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.
- 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.
- 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.
- 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.
- Add egg whites and vanilla extract and beat until combined.
- 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).
- 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.
- 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.
- 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 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!
- 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. Cake should be kept in the fridge, but bring it to room temperature before serving.
Tips for making white cake
Use pure vanilla extract
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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.
White Cake Recipe
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!
Ingredients
Cake
- 2 ½ cups plus 2 Tablespoons (315g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (180 ml) sour cream
- ¾ cup (180 ml) whole milk
- 1 cup (2 sticks/225 g) unsalted butter, softened to room temperature
- 1 ¾ cups (350g) granulated sugar
- 5 large egg whites
- 1 tablespoon pure vanilla extract
Vanilla Frosting
- 1 ½ cups (340g/3 sticks) unsalted butter, softened to room temperature
- ⅛ teaspoon salt
- 6 cups (700g) powdered sugar, sifted, plus more as needed
- 5 tablespoons (75 ml) heavy cream
- 1 tablespoon pure vanilla extract
Instructions
-
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).
-
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 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.
-
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 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.
Ari says
What is “high quality” vanilla? As opposed to the pure vanilla extract, that is.
Shiran says
Hi 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 says
Instead of using just the egg whites, could you use the whole egg
Salma Nessa says
I’m going to try this recipe as I’ve been looking for a white cake recipe with good reviews for so long. Can I use self raising flour instead of plain flour? And also how many 6, inch layers would this recipe make roughly?
Talia @ Pretty. Simple. Sweet. says
Hi Salma, I wouldn’t recommend using self-rising flour because it already has leavening agents and salt in it. I’m not sure how the cake would turn out if you followed this recipe exactly, because I have included both baking powder and baking soda. It will probably be too many leavening agents, and the cake may not turn out so good :-/ And for converting pan sizes, I recommend checking out my article on how to convert cake pan sizes 🙂
Joan Kane says
your article did not mention bundt pans, can this be made in a bundt pan?
Talia @ Pretty. Simple. Sweet. says
Hi Joan, you can try this in a bundt pan, although it is meant to be baked in traditional cake pans.
Hib says
Hi ! Can i use oil instead of butter?
Shiran says
Oil will change the entire texture and flavor of the cake, so it’s not possible to use it.
Jasmine says
Hi Shiran!
Is it possible to fold in Oreo crumbs and make it a cookies and Creme cake? Thank you!
Shiran says
Hi 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.
Shari Hermens says
Okay 👍 This Cake Recipe is soooooo Good!!
I’m making 12 Cupcakes and a small Size Bundt Cake. ( Husband s Birthday May 6th) he wanted a Vanilla Cake with chocolate Frosting . This cake is so good and moist the taste is perfection🥰
Stephanie @ Pretty.Simple.Sweet. says
Thank you!
Karen says
Hi Shiran
What’s the substitution for heavy cream?
Thanks
Karen
Shiran says
It depends on the recipe, but for the frosting recipe you can leave it out or use a bit of whole milk instead.
Gordon says
Thanks 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 says
Hey Shiran!
Sour cream isn’t easily available in my country. Is there a substitute?
Shiran says
Hey, 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 says
Can you use Cake flour instead of all purpose?
Shiran says
Yes, you can use 315 grams of cake flour instead.
Megan Platt says
315 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 says
There 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 says
can you use microwave convection
Shiran says
I have no experience baking with microwave convection, sorry!
Monique Herbst says
Loved 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 says
The 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 says
I can’t find white butter in the uk , is there a certain brand I should look out for? Thank you
Shiran says
It’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 says
Lurpak 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!?!
Angela Stuart says
Did you use clear or regular vanilla? Maybe that made the color of your cake different?
Hilary says
Wow! 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 says
I’m so glad, Hilary! Thank you so much!
Naziha says
Hi, can l use this recepy as a cupcake?
Shiran says
Yes 🙂
Anny Wedding says
Just made this recipe recipe tonight and already going to bake another batch again! Thank you so much!
Sivan says
Hi 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 says
Hi 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 says
This 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 says
Can you use the whole egg
soury says
oh 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 says
I 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 says
Can I use cream instead of whole milk??
Leslie says
I’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 says
This 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 says
For 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.
Tracy Taylor says
This is the MOST helpful comment I have EVER read. Thank you for NOT asking impertinent questions or altering the recipe. Because of you I will invest my time and money to bake this cake. Thank you…thank you…thank you!
Maureen says
Can I use a 9 x 13 pan to bake this cake?
Mona says
This 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 says
I 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 says
Can this recipe be used in (3 )6″ pans?
Shiran says
Hi Susannah, I recommend checking out my article on how to convert pan sizes to alter the recipe 🙂
kinga says
This cake is excellent. Moist and flavourful. Love it.
Madiha says
Can 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 says
Is there no need to beat the egg whites before folding in.
Laura says
Hello 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 says
Hi 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 says
Wonderful 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 says
Hi 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 says
You 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 says
I probably should’ve added that I made these as cupcakes, not round cake.
Chris Root says
Hi 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 says
Do the pans have to be 2″ thick?
Anna Anderson says
Will this recipe fit a 9×13 pan?
Zara says
I 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 says
Are each of the layers 2 inches tall? Or are we using the 2 inch tall pan for extra room on top?
Minnie says
I 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 says
Hi 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 says
How many cupcakes does this receipe make?
Eloise says
Superb! 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 says
I’m glad you like it 🙂 Here’s my go-to chocolate cake recipe.
Aurora says
How many cupcakes can you make in a batch?
Londa says
I 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 says
Hi 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 says
Wow 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 says
Can this recipe be converted to a yellow cake? If so how many whole eggs?
Shiran says
Hi Stephanie, you can use this recipe and leave out the sprinkles.
Stephanie says
Thank you so much. I will try it. I’m already I love with your white cake recipe❤
Ruthie says
I 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 says
Hi 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 says
This was the best cake I’ve ever made and had (this type of frosted, “birthday” cake). Thank you!!!!
. says
hey! i just came across this recipe, and i’d just like to know how many calores per slice? 🙂
scott sproat says
i love white cake, but i am a single person. is there a way to cut down the recipe?
marissa says
hi! 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 says
As long as you you don’t overfill the pans with batter (about 3/4 full), it would be ok.
Em says
hello! I’m excited to try this recipe!! will it work in a 9×13 pan? thanks!
Clemmy says
Thanks 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 says
Yes 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 says
Hello!! 🙂
what if I have one pane? I’ll bake one at time……. is that a problem with the batter?
Crystal says
This cake could become the ultimate black cake if you add black food coloring!!!
Jane says
Hi 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 says
Hi Jane. It’s possible to use it, but personally I love using only butter for the best flavor.
Angela says
I wish you would post times for different size pans. Not sure how long to bake it if it’s in a 9×13
Shiran says
Hi Angela, check out my article on converting cake pan sizes 🙂
rick marshall says
hi I made this followed the steps used half to make the middle part of a three layer cake and the rest for cupcakes. the cupcakes turned out great but the cake turned out on the dense side any ideas
Shiran says
Hi Rick, I’m sorry the cake turned out dense. Unfortunately, it’s hard to say what exactly went wrong because it could have been multiple things.
Jodie says
I made the recipe exactly as written except that I’m lactose intolerant, so I used vanilla almond milk. The cake was delicious and moist and flavorful. . However, it did not turn out white even though I didn’t use any yolks. It’s not a big deal but I was surprised.
Laura says
Hi! Can I use this recipe to make a marble cake and cover it with fondant? Thanks in advance for your answer;)
Shiran says
Hi Laura, do you mean chocolate marble cake? If so, then this recipe should work fine. You just need to know the right amount of chocolate/cocoa powder to add to the chocolate batter. And this cake would work well with fondant.
Lashonta e Williams says
Hi I don’t have whole milk, Can I use buttermilk or 1% milk?
Shiran says
Hi Lashonta, I prefer to stick to the recipe and use whole milk. You can use 1% or buttermilk, but it will slightly affect the flavor and texture.
Laura says
I accidentally put the vanilla extract in milk and sourcream mixture instead of in the eggs, is that ok?
Talia @ Pretty. Simple. Sweet. says
Hi Laura, yes this should be fine! Just make sure all your ingredients are fully incorporated and the cake should turn out great 🙂
Bernadette says
HI! I need to try your recipe for this weekend. Can i use the whole egg instead of only the whites?
Shiran says
I recommend sticking to the recipe. If you want to use whole eggs you can try my funfetti cake recipe (and omit the sprinkles).
David S. Berman says
Hi Shiran,
Love your website, great recipes and beautiful photos!
Can you recommend a cake recipe that I can use for a layered cake, one that can easily be prepared dairy-free?
The cake for the Boston Cream Pie could work, if I am not mistaken, but perhaps you have another suggestion…
Thanking you in anticipation!
Cynthia Oleski says
Can I make this in a 12 x 18 sheet pan and would the bake time differ?
Talia @ Pretty. Simple. Sweet. says
Hi Cynthia, I recommend checking out my article on how to convert cake pan sizes :). For baking on a sheet pan, I would definitely reduce the bake time and check it first after 15 minutes. Keep a close eye on it until a toothpick comes out clean:)
Carolyn says
My mother used to make a strawberry cake using a white cake mix with strawberry jello and frozen strawberries in juice added. I have been wanting to make this cake using a good white cake recipe and yours looks incredible and the reviews agree! Any thoughts on how to incorporate strawberry jello into the cake to make it strawberry flavored? The old recipe I have dissolves 1 – 3 oz pkg in 1/2 c water, and uses 5 oz frozen strawberries with juice. There is a restaurant in Austin that makes this cake and it is what I call a “moaner”. They don’t share their recipe, and I am determined to make it. They top it with a light cream cheese frosting that has a hint of strawberry. I appreciate any suggestions!
Marsha says
I rarely write reviews on recipes but I almost always read them so I felt I had to post a review on this amazing recipe. I have tried many wedding cake recipes and this one is truly amazing. It is a heavier cake but that’s what wedding cakes are.. Now here goes what kind of annoys me when reading reviews…I changed it a tiny bit only because I love almond extract. I substituted the 1 tablespoon vanilla extract in cake and icing for two teaspoons of vanilla extract and one teaspoon of almond extract and it tasted wonderful and received rave reviews from my family. So thank you for posting this recipe. It will always be my go to wedding cake. So appreciated!
Talia @ Pretty. Simple. Sweet. says
Hi Marsha, I’m so glad you enjoyed the recipe!
Cheye says
WOW. I’ve made a lot of cake recipes and this one is by far THE BEST I’ve ever had or made. Super easy to make. Switched sour cream for Greek yogurt. So moist and buttery and perfect. I also make the cupcake recipe and it always gets compliments. Be sure to save this recipe <3
Ps- mobile web experience isn’t as great. Loves to reload, jump around, not fit the screen right, and adds take over the page. But that’s a side note 😂. Print the recipe if you’re using your phone like me!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Cheye!
Scott says
Any suggested change for baking this cake in altitude of 7,000 ft
Stephanie @ Pretty.Simple.Sweet. says
Hi Scott, unfortunately I do not have much experience baking at elevation, but I found a very helpful link for you to find whatever adjustments may work for you: https://blog.wilton.com/high-altitude-baking/
Donna says
Can gluten free flour be used for this? D
Stephanie @ Pretty.Simple.Sweet. says
Hi Donna, while I haven’t used gluten free flour in this cake recipe specifically, I have had a lot of luck using measure for measure gluten free baking flours from King Arthur or Bob’s Red Mill in other cake recipes with no issues. Sometimes I do add a little more fat (butter/oil) to GF cakes as they are more prone to drying out quickly. GF flour tends to absorb a little more liquid than regular flour would.
Mary says
Looks good but can I substitute Crisco for the butter to get a whiter cake?
Stephanie @ Pretty.Simple.Sweet. says
Hi Mary! According to the Crisco website, you should be able to make this swap at a 1:1 ratio. I haven’t personally tried it, so I can’t tell you what the flavor and texture difference is. When beating together the butter and sugar, it becomes very light in color, so I haven’t found butter to be an issue.
Judy says
Hi Karen, what kind of cream? This recipe sounds so delicious I’d like to prepare cupcakes for my nephew’s 1st. birthday6 party.
Patti says
I made this cake for the county fair and placed 1st & 2nd, I entered in two categories! This cake has been a great addition to my recipes. Thank you so much for sharing!
Stephanie @ Pretty.Simple.Sweet. says
Hi Patti! That’s amazing! What state are you in? Always fun to meet other bakers and hear what they’re up to!