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.
Absolutely the best! You’ve given amazing confidence as a baker. I always credit you and your website even in complimented. I’ve learned so much from you. Thank you!!!
Hi Sally, Is the vanilla frosting thinner than vanilla buttercream? but less sweet?
If I want to make additional flower frosting can i use the vanilla frosting as well? will it hold shape? should i double the amount?
Also is the taste of white cake similar to the vanilla cake recipe?
Btw, im using 2 9 inch pan
Thanks
Hi Kath, This frosting is the same as our Vanilla Buttercream – this recipe just yields a higher quantity. If you are making intricate flowers you may wish to add a bit more sugar so that your frosting is thicker.
This white cake is fluffier than the vanilla cake. It’s the best recipe for a simple 2 layer 9 inch cake.
This recipe is easy to follow and the cake is amazing. It is light and has the perfect flavor. My only complaint is the layers are on the thin side for two 9” pans and also a thin 9×13. It needs just a bit more batter.
I made this recipe twice (read the comments first thankfully as I would have instinctually doubled the recipe!) to get 4 layers and it worked great for a rainbow layer cake. The cake was moist, fluffy, and delicious and the icing light and creamy, just perfect. Wish I could share a photo. Thanks Sally!
I used this recipe to make my first ever from scratch cake. I just have one question. My cake is sticky on top and it looks like there is sugar carmelized around the edges. I wisked room temperature butter in my kitchen aid mixer and then added the sugar. I’m guessing that I didn’t cream the sugar long enough. Going to try again tomorrow to see if I can get it right! The inside of the cake was light, fluffy, and delicious!
Hi, Sally! I made this recipe once and it tasted amazing. The only problem is that it was really, really dense! Do you know how I could have messed it up?
Would I be able to make these and your perfect vanilla cupcakes two days before and have them still taste fresh? Hoping to make both of these (just the cake parts) today for my son’s birthday party on Sunday as we’re out of town all day tomorrow… If not then it’ll be a busy Sunday morning. I love your recipes so much so I can’t wait to try these.
Hi Sara, If wrapped tightly you should be able to store both the cake and cupcakes in the refrigerator for 2 days. Bring back to room temperature before serving. Honestly, for the freshest taste it’s best to make the day before and store at room temperature if you can’t make it the same day.
I am making a vanilla birthday cake. I want to decorate it with Swiss meringue buttercream. I want a great tasting vanilla cake I am between this recipe and your best vanilla cake. I am making a 9inch two layer cake but I am not set on the layers. What would would you pair with Swiss buttercream and how much buttercream would frost rosettes all over the cake and fill the layers!? Thanks!!
Hi Stephanie! This white cake is fluffier than the vanilla cake. It’s my favorite recipe for a simple 2 layer 9 inch cake. The Swiss meringue buttercream recipe yields enough for the 2 layer cake and you’ll have enough for floral decoration, too. Feel free to make two batches, though– just in case you want a lot of extra frosting for plenty of floral decoration.
Hi,
I made this cake and the flavour was great however half of the layer had avgood texture albeit a little dense whilst the other half had gummy streaks. I did the ap + cornflour substitute and I did open the oven too soon (requires much longer in my has oven) I’ve finally found some cake flour so I would like to attempt it again, but I wonder if it’s possible to use the reverse Creaming method with this recipe and if that would work at all
Thanks
I made this in a 9X13 pan (it’s in the oven right now!) I was going to make the icing tonight but that recipe looks huge! Do I really need that much icing for a 9X13 cake? Also can I just throw some cocoa into the icing to make it chocolate cream cheese?Thanks.
Hi Laura, The frosting for this recipe in enough to frost between the layers of a round cake as well as the top and sides. For a 9×13 inch cake you can reduce the amount of frosting since you will only need it on top if you don’t want a thick layer. Or see this recipe for Chocolate Cream Cheese Frosting.
Another stellar recipe from Sally! I made this cake this weekend for a birthday party where we were making our own strawberry shortcakes. (Also made your pound cake which was outstanding!) Mom is turning 80 and she loves white cake so I wanted to make her favorite. This recipe did not disappoint. Very fluffy and had such a wonderful flavor. I followed the recipe exactly and baked it in a 13″ x 9″ pan for about 35 minutes. It was perfect and we all enjoyed it. Thank you for always having such reliable recipes!
Help…. the mixture curdled when I added the milk. I made sure all of the ingredients were room temperature. Any advice please? Many Thanks
Hi Hannah, it likely curdled because the milk was colder than the batter, even a few degrees can make a difference. The cake usually bakes up just fine though! Thanks for giving this recipe a try 🙂
Hi. I would like to make this cake for my daughter’s 8th bday this weekend. I was planning to make a double layer, 9×13. If I make the recipe twice(not doubling), would that give me enough batter ? Any tips? 🙂
Hi Kim, this recipe as written is enough batter for a 9×13 inch cake (see recipe note). You can make two 9×13 inch cakes separately, yes.
This was a fantastic recipe. One of the best cakes I’ve made, if not the best, and I’ve been baking for 40 years! I followed it as closely as possible. Usually, everyone likes the cakes I bake, except myself! This one is one I could happily eat without sharing
Sally!! Once again a huge hit. Baked the cakes and icing on a Thursday and traveled a few hours on Friday, put it together on Saturday night. Added some fresh berries between the layers and on top. I feel so accomplished. Huge hit for my best friends birthday. Way better than the $60 bakery cake we buy every year. Thank you for all you do to help us home bakers succeed!!
Hi Sally
I am thinking of making this for my birthday next week in two 7 inch cake pans (or 3), as I want the cake to be a tall cake. Do you think the amount of buttercream frosting in this recipe would be enough to frost such a cake in the ombre fashion (i.e. piping then scraping off) or should I make more frosting?
Hi Amanda, This frosting should be enough but you can always make 1.5 times the amount if you want extra to decorate with. Enjoy!
Would the frosting work with whole milk instead of heavy cream? Thanks
In a pinch, yes.
Hi, I apologize if you have answered this somewhere but I am wondering how many cups of batter this recipe yields. Thank you so much
Hi Tina, about 7 cups.
Hi Sally!
I am making a birthday cake this week, three 8″ layers with Swiss meringue buttercream. I am trying to decide between your white cake recipe, vanilla cake recipe, and your yellow cake recipe. I was thinking yellow cake would be the best contrast of flavors and textures, but I really can’t decide between them. Can you please share your thoughts? Thanks for all the amazing recipes!
Hi Lauren! It simply depends on what you’re looking for. The yellow cake is a little denser than this white cake with strong buttery flavors. The vanilla cake is lighter than the yellow cake, but a little denser than this. It has strong vanilla flavor. This is the lightest of them all.
I made this cake for my husband for Father’s Day & of COURSE it was a hit BUT…I was NOT prepared for JUST how much I’d LOVE it! I’ve made your mini vanilla cupcakes as per your book , THIS was different, or at least for ME. I grew up eating Pepperidge Farms Vanilla cake etc. both parents were chefs but we LOVED their cakes. Well, FINALLY I can make it BETTER than theirs…THANKS to YOU! As I grew older, I’d buy 2 of them, one for the family the other for ME! I was worried that I may have beat the batter too much as it wasn’t thick like you said BUT looked just like yours. I also brought clear vanilla for the frosting & you were RIGHT…AGAIN, the difference in color was as you stated. BE SAFE & HAVE A BLESSED DAY!
My cake came out very dense. I used your 6 inch round cake recipe. Flavors were great and loved the buttercream recipe. Not sure why the cake was not more light?
I am going to make this cake for Father’s Day. Would it be OK for me to eat in a little bit of almond extract along with the vanilla extract. I’m almost sure it is by always like to have that little bit of reassurance. Thank you
Definitely. I would add 1 and 1/2 teaspoons at the most and the other 1 and 1/2 teaspoons can be vanilla extract.
Great recipe!! Can I add some passion fruit curd to the batter to make a passion fruit cake? Do you think I should maybe put less sugar in as well due to the weather passion fruit?
Will it also be ok to substitute the butter for oil?
I don’t recommend adding curd to the batter as that would make your batter too wet. You can however layer the curd between the layers. For the best flavor I recommend sticking with butter but you can try coconut oil as you need a solid to cream with the sugar.
Wonderful cake! I made this a few weeks ago and it was a big hit. The best white cake I’ve ever had. Do you think it would hold up as a tiered cake? I was thinking of making this recipe (but maybe 3 layers) and putting a 6 inch tier on top like in your wedding cake recipe. I would use dowels.
Hi Michelle, I’m so happy it was a hit! With the proper dowels/supports it should hold up to a 6 inch tier on top. Let me know if you try it!
Hi Belma, No recipe changes are necessary if using 10 inch cake pans. The bake time will be slightly shorter since the layers will be thinner, though I’m unsure of exact time. Use a toothpick to check for doneness!
This is the best cake ever, having worked in restaurants and hotels my whole life I can attest this is the best homemade cake I have ever eaten. The cake is versatile as a base with anything mix in or frosting, the chocolate and vanilla buttercream frostings are fantastic as well if you cut the sugar down. I only put in 2 1/2 to 3 cups and it was plenty sweet I thought. Added a knob more butter and two spoons of sour cream to thicken without sweeting or changing the flavor. This cake and frosting works great to layer with curds also. Great job sally!
How would I go about making a 3 layer 8 inch cake of this recipe? Is the frosting stable enough to support this??
Hi Keke, For three layers you can use 1.5 times the batter. Or you can use my recipe for Best Vanilla Cake. Using 8 inch pans your layers will be a little bit thicker and may take an extra minute in the oven – use a toothpick to check for doneness.
So I’m trying to use this recipe to make cupcakes (since it makes a lot), but I’m following the baking instructions for your vanilla cupcake recipe. When I look at the instructions for your vanilla cupcake recipe, you mention not to sift the cake flour or the cupcakes will look deflated like in one of your “recipe disaster” photos. But this recipe for the cake says that you have to sift flour to get it light and fluffy. I also don’t have cake flour so I’m planning on using your cake flour substitute which calls for sifting the flour. So how should I make cupcakes, sift or not to sift? Thanks!
I made this cake as a test cake for a birthday cake I need to make soon. The cake turned out beautiful except I had a little problem creaming the butter and sugar with my kitchen aid mixer, even by using the paddle attachment. There is just not enough butter and sugar for the big mixer but I managed to complete the cake. The next time I will use my smaller mixer. The cake turned out perfectly, baking for 35 minutes and will certainly make again.
I am now searching for a recipe for the 6″ cakes from your site.
Thanks for your help.
Hi Sally, the cake was incredible. It came out smooth and perfect. It cooled down on a wire rack. I put them on serving dishes in an air conditioned room to be ready for frosting. But my perfectly moist and soft cakes got stuck to the dishes and fell apart. I had to hide them under the frosting. But I need to know what I did wrong. I do want to mention that the the batter looked liquidy when I poured the milk. Thanks so much for all your amazing recipes.
Hi Sadaf, It’s possible that the cakes were not 100% cool so condensation formed between the plates and the cake. And easy fix for next time is to cool for longer and/or place a piece of parchment paper under the cakes until you are ready to frost them.
Perfect! Thanks so much.