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.
I really enjoyed this recipe! Made it for a friend’s 70th birthday. Definitely will be making this again. The only question I have for this recipe is that it said to cool completely in the pan. When I make layer cakes, it usually says to cool 10 to 15 minutes in the pan and cool the layers on the rack which I did for this recipe as I was afraid that I would have problems unmolding the layers from the pans. Otherwise it was a bit hit
I noticed that your 6 inch vanilla cake recipe says to cream the butter and sugar with a paddle attachment but this recipe says to use a whisk attachment. Can you please confirm which would be best for this recipe?
Hi Leah, you can use either. I’ve found no difference in the process, and final texture of the cake.
Is it possible to make a 4 layer 6inch cake with this recipe? Thank you!
Hi Lisa, We suggest following the recipe in this 6 inch cakes post for a three layer 6 inch vanilla cake instead. Or you can reference our cake pan sizes and conversions guide to find out how much batter you would need to adjust this white cake recipe for a 4 layer cake. Happy baking!
Hi Sally, How should pI incorporate your strawberry purée into your Favorite White Cake recipe?
Hi Leiah, follow the recipe for our strawberry cake. It uses strawberry puree in this favorite white cake batter.
Hello, just wonderi when this cake is best served? I’m planning on making the Elmo cake and cupcakes for my son’s birthday and obviously will need to make and decorate ahead – just wondering how far ahead is ok to avoid a dry cake? Thanks in advance
Hi Paulina, there are a few ways to make this cake in advance. See recipe Notes for overnight instructions, or for longer storage, here is everything you need to know about how to freeze cakes.
Can I use this recipe for marble cake?
Hi Sheree, here’s our recipe for marble cake, and our recipe for zebra cake (both are delicious)!
Hi I am hoping to make a 3 layer 8” cake topped with a 3 layer 6” cake. Do you think this recipe would be stable enough for this please?
Hi Diane, 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.
The cake was amazing and moist. The icing… perfect. It disappeared so fast. I was told to save the recipe. DONE Thank you
I’m looking for a white cake recipe to make a rainbow cake for my granddaughter but I’m not keen in oil in cakes. I love the look of your lavender and blackberry recipe as I prefer the reverse creaming method. Do you think I could use that as the base recipe and just use150g of egg whites instead of 4 whole eggs please?
Hi Diane, this cake doesn’t call for oil in the batter. You could certainly use the lavender cake recipe, and swap to only using egg whites. I don’t see any issue with that. Let me know how it turns out.
This is a good cake. Slightly on the dry side. Tastes very much like a wedding cake to me and my husband. Very rich. It seem to be better on the second day when it had sat under the cake lid for a day.
Can I use the reverse creaming method with this recipe please?
Hi Diane, we haven’t tested it but it would probably work. You may enjoy this vanilla sheet cake which already utilizes the reverse creaming method. It’s a reader favorite!
Will recipe still work if you alternate the dry ingredients with the milk?
Hi MLB, we fear that may result in over mixing the batter, which can cause the cake to become overly dense. We recommend following the recipe as is for best results.
I really enjoy this recipe, but I find that sometimes my cakes come out denser than I want them to. Would it ruin the cake if I whipped the egg whites before adding them in, like you do in your red velvet cake?
You can definitely try that! Let us know how it turns out.
I made this cake twice today in a 9×3 pan. Followed all instructions in the recipe, I have an oven thermometer, and I’m an experienced baker. My cakes both sunk! The second time I tried beating less after addition of the egg whites, but it didn’t matter that I beat them less than the 2 minutes the second time. Cakes are heavy and greasy, and a waste of ingredients 🙁
My daughter and I are excited to try this recipe! But we only have two 8″ round pans. Would you recommend this and how would the baking time change? Thank you!
Hi Rachelle and Carys, 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. Enjoy!
This was the exact same experience I had as well. I, too, am no stranger to the baking came. Super oily and fallen to the point that I tossed them. I haven’t tossed a cake in the trash…ever. Sigh.
I was wondering if this recipe can be used to make cupcakes as well (I am making a small cake and cupcakes)?
P.S. I love all of your recipes, they are my go-to for every cake I make!!
Hi Natasha, absolutely! See recipe notes for details: “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.”
Where do I find the measurements for the white cake mix recipe
Hi Denise! You can find the full recipe in the gray recipe card above this comment section, or at the top of the post, click “jump to recipe”. Happy baking!
I made this recipe yesterday and it’s really really good. Fluffy and even crumb, light but still moist. The buttercream was not too sweet; it was a little grainy, but I think that’s due to my method because my buttercream is always like that to a certain extent. I followed the recipe to a T and used a stand mixer. Cooked in a 9×13 sheet pan for 42 minutes.
how would I make this a white almond cake? take out the vanilla or reduce it and add almond?
Hi Jennie, We recommend using 1.5 teaspoons almond extract and 1.5 teaspoons vanilla extract for an almond cake. Hope you love it!
I love this recipe and it is certainly my go to vanilla cake recipe for all vanilla cakes. I am not a fan of yellow vanilla cakes. I am wondering if this could be made into a loaf cake and, if so, how would I go about determining which size loaf pan, what would be the proper baking temperature and the length of bake time?
Hi Kay Kaye! Here’s our favorite loaf cake recipe – feel free to leave out the chocolate chips (but they’re really a fantastic addition!).
After stumbling onto this recipe online when a family member requested a white/vanilla cake and making it- This is the only cake I bake now. It’s the one everyone requests. So delicious!
My 11 year daughter made this recipe and it was great. We had no cake flour on hand, but we found a recipe for homeade cake flour on Sally’s Baking. The icing is perfect for this! All the recipes I’ve tried on here are awesome! Thanks Sally
Hello. I love this recipe. Could I use lemon extract to make a lemon cake? Thanks!
Hi Vontresa, we recommend following our lemon cake recipe instead – enjoy!
Can I make this into a sheet cake?
Thanks!
Hi Mary, 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.
My 13 year old son just followed this recipe and the cake came out so good. We don’t like it too sweet so we used less sugar. We also made the whipped cream cheese frosting as mentioned in this recipe and it is so good. Tastes like vanilla ice cream! I’ve used Sally’s recipes a few times and it is always good. Thank youuu…
Can I turn this recipe into cupcakes, and if so, how would I cook them???
See recipe notes! “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.“
I have made this cake a few times, and it is always delicious. I highly recommend making pomegranate frosting for it.
I only have pastry flour, can I use that to substitute? Thanks!
Hi Vanessa! Cake flour is really best for this cake.
Can I bake this in a Bundt pan? Also, would it work well to put in a layer of raspberry filling after its cooled?
Hi Tracy, This cake batter will fit into a Bundt pan but we haven’t tested it so we’re unsure of the bake time needed. We’d bake it at 350. You can slice it horizontally and add a raspberry filling if desired. Let us know how it turns out for you!
I absolutely love white cake but can never get it like the bakery….until now! Thanks so so much. I have now unlocked my inner baker
Hi Sally,
I’m making a birthday cake for my nephew and they’ve requested marble because it’s a cow theme. I planned on making your marble cake, but I’m wondering if I can use this batter so that it gives more of the white and brown instead of the yellow cake?
Would that be compatible?
Thank you!
Hi Jen, we’d recommend using this zebra cake recipe instead — the batter there is a hybrid of yellow cake and vanilla cake, so it’s a bit lighter in color than the marble cake. You can assemble the batters like we do for the marble cake instead of a zebra pattern. Hope it’s a hit!