White Cake

This white cake recipe is tender, light, moist, and fluff and layered with creamy, satiny-smooth vanilla frosting. This white cake is the perfect birthday cake or wedding cake and is made with simple, everyday ingredients!

White cake is one of those classic recipes that never gets old or goes out of style. The perfect white cake is buttery, moist, tender, and holds its shape when frosted.

This white cake recipe is exactly what I was dreaming of when I created it. It’s similar to my vanilla cupcake recipe but a bit sturdier so it can hold it’s shape as a fully frosted layer cake. For frosting I use my favorite vanilla buttercream which is just sweet enough that it balances the flavors of the cake perfectly. Next time you want to bake a celebration cake, or simply bake up a cake because you have a craving, this recipe is guaranteed to satisfy. I make it for birthdays, weddings, and anniversaries!

How to make white cake

Note: This recipe makes enough cake batter and frosting for two 9-inch round pans, but if you want to use different cake pan sizes, check out my article on how to convert cake pan sizes to learn how to adjust the recipe.

1. Preheat and prepare your cake pans. Preheat your oven to 350°F/180°C and butter two 9-inch cake pans (8-inch would work too) that are at least 2-inch high. Line the bottoms with parchment paper.
2. Combine the dry ingredients. 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.
3. Cream the butter and sugar together. 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 with a rubber spatula to make sure all ingredients are incorporated.
4. Add egg whites and vanilla extract and beat until combined.
5. Alternate adding the dry and wet ingredients. 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 (Note: Be careful not to over mix the batter. The less you mix, the lighter the cake will be).
6. Bake. Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean.
7. Cool. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.

Make the vanilla buttercream

Vanilla buttercream is a simple, classic, super tasty frosting that pairs perfectly with this cake.

1. 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.
2. Add the powdered sugar, vanilla extract, and heavy cream 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.

Assembling the white cake

Once your cakes are completely cool, you can assemble your masterpiece!

1. If the cakes rose too much, cut their rounded top with a serrated knife to make them flat.
2. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge.
3. Top with the second cake layer.
4. 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.

Tips for making white cake

Use pure vanilla extract

Using a good quality vanilla extract makes all the difference in flavor since vanilla is the primary flavor in this cake. Imitation vanilla extract just doesn’t cut it for me, but if you like the flavor of it then feel free to use it.

Use room temperature ingredients

Your cake will emulsify best, bake evenly, and rise perfectly if the ingredients are at room temperature. Take the refrigerated ingredients out of the fridge 30-45 minutes before making the cake. However, separate the eggs while they’re cold because it’s much easier this way. Then, let them come to room temperature.

Don’t overmix the cake batter

Overmixing the batter once you add the flour will create more gluten than desired, creating a more dense, tough cake. Gluten is what gives bread it’s amazing structure, but for cakes, we want them light and airy. To avoid this, simply mix the dry and wet ingredients until fully incorporated.

Don’t throw out the leftover egg yolks

I use egg whites in this recipe to lighten the texture and help the cake rise. But save those egg yolks and make creme brulee or Boston cream pie (both are amazing).

For super flat, even cake layers, invest in some cake strips

I’ve finally got myself a few cake strips, and they work 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, squeeze out the water, and place them around the cake pans. They’re also adjustable for different pan sizes.

White cake frosting alternatives

Feel free to use a different kind of frosting if you prefer. Some of my other favorites to pair with this white include:

• Swiss meringue buttercream
• White chocolate Swiss meringue buttercream
• Cream cheese frosting
• Chocolate frosting

More Classic Layer Cakes:

• Carrot Cake: Layered with luscious cream cheese frosting.
• Black Forest Cake: Flavors of rich chocolate and juicy cherries.
• Ultimate Chocolate Layer Cake: A chocolate lover’s dream.
• Boston Cream Pie: Rich, buttery vanilla cake, vanilla pastry cream, and gooey chocolate ganache.
• My Favorite Red Velvet Cake: A beautiful and flavorful cake perfect for any occasion.

4.97 from 26 votes

White Cake Recipe

Prep Time: 35 mins

Cook Time: 30 mins

Total Time: 1 hr 5 mins

YIELD: 12 servings

 

This white cake is buttery, moist, tender, and layered with creamy vanilla buttercream frosting. It's a simple recipe resulting in an amazingly decadent and beautiful cake perfect for any occasion!

Print

---

Ingredients

Cake

• 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

Vanilla Frosting

• 1 and 1/2 cups (340g/3 sticks) unsalted butter, softened to room temperature
• 1/8 teaspoon salt
• 6 cups (700g) powdered sugar, sifted, plus more as needed
• 5 tablespoons (75 ml) heavy cream
• 1 tablespoon pure vanilla extract

Instructions

1. 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 (I like to cut out rounds of parchment the size of my cake pans).

2. 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.

3. In a standing mixer fitted with the paddle attachment or using a handheld mixer, 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.

4. 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.

5. 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.

6. Assembly: If the cakes rose too much, cut their rounded top with a serrated 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. 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.

Recipe Notes

• Make ahead instructions: 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. 
• Use room temperature ingredients: Your cake will emulsify best, bake evenly, and rise perfectly if the ingredients are at room temperature. Take the refrigerated ingredients out of the fridge 30-45 minutes before making the cake. However, separate the eggs while they’re cold because it’s much easier this way. Then, let them come to room temperature.