Fluffy egg white cake recipe that gives you a light, airy sponge with a clean vanilla flavor and a soft crumb perfect for layer cakes, birthdays, and any celebration.
As a baker who makes layer cakes every week, I rely on this soft white cake recipe when I need layers that stay light, moist, and easy to stack.
Using only egg whites gives the cake its bright white color and tender crumb, while buttermilk keeps it soft and fluffy.
It’s a clean vanilla base that works beautifully with buttercream, mascarpone frosting, or fresh berries.
Why you'll love this recipe
- Soft, fluffy crumb - A light vanilla sponge made with only egg whites for the perfect tender texture.
- Easy to bake - Simple ingredients, clear steps, and my professional tips to guarantee consistent results.
- Perfect for layer cakes - Sturdy enough for fillings and stacking while staying moist and delicate.
Ingredients you need
You only need a few pantry staples to make this soft and fluffy white cake:
- Butter: unsalted and softened so it creams easily.
- Sugar: fine granulated sugar for a smooth crumb.
- Egg whites: room-temperature whites for light, fluffy layers.
- Flour: cake flour for a tender crumb (or all-purpose + cornstarch).
- Leavening: baking powder and baking soda for a good rise.
- Buttermilk: adds moisture and softness; substitutes work too.
- Vanilla & salt: pure vanilla for flavor and a pinch of salt to balance.
Tips for this recipe
- Soften the butter: it must be soft, not melted, for a fine, even crumb.
- Room-temperature egg whites: they whip better and keep the cake light.
- Don’t overmix: stop as soon as the batter is smooth to avoid a dense cake.
- Use cake flour: gives the best tender texture and clean white color.
- Check doneness early: remove from the oven when a toothpick comes out clean.
How to make soft white cake
Cream the butter and sugar in a stand mixer for about 3 minutes until smooth.
Add the vanilla and egg whites, one at a time, and whip about 5 minutes until the mixture is pale and fluffy.
Whisk the dry ingredients (cake flour, baking powder, baking soda, salt) in a separate bowl.
Add dry ingredients and buttermilk alternately, folding with a spatula until the batter is smooth and lump-free.
Divide the batter between the pans, tap to level.
Preheat the oven to 329°F/165°C and prepare 2–3 pans (6 inch/15 cm), lining only the bottoms and bake about 30 minutes until the tops are set and a toothpick comes out clean.
Cool slightly, then turn out and cool completely upside down on a rack for a flat, even crumb.
For an easy frosting pairing, try my mascarpone whipped cream — it’s light, stable, and perfect with this soft white cake.
Storage
- Room temperature: Keep the cooled cake layers wrapped in plastic wrap for up to 3 days.
- Fridge: Store the layers (wrapped or in an airtight box) for 4–5 days.
- Freezer: Freeze well-wrapped layers for up to 3 months and thaw at room temperature before frosting.
Variations & Substitutions
- Almond white cake by adding a little almond extract.
- Coconut cake with shredded coconut folded into the batter.
- Lemon white cake by adding lemon zest and a bit of juice.
- Matcha white cake with 1–2 teaspoon matcha powder.
- Berry cake by folding strawberry or raspberry purée into the batter.
Recipe Questions
Why is my white cake dense?
The egg whites were not whipped long enough, or the batter was overmixed after adding the dry ingredients.
Can I flavor this white cake?
Yes, you can add extracts (almond, lemon), citrus zest, or fold in fruit purées like strawberry or raspberry.
Can I use this recipe for cupcakes?
Yes, this batter works well for cupcakes; reduce baking time and check doneness earlier.
What’s the difference between white cake and yellow cake?
White cake uses only egg whites for a pale color and a lighter crumb. Yellow cake includes egg yolks, giving a richer flavor and deeper color.
Can I make this white cake without buttermilk?
Yes. Replace it with sour cream mixed with a little milk, or make homemade buttermilk with milk + lemon juice.
More Cake Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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White Cake Recipe
- Total Time: 50 minutes
- Yield: 8 parts
Description
Soft and tender homemade white cake made with egg whites only, perfect for layer cakes. This recipe makes 2 or 3 six-inch layers (15 cm) and serves about 8 to 10 slices.
Ingredients
- 270 g (2 ¼ cups) cake flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 150 g (⅔ cup) unsalted butter, softened
- 270 g (1 ¼ cups) granulated sugar
- 5 large egg whites, room temperature
- 2 tsp pure vanilla extract
- 220 ml (1 cup) buttermilk
Instructions
- Preheat the oven to 325°F (165°C) and line three 6-inch pans with parchment paper. Grease the sides.
- Whisk the cake flour, baking powder, baking soda, and salt in a bowl.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high for 3 minutes until light and fluffy.
- Add the egg whites one by one, mixing well each time. Mix in the vanilla and beat 3–5 minutes until smooth and airy.
- On low speed, add the dry ingredients and buttermilk in 3 additions, starting and ending with dry ingredients. Mix just until combined.
- Divide the batter evenly into the pans and smooth the tops.
- Bake for about 30 minutes, or until a toothpick comes out clean.
- Let cool 10 minutes, remove from pans, then cool upside down on a wire rack so the layers stay flat.
Notes
Storage: 3–5 days wrapped, up to 5 days in the fridge and upt to 3 monts in the freezer.
Buttermilk substitution :
Add 1 tablespoon white vinegar or lemon juice to 1 cup milk and let thicken.
Or replace with the same amount of sour cream (slightly thinned with milk) or plain yogurt.
Tips:
- Use a kitchen scale for the most accurate results.
- Bring egg whites and butter to room temperature for better texture.
- Mix only until combined to keep the crumb soft.
- Bake layers on the same oven rack for even rise.
- Flip layers upside down after baking for perfectly flat cakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: cake, sponge
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 315
- Sugar: 19.5 g
- Sodium: 128.2 mg
- Fat: 13.1 g
- Carbohydrates: 44.4 g
- Protein: 5 g
- Cholesterol: 21.4 mg
Soso
Hello Fadela,
I just discovered your wonderful blog, I am more than delighted! Your creations are beautiful!
Thank you so much for all these tips and recipes!
And now I know where to turn if I want to order kitchen utensils and more! I would have liked to make your sponge cake tomorrow but I would like to know if we can replace the buttermilk with regular milk ???
Also, the flowers with which you decorate your beautiful cakes, do you make them with sugar paste???
Do sugar paste flowers hold up in the fridge???
Thank you very much!!!!
Fadela
Hello Soso,
Yes, you can absolutely replace the buttermilk with semi-skimmed milk (I've done it before and it's just as good).
The flowers are made with special sugar paste for flowers (flowerpaste), it's perfect for flowers.
To store the flowers in the fridge is possible, if the fridge is ventilated and even better if the cake is in a box (to limit moisture absorption that could damage the flowers). It would be best to place the flowers when serving the cake.
Soso
I just saw your response, thank you very much!
I made the sponge cakes but I found my batter a bit too thick, should I only use the egg whites, or 4 whole eggs? Because the recipe specifies 4 egg whites but my batter was very thick and didn't cook well inside. Or maybe I missed a step?
And regarding the flowers, does flower paste dough store in the fridge, is that it? Is it different from regular sugar paste?
Thank you very much!
Fadela
Hello Soso, this is a cake recipe that is denser than a sponge cake.
The flowerpaste keeps well wrapped in plastic wrap and in an airtight container, and definitely not in the fridge.
It's completely different, it hardens more, it's firmer, more elastic, specifically for making flowers and leaves.
Fadela
Soso
Thank you, Fadela
So basically, no roses can withstand being refrigerated on a cake once they're shaped, is that right? There isn't a sugar paste that can be stored in the fridge without melting? It's troublesome when you want to make a cake filled with whipped ganache, for example, and you want to decorate it with pretty roses.
Fadela
You can place flowers on a cake with a buttercream frosting, just place them when serving, or alternatively store in the fridge. However, the cake should be in a box with a lid to prevent the flowers from absorbing too much moisture from the fridge, or try with a fridge that has ventilated cold air.
Marine
Good evening, first of all, thank you for your recipe ☺️ I tried a layer cake recipe two days ago with a cream cheese frosting but I have to admit I didn't quite like it. What do you mean by leveling the three layers? Have a lovely evening!
Fadela
Cutting off the cake dome using a cake leveler or a serrated knife.
Sandrine
Hello Fadela, I love your website and your advice! I wanted to know how many people this cake would serve? Because I would like to make it for a birthday party and we will be 15 people. Thank you in advance!
Fadela
Hello, thank you Sandrine, here the quantities are for 8-10 servings in a 15 cm pan.
audrey amourettet
Hello,
I don't have a KitchenAid mixer, but I do have a Thermomix. Do you think I could use it to make this cake, or would you recommend using an electric mixer instead? Thank you.
Fadela
Hello, using an electric mixer will work perfectly fine.
Céline
Hello,
If I want to make a regular-sized cake (24cm), do I double the quantities? Does the cake rise a lot during baking so I know how much to fill the pan to prevent it from overflowing? Thank you.
Fadela
Good evening, yes, you can double the quantities, and it's a cake that won't rise too much during baking, so fill the pan halfway and it will be fine.
Oum Yasser
Good evening, first of all, thank you for sharing your recipes, they are really lovely. One question, can we bake the sponge cake in the same pan? Because the 15 cm diameter pan is usually tall and specifically for layer cakes! I have one that's 15 cm and the other that's 20 cm, both of them are 10 cm tall. Thank you.
Fadela
Good evening, it's not a recipe that will rise much, ideally, you should bake the batter in two separate batches.
Oum Yasser
Hello, can we add food coloring to the batters to make a pink cake?
Fadela
Yes, you can add gel food coloring without any problems.
Mya
Hello, I just stumbled upon your blog while looking for a layer cake recipe! I would like to use your recipe for a birthday party... The goal is to make a cake in the shape of the number 3 (by cutting it...) and cover it with red fondant or a red frosting if I find a recipe... Is this recipe doable with a "standard" cake pan? What would be the quantities? As for the buttermilk, can you taste its flavor? Is it El ben? In other words, whey? Thank you for your help.
Fadela
Hello, yes, you can use this recipe for a cake that will be covered in fondant. Use a rectangular pan; as for the quantities, it depends on your pan size, you can double the ingredients for a larger cake pan. As for the buttermilk, yes, it's like El ben, you can also simply use skim milk; you don't taste the buttermilk in the cake at all.
Mya
Hello, Thank you for your response! I'll go with a 24cm round pan. Okay, I'll keep that in mind for the milk. That's very kind of you! Pleasure...
Mistat
Hello! I wanted to know if it's possible to add a few tablespoons of unsweetened chocolate like Van Houten for flavoring?
Also, what kind of vegetable oil should be used?
Thank you for your response!
Anna Davis
This is excellent cake. Easy, moist, fluffy, firm. Everyone liked it.