This is the ultimate white cake recipe. Tender, light, moist, and fluffy cake layers frosted with the creamiest vanilla frosting. After you try this, you won’t need any other recipe. It’s perfect as a birthday cake, wedding cake, or for any celebration.
A few years ago I was at a beautiful wedding in San Francisco where I had the most delicious vanilla cake ever. I was so obsessed with it and couldn’t wait to try it back at home. I tested (and tasted) many recipes to try and recreate it, but as a true perfectionist, I wasn’t impressed with any of them. I was an amateur baker back then, so I gave up the idea quickly. But recently I gave it another try, now that I actually know what I’m doing. I spent the last few weeks trying all kinds of homemade vanilla and white cake recipes until my heart was set on one. This is the white cake I’ve been dreaming of.
This is my very best recipe for white cake
It’s a strong statement but it’s true! It’s ultra moist with a fluffy texture that almost melts in your mouth, and the delicate buttery, vanilla flavor is heavenly.
Use high quality vanilla extract
It makes all the difference. I’ve tested it with imitation vanilla extract, pure vanilla extract, and high quality vanilla extract, which is also pure vanilla extract that tastes superb (but it’s quite expensive). The high quality one wins big time, but since I know not all of you have it, just use any pure vanilla extract for the best flavor. I know that for some, the imitation vanilla extract is the flavor that brings childhood memories, so it’s a matter of personal taste. I prefer pure vanilla flavor.
Eggs
I use egg whites for this recipe. If you want a recipe that uses whole eggs, I’ll be working on that real soon. For a white cake, egg whites are used instead of whole eggs because the egg yolks give the cake a yellowish color. You can use the egg yolks to make creme brulee or Boston cream pie.
How to bake even, flat cakes?
I’ve finally got myself a few cake strips, and it works like a charm. My cakes turned out even, flat and white on the edges. The strips are affordable, don’t take much space in the kitchen, and if you like making layer cakes then it’s a must. The strips are easy to use. Soak them in water, then squeeze out the water, and place them around the cake pans. They’re adjustable for different pan sizes.
Frosting
I use my vanilla buttercream frosting because that’s a classic combination, but if you prefer cream cheese frosting, use it instead. You can experiment with different fillings and frosting. You can use lemon curd or jam as the filling.
More Classic Layer Cakes:
- Incredibly Moist Carrot Cake
- Black Forest Cake
- Ultimate Chocolate Layer Cake
- Boston Cream Pie
- My Favorite Red Velvet Cake
I highly recommend sticking to the recipe. Using butter and sour cream is what makes this recipe so good. It's best if all the ingredients (eggs, milk, sour cream) are at room temperature, but make sure to separate the eggs while they are still cold because it's easier. If you don't have a stand mixer, use a hand mixer. I recommend lining the bottom of the cake pan with parchment paper to ensure that the cakes come out of the pan in one piece. I cut parchment paper rounds the size of the pan.
- 2 and 1/4 cups (315g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (180 ml) sour cream
- 3/4 cup (180 ml) whole milk
- 1 cup (2 sticks/225 g) unsalted butter , softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites
- 1 tablespoon pure vanilla extract
- 1 and 1/2 cups (340 g/3 sticks) unsalted butter, softened to room temperature
- 1/8 teaspoon salt
- 6 cups (700 g) powdered sugar, sifted, plus more as needed
- 5 tablespoons (75 ml) heavy cream
- 1 tablespoon pure vanilla extract
Preheat oven to 350°F/180°C. Butter two 9-inch cake pans (8-inch would work too) that are at least 2-inch high, and line the bottoms with parchment paper.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. In another medium bowl combine sour cream and milk. Set bowls aside.
In a standing mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add egg whites and vanilla extract and beat until combined. With the mixer on low speed, add half of the flour mixture and beat until combined. Add milk mixture and beat until combined. Add the other half of the flour mixture and beat just until combined. Do not over mix – the less you mix, the lighter the cake will be.
Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.
Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. Add the rest of the ingredients and beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Beat in more powdered sugar if frosting is too thin.
Assembly: If the cakes rose too much, cut their rounded top with a knife to make them flat. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer. Spread frosting over the top and sides of the cake. Cake should be kept in the fridge, but bring it to room temperature before serving.
Frosting can be made 3 days ahead of time and kept in the fridge, covered. Cakes (unfrosted) can be made a day ahead and kept in the fridge, covered. The next day, bring frosting to room temperature and frost the cake. Frosted cake can be kept tightly covered in the fridge for 3-4 days. Leftovers can be kept in the freezer for up to 2 months and thawed overnight in the fridge.
83 Comments
Ari
July 20, 2018 at 1:31 pmWhat is “high quality” vanilla? As opposed to the pure vanilla extract, that is.
Shiran
July 20, 2018 at 4:13 pmHi Ari, both are pure vanilla extracts, but the higher the quality, the better the flavor, and every brand tastes different. I added links to both of my favorite products, one that is quite expensive, and another that is more budget friendly.
Maureen Grapes
December 30, 2020 at 11:09 amInstead of using just the egg whites, could you use the whole egg
Hib
July 20, 2018 at 3:16 pmHi ! Can i use oil instead of butter?
Shiran
July 23, 2018 at 8:10 amOil will change the entire texture and flavor of the cake, so it’s not possible to use it.
Jasmine
July 23, 2018 at 6:07 pmHi Shiran!
Is it possible to fold in Oreo crumbs and make it a cookies and Creme cake? Thank you!
Shiran
July 24, 2018 at 4:15 amHi Jasmine, yes, you can fold in 1 cup or more chopped Oreos or Oreo crumbs, and you can add some to the frosting as well.
Karen
July 27, 2018 at 7:26 amHi Shiran
What’s the substitution for heavy cream?
Thanks
Karen
Shiran
July 30, 2018 at 9:41 amIt depends on the recipe, but for the frosting recipe you can leave it out or use a bit of whole milk instead.
Gordon
July 28, 2018 at 9:24 pmThanks for the recipe! I found the cake to be very light, airy, and buttery. It was delicious. But! — you just knew it was coming –I found the frosting to be very sweet. The consistency was perfect for spreading but I wound up using only five cups of the powdered sugar due to my tasting it along the way and finding it sweet. I think I’ll try it again with the cream cheese frosting. But overall, it’s a perfect cake. I used strawberry jam for the filling and it all came about deliciously I’m adding this one to my list of cakes to bake for occasions.
Dhi
August 2, 2018 at 10:42 pmHey Shiran!
Sour cream isn’t easily available in my country. Is there a substitute?
Shiran
August 7, 2018 at 7:37 amHey, here’s a good guide. I usually use greek yogurt, yogurt, or buttermilk. I haven’t tested them in this recipe so I can’t say which one is the best substitute.
Pam
August 25, 2018 at 4:42 pmCan you use Cake flour instead of all purpose?
Shiran
August 26, 2018 at 12:41 pmYes, you can use 315 grams of cake flour instead.
Megan Platt
November 6, 2018 at 10:14 am315 grams is 2 1/2 cups but the recipe says to use 2 1/4 c of flour. Which is correct? Is there an actual conversion to use cake flour? Thanks!
Shiran
November 10, 2018 at 5:32 amThere are different ways to measure flour. I use the one that uses more flour (1 cup = 140 grams) to make sure you don’t end up with too much flour, and also because that’s how I see many bakers measure it when they don’t use kitchen weight (without them knowing about the different methods). You can read about the 2 methods here.
suzzy
August 30, 2018 at 6:11 amcan you use microwave convection
Shiran
September 1, 2018 at 12:16 pmI have no experience baking with microwave convection, sorry!
Monique Herbst
September 18, 2018 at 2:40 pmLoved the consistency of this cake, but may try it with less butter next time. It seemed to almost caramelize and be over buttery, but still delicious! My question though is the color. I don’t know if you’re photos are just in natural lighting and edited or if my coloring is just WAY off!! It definitely came out a yellow color…any thoughts on this? I followed the recipe exactly so I’m not sure where it came off, but would love your insight!
Shiran
September 24, 2018 at 8:51 amThe color might be slightly different due to editing, but my cake was more white than yellow in color. If your butter is very yellow, that may cause that. I used white butter.
Lainy fenwick
July 26, 2020 at 3:33 amI can’t find white butter in the uk , is there a certain brand I should look out for? Thank you
Shiran
July 26, 2020 at 5:21 amIt’s ok to use any kind of butter (white ones are not available everywhere). A white cake recipe only uses the whites of the egg, which makes it whiter than traditional vanilla cake, but it won’t necessarily look completely white.
A Cook
July 26, 2020 at 8:11 pmLurpak is quite light in the yellowness of butter in the UK, european butter also has a higher fat content which can be a paler shade, so look in the Polish/European food stores, or even use plain cream cheese or double boiled cream (mascapone) – though it would be more like a japanese cotton cheese cake that is light and jiggly 😀
Try using almond extract it is a lighter in colour than the “good quality vanilla” or expensive route of boil the vanilla seed and pod in the milk/cream before using in the recipe. There are several vanilla products I have seen in the UK supermarkets: Vanilla flavour (usually the cheapest, and lightest in colour), vanilla extract (slightly expensive, but flavoursome), vanilla paste (usually mixed in a thicker/syrupy extract) or vanilla pod (the purest source, unless you are lucky enough to grow the vanilla orchid). To be honest for a white cake, the vanilla extract is optional if trying to keep the cake lighter colour.
Oh yeah another note EU/UK, we don’t have bleached/chemically treated flour readily available, so the flour is already a bit yellower than flour in another country! read here: https://www.instructables.com/community/US-vs-UK-flour/
Next would be the chlorinated chicken debate!?!
Hilary
October 28, 2018 at 6:20 pmWow! Best white cake ever. I followed the recipe exactly, sifting, and room temp, etc. I used a bit less sugar but that was only difference. I used my own frosting recipe because it uses only a 1/2 cup sugar. All I can say is that I have been trying white cake recipes for 30+ years, but I don’t have to try any other recipe now – this recipe is IT! Thank you so much for sharing your wonderful expertise and recipe!
Shiran
October 31, 2018 at 6:23 amI’m so glad, Hilary! Thank you so much!
Naziha
February 4, 2021 at 5:38 pmHi, can l use this recepy as a cupcake?
Shiran
February 22, 2021 at 2:45 amYes 🙂
Anny Wedding
November 3, 2018 at 6:47 amJust made this recipe recipe tonight and already going to bake another batch again! Thank you so much!
Sivan
November 30, 2018 at 6:50 pmHi Shiran,
I wish to use this recipe to make a rainbow cake with natural water based coloring. In order to keep the liquids balanced (the natural colors r very dilute), I thought to replace the milk with the colored water. What might happen if I make this replacement?
Thanks!
Shiran
December 2, 2018 at 5:58 amHi Sivan, you can replace some of the milk with it, but not too much. I don’t recommend replacing all of the milk, because this will affect the cake’s texture and flavor.
Minnie
December 1, 2018 at 10:34 pmThis is hands down the best recipe iv come across! Love it and the buttercream icing!
I put white food dye in too help with the icing colour but the cakes came out relatively white, and tasted amazing, everyone loved it!
Linda Harris
December 23, 2018 at 10:11 pmCan you use the whole egg
soury
December 27, 2018 at 8:43 amoh my gosh, this was THE best cake EVER!! I made this for our Christmas gathering and everyone raved about it! I only made 1/2 recipe and baked it up in a true 8×8 pan, then slathered on some cream cheese frosting. Thank you so much for this recipe, definitely a winner!
Kim Redbird
January 1, 2019 at 1:08 pmI made this cake yesterday for a New Year’s Eve party. It was the best white cake I have ever made. I folded in 1/2 cup coconut to the cake before baking. The secret is like you said: do not over mix in the final mixing of dry ingredients. I used a homemade 7 minute frosting. It was delicious. Absolutely the best. FOLLOW THE DIRECTIONS!
Sarah Nemisz
January 8, 2019 at 10:15 pmCan I use cream instead of whole milk??
Leslie
January 12, 2019 at 8:17 pmI’m needing to make a half sheet cake (2 actually, since it will be a 2-layer cake) and the customer wants white cake. Do you recommend doubling this recipe for each layer or would one batch of the recipe work per half sheet cake? Thanks in advance!
Blessie
January 13, 2019 at 11:05 pmThis cake is so delicious! The best one I’ve come across so far! Thank you for the recipe! I baked it twice -one with the amount of sugar shown then I tried baking it again with only 1-1/4 cup of sugar and I prefer the one with less sugar but both equally delicious depending on your sweet tooth!
Question…I like my cakes with slightly taller layers so do you think it’s ok to make more batter by adding half of each ingredient? Also the batter was super super thick..should it be more smooth and on the liquidy side?
Beverly J Tuft
January 18, 2019 at 3:12 pmFor years I have wanted a dense white cake, tired sooo many, but they were always “light and airy”……not what I wanted. I wanted a denser , moist cake—and this is it!! Thank you so much for this recipe, it is perfect.
Maureen
January 18, 2019 at 8:12 pmCan I use a 9 x 13 pan to bake this cake?
Mona
January 24, 2019 at 2:52 amThis is one of the best recipes I have used for a basic white or yellow cake. It is so moist yet very light and fluffy. I substituted full fat greek yogurt for sour cream as I ran out of it and it was delicious!
Susan
February 8, 2019 at 10:31 amI was wondering if you have a video on this cake? I also have a question, other recipes have you whip the egg whites first, did you find that an unnecessary step to make it fluffy? This is my first attempt for a white cake. Thank you.
Susannah
February 14, 2019 at 12:15 pmCan this recipe be used in (3 )6″ pans?
Shiran
February 21, 2019 at 6:25 amHi Susannah, you can use this guide.
kinga
February 26, 2019 at 5:44 pmThis cake is excellent. Moist and flavourful. Love it.
Madiha
February 28, 2019 at 2:22 pmCan I substitute with unsweetened applesauce? And if yes, how much to use? I am on a strict diet, so no butter, milk or sour cream for me.
Chy
March 6, 2019 at 10:12 amIs there no need to beat the egg whites before folding in.
Laura
April 2, 2019 at 9:18 amHello Shiran.
Can we use one pan because I have heart shaped one and don’t have another or I put in other Pan and at end just cut the heart shape?
Thank you!
Shiran
April 11, 2019 at 4:31 amHi Laura. It really depends of the size of the pan, so I can’t say for sure. You can use different pans as long as you don’t overfill them with batter. The baking time will also change.
Adrienne Schusterman
April 5, 2019 at 1:52 pmWonderful cake. If people want to substitute different ingredients they should not make this cake. It’s so perfect. Just the way it is. I tell my children if you want to start substituting and changing measurements on my recipes, pick another recipe. It’s 5 stars for a reason. Your recipe is getting added to my collection of yummy cakes. 2 sticks of butter and all!!!!
Thao
April 6, 2019 at 8:37 amHi Shiran,
I found your recipe via Instagram, made it tonight and with some reduced sugar amount, it was what I wanted – light, airy and moist (and yellow coz my butter was yellow), but quite buttery! I was wondering if I reduced the butter amount, would it affect the cupcake?
Thanks-in-advance!
Shiran
April 11, 2019 at 4:26 amYou can try to slightly reduce the amount of butter if you like, but I always suggest to stick to the recipe for the best result.
Thao
April 6, 2019 at 8:52 amI probably should’ve added that I made these as cupcakes, not round cake.
Chris Root
May 9, 2019 at 11:20 amHi Shiran,
Once made should it be kept in the fridge with the cream cheese in it?
If so does the cake go dense or is it still the same?
Thanks
Chris
chris
May 16, 2019 at 5:17 pmDo the pans have to be 2″ thick?
Anna Anderson
May 20, 2019 at 1:31 pmWill this recipe fit a 9×13 pan?
Zara
May 26, 2019 at 7:09 amI found the cake was still yellow after baking and it separated from the edges so it formed a crack all around tehbcake. Do you have any suggestions with regards to this ?
Sharon Doell
July 8, 2019 at 2:03 pmAre each of the layers 2 inches tall? Or are we using the 2 inch tall pan for extra room on top?
Minnie
July 23, 2019 at 2:49 amI love this cake, everyone who’s has it also loves it! It’s so dense but light and so moist. It could pass as a mud cake (whiteout the mud lol).
Fardeenah
August 19, 2019 at 1:16 pmHi Shiran
I’m planning to bake this cake for my daughter’s birthday. Can I use this recipe of vanilla frosting if I want to cover my cake with fondant?
Lorrie
September 12, 2019 at 2:56 amHow many cupcakes does this receipe make?
Eloise
October 13, 2019 at 7:33 pmSuperb! I used this recipe for my daughter’s birthday cake. To save time, I made it two weeks ahead and froze each layer wrapped separately. I also only used 1 1/4 cups sugar. Got lots of compliments. Any chance you’ve got a chocolate version of this recipe? I’d like to use it again, but thought it might be nice to change it up.
Shiran
October 16, 2019 at 6:40 amI’m glad you like it 🙂 Here’s my go-to chocolate cake recipe.
Aurora
January 31, 2020 at 1:33 pmHow many cupcakes can you make in a batch?
Londa
February 24, 2020 at 2:17 pmI haven’t made the cake yet but intend to try it later today. Was wondering if it makes a difference that I live at 5200 feet above sea level? It seems like every cake i bake turns out dry or heavy and think its the elevation? Any suggestions?
Shiran
March 16, 2020 at 12:05 pmHi Londa, yes it does make a difference but unfortunately I have no experience baking in high altitudes since I’ve never lived in one.
laura E Alspaugh
March 9, 2020 at 10:08 amWow this cake was absolutely AMAZING!!! I wanted a white cake for my birthday and this one was one hands down the best I’ve had!!! thank you for such an amazing recipe!!!
Stephanie
April 12, 2020 at 5:13 pmCan this recipe be converted to a yellow cake? If so how many whole eggs?
Shiran
April 13, 2020 at 7:04 amHi Stephanie, you can use this recipe and leave out the sprinkles.
Stephanie
April 14, 2020 at 9:12 pmThank you so much. I will try it. I’m already I love with your white cake recipe❤
Ruthie
April 27, 2020 at 10:45 amI made this as a 4 layer cake (baked in 2 9×9 pans and sliced each into two) and it was delicious! The texture was wonderful, not too light/crumbly and not too dense, it held together well and was delicious.
Rachel
May 18, 2020 at 5:33 amHi Shiran,
I am keen to do a cake similar to your gender reveal cake for my daughters birthday (it looks so pretty)but would like to base it off this recipe as I like sour cream in cakes, do you think the food gel/dye will hold up? Thanks, Rachel
Gabriela
May 20, 2020 at 2:24 amThis was the best cake I’ve ever made and had (this type of frosted, “birthday” cake). Thank you!!!!
.
August 1, 2020 at 9:09 amhey! i just came across this recipe, and i’d just like to know how many calores per slice? 🙂
scott sproat
August 10, 2020 at 9:53 ami love white cake, but i am a single person. is there a way to cut down the recipe?
marissa
August 17, 2020 at 5:27 amhi! I was wondering, does this make a very thick batter? I only have 2 eight inch springform pans, so I’m wondering if the batter is thick enough so that it won’t leak out of the sides. the cake looks beautiful!
Shiran
August 23, 2020 at 5:57 amAs long as you you don’t overfill the pans with batter (about 3/4 full), it would be ok.
Em
September 5, 2020 at 11:57 pmhello! I’m excited to try this recipe!! will it work in a 9×13 pan? thanks!
Clemmy
September 7, 2020 at 3:46 amThanks for the recipe.
Looks delicious.
I have a question; is it possible to make this in. Bundt pan?
I read that it’s possible to substitute 2×9” pans for a Bundt pan but I have no idea of time or temperature.
I love white cake, and because I want to do some funky piping, I’d like the Bundt shape.
Thanks in advance for any advice.
Shiran
September 16, 2020 at 10:43 amYes you can use the recipe for another pan size, just make sure not to overfill your pan with batter. The temperature would be the same, but the baking time will be different.
Cecilia
October 15, 2020 at 5:20 amHello!! 🙂
what if I have one pane? I’ll bake one at time……. is that a problem with the batter?
Crystal
January 12, 2021 at 9:12 amThis cake could become the ultimate black cake if you add black food coloring!!!
Jane
January 13, 2021 at 8:12 pmHi Shiran
I’ve substituted butter w shortening in the past just wanted your take on this type of substitution should help with making this cake as white and light weight.
Shiran
January 14, 2021 at 6:58 amHi Jane. It’s possible to use it, but personally I love using only butter for the best flavor.