The Best Homemade White Cake Recipe of Your Life
HALLELUJAH! Finally a moist white cake from scratch that doesn’t taste like cardboard. I promise, this will be the best homemade white cake recipe of your life! It is soft and fluffy, while still being super moist. The balance of fluffy and moist is exactly perfect for how cake ought to be! It’s full of buttery rich flavor. I’m so excited. You are going to love it too!
Over the past few years, especially after I hit the 30 mark (and had my 3rd kid), I’ve become a lot more stingy with the carbs in my life. 10 years ago, a sandwich for lunch was standard, and there were zero feelings of indulgence. Pasta for dinner? Of course! It’s cheap.
These days, I tend to view all carbs as equal. Pasta is basically cookies. Bread is kind of the same as cake. You can choose to eat a dinner roll, but just know that it’s basically dessert.
This is a bit extreme and ridiculous I know, but I think it’s my weird brain’s way of putting limits on the carbs in my life. The unfortunate development after all this brainwashing is that these days, I sometimes skip out on regular mealtime foods, because I know I’m going to eat brownies later, whether or not I eat the real food.
Should I eat a healthy lunch at 11:30, after skipping breakfast? (I dabble in intermittent fasting) Or shall I just start off with a few bites of this gorgeous homemade white cake? I mean, I did skip breakfast. So this is just kind of like the breakfast that I would have had…But now I ate the whole slice, and who really needs lunch anyway?
Do you see the slippery slope??
I have a quarter of this white cake left. It’s sitting on my counter right now, on the white cake stand you see in these photos, with an ugly metal bowl inverted on top, because I don’t have a pretty cake dome thing. Eric is hosting his book club tonight and he told me that they can take care of the cake if I want.
He meant it as an offering, a service. You see, I’ve been testing white cake recipes for weeks now, and I’ve been shoving off white cake to every single human who passes the threshold of this house, and even those who don’t. I beg Eric to take the rest to work. I yell at my mail lady as she fills our box. I call over my neighbors. I chase down my friends who are doing carpool drop off. “WAIT, DO YOU WANT SOME CAKE?”
But now it’s just me. Alone in my house, with a quarter of a homemade white cake sitting next to me, trying to write a blog post about said white cake.
How to make the best homemade white cake recipe
You might be thinking, who even likes white cake? I mean isn’t chocolate always better? WRONG SIR. White cake from a box destroyed my opinion of white cake, but I’m telling you guys, one bite of this from scratch version will have you shouting hallelujah. It is moist, tender, and perfectly fluffy. The vanilla flavor really comes through. It’s a winner!
So let’s get started making this tall, glorious, carby, moist, delectable homemade white cake to end all white cakes.
First we’re going to beat the heck out of some butter and sugar (left). Then we’re going to add a bit of oil. I love using oil in my cakes. You need the butter for flavor, but you’re not going to get that soft moist texture without a bit of oil. You cake will be dry if you use all butter. I like to use light olive oil (see notes), but any vegetable oil will work.
Then grab two other medium bowls, one for dry and one for wet ingredients. On the left we have 5 whole eggs, buttermilk (cheater buttermilk works fine! See notes) a bit of vanilla, and sour cream. Sour cream and I are like THIS when it comes to cake. I just love the tender moistness it adds. (When I do make box cakes, I always add sour cream. It works wonders.)
On the right, sift some flour, salt, and baking powder.
A note on eggs: some homemade white cake recipe purists might be shaking their fists at me for adding the yolks to my white cake. TECHNICALLY a traditional white cake uses no egg yolks, and you are supposed to even beat the egg whites to get it SUPER DUPER fluffy. (Think angel food cake). But guys, I tried it. It’s just not as flavorful.
Let me ask you this: would you rather have a regular omelette made with whole eggs, or an egg white omelette? Obviously no one wants to eat plain egg whites unless they’re on a diet, because guess what, most of the yummy egg flavor is found in the yolk. And this cake, my friends, is NOT on a diet, to say the least. So I just couldn’t handle leaving them out. I’m not alone here, in my research I found plenty of white cake recipes that use the egg yolk. I think it’s just a matter of preference!
Here’s how I always prepare cake pans before putting batter in. Line the bottom with parchment paper, then spray the heck out of it. I can’t tell you how many cakes I’ve destroyed by forgetting parchment paper. I think it’s especially helpful if you have cheap cake pans, which apparently I do.
See the notes below the recipe for the new cake pans I just bought. You can see the the bottom two cakes in this photo got pretty torn up coming out of the pan, and I think this is entirely because I was using poor quality pans. (The top layer was a new cake pan that I randomly grabbed at the grocery store, and you can see how much better it released the cake.) But no matter; it still worked fine. I just lost a little bit of the edge.
What to frost white cake with
I haven’t even talked about the amazing frosting yet. I love to frost my cakes with American buttercream, which is just butter, powdered sugar, cream, vanilla, and some salt. For this 3 layer cake, I used a full pound of butter just for the frosting. This is a bit excessive, which is exactly how I like it. I put measurements in the notes for a more reasonable amount that will do the job just fine if you are not a frosting fanatic like me. (If you plan to do a crust coat, make the full amount.)
And there you have it! The best white cake recipe that is moist, tall, fluffy, and flavorful all at once. I am a huge chocolate person (see The Best Chocolate Cake I’ve Ever Had), but I actually love frosting this cake with vanilla frosting. It really let’s the vanilla and butter flavor shine.
I think this homemade white cake recipe would be stunning to serve after your Easter festivities! Dress up the top and edges with some fresh berries for a stunning presentation. Everyone will love you!!
P.S. Update: Eric’s book club did not see any of this cake. I made them brownies instead. ;)
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4 years ago: Cuban Mojo Marinated Pork (Lechon Asado)
5 years ago: Lemon Green Beans with Feta and Fried Pecans
7 years ago: Deep Dark Chocolate Cookies (Gluten free!)
The Best White Cake of Your Life
16-20 adjust servingsHALLELUJAH! Finally a moist white cake from scratch that doesn't taste like cardboard. I promise, this will be the best homemade white cake recipe of your life! It is soft and fluffy, while still being super moist. I got the balance of fluffy and moist exactly perfect for how cake ought to be! It's fluffy yet full of buttery rich flavor. I'm so excited. You are going to love it too!
Ingredients
For the cake
- 1 cup (2 sticks) salted butter, softened
- 3 cups granulated sugar
- 1/2 cup vegetable oil (I like to use light olive oil)
- 5 large eggs
- 1 cup buttermilk*
- 1 tablespoon vanilla extract
- 1/2 cup full fat sour cream
- 3 and 1/4 cups all-purpose flour, spooned and leveled
- 3/4 teaspoon kosher salt
- 1 tablespoon baking powder
For the frosting
- 2 cups (4 sticks) butter, softened
- 8 cups powdered sugar
- 1 cup heavy cream, divided
- 1 teaspoon kosher salt
- 1 tablespoon vanilla
Instructions
- Preheat your oven to 325 degrees F. Trace the outline of 3 9-inch cake pans** on parchment paper. Cut out the circles and place in the bottom of each cake pan. See photos. With the paper in the bottom of the pan, use nonstick spray to grease each cake pan very well, including up the sides.***
- In a large bowl or stand mixer, beat the butter until is is smooth. (You can actually start with cold butter if you have a stand mixer. Just beat a couple minutes, scraping sides, until it's smooth.)
- Add 3 cups granulated sugar. Beat butter and sugar for 2 minutes, stopping once to scrape sides and bottom.
- Add 1/2 cup light olive oil ("light" refers to the taste, not the calorie level. Sad, right? ;) Beat butter and sugar with the oil for 2 minutes, stopping to scrape once.
- In a medium bowl (or in one of those giant 8 cup glass measuring cups, wish I had one), add 5 large eggs. Beat with a whisk until smooth. Add 1 cup buttermilk*, 1 tablespoon vanilla, and 1/2 cup full fat sour cream. Whisk it all together til smooth.
- Place a fine mesh strainer over another medium bowl. Spoon and measure 3 and 1/4 cups all purpose flour into the strainer. Add 3/4 teaspoon salt and 1 tablespoon baking powder. Stir until it has all gone through the strainer and is sifted well.
- Alternate adding the liquid and the flour mixture to the butter mixture, beating every time. I added half the liquid, stirred, half the flour, stirred, then repeated.
- Mix ONLY until just combined. Scrape the bottom and sides to make sure it's all incorporated.
- Divide the batter between the 3 prepared pans.
- Bake the cakes at 325 for about 28-32 minutes.
- Notes on baking: I like to bake my cakes one at a time because my oven is not exactly amazing. I've also done 2 cakes at a time though. I wouldn't do all 3 cakes at once, unless you have a pretty stellar oven that you trust.
- However you choose to bake, make sure you rotate them 2/3 of the way through the bake time. This means turn the pan 180 degrees if there is one cake, or if there are two cakes, switch their places. The cake pans should NOT touch the edge of the oven.
- Do NOT open the oven door at all, except for when you need to rotate the pans. Rotate the pans at about the 22 minute mark. If the whole top looks completely liquidy, do not rotate yet. You don't want to deflate your cake. Again, the total bake time for each cake is about 28-32 minutes.
- Remove the cake/s from the oven. Let cool on a cooling rack for about 10-15 minutes. Use a knife to loosen the edge of the cake from the pan. Use your hand to invert the cake onto the cooling rack and continue cooling. At this point I often put them in the freezer for 20 minutes or so to speed up the cool time.
- Make the frosting: Beat 2 cups butter until it is completely smooth.
- Add powdered sugar one cup at a time. Add the cream in 1/4 cup increments in between cups of powdered sugar. Add 1 tablespoon vanilla and 1 teaspoon kosher salt. (less if you're using table salt) Beat until very fluffy, at least 2-3 minutes. Scrape the sides and bottom at least once or twice.
- Once all the cakes are completely cool, assemble your cake. Smear a bit of frosting on your cake stand so it doesn't go sliding off, then place your cake on the stand. Place several squares of parchment paper under the edge of your cake so that you don't get frosting all over your cake stand (see photos).
- Add about 1 and 1/2 cups frosting (just eyeball it) to the top of the cake and spread evenly.
- Add the next cake. Repeat.
- Add the final cake. Add all the remaining frosting to the top of the cake. Spread it over the top of the cake, and then use an offset spatula to drag some of the frosting from the top over the edge of the cake. Keep moving the frosting all the way down. Continue this method until all sides and top are frosting.
- If you want to make nice swirls like you see in the photos, use the back of a spoon.
- Devour! Try not to eat it for breakfast like I did!
by The Food Charlatan
Here are a few of my other BEST CAKES:
Brown Sugar Yellow Cake with Chocolate Frosting << this is a yellow cake but with brown sugar in it. It’s my FAV.
The Best Chocolate Cake I’ve Ever Had << Okay never mind. This one is actually my fav.
Carrot Cake with Cream Cheese Maple Pecan Frosting << This would be perfect for Easter coming up!
More cake recipes from friends that you will love!
Easy Lime Cake from Love from the Oven
Strawberries and Cream Cake from Valerie’s Kitchen
The Very Best Coconut Cake Recipe from Shugary Sweets
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This was awesome! Everything I was looking for in a white cake. No-fuss ingredients, whole eggs, pretty easy, and delicious. :) I made half the recipe and baked it in two 9 inch pans for 28 minutes; then turned off the oven, cracked the door open and left them in for 3 more. (I had read somewhere that this helps your cake set without over baking?) I was really happy with how that timing turned out in the final product. Also, my eggs were more on the medium side than large, so I used three as “half” of five and that worked just fine. We loved it. Thank you!
Thanks for the details on halving the recipe Julia! That is super helpful. I’m so glad the cake was what you were looking for. Thanks for commenting!
This was tasty and my family liked it.
I liked it some but it tasted like a pound cake to me. A very buttery tasting one. With much sweet frosting on top.
I loved the frosting.
I made it in a rectangular glass pan. It took about twice as long that way, but turned out fine. I can’t say the exact time for baking because I just kept adding ten minutes or five minutes quite a few times.
I love white cake but this did not taste like one to me. As she said, I guess it’s just a matter of preference!
What is the people serving size for this? If you are wanting to create it in more of a rectangle pan; would the ingredients stay the same?
Hi Ray! The cake serves 16-20, depending on how thin you slice it! And yes the ingredients stay the same no matter what you bake it in. You will have to adjust how much batter you add to the pan though, if it is a smaller size pan. I haven’t tried this recipe in anything but 3 cake pans. It’s a big cake and I don’t know that it would fit in a 9×13. Good luck!
I was looking for a moist white cake recipe online and found yours. It was a hit.. My son requested it and it delivered. Amazing. It was also very flavorful. Thank you.
Hooray! So happy to hear the cake was a success Georgiana! Thank you for commenting with a review!
I dont like cake, at all, and this was soooo good that i even enjoyed a peice. The frosting was one of the best frostings i have had. Also, directions were perfect, and tips helped. My son was the one who made this, and i really didnt help him.
A cake convert! It’s a miracle! I’m so glad you’ve found a cake you love. That’s awesome that your son made it!! How fun is that! I need to teach my kids to make me cake, clearly. ;) Thanks for commenting Angelynn!
Have you ever made cupcakes with this recipe?
I never have Allyson! Just don’t over fill them and it should work fine!
I’m making them today for my daughter’s birthday. I will let you know how they turn out! Thanks!
Hi there!
I was wondering if you’ve ever made this cake the night before to frost the next day? Would you just put them in the fridge overnight?
Thanks for the help!
Hi Jessica! Yes you can make it the night before! Cover it and leave it on the counter. Refrigerating will just dry it out. Enjoy!
Can I split the recipe in half for a smaller cake?? If so, how will the eggs work? You used 5 eggs and I can’t split that??
Hi Rosse! Yes you can make this into a smaller cake. I would split the batter between 2 8 inch pans, or you could bake it in a 9×13. You will have to guess on bake times. For the half egg, you could either just use an egg yolk or you could beat one egg in a bowl and just use half of it for the recipe.
Ok! Thanks so much! I’ll give it a try and get back with updates. I have tried the cake Because of my friend who made it. Everyone loved it. It is literally the BEST CAKE EVER!!! I just wanna try to make it Smaller and not eat a whole 3 layer cake between two people (specially at a time like this)
Oh I so feel you, the 3 layer cake for 2 people struggle is real! I’m so glad you enjoyed the cake Rosse! You could probably half the cake and bake it in 2 cake pans. Let me know how it goes!
Can this be made in a 9×12 pan? Sounds delicious.. I can’t wait to try recipe!!
Hi Cindy! I’m not sure if it will fit. Only fill the pan halfway with batter, otherwise it might overflow. Let me know how it goes!
Awesome cake recipe! I just wanted to comment because my husband ate 1/3 of this cake in one sitting and he is my taste tester :) Its moist and flavourful.
I made this cake in only 2 layers because 3 is too tall for my cake stand. I also have a different icing recipe so it’s a bit more lofty.
Cook time in two 9 inch pans was 22 min longer than the cook time for 3. I have deep 9 inch pans so there was room to rise. I watched it like a hawk and as soon as the top wasn’t jiggly I rotated as instructed.
Thank you so much for the info Ainsley! Lots of people have asked about baking this in 2 pans, thanks for commenting! So glad you enjoyed it.
Just a follow up on my cupcakes. They came out great and are delicious. I will definitely make this recipe again and again. Thanks!
What was cook time as cupcakes?
How long did you cook the cupcakes?
I am currently making cupcakes with this recipe. I tasted the batter and it was delicious, so I am hoping the cupcakes will be good too! I will keep you posted.
Hello! Does this cake need to be 3 layers or can I just split it between 2 pans?
Hi Renee! It is too much batter for 2 pans!
My frosting turned out runny. What did I do wrong?I have bad luck with homemade frosting, so I usually settle for store bought. Thanks for the help.
Hi Jennifer! Sounds like a case of too much liquid. The cream or milk that you add to any frosting recipe must be added a little at a time, and you might not use all of it to get the consistency you’re looking for. Hope this helps!
I think this is yellow cake
Update: My first pan sunk really bad and was basically a heap of buttery mistakes. My second pan I upped the temperature to 425 F and it’s baking fine… So I guess I should have started with a higher temp for more batter.
When I made this cake it bubbled up like crazy in the oven. I have no clue what I did wrong. 😭
I made this yesterday for my birthday! It is hands down the BEST cake ever! It was my first non box cake and it is amazing! Everyone loved it! I changed it by adding a dulce de leche filling but used the recipe for frosting and everything else!
Whaaaat dulce de leche filling!! Yes please! So glad you liked it Adri, thanks for reviewing!
My male friend said this cake was better than a bought ones. I think you should put the information about doing one cake at a time at the start of the method as I didn’t see till after I had put two pans in
How can I substitute butter with margarine in this white chocolate cake recipe please?
Hi Ayanna! I haven’t tried it and can’t guarantee results, but you can try substituting the same amount of margarine as butter called for.
Do you think I can use this vanilla cake recipe and add lemon zest and lemon juice to make it lemon flavor? I’ve made this cake and it’s a winner for sure omg so good!
Hi Phyllis! I think it would work great! Replace some of the liquid called for in the recipe with lemon juice. I can’t guarantee results but that’s what I would try first!
Ohhhh…this cake is terrible. I am not a novice baker. I have 1000’s of cakes. Just don’t….that’s all.
Hi Wendy! I’m so sorry the cake wasn’t for you! I just made this cake again for my daughter’s birthday last week…we still love it.
That wasn’t very kind. You can critique a recipe without being ugly about it.
This is the best white cake! I have made it 3 time with cheater buttermilk. The first time I made with just vanilla frosting…so perfectly pure and delicious. The second time I used jam and cream as a filling and the third time I tried it with a dulce de leche filling and vanilla frosting. Thank you for this delicious cake recipe – I’m so glad you included egg yolks.
Heey I’m making this cake and I’m a little new to baking haha. How much would you say to put in each pan ? Also the batter seems a little thick did I do something wrong or is this right:)?
Thank you
Hi Morgan! Just divide the batter as evenly as possible! How did the cake turn out?
This is probably the most delicious cake I’ve ever eaten in my life.
Everybody wanted more.
That’s what I like to hear Toya! So happy to hear it was a hit!
I just put this into a 9×13 pan, hoping it doesn’t overflow! Cant wait to try it, the batter that I tried was delicious!
How did it go Brittany?
Yes, Brittany, how did it go? Please share.I don’t do layers.
Do you think this would work in an 11×15 pan? My son is wanting a football field cake for his birthday, and I need it to be a bit bigger than a 9×13 to feed everyone. Thanks for all your recipes! I currently have your red beans and rice cooking on my stove for my husband’s birthday dinner tonight! It’s one of our family’s favorites!
Hi Amanda, I’m sorry I’m so late responding to this! Any size pan will work as long as you only fill it halfway, to give the cake room to rise. And of course you’ll have to adjust baking times. Let me know how it goes!
CAn an artificial sweetener be used instead of sugar and does it have to be 3 cups
Hi Sandra! I haven’t tried this cake with anything but sugar! You will have to experiment and let us know how it goes :)
Can I use a bundt pan? Would it cook in the same amount of time?
Hi Darla! I haven’t tried this in a bundt pan. I think it would be too much batter!
My roommates and I made this in our dorm for a birthday. Cooking was surprisingly easy, until my roommate poured most of a bottle of vanilla into the icing and my other roommate unleashed an ancient Italian curse upon him. The cooking process ended with threats of violence but the cake was pretty good 10/10.
If someone dumped a bottle of vanilla into my icing, I might unleash a curse on them too, haha! I’m glad the cake turned out! Thanks for reviewing!
Can you make this as a sheet cake, in a 9×13″ pan? Looks divine!
Hi Judy! I haven’t tried this cake in a 9×13 and would worry that there would be too much batter. let me know if you try it out!
Would this recipe work for cupcakes? How many would it make and how much frosting would work? Thank you!
Hi Mara! I’ve never tried this recipe as cupcakes! Did you make them? How did it go?
Making them tonight. I’ll keep you posted. (:
This looks delicious! White cake is my favorite! Can the AP flour be substituted for cake flour? If so is it the same measurement? Thanks!
Hi Sarah! I haven’t experimented with cake flour. You will have to let me know how it goes!
I made this “Best White Cake” for my mother’s birthday and OMG she absolutely loved it. And so did everyone else. I know I ate more than I should have. I want this cake to be the basis of ever cake I make and just change up the icing lol… It was so delicious. Thank you so much for sharing your recipes.
Yes!! Isn’t it the best when you find a new “base” recipe!? I love that. I’m so glad the recipe was a hit and that your mom loved it! PS I always eat more of this cake than I should, you are not alone ;)
I would like to try your recipe, however, I can only bake one layer at a time. Can the batter sit on the counter while the first layer bakes? Will it affect the rise?
Excellent question Felicia! I let mine sit on the counter and it was just fine. As long as you’re not waiting more than an hour or two, it should be fine. Enjoy!!
I have made (and eaten) more cakes than I can count but this is honestly the BEST cake I have ever made and eaten!!!
My lord woman please don’t ever stop creating recipes ;D
I do have a question..Do you think if I reduced the recipe that it would work as a pineapple upside down cake??? I hope so cause this is the only white/vanilla cake recipe I will ever need!
Thanks!
Haha, thank you Coco, I’m do glad you loved the cake! And don’t worry I won’t stop creating recipes any time soon :)
But shhh…I’ve never actually made a pineapple upside down cake. I remember watching my mom make them when I was a kid though, I think any white cake recipe will do, right? I’m sure it will work great. Let me know how it goes!
I’m sorry to break it to but your recipe is a yellow cake recipe. A white cake uses egg whites and sometimes shortening instead of butter to get that white color. Also clear vanilla extract does wonders. But yes there is white and yellow. If a recipe claims to be “vanilla” cake look at the ingredients. Whole eggs = yellow cake, egg whites = white cake. Other then that looks like a good recipe.
Hi Juan! You say tomato, I say tomahto :) I did lots of research for this post and found plenty of white cakes with yolks in them. Yolks add so much flavor I couldn’t skip it!
Your cake looks delish but you are correct it is not a white cake hence the color in the photo….yellow. It is a delisious looking yellow cake. I have been looking for a good yellow cake recipe and will definitely try this one. My parents use to bring home white wedding cake for us 8 children to feast on Sunday morning. So I have a a special love relationship from childhood with white cake. The local baker that made that special white cake has retired and the bakery has changed owners twice and over the past 5 years has been closed. Your right white cake can be dry without the fat content from the yolks and that’s why I have not found a delicious white cake since the bakeries closing. Don’t know what the secret was☹️
I made this last week for my boyfriends birthday. It was absolutely delicious. The best cake I’ve ever had. The frosting turned out perfect.
I’m going to add cocoa today for Easter and see how this recipe does as a chocolate cake.
I’m almost certain it’s going to be delicious!
I’m so glad you guys loved the cake Summer! I haven’t tried adding cocoa to this recipe, but here is my favorite chocolate cake recipe. It’s killer: https://thefoodcharlatan.com/the-best-chocolate-cake-maglebys-copycat-recipe/ Enjoy!!
My first batch all sunk in the middle… trying again because it tastes INCREDIBLE! Will try to not mix it as much and avoid knocking out any air. Fingers crossed…
Oh no, so sad! Hopefully it doesn’t sink this time! Make sure you only open the oven door when absolutely necessary!
Should the batter be thicker then a normal cake recipe? Mine turned out pretty thick.
I usually don’t make cakes from scratch because they’re dry and boring. This cake is THE BEST! EVER!!! Amazing. I’ve made it for a few birthdays now. My son turned 30 a few weeks ago and we used this cake recipe and sprinkled the tops with candied rhubarb before cooking, then later sandwiched fresh strawberry slices with the frosting between the layers. Oh yum.
Agreed Jocelyn, I’ve had so many dry and boring homemade cakes! I think attention to detail is just really important. I’m LOVING the candied rhubarb idea! Did you make it yourself? And strawberries of course would be amazing. Thanks so much for your tips and review!!
Made the cake the other day and it was delicious! Everyone I gave a slice too raves about it.. definitely a recipe I will keep and do for years to come.. I even did another batch, but added 1/2 cup unsweetened dark cocoa powder and it was by far the best chocolate cake I’ve ever had as well! I just have one question I did notice that my white cake did not have as yellow of a tint to it as yours shown in pictures.. I know it’s suppose to be a white cake anyway, but was just wondering why that would be. Thanks for a fantastic cake recipe!
Good to know this cake works with chocolate Tammy! Thanks for the info! The cake is indeed a white cake, and I struggled with how to edit these photos. The yellow you’re seeing in the photos is from 1)egg yolks and 2) saturation that I added in my editing process. I did my best to balance making the cake look appealing and making it look like a white cake still!
Hi! Did you have to add any more liquid or replace dry ingredients with the cocoa to get it to come out OK?
I want to use this as my base for a chocolate cake. LOVE this recipe!
Hi MaCee! I haven’t turned this cake into a chocolate cake. But here’s my favorite chocolate cake recipe of all time. Try it out, you will not be disappointed!! https://thefoodcharlatan.com/the-best-chocolate-cake-maglebys-copycat-recipe/
Your cakes look so yummy and homemade goodness.
Thank you Pat! You will have to let me know if you get a chance to try this one!!
This cake looks amazing and cannot wait to try it! I need to make a 10 inch round birthday cake…..can I use this recipe and just double it? Appreciate your feedback. Thank you!
Kind regards
Cecilia
Hi Cecilia! The recipe uses 9 inch round cake pans. You can try using 10 inch pans, but you will have to adjust the baking times. I would not double it. Hope this helps!
I can’t wait to try this! Do you use salted or unsalted butter for the buttercream frosting?
Hi Diana! I always use salted, but you can use whichever you prefer and then just adjust the salt to your taste. Enjoy!!
This is the best vanilla cake I have ever had! I had to make it gluten free with Better Batter flour but even then is was amazing! Will make again.
Is this cake solid enough to make perfectly smooth with buttercream on the outside for a birthday cake? Or is it to moist? Thank you!
Hi Kendra! It is very moist but I think you could do it. You will have to freeze your cakes first I think though. (I do this all the time with cakes) Wrap them well once cool, then freeze completely. Unwrap and do a rough crumb coat, then refrigerate at least 20 minutes for the frosting to set. Then continue frosting however you want! Let me know how it goes!
I only have 3 8inch pans do you think the batter would fit?
You have the most amazing looking cakes and I really wanna make this one ASAP!
Thanks!
Hi Anne! I’m not sure if the batter would fit. I would just do it but only fill the pans to a reasonable amount (they will rise of course) and make a cupcake or two out of the remaining batter. Better to have the cakes be a bit smaller than overflow!
After icing does this cake need to be kept in the refrigerator?
Hi Meghan! No you can store it covered on the counter. After 3-5 days stick it in the fridge. Enjoy!
Just wondering how much sour cream you add to the boxed mixes? Getting my nerve up to try this made from scratch version for Easter.
Hey Ellen! I usually add about a cup. I follow the basic ingredients/instructions for this Death By Chocolate Bundt Cake. (Use white/yellow cake mix, vanilla pudding and omit chocolate chips for a vanilla version). It’s a really great place to start for doctoring any cake mix. You can’t go wrong adding extra pudding and sour cream and oil! Yum. I have nothing against box mixes in general, if they are doctored well. I do hope you get to try this homemade white cake though! If you make it for Easter, I would love to see a photo. snap a picture and tag #thefoodcharlatan on Instagram!
Isn’t this a “yellow” cake?
It all depends on how you look at it, Pam :) Some white cake purists will tell me this isn’t a white cake because I included the egg yolks, which make it richer and yes, more yellow. It actually looks more white in real life than these photos appear. (I did my best to make the cake look appealing, which for my editing style means that I bump up the saturation.) I chose to call it a white cake because this is the cake that I will be pairing with vanilla frosting from now on, whenever I need a white cake and I want the vanilla flavor to shine. If you want it truly white, toss out the egg yolks, add in a couple more egg whites, beat them separately until they are stiff, and fold them in at the end. (I feel that you sacrifice a lot of flavor with this method.) You may also want to find clear vanilla extract. As I said, I’m not a purist, so for me, I call it white cake :)
OMG I just drooled all over my keyboard, what a beautiful cake, I would love to try making this but I suck at baking……
You can do it Josie!! I promise it’s not hard at all!! Tell me if you have any questions, email me if you get stuck!
This cake looks amazing. Thanks for the shout out on my Coconut Cake :)
Of course Aimee! Your coconut cake looks so good!! And since reading your post I’ve been thinking about how fast my kids are growing up. gahh time why can’t you stop ;)
I’ve tried so many white cake recipes and never found one that I’m satisfied with. This one looks promising! I like USA Pan brand pans and use them myself. Just be aware that they have a tendency to rust around the rim if they aren’t very thoroughly cleaned and dried after use. I try to wash them as soon as possible and stick them in the still-warm oven to dry from the residual heat.
Thanks Michael! You will have to let me know if you try out this recipe, I’d love to hear your thoughts, especially since you’ve tried so many different white cake recipes! And thank you for the tips on the USA pans, I will be sure to dry them well. That’s a genius idea sticking them in the oven.
Can I make this without sour cream?
Hi there! I haven’t tried it. It definitely won’t be as moist and I can’t guarantee results! You can sub with full fat Greek yogurt if you want!