This is the PERFECT white cake with a soft texture, moist crumb, and wonderful vanilla flavor; plus, it tastes incredible with creamy vanilla buttercream. Cake flour, egg whites, and sour cream are the secrets to the best texture. The cake batter is my gold standard and I use it as the base for many other cake flavors including strawberry cake, coconut cake, pistachio cake, burnt sugar caramel cake, and more.
I originally published this recipe in 2017 and have since added new photos and a few more success tips.
One reader, Shandra, commented: “This. Cake. Is. Excellent! Thank you, Sally, for such a delicious recipe. For my preference, this hit the spot on tenderness, fluffiness, and taste (which to me means non-eggy). And the frosting is excellent as well! Archived as my #1 white cake recipe. Yum! ★★★★★“
Why This Is My Best White Cake Recipe
This white cake recipe is adapted from my perfect vanilla cupcakes, a longtime reader favorite. The cake is my definition of *cake perfection* and has become one of the most popular cake recipes on my website. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find it printed in my cookbook, Sally’s Baking 101 (which is now a New York Times Best Seller!). Here’s why:
- Soft & airy crumb
- Fluffy, but not eggy
- Pure sweet flavor
- Stick-to-your-fork moist & tender
- Completely from scratch
- Easy & approachable dessert 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, chocolate chip cake, plus more listed below. I even reduced the quantity of cake batter down to make the perfect 1-layer pineapple upside down cake.
It’s my flagship cake recipe, and I crown it with the smoothest, creamiest vanilla buttercream. Rainbow sprinkles add a little glitz and glamour because… what’s cake without sprinkles?
In the past 7 years, I’ve made this cake so frequently that I have the recipe memorized. I’m talking birthday parties, baby showers, summer parties, anniversaries, and even a couple bake sales. There are several success tips I’ve picked up along the way, and I’m thrilled to share them with you so you can enjoy cake perfection on your 1st try.
White Cake Success Tips
- Cream the Butter: To achieve a good rise, properly cream the butter and sugar together. You have the crutch of baking powder and baking soda, but the cake’s crumb truly sings when that creaming process steps in. If you’re new to this technique, this quick tutorial and video walk you through how to cream butter and sugar.
- Use Only Egg Whites: Do not use egg yolks. Using only egg whites not only gives you a pristine white cake, but also it ensures that the crumb is not weighed down by the fat in egg yolks. Think about it: lighter confections such as marshmallows and angel food cake require only the egg whites. It’s the same story here. You need 5 large egg whites in this cake.
- Use Pure Vanilla: You need pure vanilla extract for this cake, and a full Tablespoon in the cake batter. You’ll really taste it, so don’t skimp on the amount. If you have a vanilla bean, go ahead and scrape the beans from half of it into the batter for extra flavor, or you can swap the extract for the same amount of vanilla bean paste.
- Sour Cream Instead of Egg Yolks: Sour cream is the cake’s security blanket. While it contains fat like the egg yolks would, it doesn’t really weigh down the crumb. It’s pure moisture and adds the most creamy, tender texture to every bite. It plays the same important role in coffee cake, too.
- You Need Cake Flour: Cake flour is almost 30x finer than all-purpose flour. Using it is a surefire way to achieve a delicate, soft-as-a-pillow 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 my 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.
Room-Temperature Ingredients
If a recipe calls for room-temperature eggs or any other ingredient such as milk or sour cream, make sure you follow suit. Recipes don’t do that for fun—room-temperature ingredients emulsify much easier into batter, which creates a uniform texture throughout your baked good. Think of cold, hard butter. It’s impossible to cream cold butter into a soft consistency. Same goes for eggs—they add much more volume to the batter when they’re at room temperature. Place your eggs in a glass of warm water for 10 minutes, and you can briefly warm the milk and sour cream (separately) on the stove or in the microwave to bring up the temperature. Here’s my trick for bringing butter to room temperature quickly.
This Is a 2-Layer 9-Inch Cake
You need two 9-inch round cake pans for this batter. This batter does not fit into two 8-inch cake pans (it’s too much). Three 8-inch pans work, as seen here in my fresh berry cream cake, but the layers are thin. If you want to make a 6-inch cake, use this 6-inch cake recipe, which is scaled down from today’s batter. Feel free to visit my cake pans & conversions page if you have any questions about changing the pan size.
Make sure you line your cake pans with parchment paper rounds, to help the cakes seamlessly release from the pan. If you need recommendations for round cake pans, I really like Fat Daddio’s pans and these Wilton cake pans.
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. 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 (also delicious on this zebra cake!). For a lighter, less sweet option, I love pairing this cake with whipped frosting. 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.
*Crumb Coat Details*
To ensure the layer cake is stable, it’s important to apply a crumb coat. A crumb coat is a thin layer of frosting on the exterior of the cake that locks in any loose crumbs and helps stabilize the layers. After you stack the 2 layers with frosting in between, cover the top and sides of the layered cake with a very thin layer of frosting (about 1 cup). If desired, run a bench scraper around the cake to help smooth out the frosting. Refrigerate the uncovered cake for at least 20 minutes and up to 1 hour to “set” the crumb coat. Then cover the top and sides with the remaining frosting. This detailed how to assemble and decorate a layer cake post is a great guide!
Here Are All the Cake Flavors Made From This Perfect Batter
It’s impressive that this combination of ingredients can produce so many cakes. I will ALWAYS turn to this recipe.
- Elmo Cake & Cookie Monster Cake
- Chocolate Chip Cake with Ganache Drip
- Cookies & Cream Sheet Cake
- Espresso Chocolate Chip Cake
- Pineapple Coconut Cake
- Fresh Berry Cream Cake
- Burnt Sugar Caramel Cake
- Coconut Cake
- Pistachio Cake
- Strawberry Cake (very popular recipe)
- Reduced batter for 1 layer: Pineapple Upside Down Cake & 1-Layer Sprinkle Cake
To Change the Cake Pan Size:
This batter does not fit into two 8-inch cake pans (it’s too much). Three 8-inch pans work at the same oven temperature, as seen here in my fresh berry cream cake, but the layers are thin.
If you want to make a 6-inch cake, use this 6-inch cake recipe, which is scaled down from this batter.
Yes. Same oven temperature. This batter will fit into a 10 to 12-inch Bundt pan. I’m unsure of the exact bake time, so use a toothpick to test for doneness.
Yes. Same oven temperature. Simply pour the batter into a greased and lightly floured 9×13-inch pan and bake for 38 minutes, or until a toothpick inserted in the center comes out clean.
I recommend following my Homemade Wedding Cake recipe as a guide for a tiered cake, and it will be best to use cake dowels and boards for support. The bottom tier of that cake is sturdier than this white cake, though the flavor is pretty identical.
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.
The Perfect White 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 is the PERFECT white cake with a soft texture, moist crumb, and wonderful vanilla flavor; plus, it tastes incredible with creamy vanilla buttercream. See various flavors above and all of my recipe Notes below. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.
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) full-fat sour cream, at room temperature*
- 1 Tablespoon pure vanilla extract (yes, Tbsp!)
- 1 cup (240ml) whole milk, at room temperature*
Vanilla Buttercream
- 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 for stark white frosting)
- 1/8 teaspoon salt, as needed
- optional: 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.)
- In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes. Scrape down the sides of the bowl with a silicone spatula as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg whites and beat on high speed until combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the sour cream and vanilla extract, and beat on medium-high speed until combined, about 1 minute. Add the dry ingredients and then, with the mixer running on low speed, slowly pour in the milk and beat just 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 the batter evenly into the prepared pans.
- Bake for 24–25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to loosen the sides, remove the cakes from the pan, peel off the parchment, and place on the rack to finish cooling. 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 paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Sift in the confectioners’ sugar and then add the cream and vanilla extract. Beat on low speed for 30 seconds, then gradually increase to medium-high speed and beat for 2 full minutes. Taste; beat in the salt if the frosting is too sweet. Add more confectioners’ sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more salt if frosting is too sweet.
- Assemble and frost: (For additional help with this step, see this how to assemble a layer cake video & post.) 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 one cake layer on your cake stand, cake turntable, or serving plate. Spread 3/4 to 1 cup 3/4–1 cup (180–240g) of vanilla buttercream in an even layer on top. Top with the second cake layer, upside down, and spread the top and sides with 1 cup of buttercream (240g) in a very thin layer to make the crumb coat. If desired, run a bench scraper around the cake to help smooth out the frosting on the sides. Refrigerate the cake until the crumb coat has set, about 20 minutes. Finish by spreading the top and sides with the remaining buttercream. Decorate the cake with sprinkles, if desired.
- Slice and serve immediately or keep at room temperature for a few hours before serving. 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 and then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. See this post & video on how to freeze cakes for information on freezing.
- Special Tools (affiliate links): 9-inch Round Fat Daddio’s Cake Pans or Wilton Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack | Cake Turntable | Straight Spatula and Bench Scraper (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 (about 1680g) of cake batter.
- Cake Flour: If you can’t find cake flour, here is a DIY homemade cake flour substitute you can use instead.
- Carton Egg Whites: You can use carton egg whites. The carton should give measurements for substituting for fresh egg whites.
- Milk, Sour Cream, Substituting Buttermilk: 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 for a lower-fat milk. If you want to use buttermilk, the best way to do so is to have it replace both the sour cream AND milk in this recipe. Use 1 and 1/2 cups of buttermilk, then leave out the sour cream and whole milk.
- Other Cake Sizes (6-inch, 8-inch, 9×13-inch, tiered cake, Bundt cake, cupcakes): Please see FAQ above the recipe.
- Almond Cake: If you want to add almond flavoring, I recommend using 1.5 teaspoons almond extract and 1.5 teaspoons vanilla extract for an almond cake. I usually just do this to the cake, but you could certainly swap some of the vanilla extract in the frosting for almond extract for an even deeper almond flavor. Decorate the cake with sliced almonds, if desired.
Reader Comments and Reviews
How can I adjust the recipe to make it into a 3 layer 9inch cake instead of two layers?
Hi Sarah, For three layers you can use 1.5 times the batter. Or you can use our recipe for Best Vanilla Cake. Happy baking!
I am making a 5 tier wedding cake. Do you think this recipe is study enough for that? I want to make three of the tiers white cake and the other two tiers red velvet. There will be a layer of cheesecake in the middle of each tier. Thanks!
Hi Charity, We recommend following our Homemade Wedding Cake recipe as a guide for a tiered cake- it will be best to use cake dowels and boards for support.
I did this recipe, halved, in a single 8×8″ pan bc of the same surface area of 9″ round, and I might have left it in the oven a few more minutes or something but it didn’t release from the pan, (i let it cool like a half hour) what would cause that? Also I greased and floured by greasing and coating all around with flour and flipping it and giving it a whack to remove the excess
Hi Min, we’re happy to help troubleshoot. Was the cake over baked? If so, those few extra minutes in the oven could be making it tough to release from the pan. It could simply be that your specific pans need to be more heavily greased. We also recommend using parchment paper on the bottom of cake layers to help them release seamlessly from their pans. Hope these tips are helpful for next time.
My new fave cake recipe! A longtime fan of this blog, I went searching for a good white cake for a gender reveal cupcake request. I dyed 1.5 cups of the batter to make little colored hearts inside and this was the perfect amount of batter to make 2 dozen cupcakes with the cake heart surprise.My cake ingredients weren’t all room temp because my batter looked like it was splitting, which worried me, but still came out DELICIOUS!! I used 2 sticks of butter and 500g of powdered sugar for the frosting, whih was just enough. Sally never misses!!
I finally tried this recipe.. the texture is heavenly! It’s definitely my favorite cake recipe! I made a slight variation.. I’m using pandan instead of vanilla. Also, swapping whole milk with coconut milk. Pandan and coconut milk is a traditional flavor combination in my country. We don’t usually use butter in our recipes, but now that I did, I think pandan enhances butter flavor. It’s like a fresh buttery cake. I don’t even know how to describe it. Make sure you only use fresh pandan instead of the imitation extract because they’re so different.
I just made the cake portion here and used a lemon curd filling and a cream cheese frosting. It was delicious! Next time I’ll do the butter cream frosting. Anyway – your website has become my go to site for baking recipes and so far everything has been delightful!
Hi
Iv offered to male my nephews wedding cake and they have requested a naled tier cake.
They want a vanilla sponge base layer and chocolate smaller 2nd tier.
PLEASE can you help and advise me whats the best recipe to use for the cake and frosting?
Im an amateur baker and have done lots of birthday cakes but this is my first wedding cake!!! They have approximately 45 guests to feed….
HEEEEEELPPPPPP
Thankyou xxx
Hi Jess! Here’s our post on making homemade wedding cakes with flavor options listed. Hope it’s helpful!
Hi Sally, would like to make a half sheet cake (18”x13”). Can I double this recipe and still bake for 40 minutes or do you recommend a different recipe for a vanilla cake? Thank you!
Hi Marinelle! We always recommend making multiple batches instead of doubling. Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Hi,
I am looking to make a 7 or 8 inch layer cake for my sons upcoming birthday. I need to have about 6 layers would this recipe be stable enough to layer 6 cakes? Are there any other cakes you could recommend that would also work. I am undecided on which recipe to use but the entire cake will be blue including the frosting, I prefer cream cheese frosting but as I am unable to get the blocked cheese I am worried the consistency won’t be right so I may have to use buttercream.
My sons birthday is in a couple of weeks, any help or advice would be great. Thank you
Hi Carlz, we recommend using this light and fluffy white cake or our vanilla cake. The vanilla cake makes a little more batter, which could be helpful for more layers. You can divide either batter into 5 or 6 layers to color and bake-– keeping in mind the layers will be thinner and require a shorter bake time. Or, for regular sized (thickness) layers, you can make several batches — keeping in mind that it’s best to make the batches separately rather than multiplying. Hope this helps!
Thank you for the info. Could I use this exact recipe for 2 x 8” pans? Obviously the timings will be different and they will be a little thicker.
Hi Carlz, you can use two 8 inch pans instead of 9 inch pans. Bake time may be a minute or two longer as the layers will be thicker — use a toothpick to test for doneness.
Can I make this with Lime juice instead of Vanilla because I made it as a white cake but I was just wondering about other flavors
Hi Greg, for a lime cake, we’d recommend following this lemon cake recipe, swapping the lemons for limes instead. Hope you enjoy it!
Hi Sally! I use all your recipes as they are all delish! It’s a never fail all the time! So thank you for that! I was asked to make a “Letter” graduation cake. I have the pan. She wants it like the Wilton photo on their website. Vanilla cake you have a few so I don’t know what is the best one to use? I always make a 9” round cake. This looks like a 13 X 9 pan
The troubling part is the “ALL” White frosting! With buttercream frosting I don’t see it coming out that white! Do I use imitation vanilla extract? Will that make it whiter?
Thank you so much! You are my go to girl! oh I hope you can answer in the next week! This was just spring upon me and it’s needed by July 15th THANK YOU!
Hi Laura! This white cake, our vanilla cake, or this vanilla sheet cake batter would all be great options. Make sure to fill 1/2-2/3 full with batter – you could make cupcakes with the leftovers! For extra white frosting, using imitation vanilla extract is helpful. You can also add a *tiny* drop of purple food coloring (gel works best) to offset any yellows from the butter. Happy baking!
Hi Sally. Can I make the sponges ahead and freeze them (unfrosted?). I am making it for a bachelorette this weekend! I made this cake a few weeks ago and it was so professional! Thanks, Georgie
Yes, absolutely! Here’s our post on how to freeze cakes with detailed instructions.
Used this cake recipe (9 x 13 pan) and frosting to make my daughter’s 13th birthday cake. It was easy and delicious! After the frosting was made, I split it into 2 bowls and added food coloring for 2 different colors. Everyone enjoyed the cake and frosting. This is my new go-to cake and frosting recipe. Thank you!!
This cake is incredibly delicious!! It’s also super easy to make. I will admit to making a rookie mistake the first time I made it and skipped parchment paper in the pans, opting instead just to grease and flour well. I never do that but it was late and I was taking shortcuts. Despite a really good grease and flour job, my cakes stuck really badly – this was actually the worst instance of sticking I’ve experienced in my entire life, and I’ve made a lot of cakes! I guess I must’ve let them sit in the pans longer than I thought? I don’t know what happened, to be honest! The cake still tasted amazing – the crumb was perfection. I served it with whipped cream strawberries and hid the ugly parts where it stuck. It was a huge hit. I made it again with parchment paper and didn’t have any sticking issues. The cake was just perfect. I made it into a butterscotch filled and frosted cake, per my friend’s birthday request, and it was really delicious. This is going to be my new go-to for a light white cake. Thanks for the great recipe.
I was wondering if the frosting will hold with the summer heat! I am planning on leaving it on the fridge until I have to take it to LA but I am worried it will melt at the ride to there. If this isn’t good for the heat, what kind of frosting do you recommend? Any tips on how to prevent your buttercream from melting?
Hi Alexandra! If the cake is in a cooler car, the frosting should be fine (of course, it will depend on how long it is in the car, too). If serving it outside, we recommend keeping it chilled as long as possible and keeping it out of direct sunlight.
Hello, I don’t have cake flour. Is regular flour okay? What’s the substitution?
Hi Katrina, you really do need cake flour and not plain or all purpose flour in this (and any cake recipe calling for it). Cake flour is much lighter. You can read more about it and also how to make your own if you don’t have any in this post on Homemade Cake Flour Substitute.
Hi there,
I loved the texture of the red velvet cake. Could I achieve a similar result by whisking the egg whites to form soft peaks in this recipe? Thanks!
Hi Nav, this recipe is written for liquid egg whites (not whipped). We recommend sticking with the recipe as written – it’s very fluffy and soft.
hi, Can I try these recipe for 10 x 15 (jelly roll pan)?
I was planning to do 2 to make a 2 layers sheet cake. Will this recipe work?
Thanks,
Yakelin
Hi Yakelin! This recipe would do well as a sheet cake. We’re unsure exactly how much batter you would need for a cake that size, here is everything you need to know about converting recipes to different Cake Pan Sizes. This recipe yields about 7 cups of batter.
Amazing. Can I save the batter in the fridge without running it?
Hi Vk, we don’t recommend it. As soon as the batter is mixed together the leaveners (baking powder and baking soda) are activated so if it’s not baked right away it will not rise properly.
Can you use powdered milk
Hi Betty! We haven’t tested this recipe with powdered milk – it may require some adjusting of the dry to wet ingredient ratio – let us know what you try!
Right, long time user of your site, literally never look anywhere else but I’ve had a (potentially) crazy thought. I’m wanting to up the ante on a cake I’ll be cooking tomorrow and wondered about “zebraing” or marbling this batter with the strawberry cake recipe. What do you reckon, will it work or will the sour cream consistency fight with the strawberry puree.
What do you reckon?
Hi Izzy, what a fun idea! We haven’t tested it so can’t say for sure, but it should work OK to marble the two batters. Let us know if you give it a try!
Hi Sally. Will this frosting pipe well? I’m making a unicorn-themed cake for my cousin’s birthday and wanted to use this as the base recipe. Will need to pipe the unicorn mane with whatever frosting I use, so wanted to check. Thank you!
Hi Paige, Yes we pipe with this frosting all the time!
Hello! I love this cake it’s always my go to. I always separate fresh eggs, but I’m wondering if the egg whites in the carton will give the exact same results?
Thanks!
Hi Em! Yes, you can use carton egg whites. The carton should give measurements for substituting for fresh egg whites.
Hi! I want to make a three layer cake with the naked decorating style applied, like in the Vanilla Naked Cake recipe. Will this white cake recipe hold up to the decorating style? Thank you!
Definitely! We do prefer the vanilla naked cake recipe just because it is a bit sturdier, but this one should work just fine.
Are there any alterations needed for high-altitude baking, using this white cake recipe? Thanks for any suggestions you may have.
Hi Nana, we wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Hi Sally’s baking crew! I use this white cake recipe often and as a base for other flavors. I am wondering, do you have any suggestions for adding almond extract?
Hi Megan! We recommend using 1.5 teaspoons almond extract and 1.5 teaspoons vanilla extract.
I want to make this cake in a novelty cake pan (wilton pirate ship pan). The pan instruction say any 2 layer cake recipe will work. Should I bake it for 40mins like the 9×13 note or for the normal time? I will be adding sprinkles to the batter if that makes a difference.
Hi Beth! It’s hard to say without testing it ourselves — it will really depend on the exact dimensions of your pan and how thick the layer will be. You can use that as a rough time frame, but keep a close eye on it and use a toothpick to test for doneness.
Hi Sally – I am planning to make a strawberry shortcake cake with some sort of whipped cream frosting and fresh strawberries soaked with a bit of sugar. Do you think this cake would work well for that?
Yes, absolutely! You may also love our one layer strawberry shortcake cake recipe.
Perfectly delicious. I followed this recipe very closely. The cake was moist yet substantial and just filled with buttery vanilla flavor. I discovered that I had likely been undermixing my buttercream for years and so glad I followed the directions. The frosting was tasty, light and so silky. This combo is a keeper!
Easy-to-follow recipe – followed it as written with very good results. Frosted it with Sally’s Chocolate Cream Cheese Frosting. While looking over the desserts at today’s family gathering, my 13-year old granddaughter proclaimed, “so, this is just a basic cake.” Then she and her four siblings and cousin each proceeded to cut themselves slices – and so did their mothers. My wife likes it, too, which is always a win. So, this is no longer Sally’s Favorite White Cake; it’s become “Basic Cake” and a family tradition is born. Obviously, I’ll be making this again.