Favorite White Cake

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, strawberry cake and pistachio cake, too!

overhead image of white cake with a slice cut topped with vanilla buttercream and sprinkles

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 even reduced the quantity of cake batter down to make the perfect 1 layer pineapple upside down cake.

Slice of white cake on a blue plate

White Cake Success Tips

  1. 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.
  2. 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.
  3. Sour Cream: Sour cream is the cake’s security blanket; it keeps everything moist.
  4. 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. In a pinch, use this homemade cake flour substitute.
  5. 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. ♥

ingredients for my favorite white cake

pouring white cake batter into cake pan

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 even a chocolate cream cheese frosting. Each frosting is 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!

white layer cake with vanilla buttercream

slice of white cake with vanilla buttercream and sprinkles on a blue plate

Simple, yet glamorous. Happy baking!

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slice of white cake with vanilla buttercream and sprinkles on a blue plate

Favorite White Layer Cake

  • Author: Sally
  • 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) sifted 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

  1. Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
  2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

  1. 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.
  2. 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.
  3. Cake Flour: If you can’t get your hands on cake flour, use this cake flour substitute. I suggest doing this 3x, then remove 1/2 cup since you need 2 and 1/2 cups in this recipe.
  4. 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.
  5. 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.
  6. 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.

Vanilla cupcake with vanilla frosting and sprinkles on a purple plate

Soft, fluffy, and perfect white layer cake made from scratch!! Get the recipe on sallysbakingaddiction.com
Soft, fluffy, and perfect white layer cake made from scratch!! Get the recipe on sallysbakingaddiction.com
Soft, fluffy, and perfect white layer cake made from scratch!! Get the recipe on sallysbakingaddiction.com

983 Comments

  1. Brittany Wille says:

    I have made this cake recipe before and LOVE it!! It is such a delicious white cake. However, this time I am planning to make three tiers using 8-inch pans. Does the frosting recipe yield enough to frost the layers and outside of a three tier cake?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Brittany, It should be enough. However, if you wish to make thick layers of frosting or wish to have extra to decorate with you can use the quantities of frosting in this three layer Best Vanilla Cake.

  2. Hi Sally! A few questions… Will leaving these cakes in the cake pans to cool completely dry it out? Should I make a simple syrup to brush over before frosting? About how long should I leave it out to cool (when will I know it’s ready to frost?)? Also, I saw that someone asked this above but will people be able to taste the sour cream that goes in this? I’m making this for my boyfriends birthday and he hates sour cream lol. Sorry for all the questions, I’m excited to use this recipe!

    1. Hi Mariah, I’m glad to help. I always let cakes cool completely in the pans and haven’t noticed a loss of moisture. No need to add a simple syrup unless you want to. (I never do to this cake.) The cakes take a few hours to cool in the pans– about 3 hours. You can’t taste the sour cream– it’s really just used for moisture.

  3. This recipe was amazing. I personally love chocolate flavor. But after making this cake, i’m in love with vanilla cakes. Everyone loved it. It was the perfect recipe. The sponge was velvety, and the buttercream had the right amount of sweetness. Thank you so much for this recipe.
    (I substituted sour cream with yogurt)

  4. Hi Sally- is this recipe enough for a 6” 3 layer cake?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kelli, This recipe yields about 7 cups of batter. You only need between 3-4 cups of cake batter for a three layer 6 inch cake. See recipe note #2 for a link to calculating different size pans.

  5. Hi Sally, For my husband’s birthday he would like a vanilla cake with a lemon buttercream frosting. I am planning to make this cake and was wondering if you have a lemon frosting (or other suggestion)?
    Thanks for your great recipes!

    1. Stephanie @ Sally's Baking Addiction says:

      We sure do! This is our lemon buttercream.

      1. Thank you so much! Would you suggest doubling the buttercream recipe if I’m making a two level 9-inch cake?

      2. Hilari @ Sally's Baking Addiction says:

        The lemon buttercream is enough to frost a 2 layer cake with minimal decorations. If you want to add any piping decorations, I recommend 1.5x the recipe to ensure you have enough!

  6. Made this cake with your strawberry cream cheese frosting and added sprinkles to make it confetti and all I can say is WOWZA!! I have made your yellow and vanilla cakes as well and this one was my favorite! So light and fluffy and I couldn’t stop eating it. I saw a few other people comment saying these were thin layers but I have to disagree. This was the perfect sized two layer cake. Can’t wait to try this with many different types of frosting and variations! Thank you again Sally for always having solid, excellent recipes for me to make and impress myself and others!!

  7. Hi Sally done a trial run on this Cake I made 2. 9×13 with icing in middle and outside but it tasted so good but it was not white more brown what did I do wrong I used only egg whites

    1. Sounds like you overcooked it, none of the ingredients would make it brown.

  8. Never have I ever made a cake that turned out so well, I always manage to have over-moist or dry cakes but this one turned our perfect! The texture was unlike any cake I’ve ever had before.. spongy but fluffy at the same time. And nothing has satisfied my sweet tooth like this cake recipe along with the frosting in a long time. So happy I chose to use this recipe and I feel like I can’t ever go wrong with picking my cake recipes from Sally’s baking addiction.

  9. This recipe looks delish! Would this recipe work in 3 or 4 6-inch pans, or would I have to increase the recipe a bit?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Shana, This recipe yields about 7 cups of batter. You only need between 3-4 cups of cake batter for a three layer 6 inch cake. See recipe note #2 for a link to calculating different size pans.

      1. Thank you! It actually worked it perfectly between 4 6 inch layers

  10. Hi I just made this for my son’s birthday. It was delicious. I live in the UK and not always easy to get the same ingredients, but I was able to special order cake flour (unbleached). My cake turned out extremely moist, like the centre of cake pop’s moist. We loved it but from UK guest who might expect maybe a bit drier cake, can you think of what we might do differently? Make sure fresh baking powder? and level measures? Higher heat in the oven? [my oven is not always right}. Any suggestions would be welcomed.

    1. Hi Susan, I’m glad you tried this cake. I wonder if the cake layers were underbaked? Or perhaps a little extra cake flour next time will help (such as an extra 50g). I don’t think oven temperature would be the issue here.

  11. Hi I’ve made this cake so many times and it’s absolutely delicious , I was wondering if it would be ok to replace the vanilla extract with almond extract for a almond flavor cake? Or would I add that in addition to vanilla and how much would I add?

    1. So glad you enjoy this white cake recipe! I don’t recommend 1 full Tablespoon of almond extract. Instead, use 1.5 teaspoons almond extract and 1.5 teaspoons vanilla extract.

  12. THIS. IS. THE. CAKE!
    I’ve been hunting for the perfect vanilla cake, and after making at least 20 recipes, this is the most flavorful, lightest and perfectly textured I’ve come across. The 5 egg whites + sour cream make all the difference.
    @Sally – if I wanted to make this an almond, would you recommend swapping out a 1 tsp or 1.5 tsp of the vanilla for almond extract? Thanks!

    1. Hi Leigh! So glad you enjoy this cake recipe. Thank you! For an almond cake, I would use 1.5 teaspoons almond extract and 1.5 teaspoons vanilla extract.

  13. vindhya subramanian says:

    Hi Sally ,

    If I am using 9 inch pans what should the height of the pans be ? Can I use the one below ?

    Calphalon Nonstick Bakeware, Round Cake Pan, 9-inch

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, this pan works. We bake this in a 2 inch high round pan.

  14. I have made at least 8 white cakes since April trying to find something that resembles my wedding cake. This is a perfect match! It’s soft, moist and fluffy. Thank you!!

  15. Looking forward to making this but I have a question about the cake flour. Do I spoon and measure the 2 and 1/2 cups THEN sift or do I sift enough cake flour until I have 2 and 1/2 cups worth? Thanks!

    1. Hi Jay, sift before measuring. If the word “sifted” comes before the ingredient (flour, in this case) you sift before measuring.

  16. Hi there. Would the amount of batter be okay for a bundt cake?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ashley, This batter will fit into a bundt pan. We haven’t tested it so I’m unsure of the bake time needed.

  17. Hi Sally!! I absolutely love ALL of your recipes!! How many batches of this should I make for a 11x15in cake pan? Thank you for all your great recipes!!

    1. Hi Destiny! Thank you so much. I’m not 100% sure, but at least 2.

  18. Delicious recipe. My friends loved it.
    Would it be ok to use egg whites out of cartons? Although the leftover yolks do make a lovely lemon / orange curd.
    Thanks for sharing your recipes and giving such lovely detailed instructions.

    1. Hilari @ Sally's Baking Addiction says:

      Hi JJ, You can use either, but fresh is best.

      1. Can I use this white cake recipe to make a rainbow swirl cake ? It look so easy not so complicated like other recipe as the eggs white is mix in the batter, not separately whisk and fold, I am not so good in folding process.

  19. This cake is delicious!

  20. Andrea Collins says:

    I want to try this recipe with a lemon curd filling and an italian merengue buttercream frosting I already made. Do you think I should lower the amount of vanilla extract in the cake recipe? These would be for 2 – 8 inch pans.

    Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Andrea, This cake would be delicious as written with lemon curd and your frosting! Happy baking!

  21. Can I use all purpose flour for this recipe rather than Cale flour?

  22. Hi Sally,
    I would love to try this recipe! I have a question on storing the cake. Will it go hard/dense if I store it in fridge? How can I store the unfrosted cake properly? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Lala, You can bake this cake the day before frosting without refrigerating. The cake layers can be baked, cooled, and covered tightly at room temperature overnight. We often use press and seal/plastic wrap to wrap each layer.

  23. vindhya subramanian says:

    I used your recipe and baked a three layer vanilla cake with vanilla buttercream frosting for my sons birthday. It turned out really yummy .

  24. Hi Sally …your cakes are beautiful and amazing just like you…thanks for helping…need one suggestion I am looking to bake one big cake in 12inch square cake pan …which recipe do you suggest ….thanks in advance

  25. I love your recipes and they almost always turn out near-perfect the first time. I definitely did something something with this one though. I filled the liners 2/3 way and they barely made it to the top. The texture was of course weird due to the lack of rise. I suspect over-beating. I only have a hand-mixer and I sometimes wonder if it’s more “severe” than a typical stand mixer. (I only have the wire whisk-like attachments so I can’t get the typically paddle action.) I actually timed the mixing times since it seemed important in this recipe, and now I wonder if it was too much. The batter looked normal until I added the milk (which had been sitting out for almost two hours) but after that it looked slightly grainy. The only other thing I can think of is that I’d let the butter get too soft. Do you have any ideas?

    1. HI Karen, it’s likely the butter was too soft. Room temperature butter needed for proper creaming is actually much cooler than most think. (See my Room Temperature Butter post.) Additionally, make sure your baking powder and baking soda are fresh. I find they both lose strength after just 3 months. Finally, see my How to Prevent Dense Cakes. It applies for cake recipes you turn into cupcakes, too.

  26. After reading all the comments, I can’t wait to make this cake for sister’s birthday in a few weeks. I have a question about the frosting you listed with the recipe: can I use this frosting to write on the cake, will it be thick enough?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, we pipe with this frosting all the time! I hope your sister has a great birthday 🙂

  27. Hi Sally!

    Big fan of your Very Vanilla Cupcakes – been making them for years & they are a crowd favorite, for sure!
    I wanted to use that recipe to make a cake out of it but then I found this recipe- could I use the vanilla greek yogurt instead of sour cream for this recipe?

    Thank you kindly for your advice!

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, that will work. Happy baking!

  28. I am planning on making this for my fathers birthday, is there any way I could make this in a flat cake form instead of round ones? If so, what size would you recommend?
    Thanks so much!
    I’m very excited!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Hannah, You can make this cake in one 9×13 inch pan. See the recipe notes for details.

  29. I made this cake for my daughter’s birthday and it was absolutely delicious! This recipe will definitely be a regular in our house! Thank you.

  30. Hi Sally – I made this cake for my son’s 5th birthday and added 2/3 cup sprinkles to it. It overall turned out well and everyone enjoyed it. However, it took quite a bit longer (about 10 more minutes) than the 25 minutes stated in the recipe. At the 25 minute mark it was still really jiggly in the middle so I waited until the toothpick came out clean, checking every 1-2 minutes. I found the cake to be on the verge of being too dry. I spooned/leveled the cake flour, had all new ingredients, and followed the recipe as close as possible (aside from the added sprinkles). Any advice for future attempts?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Haley, Thank you for trying this recipe! The sprinkles shouldn’t have made much of a difference. Did you divide the batter between two 9-inch round cake pans? Any different size pans would change the bake time. But all ovens are slightly different so if you notice that the edges or tops of your cakes are browning before the cake is finished, you can loosely cover it with foil while it finishes baking. If you are interested here are 10 Baking Tips for Perfect Cakes.

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