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
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.
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!
- 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 (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
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.
- 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.
AriJuly 20, 2018 at 1:31 pm
What is “high quality” vanilla? As opposed to the pure vanilla extract, that is.
ShiranJuly 20, 2018 at 4:13 pm
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 GrapesDecember 30, 2020 at 11:09 am
Instead of using just the egg whites, could you use the whole egg
Salma NessaNovember 20, 2021 at 9:03 am
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.November 22, 2021 at 1:24 pm
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 KaneJanuary 17, 2022 at 11:11 am
your article did not mention bundt pans, can this be made in a bundt pan?
Talia @ Pretty. Simple. Sweet.January 24, 2022 at 3:11 am
Hi Joan, you can try this in a bundt pan, although it is meant to be baked in traditional cake pans.
HibJuly 20, 2018 at 3:16 pm
Hi ! Can i use oil instead of butter?
ShiranJuly 23, 2018 at 8:10 am
Oil will change the entire texture and flavor of the cake, so it’s not possible to use it.
JasmineJuly 23, 2018 at 6:07 pm
Is it possible to fold in Oreo crumbs and make it a cookies and Creme cake? Thank you!
ShiranJuly 24, 2018 at 4:15 am
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.
KarenJuly 27, 2018 at 7:26 am
What’s the substitution for heavy cream?
ShiranJuly 30, 2018 at 9:41 am
It depends on the recipe, but for the frosting recipe you can leave it out or use a bit of whole milk instead.
GordonJuly 28, 2018 at 9:24 pm
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.
DhiAugust 2, 2018 at 10:42 pm
Sour cream isn’t easily available in my country. Is there a substitute?
ShiranAugust 7, 2018 at 7:37 am
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.
PamAugust 25, 2018 at 4:42 pm
Can you use Cake flour instead of all purpose?
ShiranAugust 26, 2018 at 12:41 pm
Yes, you can use 315 grams of cake flour instead.
Megan PlattNovember 6, 2018 at 10:14 am
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!
ShiranNovember 10, 2018 at 5:32 am
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.
suzzyAugust 30, 2018 at 6:11 am
can you use microwave convection
ShiranSeptember 1, 2018 at 12:16 pm
I have no experience baking with microwave convection, sorry!
Monique HerbstSeptember 18, 2018 at 2:40 pm
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!
ShiranSeptember 24, 2018 at 8:51 am
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 fenwickJuly 26, 2020 at 3:33 am
I can’t find white butter in the uk , is there a certain brand I should look out for? Thank you
ShiranJuly 26, 2020 at 5:21 am
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 CookJuly 26, 2020 at 8:11 pm
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!?!
HilaryOctober 28, 2018 at 6:20 pm
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!
ShiranOctober 31, 2018 at 6:23 am
I’m so glad, Hilary! Thank you so much!
NazihaFebruary 4, 2021 at 5:38 pm
Hi, can l use this recepy as a cupcake?
ShiranFebruary 22, 2021 at 2:45 am
Anny WeddingNovember 3, 2018 at 6:47 am
Just made this recipe recipe tonight and already going to bake another batch again! Thank you so much!
SivanNovember 30, 2018 at 6:50 pm
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?
ShiranDecember 2, 2018 at 5:58 am
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.
MinnieDecember 1, 2018 at 10:34 pm
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 HarrisDecember 23, 2018 at 10:11 pm
Can you use the whole egg
souryDecember 27, 2018 at 8:43 am
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 RedbirdJanuary 1, 2019 at 1:08 pm
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 NemiszJanuary 8, 2019 at 10:15 pm
Can I use cream instead of whole milk??
LeslieJanuary 12, 2019 at 8:17 pm
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!
BlessieJanuary 13, 2019 at 11:05 pm
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 TuftJanuary 18, 2019 at 3:12 pm
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 TaylorJune 24, 2022 at 12:58 pm
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!
MaureenJanuary 18, 2019 at 8:12 pm
Can I use a 9 x 13 pan to bake this cake?
MonaJanuary 24, 2019 at 2:52 am
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!
SusanFebruary 8, 2019 at 10:31 am
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.
SusannahFebruary 14, 2019 at 12:15 pm
Can this recipe be used in (3 )6″ pans?
ShiranFebruary 21, 2019 at 6:25 am
Hi Susannah, I recommend checking out my article on how to convert pan sizes to alter the recipe 🙂
kingaFebruary 26, 2019 at 5:44 pm
This cake is excellent. Moist and flavourful. Love it.
MadihaFebruary 28, 2019 at 2:22 pm
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.
ChyMarch 6, 2019 at 10:12 am
Is there no need to beat the egg whites before folding in.
LauraApril 2, 2019 at 9:18 am
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?
ShiranApril 11, 2019 at 4:31 am
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 SchustermanApril 5, 2019 at 1:52 pm
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!!!!
ThaoApril 6, 2019 at 8:37 am
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?
ShiranApril 11, 2019 at 4:26 am
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.
ThaoApril 6, 2019 at 8:52 am
I probably should’ve added that I made these as cupcakes, not round cake.
Chris RootMay 9, 2019 at 11:20 am
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?
chrisMay 16, 2019 at 5:17 pm
Do the pans have to be 2″ thick?
Anna AndersonMay 20, 2019 at 1:31 pm
Will this recipe fit a 9×13 pan?
ZaraMay 26, 2019 at 7:09 am
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 DoellJuly 8, 2019 at 2:03 pm
Are each of the layers 2 inches tall? Or are we using the 2 inch tall pan for extra room on top?
MinnieJuly 23, 2019 at 2:49 am
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).
FardeenahAugust 19, 2019 at 1:16 pm
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?
LorrieSeptember 12, 2019 at 2:56 am
How many cupcakes does this receipe make?
EloiseOctober 13, 2019 at 7:33 pm
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.
ShiranOctober 16, 2019 at 6:40 am
I’m glad you like it 🙂 Here’s my go-to chocolate cake recipe.
AuroraJanuary 31, 2020 at 1:33 pm
How many cupcakes can you make in a batch?
LondaFebruary 24, 2020 at 2:17 pm
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?
ShiranMarch 16, 2020 at 12:05 pm
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 AlspaughMarch 9, 2020 at 10:08 am
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!!!
StephanieApril 12, 2020 at 5:13 pm
Can this recipe be converted to a yellow cake? If so how many whole eggs?
ShiranApril 13, 2020 at 7:04 am
Hi Stephanie, you can use this recipe and leave out the sprinkles.
StephanieApril 14, 2020 at 9:12 pm
Thank you so much. I will try it. I’m already I love with your white cake recipe❤
RuthieApril 27, 2020 at 10:45 am
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.
RachelMay 18, 2020 at 5:33 am
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
GabrielaMay 20, 2020 at 2:24 am
This was the best cake I’ve ever made and had (this type of frosted, “birthday” cake). Thank you!!!!
.August 1, 2020 at 9:09 am
hey! i just came across this recipe, and i’d just like to know how many calores per slice? 🙂
scott sproatAugust 10, 2020 at 9:53 am
i love white cake, but i am a single person. is there a way to cut down the recipe?
marissaAugust 17, 2020 at 5:27 am
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!
ShiranAugust 23, 2020 at 5:57 am
As long as you you don’t overfill the pans with batter (about 3/4 full), it would be ok.
EmSeptember 5, 2020 at 11:57 pm
hello! I’m excited to try this recipe!! will it work in a 9×13 pan? thanks!
ClemmySeptember 7, 2020 at 3:46 am
Thanks for the recipe.
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.
ShiranSeptember 16, 2020 at 10:43 am
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.
CeciliaOctober 15, 2020 at 5:20 am
what if I have one pane? I’ll bake one at time……. is that a problem with the batter?
CrystalJanuary 12, 2021 at 9:12 am
This cake could become the ultimate black cake if you add black food coloring!!!
JaneJanuary 13, 2021 at 8:12 pm
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.
ShiranJanuary 14, 2021 at 6:58 am
Hi Jane. It’s possible to use it, but personally I love using only butter for the best flavor.
AngelaApril 19, 2021 at 8:32 pm
I wish you would post times for different size pans. Not sure how long to bake it if it’s in a 9×13
ShiranApril 20, 2021 at 3:06 pm
Hi Angela, check out my article on converting cake pan sizes 🙂
rick marshallMay 1, 2021 at 8:18 am
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
ShiranMay 2, 2021 at 1:59 pm
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.
JodieMay 1, 2021 at 8:11 pm
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.
LauraMay 9, 2021 at 4:44 pm
Hi! Can I use this recipe to make a marble cake and cover it with fondant? Thanks in advance for your answer;)
ShiranMay 25, 2021 at 2:09 pm
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 WilliamsMay 9, 2021 at 8:09 pm
Hi I don’t have whole milk, Can I use buttermilk or 1% milk?
ShiranMay 25, 2021 at 2:11 pm
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.
LauraJuly 23, 2021 at 7:56 pm
I accidentally put the vanilla extract in milk and sourcream mixture instead of in the eggs, is that ok?
Talia @ Pretty. Simple. Sweet.July 24, 2021 at 11:39 am
Hi Laura, yes this should be fine! Just make sure all your ingredients are fully incorporated and the cake should turn out great 🙂
BernadetteAugust 11, 2021 at 2:11 pm
HI! I need to try your recipe for this weekend. Can i use the whole egg instead of only the whites?
ShiranAugust 12, 2021 at 4:23 am
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. BermanDecember 4, 2021 at 1:03 pm
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 OleskiDecember 23, 2021 at 5:35 pm
Can I make this in a 12 x 18 sheet pan and would the bake time differ?
Talia @ Pretty. Simple. Sweet.December 27, 2021 at 3:06 am
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:)
CarolynJanuary 8, 2023 at 1:33 pm
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!
MarshaJanuary 23, 2023 at 11:35 am
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.January 24, 2023 at 6:27 am
Hi Marsha, I’m so glad you enjoyed the recipe!