I use this white cake as the base for many other cake flavors. It’s the PERFECT cake with a soft texture, wonderful vanilla flavor, and tastes incredible with creamy vanilla buttercream on top. Cake flour, egg whites, and sour cream are the secrets to the best texture. This cake recipe is the base for my burnt sugar caramel cake, coconut cake, strawberry cake and pistachio cake, too!
Let’s start the day the only way we know how: with a buttery white cake.
Why This is my Best White Cake Recipe
This white cake recipe is adapted from my perfect vanilla cupcakes, a reader favorite. The cake is my definition of *cake perfection* and has become one of the most popular cake recipes on my website. Here’s why:
- Soft & airy crumb
- Moist, but not eggy
- Pure sweet flavor
- Stick-to-your-fork tender
- Completely from scratch
- Easy & approachable recipe
I love this cake so much that I used it as the base for several other cake recipes I have published including espresso chocolate chip cake, pineapple coconut cake, cookies and cream cake, and the others mentioned above. I even reduced the quantity of cake batter down to make the perfect 1 layer pineapple upside down cake.
White Cake Success Tips
- Cream the Butter: To achieve a good rise, properly cream the butter and sugar together. We have a crutch of baking powder and soda, but the recipe begins with that very first and imperative step: beating the butter and sugar together until creamy.
- Egg Whites: Use ONLY egg whites. No yolks. Not only will using only egg whites give us a pristine white cake, it will ensure that the crumb is not weighed down by the fat in egg yolks. Think about it: lighter confections such as marshmallows and angel food cakes only require egg whites. Same story here.
- Sour Cream: Sour cream is the cake’s security blanket; it keeps everything moist. It plays the same important role in coffee cake, too.
- Cake Flour: Cake flour is almost 30x finer than all-purpose flour. Using it is a surefire way to achieve a delicate and delicious texture. It’s sold in the baking aisle and you can use the rest of the box in any of these recipes that use cake flour including this popular confetti cake.
- Room Temperature: Make sure all of your ingredients are at room temperature. When ingredients are the same temperature, they bind together more readily than if you had some cold and some warmer ingredients. Colder ingredients, especially egg whites, will produce a thicker batter and, since it’s cold, will take longer to bake. This changes everything.
To summarize, make sure you’re creaming the butter and sugar together properly, all your ingredients are the same temperature and you use egg whites, sour cream, and cake flour. The result is an ultra-light cake with buttery vanilla flavor, just like the kind you find at a bakery or from a box mix. But it’s all made from scratch in your very own kitchen. ♥
White Cake Decoration
While the ingredients in the cake batter don’t leave any room for substitutions, we can have some fun with a variety of frostings and cake pans. I prefer vanilla frosting, which I include in the recipe below. But I encourage you to play around with chocolate buttercream, rainbow chip frosting, or chocolate cream cheese frosting. For a lighter, less sweet option, I love pairing this cake with whipped frosting (pictured below). Each of these frostings are absolutely remarkable on this lovely cake. The vanilla frosting makes a lot, so expect a thick layer between the cakes.
9×13-inch pan: Want to bake a sheet cake instead? Follow my recipe note. A single layer white cake is easier to prepare, decorate, and serve!
I even used this exact cake recipe for Elmo cake and added chocolate chips for Cookie Monster cake! It’s such a versatile cake and always receives compliments from taste testers and party goers.
You can also frost this cake with whipped frosting:
PrintFavorite White Layer Cake
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Total Time: 4 hours
- Yield: serves 10-12
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This white cake recipe is buttery and moist with the fluffiest crumb and creamiest vanilla buttercream. The tricks are to use cake flour, egg whites, and sour cream.
Ingredients
- 2 and 1/2 cups (295g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature*
- 1 Tablespoon pure vanilla extract (yes, Tbsp!)
- 1 cup (240ml) whole milk, at room temperature*
Vanilla Frosting
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 5 cups (600g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream
- 2 teaspoons pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)
- 1/8 teaspoon salt
- sprinkles for garnish
Instructions
- Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy—about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet.
- Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Decorate top of cake with sprinkles, if desired. Slice, serve, enjoy!
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Frosted cake can be frozen up to 2 months if you have room in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Special Tools (affiliate links): 9-Inch Round Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack | Cake Turntable | Straight Spatula (for frosting) | Round Cake Carrier (for storage)
- Amount of Batter: If it’s helpful for using different size cake pan sizes and conversions, this recipe yields about 7 cups of cake batter.
- Whole milk and sour cream are strongly recommended for the best taste and texture. A full fat plain yogurt would work instead, though the cake may not be as light. Same goes with a lower fat milk.
- 9×13-inch Pan: Simply pour the batter into a greased and lightly floured 9×13-inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cupcakes: My vanilla cupcakes recipe is essentially this same recipe, only halved. If you want more cupcakes, you can follow this white cake batter recipe and use the baking instructions for the cupcakes.
Here are my perfect vanilla cupcakes. Today’s white cake is just as soft & fluffy.
Thank you so much for this brilliant recipe. Soft and moist and best of all no smell or taste of eggs. I halved the recipe and it still came out well. Used it as a base for my pralines and cream cake. Everyone just loved it.
This is a great recipe! Sally, would it make terribly much difference if I used vanilla yogurt instead of sour cream in this recipe? I’m not a fan of the tangy tartness I feel sour cream gives the cake, and I have substituted yogurt for sour cream before. What do you think?
Hi Megan! You can definitely swap the sour cream for vanilla yogurt in this recipe. Same amount.
Hi Sally,
I’m a big fan of your lemon blueberry cake – I even use the batter to make my son’s birthday cake each year (which I decorate with various piped designs using your buttercream). This year, I want to make a two layer 9 x 13 cake with an oreo buttercream in between the layers. One top of the cake I’ll be piping a soccer goal and grass, on top of which I’m going to place a small frosted half-dome soccer ball (baked with the same batter as the cake, but in a 1 qt glass bowl). No fondant – and I plan to use your recipe for “favorite vanilla buttercream” for decorating. I’m just trying to decide which cake recipe will be better suited for this: This one or your vanilla cake shown here: https://sallysbakingaddiction.com/vanilla-cake/. What do you think? If the latter, I’m guessing that two batches should do the trick, since 2 x 9 inch pans is equivalent to a 9 x 13 inch and the recipe is for 3 x 9 inch layers?
Thanks!
Hi Jenn! I would use this white cake recipe, simply because these 2 layers transfer to a 9×13 inch cake pan easily. Or try my vanilla sheet cake recipe.
Hi Sally,
Can I use pure vanilla extract and vanilla bean seeds like you use in your vanilla cupcakes recipe? Would you recommend using half of the amount of extract your cake recipe calls for and then adding the vanilla bean seeds?
Hi Areli! Yes, definitely. I would use 1 teaspoons pure vanilla extract plus the seeds scraped from 1/2 of a vanilla bean.
Hi Sally, I wonder if you know if frozen (then thawed) egg whites would work in these cakes?
Sorry for the very strange question!! – I was SO excited to make this cake and had used the egg yolks the day before in other things (your amazing key lime pie and choc chip cookies to be precise!!) but then something came up and I couldn’t make the white cake 🙁 so I froze the whites since they were all 5 already together.
I have heard you can use egg whites that have been frozen but have never done it myself so wonder if you have any knowledge on this? Thanks so much! 🙂 I just reeeaaaalllly want to try this cake!
Hi Robyn! Using frozen (and thawed) egg whites shouldn’t be a problem. Let me know how you like the cake!
Hi Sally!
I’m looking to use this frosting recipe to tone down the frosting from the 6″ birthday cake recipe here: https://sallysbakingaddiction.com/decorated-6-inch-cake/. This recipe still seems like a lot of frosting for a 6″ cake. Should I adjust the quantities?
Hi Sarah! Use this amount of vanilla buttercream. Will be plenty for the 6 inch cake. 🙂
Hello… thinking about making this cake. But want it to taste like wedding cake… usually vanilla and almond give this flavor. What ratio do you suggest? And I need a wedding cake frosting too… any suggestions?
Hi Rachel! I suggest my vanilla naked cake (and frosting) recipe. You can add a little almond extract to the batter.
I made this cake last night and iced it this morning. It was absolutely amazing!! Cannot wait to make it again! Thank you so much!
If I want an almond flavor for the white cake, do I substitute almond flavoring for the vanilla or do I use half almond and half vanilla?
Thank-you
Hi Margaret! I would use half vanilla, half almond.
Hi Sally!
I’m debating between this recipe and you vanilla cake recipe. I’m wanting a cake that is very light- like a box cake, would you recommend one over the other?
Hi Ashley! This white cake is VERY light, I’d say lighter than my vanilla cake recipe.
Amazzziiinnnggg !!!!
Hi Sally,
This cake is phenomenal!! Can this cake be made two days in advanced and kept in the fridge?
Hi Mary! Cake layers have the tendency to dry out when storing, so make sure you cover it very tightly. It would be best to assemble and frost it the day you are serving it. So glad you enjoy it!
Hi Sally! I had a couple questions for you. I am baking this cake for my brothers wedding.. It is going to be a three tiered cake with big pan sizes( 11″,9″, and 7″). I was reading a few comments and I read that I shouldn’t double the recipe? I should just make the single recipe many times? I see your other vanilla cake recipe, however, I wanted to use this since I have made it twice now and it came out amazing! I am also decorating it tier by tier, so should I cover and refrigerate the cake if it has buttercream frosting, fondant and luster dust? It would only be over night 🙂 Thank you!
What an honor to make your brother’s wedding cake! For most home mixers it’s too much batter to work with at once when you double it – you run the risk of over mixing which can lead to a dense cake. I don’t ever work with fondant but I believe you should keep it at room temperature rather than refrigerate it (the condensation can cause problems for it). Buttercream can be refrigerated or left at room temperature. The frosting will seal the cake and keep it fresh overnight.
Hi! What’s the texture difference between using whole milk and buttermilk (like your vanilla cake)? I’m making a birthday cake for my nephew but my sister in law wants the cake by Thursday when the party is Saturday (she lives an hour away and that’s the only time she can get it). I want to make sure the cake is extra moist so it stays well until Saturday? And suggestions for making the icing last long enough? It will be in a cake box until Saturday.
Hi Victoria! Buttermilk lends a *slightly* more flavorful cake. This white cake is a little lighter and fluffier than my vanilla cake recipe. You can use either. To ensure it stays extra moist, brush the layers with a simple syrup after you level them off and cool them. I do that in this lavender cake recipe. You can skip the lavender addition, of course. Just use the sugar and water.
Hi Sally! I’ve made this before with almond and vanilla extract to make a white almond cake–it is AMAZING! I’d like to double this recipe but am one pan short without time to buy a new one–do you recommend mixing a double batch and leaving the excess out while the rest bake, or making two separate batches and baking accordingly? Thanks, Abbie
Hi Abbie, I always recommend making it twice instead of doubling any cake recipe. When you double a cake recipe there is too much batter to work with at once and you run the risk of over or under mixing.
Hi Sally,
For the 9×13 version, could I also add shaved chocolate or mini chocolate chips?
Thank you!
Absolutely! I recommend mini chocolate chips. 3/4 – 1 cup would be plenty.
I made this recipe, with several changes, and it was fabulous! I wanted an Almond Amaretto cake, so these are the changes I made:
– SINGLE recipe.
– Replaced 25% of the Cake Flour with Almond Flour.
– Replaced 1 cup of Whole Milk with 3/4 cup Whole Milk + 1/4 cup Amaretto.
– Used 2 teaspoons Vanilla Bean Paste + 1 teaspoon Almond Extract.
– Divided batter between TWO 6-inch tin and baked at 325F for 64 minutes.
– Torted into 4 layers that were 1-inch tall each. For taller layers, I would make 1.5x the recipe next time!
I was a little nervous when I took the layers out of the oven, as they domed a bit in middle, the tops were slightly sticky, and the sides did not pull away from the cake tin edges. But the smell was so mouth-watering! When I trimmed off the cake tops and sampled it the next morning, the taste was fabulous and it melted in your mouth! Incredibly moist, tender, and just the right balance of Almond and Amaretto! This is definitely a keeper!
Do you think I could add blueberries to this batter or is it too thin? Would they sink?
You can, yes. I recommend 1 cup of fresh blueberries. Frozen blueberries can be pretty heavy. Toss them in a little flour before stirring into the batter.
This cake recipe is a keeper! I added a box of orange flavored gelatin to it and it still worked perfectly! Then I decorated it using the frosting and other decor so it became an Easter cake for my Friday night Bible Study. I’m going to make it again for my family this week using chocolate pudding mix to turn it chocolate. This recipe is decently versatile.
I made this cake for my hubby’s Birthday….and he loved it…my son also loved it..It came out perfect and even……best cake ever…REALLY!
Hi!! I want to make this cake this week for my friend’s birthday. How should I adjust the recipe for two 10″ pans? Thank you!
Hi Allyson, this cake batter will fit into 2 10-inch cake pans. The bake time will be a little shorter since the cakes will be thinner. Use a toothpick to test for doneness.
YES!! I have to make a Gluten Free vanilla cake for a friends kids birthday. So I made this one with a generic Coles brand gluten free plain flour mix……..and it tastes and looks like a NORMAL cake! I was so happy. I had a few other recipes lined up in case but now I don’t have to bother with them. This one browned beautifully, rose beautifully and is all round beautiful. The crumb is great and it’s nice and spongy and moist.
To commenters who say this to people who ask about gluten free changes: “Why don’t you just Google a gluten free recipe to begin with?”
Just shush please. People want to use a recipe they trust and they’ve probably used Sally’s recipes before. So they trust her. There are so many recipes out there that don’t work well at all so why wouldn’t you want to use a trusted person’s recipe.
Thank you for this cake Sally! =)
Hi Sally! Can you use a carton of egg whites for this recipe, or should they be fresh egg whites? Thank you!!
Hi Elyse! You can use either, but fresh is best.
Hi Sally! I absolutely love this recipe and have made it twice as a 9 inch layer cake. Tonight I made it as a 9×13 and I’m concerned I over baked it. It’s a bit darker than the rounds. I followed the time recommendation of 40 as the rounds usually bake in my oven for about 26 minutes. The cake center bounces back despite the darker shade. Should I be concerned that it over baked?
The longer bake time can definitely cause the top to brown more. You can cover it with aluminum foil half way through if you notice it beginning to brown before the center is done. How did it taste?
Best cake ever! Moist, flavorful and baked like a dream!
Use fat daddies 8×2 pans . 3.5 cups batter in each pan. Full 2 inch cakes.
Also did a dozen cupcakes!
Perfect white cake!
Hi, I would like to bake this cake in a 9X13 pan for my son’s birthday but I am wondering how thick it will be?
Thank you!
Hi! It’s about 2-3 inches thick.
I just made this cake for my son’s birthday. It turned out AMAZING. It will definitely be my go to vanilla cake from now on. We did a “trial run” with a few other recipes and each were fails. I am so glad i found this. The texture of the cake is exactly what i was looking for. I did completely forget to buy cake flour so i followed your diy on how to make it. Thanks again! I look forward to trying other recipes. I definitely recommend this cake to anyone looking for that perfect vanilla cake.
Sally,
I would like to know how much batter to put in a 6 inch pan? I will be using 3 pans. How long should I bake the cakes?
Thank you Sally
Hi Dawn! For a 6-inch 3 layer cake, use the corresponding cupcake recipe. These vanilla cupcakes taste identical to the white cake. The recipe fits perfectly in 3 6-inch pans, divide it up evenly. Bake time at 350F is 18-21 minutes. Use a toothpick to test for doneness.
Hi Sally,
I am wondering if you could make this in to a 3 tier cake? — Just 1.5 x the recipe? I like your funfetti cake, but liked this recipe a little better. Thank you!
Hi Shannon! You can divide between 3 cake pans. The layers will be thinner. Or try my vanilla cake recipe— uses the same ingredients, just slightly increased.