The Best Homemade White Cake from Scratch
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! This recipe was originally posted on April 12, 2019.
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??
Moist White Cake Recipe
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.
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!
White Cake Ingredients
You’ll need a few things beyond pantry staples. Here’s what to get at the store. (Quantities given in the recipe below.)
- Salted butter. You can use unsalted butter, but you may want to add another pinch of salt to the recipe.
- Granulated sugar
- Vegetable oil. I like to use light olive oil, but any kind (canola oil, etc) will do.
- Large eggs
- Buttermilk.*
- Vanilla extract
- Full fat sour cream. Yes, I said full fat!
- Flour. I used all-purpose flour and have a moist, fluffy cake!
- Kosher salt. A flakey salt that absorbs moisture. To substitute table salt instead of kosher salt, use ¾ teaspoon table salt for every 1 teaspoon of kosher salt called for in the recipe.
- Baking powder
*Cheater buttermilk will do just fine! I tried it. Add 1 tablespoon vinegar to a 1 cup measuring cup, then fill it to the 1 cup mark with milk. Use the highest fat content milk you have; whole milk is best. Stir it together and let sit a couple minutes to thicken up.
White Cake Frosting Ingredients
Mmm, frosting. We are making a classic American buttercream. (Quantities given in the recipe below.)
- Butter. You can use unsalted butter, but you may want to add another pinch of salt to the recipe. To soften butter, remove the butter from the wrapper and place it on a small plate. Put in the microwave for 30-40 seconds on power level one. Don’t use full power! Your butter will melt!
- Powdered sugar. Sift the powdered sugar if it looks extra clumpy (I usually don’t bother)
- Heavy cream. *Feel free to use whole milk or whatever milk you have on hand. It won’t be quite as thick and creamy but it will work.
- Kosher salt. A flakey salt that absorbs moisture. To substitute table salt instead of kosher salt, use ½ table salt for every 1 teaspoons of kosher salt called for in the recipe.
- Vanilla
Can you substitute a different extract flavor besides vanilla?
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 lets the vanilla and butter flavor shine. If you are looking for something a little more unique, try these ideas! You can use these as a replacement for the 1 tablespoon of vanilla called for in the cake or frosting.
- ½ tablespoon almond extract
- 1 tablespoon citrus zest
- ½ tablespoon butter extract
How to Make a Cake From Scratch
So let’s get started making this tall, glorious, carby, moist, delectable homemade white cake to end all white cakes. (All instructions given in the recipe below.)
- 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. Your cake will be dry if you use all butter. I like to use light olive oil (see notes), but any vegetable oil will work.
2. Grab two other medium bowls, one for dry and one for wet ingredients.
3. 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.)
4. On the right, sift some flour, salt, and baking powder.
5. Stir the dry ingredients into the wet ingredients ONLY until just combined. Don’t over-stir.
*See below for a whole conversation on why some white-cake bakers will literally kill me for putting egg yolks into this white cake recipe. But it tastes better. (It does, okay?)
6. Line the bottom of two 9-inch pans 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 (more on that below).
7. Bake the cakes at 325 for about 28-32 minutes. I like to bake my cakes one at a time because my oven is not exactly amazing. I’ve done 2 cakes at a time, but I wouldn’t do all 3 cakes at once, unless you have a pretty stellar oven that you trust.
8. Rotate each cake 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.
9. 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.
10. 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.
If you look at the photo above of the layered cakes before I frosted them, you will see how torn up the outside edges are on the bottom two. This is because my cake pans are garbage apparently. I grabbed a new $6 one at the grocery store the 3rd time I made this cake, because I was tired of having to wait to bake my third cake (I only had 2 pans.) And that $6 cake pan did a way better job releasing my cake intact. You can see the top cake in that photo is perfectly intact. So the point is that high quality cake pans are actually important. (Or at least $6 grocery store ones are?? ha. That’s going to be a gamble.) I just bought these USA brand pans. My mother-in-law Kris swears by USA pans. And well, if Kris trusts it, then you all know that we should too ;) UPDATE: I’ve been using the USA pans for years now and they are phenomenal.)
What to frost a simple 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. As my friend Melissa once told me, “If you don’t like frosting, don’t eat cake.” Amen and amen.
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.)
How to Make White Frosting from Scratch
Soooo creamy! (All instructions also given in the recipe below)
- Beat 2 cups butter until completely smooth.
- Add powdered sugar and cream, alternating. Add 1 cup powdered sugar and then 1/4 cup cream. Repeat until all the sugar and cream has been added.
- 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. Be sure to scrape the sides!
- Assemble your cake once cool. Smear a bit of frosting on your cake stand so it doesn’t go sliding off, then place your cake on the stand.
- Add frosting 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 the frosting 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. (That’s a dare. Be sure to read that right. Just TRY not to eat it for breakfast, mwahahaha!)
What is the difference between white cake and vanilla cake?
How many types of “white cake” have you seen before? It turns out, there may be as many definitions of white cake as there are people baking white cake! This recipe produces the creamy homemade yellow you see in the pictures.
It is not the bright crayon-yellow of “yellow” cake mixes you buy in a box at the store, nor is it the bright white of many wedding cakes.
Some white cake recipe purists might be shaking their fists at me for adding the yolks to my white cake. By some definitions, a traditional white cake uses no egg yolks, and you are supposed to even beat the egg whites to get it SUPER DUPER fluffy and BRIGHT WHITE. (Think angel food cake). But guys, I tried it. It’s just not as flavorful.
We’re not baking a showy wedding cake here, we’re making a homemade white cake with a rich, creamy flavor and texture. Unless you’re going for wedding-white, I say no to egg-whites only.
Why is my white cake yellow?
Yup, you guessed it. The egg yolk makes your “white” cake take on a creamy yellow hue. My feeling is that taste is king. (Did you read the part above where I ate cake for breakfast?!?)
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!
What size cake pans do you recommend? Can I use a different size? If so, how will that affect the baking time?
This recipe calls for the batter to be poured into three 9-inch cake pans, meaning three round pans that are each 9 inches in diameter. I haven’t tried making this cake in any other size pans. There is a lot of batter, so it won’t work in two 9-inch pans.
Any pan that you try out (a bundt cake pan, a 9×13 inch cake pan, etc.) just be sure to only pour the batter into the pan about ⅔ of the way up the sides of the pan. Any extra batter will cause your cakes to rise too high and then fall in on themselves. You will have to use your best judgment to know when the cakes are done baking. Check for doneness by inserting a toothpick to the center. If the toothpick comes out of the cake clean (meaning there’s no wet batter on it), the cake is done.
Can this simple white cake recipe be made into cupcakes?
Can it ever!
- You must use paper cupcake liners. Grease each cupcake liner with a non-stick spray if you are nervous about them sticking. I usually don’t bother.
- Fill each cupcake liner only ⅔ full. Do not overfill or they will rise high and then fall flat!
- Bake cupcakes at 325º F for 12-18 minutes.
- Check for doneness by inserting a toothpick in the center. If the toothpick comes out clean, the cupcakes are done.
How do I make a cake more moist?
Listen, you’re going to get a moist cake from this recipe! It’s homemade and uses exceptional ingredients. That said, here are some tips for a moist cake:
- Don’t overmix the wet and dry ingredients. Mix ONLY until just combined, making sure to scrape the bottom to get any hidden pockets of dry ingredients.
- Sift your flour, salt, and baking powder to add lots of airiness.
- Don’t overbake. Set a timer and then check for doneness by inserting a toothpick to the center. If the toothpick comes out clean, the cupcakes are done.
- Use sour cream and/or buttermilk for moisture (this recipe has both!)
And there you have it! The best white cake recipe that is moist, tall, fluffy, and flavorful all at once. Hallelujah!
I think this homemade white cake recipe would be stunning to serve after your holiday 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. ;)
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!
- Homemade Spice Cake with Cream Cheese Frosting << You will not believe the amazing aromas from this cake
- Almond Sheet Cake << This one will surprise with how good it is!
- The Best Authentic Tres Leches Cake << So deliciously moist and sweet.
- 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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The Best Moist White Cake Recipe
Ingredients
For the cake
- 1 cup salted butter, 2 sticks, 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 & 1/4 cups all-purpose flour, spooned and leveled
- 3/4 teaspoon kosher salt
- 1 tablespoon baking powder
For the frosting
- 2 cups butter, 4 sticks, 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!
Notes
- 3 sticks of butter (1 and 1/2 cups)
- 6 cups powdered sugar
- 3/4 cup cream
- 2 teaspoons vanilla
- 1/2 teaspoon kosher salt
Nutrition
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Haters gonna hate. I love this moist, delicious, “white” cake. Ive made it twice now. I plan to make it often as I have reason- like being Tuesday for instance. Thank you!
Tuesday: the perfect white cake occasion. I like you, Anna 😂
It tasted pretty good, but my only issue is when I tried to get it out of the pan! Fell apart! Made me so stressed. Trying to make my daughters birthday cake and it really was upsetting. I have baked cakes for 5 years and wanted to try a new recipe. Sad to say this one will go. But the taste was really good.
This is seriously the most delicious, moist white cake I have ever made or eaten! I baked it in a 9×13 pan, and it took close to an hour to bake, but totally worth the wait! Thanks so much for the recipe! It will definitely be added to my favorites!
I don’t know why you call this a white cake, it definitely is a yellow cake. White cakes are white, yellow cakes are yellow
Followed recipe just as said, however cake had no flavor. Most of the comments I got were, “taste like pancake batter made of flour sugar and water” very disappointed.
Finally a good moist cake.
Thank you
Just wanted to share this “cake release” recipe I found on Pinterest. It won’t let me send the link so I could credit the author😟
1/2 vegetable oil
1/2 crisco
1/2 cup flour
Mix and leave in your baking drawer. Brush on any bottom and up the sides of any pan. It’s a MIRACLE!! Wait 10-15 min and turn out.
Will be making your cake this afternoon!
Thanks for sharing this Barbara! i’ve heard of using a homemade recipe for brushing on the inside of cake pans but I haven’t tried it. Sounds simple enough!
Did you really put sourcream in there? Why?
Oh yes I always put sour cream in my cakes Jonathan! It makes them super moist, adds more fat and structure, and gives them a delightful tang. Definitely try it out!
It’ looks like a yellow cake not a white cake!
I Followed your recipe and my cakes came out like giant sugar cookies or pound cake with a crunchy top not a light white cake at all, I think its too much sugar and fats. I followed the recipe exactly and used fresh ingredients.
I made this cake for my mother in law’s birthday. It was amazing! She took the leftover cake to her friends and they loved it too! Thank you for the recipe!!🦋
The cakes are in the oven. I don’t know how they will turn out but the batter is delicious. And yes. I know I’m not supposed to eat raw batter
Would this cake work as a two tiered wedding cake? I’m making a cake with 10 inch and8 inch tiers. Thank you
Hi Helen! I think it’s too much batter for just a 10 inch and an 8 inch pan. But you could always discard the extra batter, or bake in another pan. Cake batter should go about halfway up the sides of the cake pan to avoid overflowing. Definitely do a test run before making it for the wedding!
So freakin good. Is now my go to vanilla cake recipe for all the vanilla cakes I bake and sell.
I’m an experienced baker who has made many cakes. The flavor of this cake is delicious, but it leans more toward a Pound Cake that a typical iced cake (my husband said the same). I also have to say that it baked up poorly. I know my ingredients were fresh, I know my oven, and I followed the instructions being careful not to over mix. I was disappointed. won’t make this again.
This cake was ok, but disappointing. Although it called for THREE cups of sugar, it really wasn’t all that sweet for some reason. I baked two of the cakes first like the instructions said at 325o and they fell, like really bad. I baked the third one at 350o and it fell as well, but not as badly. Because there were so many ingredients, I decided to ice it and eat it anyway and it was just ok. I’m still not sure why the cakes fell, but very disappointing.
Could you use whole milk instead of heavy cream for the frosting? I read the recipe wrong and accidentally bough milk!
Hi Jaimie! Yes you can absolutely use whole milk! Enjoy!
How full do ai fill the cake pans? I’ve made this recipe a few times (it’s delicious btw) but I never have enough to fill three 9in pans.
I absolutely love this cake. The texture is so soft and it is fluffy I added vanilla flavoring ,as well as butter flavoring and a little bit of rum extract delicious. Thank you so much for this beautiful recipe best white cake recipe I ever tried. The cake itself was so soft that I even broke part of one of the layers when I was trying to put it on my cooling rack. I wasn’t even mad. Thanks again a bunch.
This cake looks so much better in the pic than how it tasted. This cake didn’t really even have that great of taste. ATTENTION EVERYONE- If u are looking for a light and fluffy airy cake, than this IS NOT the cake for you
I’ll stick to sugargeek’s cakes. AT least at least she has the chemistry degree to the perfect science behind each recipe
No need to be so rude. If it isn’t to your liking don’t save the recipe……
If you want to leave a reason POLITELY why you didn’t care for it fine.
Your response says more about yourself than the recipe.
I made this cake for Father’s Day and we all loved it.
I’m going to guess it was something you did wrong.
This cake is fantastic.
Hi! Can you make this into a chocolate cake? If so, how? I was going to use “the best chocolate cake I’ve ever had recipe of yours” but making a cake that’s half vanilla half chocolate and I am unsure of baking times. Thank you!
Hello, I need to make a (18x13x2) half sheet cake and would love to use this recipe. But it’s for a birthday party and I need to make half vanilla half chocolate. Could I add cocoa powder to make the chocolate half? I was going to use your chocolate cake recipe for the chocolate half but unsure if both sides will bake the same time. Please help! Thank you!!!
Any chance I can bake the cake a day ahead and store in frig then frost the next day for a party?
Chilling cakes in the fridge is like a death sentence for moisture. I would just leave it well covered on the counter, or even better, wrap up each cake and freeze. Then it’s even easier to frost the next day! Frost it frozen. Let it sit out a couple hours (frosted) and it will be perfect!
I’d love to make this for my daughter birthday cake but need to use a 9×13 pan. Will the recipe be enough for the pan size?
Hi Kim, it might be too much! Only fill your 9×13 inch pan 2/3 of the way max. Enjoy!
I made this cake today and they fell. Like real bad. I did it in 2 pans instead which I’m thinking could be part of it and I’m at altitude. So for future recommendations how can I adjust it. I will make this cake again cause it looks so yummy!! Any thoughts?? Suggestions?? Thanks
Hi Rose, I’m so sorry to hear they fell! I would check out this King Arthur resource to learn how to adjust your cakes. Good luck!
Wow was this vanilla cake exactly what I’d hoped it would be! Moist, flavorful, not too fluffy but not too dense, my quest is complete, I’m an experienced baker and will definitely be making this again! I did a few cupcakes to see how they’d turn out and it’s definitely more of a flat top, but still good!!! This cake is like the a cross between a pound cake and fluffy cake which to me is just perfect!
This is truly the best homemade cake recipe I’ve ever, ever made. It is a true labor of love, and I have made it twice for birthdays and I’m about to make it again this weekend! It has become a beautiful cookies-and-cream butterfly cake, a gold and black football cake (Who dat!), and this weekend it will be a neon cosmic disco cake! This cake is so delicious and I’m glad it’s such a huge recipe because everyone wants to take home a FULL takeout container of cake and it disappears quickly from parties :) I highly recommend adding Oreos (crushed to dust in the food processor) to the frosting! It is a wonderful complement to the cake. Thanks for the recipe!
I have been looking for a good from scratch white cake recipe. I agree this is the best white cake recipe ever! I made into cupcakes and it turned out great! It made 27 regular size cupcakes and 24 Mini. Thanks so much for sharing!
Would you double the recipe for a 12 x 18 pan?
Hi Michelle! This is a 3 layer cake, so no I would not double it for a 12×18. You might have too much batter for a 12×18! Don’t fill the pan more than halfway.
I just made this cake for Easter. I halved the recipe and I did use cake flour. OMG its so good and moist and im already planning to make another one! Thank you so much for sharing this recipe!!
So happy to hear it was a hit Ginger, and thanks for reporting your results using cake flour! You’re awesome, thanks for reviewing!
Cake turned out really tasty! Very flavorful and the icing was amazing! Love that the icing recipe is generous because, I mean icing! I followed all the directions right down to baking each layer separately. Next time I make this I will cook a little longer. I have a fear of burning things and I think the cake needed just a tad longer in my oven. Thank you for the recipe! Love that it uses regular flour!
Found your recipe looking for something else. I had to try it….
I made 1/3 of a cake… lol
single layer cut in thirds (live alone)
As advertised… smiles all around
Mine sunk a little also as I saw in some comments. I haven’t got to taste it yet but wanted to ask a question because I’m so curious. Because of the sour cream and buttermilk shouldn’t it have baking soda and would that help with the sinking? I’m not knowledgeable in the science of baking whatsoever and the baking powder-baking soda has been confusing for me.
So excited to try the cake. Will let you know!!
Can this be made with a Bundt pan? Would it fill one or two?
Hi Heather! I haven’t tried it. It’s too much batter for one but might not be enough for 2? I’m sorry I can’t help more. Don’t fill the pans more than about 2/3 of the way. Let me know how it goes!
For the 3 and 1/4 cups of flour do you mean 3 cups and a 1/4 cup or 3 1/4 cups? Thank you.
Hi Cristian! 3 cups of flour, plus 1/4 cup of flour. Spooned and leveled!
Is there anyway to half this recipe easily without compromising on its amazingness? I love love love this recipe but it makes SO much while I like to use 6 in cake pans. The eggs would be the hardest part (5 eggs).
Hi Sarah! I split an egg every time I make pie crust. I crack one egg into a small bowl, whisk it together, then pour out about 2 tablespoons (1 large egg is usually about 4 tablespoons of liquid). Or you could just eyeball it to what looks like about half. Use that half egg (plus two more whole eggs) to halve this recipe!
The flavor of this recipe is amazing. It mixed up so light and fluffy. I think the reduction in the “normal” temperature for baking made the cupcakes fall flat. The oozed over the liners, but didn’t puff up at all. I had some extra dough after filling the cupcakes-so I turned the oven up to 350 and made some more in a silicone pan, and mixed in some rainbow sprinkles just for fun. They baked and puffed up perfectly. In the future- I will bake these at 350. The taste is great, and they really are very moist. Also…inhad no light olive oil. I was worried about what the flavor would be, buy can’t taste it at all!
This is a great tip Sara, thank you for sharing! I’ve never tested this cake in cupcake liners but I know people have mixed results. I will add in the notes that for cupcakes, bake at 350! Thanks for chiming in!
Have you frozen this cake before frosting?
Hi Carmen! yes I do it all the time actually, because I prefer to frost frozen cakes. Wrap each cake individually in plastic wrap, then place in a ziplock. Freeze for up to 1 month!
Can cake flour be used instead of all purpose flour
I haven’t tried that Christi!
This truly is -The Best Homemade White Cake Recipe of Your Life. I made this for my grand daughter’s birthday and she loved it, so did everyone else!! It was as described, very moist, and truly delicious. Thank you so much for a great recipe, I will be using it from here on out.
I recommend not putting all the batter in a 9×13, just as a tip for anyone thinking it would be a good idea!
Yes it might overflow Mandy! I’m sorry if this happened to you! A two layer cake might fit in a 9×13 but a 3 layer is too much!
Would using a a 10 by 15 glass pan work for this cake? What would you recommend for baking time?
Hi Kari! I haven’t tried this in a 10×15. I think it might be too much batter. Don’t fill the pan more than 2/3 of the way full. Hope this helps!
This cake is now a fav of my soon to be 8 year old. I was looking for a white cake for her upcoming birthday and I this is the winner! She wants a rainbow cake because she is all about the rainbows…direct quote lol. Anyway I had to split the batter into 6 and colored each a different color I was afraid it would get tough and dense but was pleasantly surprised to find that after all of the extra mixing they were still wonderfully moist. Since I only have 3 pans I marbled 2 colors in each and baked as you suggested and they came out beautifully. I see many cakes in my future. I love to bake and am always on the hunt for new recipes and your blog always delivers!
I’m so happy to hear this Maggie! I’m dying to see pictures of your cake! I bet it was amazing. How fun! Thanks so much for taking the time to review!
Hello, I am a seasoned baker. I have invested much time on the Do’s and dont’s when baking. I love your recipe for the white cake. I have been searching for a super moist White cake. Thank you for sharing your wonderful recipe. Sandy A.
I reviewed cake yesterday prior to tasting it. Followed recipe exactly. Baked all layers at the same time…took a bit longer in my oven. Thought it was going to be a waste. Frosted it anyhow with your smaller frosting recipe.
Cut into it this morning for breakfast! Looked smashing! Tasted heavenly….best yellow/white cake ever!!!
This is the worst cake I’ve ever had. It’s so dense and heavy, I’m pretty sure I could break a window if I threw it at one. Tasteless. Even with all the butter. Should be called yellow heavy pound cake cause that’s what it’s the closet thing to. Sorry but this recipe is horrible.
Katie, if you try breaking the window, please take a video!! I have to see this!!
For real!!!😂😂. By the way to the commenter probably over mixed or over baked, so fix that next time but it’s not the recipe!!!🥰🥰. Good luck trying this cake again!!!❤️😁
Did you perhaps over mix? This cake always comes out fluffy for me. 🤷🏼♀️
Do you think this cake is heavy enough to add a few berries into the batter? Thanks!
I’m not sure what the liquid from the berries would do to the cake Kayla! It would be an experiment.
How can I adjust for just a small 4-6” round cake? I usually substitute veggie oils for coconut oil, it’s usually very moist. Thoughts on that?
Hi Tammie! I haven’t tried it so it’s hard to say. Are you making a 3 layer 4-6 inch cake? Maybe just halve the recipe?
Just a mini….one 6”.
Is it supposed to be a tablespoon of baking powder or a teaspoon? I did this recipe twice and my cakes sunk both times. Apparently that can happen with too much rising agent. I just wanted to double check
Hi Nicole, 1 tablespoon is correct! I’m sorry your cakes sunk. Try it with a little less baking powder and see how it goes!
I absolutely love this cake, happy New year by the way, today I’m making two square 10-in cakes. Any suggestions on temperature and time?
Hi Melissa! Sorry I missed this, how did it go? I would imagine you would have to adjust the baking times!
Hi! I just made this cake and the flavor was delicious and my butter cream was so good. I think I did something slightly wrong, as mine was a bit on the dense side- more like a pound cake. I know it was ‘operator error’ and not an issue with the recipe. Any ideas what it could be? I will make it again!
Hi Amydm! I’m glad you enjoyed the flavor! My first tip would be to make sure to beat the egg mixture more thoroughly. Like beat it until combined, and then beat it some more until you see bubbles. That might give you more fluff in your final cake! Let me know how it goes!
I’m so excited I found this cake, and I can’t wait to make it for my friend for her birthday tomorrow! I love your writing – you are funny, down to earth and real, and I like that. Thank you for posting such a scrumptious-looking recipe. I will let you know how my friend likes it.
Thank you so much Linda! I really appreciate that! I hope the cake turns out well, happy birthday to your friend!
Will this cake work to make as a sheet cake?
Hi Sierra! I haven’t tried it but I think it will be too much batter. Only fill the cake pan 2/3 full and save the rest of the batter for cupcakes. Or try out this equally delicious White Texas Sheet Cake!
This is such a beautiful vanilla cake. I made mine into cupcakes this morning. The recipe made 24 cupcakes and one 6 inch cake later. I baked them for 20 minutes at 350°. I feel the cups about 2/3 full.
Thank you for a delicious, moist, perfect vanilla cake!
I’m so glad the cake worked out as cupcakes for you Karla! Thanks so much for coming back to share all the details!
Hi, I would like to know if this cake holds well on fondant. Thank you.
Hi Wally, great question! I have not tried it with fondant but I’m sure it would work great! Enjoy!
Can I add sprinkles to this to make it a confetti cake? And can I do just 2 pans?
Hi Anne! No, it’s too much batter for 2 pans. Adding sprinkles would be fun!
This cake is the most delicious cake of all the cakes I’ve baked (I’m not a baker yet, but I’m making my fair share of cakes, pies and cookies these days.) I have baked this cake twice in the last month, once for my mom’s birthday in June and again this month for my father’s birthday, which I used this cake as the base for a coconut cake adding coconut milk instead of a whole cup of buttermilk and all the other coconut ingredients for that coconut flavor. It was SO moist and delicious. He loved it Everyone RAVES over this cake.everytime I make it. It is definitely a fave!! And to those that continue to comment that it is not a white cake…WHO CARES. (I guess you have to be a true baker to care). The flavor and texture is outstanding. White, yellow, green or blue cake. IT IS DELICIOUS!!! Thanks for sharing your recipes.
I love the sound of your coconut version Michelle! That sounds amazing! So glad you are enjoying playing with the recipe, and glad your parents are enjoying the fruits of your labor :) Thanks for coming back to comment!
Have you made this recipe into cupcakes? I’m sure it will work, but just curious.
Hi Stefanie! I haven’t tried it. But I think it will work fine, make sure you don’t overfill the tin and I would do a test of one or two just to see how it turns out before doing a whole pan. Let me know how it goes!
I made this cake in my power XL air fryer/grill. I put the temperature on 300 degrees, I think next time it should go on 350 after 20 minutes. Than cover with foil every 10 minutes until done.
A cake in the air fryer!! That sounds awesome Paula! I’ve never tried that. Thanks for commenting with the details!
This was the most delicious cake I have ever eaten. I made this for a baby shower months ago and everyone loved it and is still asking me to make it again. My cakes did take longer to bake which worried me at the time, but they turned out great and did not dry out at all with the extra baking time. I will be making it again this week and I will have to give pieces to all of my closest friends or they will be so upset with me haha. Thank you for the recipe. Every recipe I have made from your page has been delicious. My go to for all desserts.
I was not pleased. Really wasn’t what I expected. The olive oil is a no no. It just fell completely apart.
I’m sorry this cake wasn’t for you Sherry! All my favorite cakes have oil in them, it makes for a moister cake than butter. I’m wondering if something else went wrong for you, oil in a cake won’t mess with the structure.
Hi just wondering about using this recipe for cupcakes? I made it as a cake and it was fantastic! I want to make it as cupcakes and was wondering if anyone had.
Hi Maureen, I haven’t tried it! Let me know how it goes!
Why don’t you beat in eggs 1 at a time into creamed mixture Rather than add with liquid ingredients?
Hi Jerry, I haven’t tried it that way, let me know how it goes!
So, really, you are making a vanilla cake. Not a white cake. I totally understand getting a better flavor from whole eggs, and I wish I could get a “white” cake using them. But, that will never work because the cake will be yellow, like yours. Maybe you should rename your recipe.😊
Can I bake the cake in a Pan with hole in the middle
Hi Rita! Do you mean a bundt pan? I don’t think it would fit, but I haven’t tried it! maybe if it was 12 cup capacity. but even that might be pushing it.
This is my favorite white cake recipe and I have been asked to make cupcakes….
Has anyone tried this recipe to make cupcakes 🧁?
Thanks in advance!
Hi! Do I use salted or unsalted butter in the frosting?
Thanks :)
Hi Josie! I use salted butter, but either kind will do! You can start with unsalted and add as much salt to your taste.
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 made this cake for my friends at college and for a bake sale and people loved it. Such a great cake, going to make it again soon! ❤️
I’m so happy to hear that Jonise! Thank you so much for commenting!
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!
How did the cupcakes turn out? 😊
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!
I followed your recipe to a T, the cakes all sunk in the middle. I only opened the oven to turn the pans. When baking the third cake, I didn’t even open the oven at all. It tasted great, I need help figuring out what to do to fix this problem.
Hi Ismael! I’m so sorry to hear this! I don’t know what went wrong. I’m wondering if your baking powder was expired?
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?
As cupcakes, wondering if they rise, or dome, or are flat on top. Thank you.
Havent tasted it yet…but the batter was delicious! I baked the layers for 36 min in a double oven until they were finally done! Problem is the three layers collapsed in the middle! Almost wasn’t going to go to the trouble to frost them but I did, and it doesn’t look half bad :)
I am sure by the bits and pieces that stuck to the pan it will be a great tasting cake…I hope!
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.
Hi! Can you tell me how the cupcakes turned out… how long you baked ? TIA :)
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
Hi there!!! I’d like to make this recipe in three, 8” pans. I know I would have to increase the bake time , but I’m not sure by how much..
Do you think 5-8 minutes more?
TIA!
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!