How are white cake and yellow cake made differently?

The primary difference between white cake and yellow cake lies in the type of egg component used in the batter. While both are types of butter cakes, their formulas are adjusted based on the specific properties of egg parts.1

• White Cake: This variety is made using only egg whites rather than whole eggs. Because egg whites contain protein but no fat, they are used primarily for their texturizing function, helping to create a stable, low-density structure.213
• Yellow Cake: This variety typically uses whole eggs. The yolks included in whole eggs contain emulsified fat, which contributes significantly to the cake's color, flavor, and texture.13

In terms of "formula balance," white cake recipes often require a slightly higher proportion of sugar relative to flour compared to yellow cake. Otherwise, the two varieties share similar proportions of ingredients like flour, shortening, and leavening agents.1