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:
Favorite 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 (285g) cake flour (spoon & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (1.5 sticks; 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 (2.5 sticks; 287g) 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 rubber 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 hand-held 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 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): Stand Mixer or Handheld Mixer | 9-Inch Round Cake Pans | 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 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.
Keywords: white cake
Here are my perfect vanilla cupcakes. Today’s white cake is just as soft & fluffy.
I made this cake twice in the last two weeks and it seemed to be dense for me. Did I over mix or what did I do wrong? It was a very good vanilla flavor.
Hi Lisa, overmixing is often the culprit for overly dense cake, especially in recipes like this one that are light and fluffy. This post on how to prevent dry and dense cakes will be helpful to review before your next batch!
I’m just shy of the amount of cake flour needed for this recipe- would it be ok to use AP flour for the difference or would that ruin the cake? Thanks so much!
That would be fine! How much?
Can I use a carton of egg whites or do they need to be actual eggs? The egg whites I have are pasteurized and on the box it says they’re not recommended for meringues or angel food cake
Hi Vee, yes, you can use carton egg whites. The carton should give measurements for substituting for fresh egg whites.
Excited to try this, just wondering, if I plan to add food coloring to the frosting would I need to make any adjustments?
Hi Andrea, no adjustments needed. We do recommend gel food coloring, as a few drops will not alter the consistency of the frosting. Hope you enjoy the cake!
I made your one layer strawberry shortcake cake, and it was really good! I’m looking for a cake recipe to use in a 9 x 13 pan also for strawberry shortcake. Would your “favorite white cake” recipe work for that, or is there another recipe you would suggest for larger scale baking?
Hi Danya, this vanilla sheet cake was developed for a 9×13 pan and would work wonderfully!
I want to make this a 3 layer cake. Do I multiply this time 1.5?
Hi Andrea, that will work, or you can use the recipe for our 3 layer vanilla cake instead. Enjoy!
There is no where in the instructions on when to add in the whole milk.
See towards the end of step 3! With the mixer still running on low, slowly pour in the milk until combined.
This is one of my favorite recipes! Wondering if could I add white chocolate chips and fresh raspberries to the batter and if so any suggestions on amounts? Thanks!
★★★★★
Hi Nav, sounds delicious! We’d keep the total amount of add-ins to about 1 cup.
Hello! Your recipes are my favorite go-tos! I was going to use this for a 2 layer 9×13 cake…does it rise well enough to be cut to be used as 2 layers? Or would you recommend making two cakes for better height?
Thank you!
Hi Elizabeth! Either way will work here – just depending on how thick you want your cake to be.
I love this recipe and am thinking of using it to make a large, 2 layer sheet cake for a gathering. Do you think it could support and a layer of lemon curd between the layers?
We haven’t tested it so can’t say for sure, but that should work!
This is by far the best white cake recipe I have made and I’ve been looking for one for a while! The instructions were so clear and I followed them to a tee (except I used 3 pans instead of 2 and shortened the bake time for thinner layers). Huge hit with the family! Thanks!
★★★★★
I use this recipe for every birthday in our house in a 9 x 13 pan and it is so delicious! This time, I need to make a two layer cake, but I only have square 8 x 2 inch pans. I know the volume will work (based on your pan conversions link!), but just wondering if you have any thoughts on the bake time? Thanks!
Hi Jenn! We’re unsure of the bake time, it will be similar, but keep an eye on the cakes in the oven and use a toothpick to test for doneness!
Hi Sally! This weekend is my first time baking this cake! The recipe was passed on to me from a friend, she made it for her daughters birthday! It was fabulous! My question is storage related. I am baking the cake Saturday, my daughters birthday party is Sunday at noon. Should I leave the cake at room temperature and ice the following morning and then store in fridge or do I store it room temperature until the party 3 hours later?
★★★★★
Hi Cara! After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, we would refrigerate it. Hope the cake is a hit!
Would I be able to use this for a marble cake, following the chocolate instructions from your marble cake recipe? It’s for a wedding, so I’m trying to avoid yellow cake but love your recipes!
Hi Carrie, you could use our recipe for zebra cake instead–that uses a vanilla cake batter, turning a portion of it into chocolate cake batter. Hope it’s a hit!
Absolutely the best cake I have ever made! I made it in our little cottage kitchen with minimal equipment, and I had to use AP flour. As my sister said, magic happens in that little kitchen. This will now be my go-to recipe!
★★★★★
What can I substitute for cake flour?
If you’re unable to find cake flour, here is a quick DIY cake flour that will work in a pinch!
Baking 10, 8 and 6″ layers. Should I make 1.5 recipe for 10″ rounds? I would love to know by weight the amounts for equal height layers. This recipe sounds perfect . Thanks for the recipes and any advice
Hi Patricia, we haven’t tested this recipe in 10-inch rounds, so we’re unsure of the exact weight needed for those pans. This recipe as written makes about 7 cups of batter, and then you can use this cake pan sizes and conversions guide to help scale it for your needs. Hope you enjoy it!
Hi Sally! I love your recipes and use them all the time. Question- I am planning to make a Barbie cake with several layers that will need to be roughly 8” tall when assembled, and then will be carved into a simple skirt shape. Do you think this cake would be too delicate? Would your answer be any different for the strawberry version- pink would probably be better! Thanks so much.
Hi Nikki, both cakes should work just fine – let us know how it goes!
So I made the Barbie cake using the strawberry version of this recipe- it was PHENOMENAL! I used All-Purpose flour, because that’s what I had, and your strawberry buttercream. I also added fresh, sliced strawberries along with the frosting between the layers. The layers baked up to a beautiful, lofty height of nearly 1-1/2 inches each, and though I had made six, I ended up using only four. Still served about 40 people, and everyone raved. Honestly, this is one of the tastiest cakes I’ve ever eaten!
★★★★★
ETA:Note- I used 8” round pans
I’ve made this cake on several occasions, it’s always good but today it came out amazing. I always use my items at room temp but today I let them get *slightly* warmer than room temp around 78 degrees, by letting everything sit covered in my garage for about an hour. The ingredients blended so perfectly this time and the cake came out so pillowy soft! In the past I don’t think I was letting all of it get quite warm enough and it makes a huge difference. I definitely recommend this recipe!
★★★★★
Can I substitute pastry flour for any of your cake recipes that call for cake flour? I have a large bag that needs to be used up. Thank you!
Hi Karen, we don’t recommend it. Pastry flour has a higher protein content than cake flour, so the result would be different if you used pastry flour in this cake.
Hi sally!
I absolutely love this recipe and plan on using it for a sheet cake, making two layers in two different pans. How much batter do I need or how many times should I make the recipe. Thank you so much!
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Hi Antonietta! It really depends on the size of your sheet cake pan. This batter (as written) works well in a 9×13 pan. See recipe Notes for baking details. Or, here is everything you need to know about cake pan sizes and conversions. So glad this one is a favorite for you!
Hi Sally! I probably won’t get this question answered in time, but is it ok to double the recipe with this batter? I’m baking two 9×13 cakes and will make two separate recipes just to be safe…but just in case you read this before 10:00 pacific time lol!
Thank you for all the great recipes!
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Hi Dana, it’s best to make two separate batches rather than doubling. Enjoy!
Hi Sally! I love your Strawberry Shortcake Cupcakes recipe and my brother requested a Strawberry Shortcake cake for his birthday next week. The cupcake recipe calls for vanilla paste and I’d like to use it in this recipe. I love the little specks of vanilla! Would it be 1.5 tsp of paste as a replacement for 1 tbs extract? Thanks so much!
Hi Sarah, delicious! You can use 1-1.5 teaspoons in addition to the extract.
Thank you! I got your message in time!
Happy 4th!
Hello, do you think I can make a lemon white cake? Thank you!
Hi Jack, we recommend following our lemon cake recipe instead – enjoy!