with 10 inch or 12 inch with 8 inch round pans. My question is, what would be the suggested baking times for 10 inch and 12 inch round pans? Thanks for any help you can offer. 🙂

    Reply
    • Mary (The Goodie Godmother)
      August 2, 2016 at 9:10 pm (9 months ago)

      I haven’t baked this in a 12 inch yet, and it’s been a looooong time since I made it as a 10. I think the 10″ was about 15-20 minutes longer than normal if memory serves me correctly. It was vital to use flower nails or a heat core in the cake to help distribute the heat over such a large surface. Bake even strips help too. Feel free to e-mail me with any further questions! I hope that helps and that your cakes turn out beautifully!

      Reply
  11. Tracy
    July 2, 2016 at 12:17 pm (10 months ago)

    I made this recipe as cupcakes this morning. They are dense and flat. They are not fluffy and feel heavy and solid, almost like the consistency of corn muffins. What did I do wrong?

    Reply
    • Mary (The Goodie Godmother)
      July 2, 2016 at 9:55 pm (10 months ago)

      White cake recipes are pretty sensitive to over mixing ingredients. Common causes for this are: over mixing (I use low speed on my stand mixer and mix only until just combined) or incorrect measuring of ingredients (i.e. – scooping flour straight out of the bag instead of sifting/scooping/leveling). I hope maybe this helped! If not, feel free to e-mail me with process details and I’ll try and help you troubleshoot. 🙂

      Reply
  12. Vivian
    June 13, 2016 at 11:16 pm (11 months ago)

    I used this recipe and it was delicious! Super moist and frosted wonderfully. I am going to make this again and again!

    Reply
  13. Bonnie
    June 7, 2016 at 2:14 pm (11 months ago)

    Hi Mary TheGodMother, I just wanted to tell you i just made these cup cakes. They look and taste awesome…one thing i did different was whip up the egg whites and fold them into the batter. I wasnt sure how or if they would come out but they are perfect. They have the little dome that i always look for when i make cupcakes. Thank you for this recipe.

    Reply
  14. Barbara
    May 30, 2016 at 2:51 pm (11 months ago)

    Hi! How many cupcakes can I make from this recipe? Thanks in advance!

    Reply
    • Sandy
      June 9, 2016 at 2:11 am (11 months ago)

      This cake was WAY too stiff. Almost like eating bread.

      Reply
      • Mary (The Goodie Godmother)
        June 12, 2016 at 4:35 pm (11 months ago)

        May I ask how long you baked the recipe? Because of the lower fat content without the egg yolks, it’s sensitive to over-baking.

        Reply
  15. Kait
    May 26, 2016 at 7:38 pm (11 months ago)

    I tried this recipe and my cake ended up extremely dry on top and very doughy through out the rest. Followed the recipe, so not exactly sure what happened.

    Reply
    • Mary (The Goodie Godmother)
      June 12, 2016 at 4:40 pm (11 months ago)

      Do you have an oven thermometer? I did have someone contact me once with this same issue, and it turns out their oven wasn’t calibrated correctly. Doughy cakes can also be caused by over-mixing, which is easy to do with stand mixers because the motors are pretty powerful.

      Reply
    • deanna
      June 29, 2016 at 7:02 am (10 months ago)

      Same here. I did it 3times and got the same results 🙁

      Reply
      • Mary (The Goodie Godmother)
        July 2, 2016 at 9:59 pm (10 months ago)

        Oh no! I’m sorry to hear that. Unfortunately, other than the suggestions mentioned above, I’m not sure what to say. I’ve baked the cake both with the updated measurements and the original ingredient list (in the notes) many times and it turns out for me. I know this must have been frustrating. :-/

        Reply
  16. Veena Bhavanam
    May 23, 2016 at 2:42 pm (11 months ago)

    Can this be used under fondant and also as a bottom tier cake in 2 tier cake?

    Thanks in advance !

    Reply
    • Mary (The Goodie Godmother)
      May 23, 2016 at 8:21 pm (11 months ago)

      It can be used under fondant, and with proper support will be fine as the bottom tier in a 2 tier cake.

      Reply
  17. Denys Rujchanarong
    May 18, 2016 at 6:53 pm (11 months ago)

    hi, my family really enjoys Betty Crocker’s white cake box mix. I want to try and make one they’ll love from scratch; is this cake comparable to a white cake box mix?

    Reply
    • Mary (The Goodie Godmother)
      May 20, 2016 at 7:41 am (11 months ago)

      I’d like to say yes, but it’s been so long since I’ve had a white cake box mix that I don’t remember. Hopefully someone with the ability to make a more recent comparison between the two can chime in. 🙂

      Reply
  18. Jessica
    May 18, 2016 at 2:36 pm (11 months ago)

    How can I alter the measurements for a ten inch cake ??

    Reply
    • Mary (The Goodie Godmother)
      May 20, 2016 at 7:36 am (11 months ago)

      I love using a calculator like this one to scale recipes correctly: http://www.sweetsuccess.uk.com/cakeculatorscaler.asp

      Since the ingredients are also listed in weight in the recipe, use that for the most accurate conversion. 🙂 When baking larger cakes, use a flower nail in the center of your pan to help conduct heat to the middle of the cake and promote even cooking. You may also want to reduce the temperature about 15 minutes into baking by 15 degrees or so and bake a little longer.

      Reply
  19. Maria
    May 17, 2016 at 10:25 am (12 months ago)

    Hi, I need to make a layered cake with fresh whipped cream. I definitely need to use an oil based cake so it stays soft even in fridge. I’m debiting whether I should make this cake or a chiffon cake. Have you tried this cake with whipped cream? Thank you.

    Reply
    • Mary (The Goodie Godmother)
      May 17, 2016 at 7:59 pm (11 months ago)

      I haven’t tried this cake with whipped cream, but I think the flavor would pair well. The cake will get a bit firm in the refrigerator though, so a chiffon cake might be a better option this time.

      Reply
  20. Brad
    May 15, 2016 at 10:29 am (12 months ago)

    Would this cake work using whole eggs instead of just the whites? I know it would change the color slightly, but I like to use whole eggs whenever possible, instead of separating them and having either whites or yolks laying around without a destination. I’m planning to try your recipe with no changes first, and then try it using two whole eggs instead of 3 whites, just to compare, but I’m curious if you have heard from anyone else who has tried whole eggs

    Reply
    • Mary (The Goodie Godmother)
      May 16, 2016 at 3:51 pm (12 months ago)

      It wouldn’t be white, *but* a friend of mine uses this recipe as her base every time she makes cupcakes and she uses whole eggs. 2 eggs will work just fine. 🙂

      Reply
  21. Sarah
    May 15, 2016 at 8:43 am (12 months ago)

    Do you sift your flour? If so, are the mesaurements for before or after sifiting?

    I already made round one, but realzied 10 minutes into baking time I forgot the the oil. So, I have started over. The first one has a good taste, but is really rubbery.

    Looking forward to round 3 – yes, round 3…as I was measuring my flour into the bowl (which already had the sugar in it) my scale kept going off. I salvaged as much as I could and started over.

    Reply
    • Mary (The Goodie Godmother)
      May 16, 2016 at 3:49 pm (12 months ago)

      When I sift, I place the bowl and sifter over my scale, so the measurements would be after sifting. I don’t always, to be honest. Sometimes I just dump the dry ingredients into a bowl and stir.

      Oh no! I hope it turned out well for you!

      Reply
  22. d'Marie
    May 8, 2016 at 4:30 pm (12 months ago)

    Can you tell me if coconut milk could be substituted for the whole milk?
    Thx

    Reply
    • Mary (The Goodie Godmother)
      May 8, 2016 at 9:01 pm (12 months ago)

      The fat content in coconut milk is slightly higher than whole milk, but I think it should work although I haven’t tested. If you do please let me know the results! I’d love to share them with others who may have the same question. 🙂

      Reply
  23. Andrew
    May 8, 2016 at 2:50 pm (12 months ago)

    I just got done making this. It’s not too dense, it’s definitely medium density, and airy enough to have a nice sponginess. The texture and flavor are great, but I added some Almond extract as well (I love almond flavor). I also ran the dry ingredients through a blender instead of sifting (don’t have a sifter right now), not sure how much of a difference that made. This is an easy cake, and dense enough to run thick frosting on it without tearing. Thank you for sharing this recipe!

    Reply
  24. Angeline
    May 2, 2016 at 7:40 am (12 months ago)

    hi! I’m planning to make a mini 3 to 4-layer cake (5″ in diameter), and would like to use this recipe. how do i modify the quantity and baking time? any advice?

    Reply
    • Mary (The Goodie Godmother)
      May 6, 2016 at 8:14 am (12 months ago)

      For that many layers, I might just go ahead and leave the recipe as is. Worst case scenario, you have to make a few cupcakes… baker’s bonus! Depending on the depth of your pans, start checking the cake at about the 18-20 minute mark

      Reply
  25. Marco
    April 29, 2016 at 7:24 am (12 months ago)

    Just did it!
    I love the texture ! i love oil based cake and this one it’s great!
    For my personal taste i will reduce the sugar a little bit.
    Could i ask you if this cake could be use for multi layers tier cakes (like 4 or 5 layers for a wedding cake)?

    I love the texture between angel food cake and a classic oil based cake,but maybe because there is only 1 egg white i can taste a lot the taste of flour(i have used cake flour),do you have the same taste?

    It’s just a matter of details because this cake will be written in my repertoire ! <3

    Reply
    • Mary (The Goodie Godmother)
      May 6, 2016 at 8:11 am (12 months ago)

      I’m so glad you enjoyed!

      I didn’t have an issue tasting a lot of the flour, but I am making this cake again soon and will check for that.

      I haven’t tested this cake beyond 3 smaller tiers, so I’m not sure how it would hold up. I’m not sure it’s heavy enough to be the bottom tier of a very large cake because it’s not very dense. Although with the proper internal supports on the cake it should work.

      Reply
  26. Sarah
    April 26, 2016 at 5:43 pm (1 year ago)

    I am testing this cake for a friend’s wedding cake. I used liquid coconut oil. Will let you know how it turns out! Batter tastes good so far!

    Reply
  27. Becca
    April 19, 2016 at 8:51 pm (1 year ago)

    Would this work with olive oil?

    Reply
    • Mary (The Goodie Godmother)
      April 22, 2016 at 7:30 am (1 year ago)

      Olive oil is a bit heavier than the neutral flavored oils, so the cake would be dense and would have a distinct olive oil flavor. So I don’t think it would make a good substitution for this recipe.

      Reply
  28. Marly
    April 8, 2016 at 12:25 pm (1 year ago)

    Everything you mentioned in your blog post ‘spoke’ to me haha. I recently tried a different white cake recipe that was apparently the “best” white cake recipe for weddings and what not, but it called for a white box cake mix along with other ingredients. I had always been against that idea because in my brain.. that’s not 100% home made. Even though I received many compliments on the cupcakes I made with that recipe, I wasn’t happy with it. The cake tasted like Duncan Heins white cake box mix.. Which isn’t a terrible thing but.. not what I was hoping for. I think I’m going to give yours a whirl tonight for cupcakes I’m baking for a friends bridal shower tomorrow. I plan on using vegetable oil, or canola oil, and following the recipe to a T. Keep your fingers crossed for me. I’ll report back after 😉

    Reply
  29. Heather
    March 28, 2016 at 11:13 pm (1 year ago)

    I’m baking this cake right now! It smells amazing. Looks to have about 10 more minutes I’ll post an updated comment on how the cake turns out when it cools ?

    Reply
  30. Rana
    March 22, 2016 at 11:16 am (1 year ago)

    Hi,
    I just tried this cake as a trail for a party on Saturday, and it didn’t work so well 🙁
    I used sunflower oil, not sure if that’s a good one to use for this cake(?)
    Also I devided the batter between two tins; one was 8″ the other slightly bigger.
    I put the small tin on top in the oven and the other one slightly beneath it.
    The small one was brown at the top, but row everywhere. Bottom tin was pale but cooked through.
    I forgot to mention I put all ingredients together accidentally, dry and wet. Could this be the problem?

    Reply
    • Mary (The Goodie Godmother)
      March 22, 2016 at 7:41 pm (1 year ago)

      Hi Rana! I haven’t used sunflower oil, but I’d imagine as a neutral oil it should work. I do believe that the problem stems from mixing all the ingredients together at once. It sounds like the dry ingredients didn’t get a chance to evenly mix throughout the batter. For this cake it’s best to combine wet and dry separately first. 🙂

      Reply
  31. Karin
    March 9, 2016 at 5:46 pm (1 year ago)

    I made this in a 9×13 pan to let my kids decorate it. It was still slightly warm when we added the frosting, which soaked into the cake beautifully. It was so delicious. This would be a great recipe for a poke cake, too! Thanks for sharing.

    Reply
    • The Godmother
      March 16, 2016 at 10:42 pm (1 year ago)

      That’s fabulous!!! I’ll have to try it as a poke cake one day, thanks for letting me know how it turned out. 🙂

      Reply
  32. Joni
    February 12, 2016 at 2:16 pm (1 year ago)

    Looks great! My best friend is coming home from the hospital today and white cake is her favorite so I’m gonna give it a try! Thanks for the awesome recipe.

    Reply
  33. Israel
    January 13, 2016 at 12:27 am (1 year ago)

    I made w coconut oil and it was too oily. And when i put the wet ingredients together the oil crystallized like ice w milk. Weird why?

    Reply
    • The Godmother
      January 13, 2016 at 8:19 pm (1 year ago)

      I would assume this happened because coconut oil is still solid at room temperature, so it has different properties than the neutral oils (i.e. – canola, vegetable, avocado) that I’ve used. Since the milk isn’t warmed, it probably caused the coconut oil (if melted) to solidify slightly.

      Reply
  34. Jody
    January 3, 2016 at 12:11 am (1 year ago)

    Can this recipe be used for cupcakes? What would the cooking time be? Thanks

    Reply
    • The Godmother
      January 3, 2016 at 10:46 am (1 year ago)

      It makes beautiful cupcakes! Bake time is somewhere between 18-25 minutes depending on your oven. When the center of a cupcake springs back when touched, they’re ready!

      Reply
  35. Onyxx
    December 25, 2015 at 8:58 pm (1 year ago)

    Can I substitute cake flour for the all purpose flour? I feel like all purpose gives a corn bread flavor.

    Reply
    • The Godmother
      December 27, 2015 at 10:50 am (1 year ago)

      You should be able to make a substitution with no problem! The general rule of thumb is to use 1 cup + 2 tbsp cake flour per cup of all purpose. 🙂

      Reply
      • Onyxx`
        December 27, 2015 at 6:34 pm (1 year ago)

        Fantastic! Thank you so much.

        Reply
  36. Yvonne
    December 23, 2015 at 4:26 pm (1 year ago)

    Could I make this 2 days before serving?

    Reply
    • The Godmother
      December 23, 2015 at 6:36 pm (1 year ago)

      Absolutely Yvonne! Once the cake has finished setting in the pan, instead of turning out onto a cooling rack, carefully turn the cake onto a large sheet of plastic wrap and wrap the cake that way then refrigerate until completely chilled and ready for you to decorate. This is a great way to retain moisture in the cake even if you’re storing it in the fridge. If you choose to frost the same day you bake, a cake box or covered cake dish in the fridge will help to keep the cake moist. Just pull it out at least 30 minutes before serving to allow the frosting time to soften.

      Enjoy!

      Reply
  37. Mary
    December 19, 2015 at 6:01 pm (1 year ago)

    This will be good for mini cupcakes. I prefer cakes made with oil, especially for small cakes as they tend to dry out more. I am going to try this with some peppermint buttercream for the holidays. Thanks for the recipe!

    Reply
    • The Godmother
      December 20, 2015 at 11:58 am (1 year ago)

      I think peppermint buttercream would be a lovely pairing! Enjoy!

      Reply
  38. Jessica
    September 30, 2015 at 10:53 am (2 years ago)

    After seeing the recipe and picture of the cake, I just had to try this. It looked sooo good. It is a very simple recipe. I used canola oil as I was unable to find the avocado oil. I made 18 cupcakes and a 6″ round. The cake is a slightly dense. I think that it is better as a torted cake vs the cupcake. It has a good flavor and I would definitely make it again and experiment with other flavors.

    Reply
    • The Godmother
      October 4, 2015 at 7:34 pm (2 years ago)

      Thank you for the feedback Jessica! Canola oil is a great substitute, avocado oil isn’t always easy to find, but I’ve used both. I also prefer this recipe as a torted cake, but I think that may be because I used it mostly for cakes since it held up well to decorations. I’m glad you enjoyed overall!

      Reply
  39. Cydney
    September 16, 2015 at 12:43 am (2 years ago)

    I’m planning on using this recipe for my sons birthday cake and was wondering how it holds up to being stacked and heavily frosted? I’m planning a two tier cake with some fondant work, what do you think? Thanks!

    Reply
    • The Godmother
      September 16, 2015 at 12:01 pm (2 years ago)

      It should be perfect! This cake is not fluffy and light like angel food, it’s got a great medium crumb for decorating. Personally, I like my fondant cakes to be very tall, so when I use this recipe for fondant, I’ll make 1.5 times the recipe to get a third layer.

      Reply
      • Cydney
        September 17, 2015 at 12:09 am (2 years ago)

        Sounds great! Do you happen to know how many cups of batter you end up with? I’ll try to calculate out how much I need based in my pans.

        Reply
        • The Godmother
          October 3, 2015 at 5:47 pm (2 years ago)

          I’m so sorry for the late reply! Somehow I missed this. I’m not exactly sure, unfortunately. I’ll measure the next time I make this.

          Reply
  40. Anna Poulton
    September 11, 2015 at 6:15 pm (2 years ago)

    baking this right now. Tried to do 12 cupcakes and 1 small rectangular pan to see which works better!

    This is the first cake I’m making aside from a boxed cake! Hope it turns out!!

    Reply
  41. Nicole @Little Blog on the Homestead
    September 9, 2015 at 11:10 pm (2 years ago)

    So excited cause we used this recipe for cupcakes for the wedding and they turned out great! Can’t wait to fill them with caramel and devour…I mean share them!

    Reply
    • The Godmother
      September 10, 2015 at 12:22 pm (2 years ago)

      HOORAY! I’m so excited to have one of my recipes as part of your wedding! <3

      Reply
  42. Cayley
    August 18, 2015 at 6:39 pm (2 years ago)

    Is there a way to get more hight out of it? My cakes are only 1/2 in thick. I did use all organic ingredients.. Ok ok my vanilla was not, or was the baking soda. Would adding another egg work? It taste great, just like it to be thicker.
    Thanks

    Reply
    • TheGodmother
      August 19, 2015 at 8:13 am (2 years ago)

      It’s not a very tall cake, but 1/2″ does seem low! Another egg white and maybe a tsp of corn starch would work, or I’ve also read that a tbsp of meringue powder adds a lot of height too. I haven’t tried any of these options with this recipe though.

      Reply
      • Cayley
        August 19, 2015 at 12:31 pm (2 years ago)

        Thats what I did! I used the hole egg! silly me!

        Reply
    • Annie
      October 21, 2016 at 10:28 am (6 months ago)

      She used baking soda not baking powder, two different things!

      Reply
  43. Hannah
    July 29, 2015 at 10:29 pm (2 years ago)

    would this recipe work for a 9×13 pan? Or should I double it?

    Reply
    • TheGodmother
      July 31, 2015 at 12:32 pm (2 years ago)

      A 9x13x2 pan usually takes about 10 cups of batter, so I would double it… you will need to extend the baking time, closer to 50 minutes to make sure the cake bakes through. 🙂

      Reply
      • CCO
        November 17, 2015 at 7:55 pm (1 year ago)

        I would like to make a 2 layer 9×13 cake. Could I bake one batch and then another? If yes, how long should the bake time be? I am new to baking and want to make this for a birthday party.

        Reply
        • The Godmother
          November 22, 2015 at 10:25 pm (1 year ago)

          This may be a bit late of an answer, but yes, I would absolutely bake two separate batches in a 9×13″ pan. Your baking time will be closer to about 45 minutes. It’s been a little while since I baked this recipe in that particular size though, so check at 40, and it might go up to 50 minutes or so depending on your oven.

          Reply
  44. Kiley
    July 25, 2015 at 8:00 pm (2 years ago)

    I can’t wait to try this recipe. It looks so delicious!

    Reply
    • TheGodmother
      July 31, 2015 at 12:37 pm (2 years ago)

      Thank you so much Kiley! I hope you enjoy!

      Reply
  45. Meaghan | Cook. Craft. Love.
    July 13, 2015 at 10:59 pm (2 years ago)

    Oh. My. Goodness. This was so delicious! I turned it into a chocolate cake by adding 1/2 a cup of cocoa powder. I think next time I’ll add a little more cocoa powder to amp up the chocolate factor after it’s baked but it was delicious. The roommate said it was a little dense but I thought it was perfect.

    Reply
    • TheGodmother
      July 14, 2015 at 12:18 pm (2 years ago)

      It’s nice to hear about variations! Thanks for sharing!

      Reply
  46. Tara
    July 13, 2015 at 1:07 pm (2 years ago)

    I made this today! It turned out great! I even had to cheat and use a circle and a square pan because I only had one circle pan!

    Reply
  47. Jmac
    July 8, 2015 at 7:21 pm (2 years ago)

    Will the avocado make it green instead of white?

    Reply
    • TheGodmother
      July 8, 2015 at 7:30 pm (2 years ago)

      I use avocado oil, not avocados. 🙂 Avocado oil is a high heat cooking oil and has no color. If you can’t find it, you can substitute a canola or vegetable oil.

      Reply
      • Claudia
        May 6, 2016 at 10:23 pm (12 months ago)

        It wasn’t very clear whether to use avocados or an oil, because it sounds like a lot of people used avacados and I did the same. Maybe you should change the recipe? It would definitely help people like me who used avacados, thanks!

        Reply
        • Mary (The Goodie Godmother)
          May 16, 2016 at 4:09 pm (12 months ago)

          I’m so sorry that happened! I had to make a few updates anyway, so the recipe should be much easier to follow now. 🙂

          Reply
  48. Mai
    July 8, 2015 at 12:43 am (2 years ago)

    Hey.

    Well i would consider myself kind of good at baking and making cakes. But I’m not sure why – this cake turned into a complete disaster! I used vegetable oil (or wait, I might have used sunflower) and put it in the oven smelling oh-so-vanilly! But when it cake out it was SO D E N S E! I waited for it to cool and spread it with Nutella; but it was still dense, and thick. It was undercooked as well. I have a really good oven and I left it 15 more minutes than the baking time and the knife test turned out clean, but still it was raw-ish. The second day, the cake was soaked with moisture..? I’m not really sure what happened to this cake, if you could give me some pointers on where I’ve gone wrong I would really appreciate it!

    Thank you.

    Reply
    • TheGodmother
      July 8, 2015 at 6:15 am (2 years ago)

      Oh no! Could you walk me through your process a little more? I’ve made this cake many times and haven’t had that problem, yikes!

      Reply
      • Miriam
        July 12, 2015 at 10:22 pm (2 years ago)

        The same thing happened to me… I made it a second time because it was slightly undercooked even after 45 min the first time. The second time, after 55 min (with clean toothpick) its still raw in the middle. Does it just need more time?

        Reply
        • TheGodmother
          July 13, 2015 at 1:56 pm (2 years ago)

          Hi Miriam! Could you talk me through your process a little more please? I’ve made this cake many times successfully, but as with all baked recipes, one has to account for variations and I’d love to try and help you succeed with this recipe too. 🙂

          Reply
          • Miriam
            July 14, 2015 at 9:24 am (2 years ago)

            I mixed the liquid ingredients by hand, then added to the dry combined ingredients. Mixed until totally combined (had to stop and scrape down mixer once) and then baked in 8″ aluminum baking pan. The second time I tried with a baking core, which helped with the center but the middle of the rest of the cake (between the core and outside edge) was still undercooked, and the whole thing is pretty dense. looks nothing like your beautiful picture!

          • TheGodmother
            July 14, 2015 at 12:16 pm (2 years ago)

            It sounds like you may have baked it in a single pan? I found I didn’t get great results if I baked all the batter at once in one of my deeper pans with plans to torte later. Instead, it worked best if I baked in two separate pans to make the two layers.

            This isn’t a very very light cake, it’s what I might consider a more medium density, not as heavy as some cakes I’ve had, but not as light as say, my usual yellow cake and chocolate cake recipe. You should still be getting a decent crumb though, like in the photos.

  49. Meaghan | Cook. Craft. Love.
    June 15, 2015 at 8:01 pm (2 years ago)

    I prefer yellow cake myself because…butter. But this white cake looks fluffy and delicious!

    Reply
    • TheGodmother
      June 17, 2015 at 2:47 pm (2 years ago)

      We are equal opportunity about cake for the most part here, and you don’t miss the butter in this recipe… real talk from a butter lover.

      Reply
  50. Erin
    June 12, 2015 at 10:06 am (2 years ago)

    This looks beautiful! It came out so nicely and is decorated wonderfully. It looks so delicious too!

    Reply
      • Alexandra
        July 10, 2015 at 8:48 pm (2 years ago)

        do you have the recipe for the frosting??? thankss

        Reply
        • TheGodmother
          July 11, 2015 at 9:55 am (2 years ago)

          I used a basic swiss meringue buttercream for the frosting. To decorate and fill the cake the way I did, I would make 1 1/2 times this recipe (http://www.marthastewart.com/353415/swiss-meringue-buttercream) and I would use 1 1/2 tablespoons vanilla extract. You can never go wrong with a little extra vanilla. 😉

          For this recipe though, I changed up the flavor of the frosting and used the zest of one lemon, a tablespoon of fresh lemon juice, 1/2 tsp lemon extract and 1 tsp vanilla extract for a light lemon cream flavor.

          Reply
          • Lisa
            October 13, 2016 at 3:06 pm (7 months ago)

            I was wondering if you would share your scratch made vanilla extract. The color of the cake and icing will be determined by what vanilla is used. Thank you

          • Mary (The Goodie Godmother)
            October 14, 2016 at 9:06 pm (6 months ago)

            I’ve made this cake several times using homemade and store-bought vanilla extract (not the clear artificial kind), and have had no impact on color. Real vanilla tastes better anyway. 🙂 When I make my homemade extract, I use 7ish beans per cup of alcohol instead of the usual 5.

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