The Best White Cake Recipe {Ever}

Okay, you asked for it. I’ve gotten so many emails and comments asking for “The Best White Cake Recipe” since I posted my The Best Chocolate Cake Recipe {Ever} a while back. Believe me, I wasn’t ignoring you.


The Best White Cake Recipe {Ever} from


You see, I had my Grandmother’s recipe for a Vanilla Cake and I had the recipe for my Butter Cake, so, I started working on trying to take the best of those two recipes while making the cake decidedly white and perfect for birthdays, anniversaries, and yep, even weddings, if you’d like.

The Best White Cake Recipe {Ever} from


My son declared this white cake recipe as “perfect” while the Mister said, “Now, that’s cake.”

Umm, from him, that’s a good thing. I think.

My brother-in-law called me to tell me that this was to be his birthday cake every single year until the year he dies. We had a good laugh at that one, but I have to remember each June to make sure not to make him another version of cake on his birthday from this point forward. That’s pressure, because the older I get, the less I seem to remember. Heh.


The Best White Cake Recipe {Ever} from


My white cake recipe is a sturdy recipe. Tender, yet moist and holds together well from cooling to frosting to slicing and serving. It just works.

While many white cake recipes use only egg whites, I decided (after lots and lots of trying, mind you) that I preferred the flavor that the whole egg lends to the cake. While the cake isn’t stark white, it is still white.

Make sense?


The Best White Cake Recipe {Ever} from


I used my Fluffy White Buttercream frosting, which I doubled, when I frosted the cake, but you can really use whatever frosting is your favorite on this cake. Strawberry Buttercream Frosting, Cream Cheese Frosting, Espresso Chocolate Buttercream Frosting? Any would be fabulous!

So, the next time you need a white cake recipe, give this one a try. I think you’ll love it!

Here’s my White Cake Recipe. My family calls it the best. Ever.

4.5 from 125 reviews

The Best White Cake Recipe {ever}
Prep time
Cook time
Total time
This White Cake Recipe will quickly become your favorite for so many celebrations and events. This simple white cake recipe is easy to follow and yields a moist, tender white cake you’ll love.
Serves: 12
  • 1 cup (2 sticks) butter, softened
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk, room temperature
  • ½ cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
  2. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
  3. Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
  4. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
  5. Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
  6. Frost cake as desired.
- This recipe makes approximately 24 cupcakes when cupcake tin is filled more than ¾ full. When filled ½ full, this recipe makes approximately 36 cupcakes. Bake approximately 18 minutes.
- If you preferred the original white cake recipe, it used ½ teaspoon baking powder and 1 cup buttermilk with no whole milk.


Here’s to good cake! Love ya bunches!
Robyn xo


Update: Due to varying results with the cake rising, I have updated the recipe to increase the amount of baking powder. As with any recipe using baking powder, you’ll want to make sure it is fresh and double acting. Additionally, I’ve changed the method of how the cake is beaten (step 3) after eggs have been added to the cake as some were having issues with a crust forming on the outside of the cake. This was due to beating the cake batter on high speed before baking which in turned caused a meringue type crust to form on the outside of the cake.

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About Robyn

A seventh generation Southern wife and mom who loves to share simple, fresh, and scrumptious recipes the whole family will enjoy.


  1. 566
    Cherise says:

    Hi I was wondering if I could use cake flour instead of all purpose?
    And with switching does it change the cooking time at all?

  2. 567
    Jessica says:

    This was incredibly amazing! Made this for my son’s first birthday over the weekend. Used a strawberry filling between the layers and a pudding/whipped cream frosting. It was extremely moist and everybody loved it! Thanks for a great recipe, I will be checking out more from your site! :)

  3. 568

    When you say after 5 min of cooling in cake pans+ then cool completely on wire rack,do you mean remove from pans first,or put pans on rack to cool?

  4. 569

    can u tell me Jessica’s recipe for filling = strawberry frosting. { above } It sounds great.Id like to try it. Thank You

  5. 570

    DO you have a recipe for Pistachio cake filling + frosting?.I think it would be yummy. Thank You Robyn for all your recipes.Ive learned a lot by following your advice.

  6. 571

    will it change the texture much if i used all butter instead of shortening?
    What will it taste like if I used 5 egg whites? What about 3 full eggs and two whites?

  7. 572

    I only want to make a two layer white cake. Do you have a reciped for a batter that fills two 9″ cake pans?

  8. 573
    christine says:

    For anyone experiencing problems with a crust forming, it’s not due to the eggs. It’s because of the high sugar content of the cake. To reduce rusting, set your oven to 300. It takes a bit longer to bake but it is well worth the results. I love this cake…so moist and flavorful! Thanks for sharing!

    • 574
      Crystal G says:

      I had this problem and will try your tip next time I make it. Thanks for the tip!

  9. 575

    Can you use more butter instead of the shortening? I would prefer to not use shortening if possible and wondered how the cake would turn out without that particular ingredient. Thank you!!! This cake looks great. :)

    • 576

      You can use virgin coconut oil….it is solid, unless extremely warm day….no flavor and a very healthy substitution.

  10. 577

    Can you use margarine instead of butter? Will it affect the outcome?

  11. 578
    Crystal G says:

    I followed the directions and my cakes turned out really crusty and hard at the top and sides which was a real turn off when getting them out of the pans. They would partially crumble even when I really coated it with cooking spray.Luckily I had no need to the top when I leveled it. In terms of flavor and texture of the cake it was amazing. I loved it and so did the family I made the cake for. Good thing I was able to salvage the crumbled cake for it on time. Overall great tasting cake but not a fan of the hard crust.

  12. 579

    Unfortunately, mine stuck in the pain and in the cupcake pan…. :( I sprayed it and floured it. The taste is good, but it failed coming out of the pan.

    • 580

      I’m so sorry that happened, Steph. When you say you “sprayed it and floured it” what did you use as spray? I only ask in that some people have used a non-stick cooking spray rather than a non-stick baking spray, which will not work. If you use a non-stick baking spray, like Baker’s Joy, that should be all you need rather than also flouring the pans.

    • 581

      Try using parchment paper in the bottom of the pan, then spray and flour the sides. Once the cake cools in the pan I used a sharp knife to loosen the cake from the pan and turn over to invert. Works like a charm!

  13. 582

    Could these be made in to cupcakes? I made this frosting earlier this week for chocolate cupcakes and topped it with a strawberry covered in Nutella and it was perfect! Now I have a friend requesting white cupcakes withblue swirl and thought this batter might work. Thoughts?

  14. 583


    I have made your “best chocolate cake recipe ever” many times and it has always been fantastic..

    I have to bake two cakes for my cousins 21st birthday.. I wanna make a chocolate cake and a white cake and set them side by side.. since I will be doing this, I will need both cakes to be the same height.. Can I use this recipe for the chocolate cake aswel and just add cocoa powder? What do you recommend?


  15. 584

    This cake was amazing! I made it for my grandmother’s birthday, frosting it with whipped cream icing and putting sliced strawberries in between each layer. I got so many compliments! I wouldn’t change a single thing about this cake.

  16. 585

    fabulous recipee! the first time i tried it it was wonderful but my family complained it was too sweet.
    can i use 1.5 cups of sugar instead of 3

  17. 587

    hi Robyn. what can i use instead of vegetable shortening? we don’t get that ingredient where i live. thanks.

  18. 589


    I luckily found this recipe when searching for a cake to bake about a month ago. I LOVE baking. I’ve baked this twice since then. ABSOLUTELY wonderful. My question is, I’ve been asked to make a gluten free version of this….is that possible?

    Kindest Regards.


    • 590

      Hi Grace,
      I’m so glad you love this cake! It is truly a favorite of ours, too. For gluten-free, I would recommend using a gluten-free flour such as Cup 4 Cup.

    • 591

      That’s great thanks! Just wanted top make sure it would work before I bought all the gluten free & dairy free stuff. So glad I don’t have to worry about that and am able to enjoy this cake as it should be hehe. Thanks for the reply! xxx

      Kindest Regards.


  19. 592

    Hi Robyn!
    shortening isn’t available for us here, so can i use vegetable oil instead?

  20. 593

    I would like to try your recipe as I am searching for that perfect white cake. Is it a sturdy cake? Will it hold up under fondant do you think?

  21. 594
    Christina says:

    I made this recipe and the only change I made was splenda instead of sugar and maybe that was the mistake. The batter was very very thick. When cooked they had a crusted top like I saw in previous reviews. The final product to me tasted like a sweet biscuit and had a biscuit texture. Very strange…

  22. 595

    I made a tall cake for the holidays with this recipe – white cake with a sturdy, lightly mocha whipped cream filling and a very light whipped cream / cream cheese frosting with a hint of amaretto. Huge, huge hit. I did it a few days in advance and froze the cake layers, then frosted them the day of our party. Totally delicious cake -everyone said it tasted “professional” – and I’m about to make an Easter bunny cake using this same recipe. Thanks so much!

  23. 596

    I am wanting to make my son’s birthday cake in advance of his party (which is next week). How would this cake freeze?
    I plan to wrap the layers individually, thaw overnight and frost the day of the party. Do you think the flavour and texture would hold up? Thank you!

  24. 597
    pollyanna says:

    I changed some ingredients because I didn’t have everything and it still turned out great! I have to try again with the right ingridients to see if it will turn out even better! Thanks a lot!

  25. 598

    This looks delicious! I’m wanting to make this for my daughter’s birthday but want to make a sheet cake. Will this recipe yield enough for 1 or 2, 11 x 15 cakes? TIA!

    • 599

      Hi Mia,
      When I make it as a sheet cake, I pour it all into one prepared 13 x 18 x 1 sheet pan. It fills it completely once the cake rises so I would recommend either two smaller size sheet pans or being sure to place a larger pan underneath to catch any spills that may occur.

  26. 600
    marie fitch says:

    i made a terrible mistake. i used 2 cake pans instead of 3.
    i thought the cakes looked tall in the oven, then i checked the recipe and realized what i’d done.

    if you happen to get this message i wonder if you could give me some advice on how much longer to bake it.

    i guess i was in too much of a hurry when i started it this morning.

    thank you for any help you can give me.
    (i hope i didn’t ruin it, it looks like such a delicious cake)

  27. 601

    Hi Robyn,
    Wanted to thank you for posting this recipe. I made it as a birthday cake in lilac and flavoured with violet, covered in lilac buttercream with crushed Parma Violet sweets, covered with a sheet of royal icing in purple and white, with a bunch of flowers and butterflies. Everyone loved it for the decor, but when they tasted it, they adored it. As I prefer the buttermilk to milk, I used all buttermilk.
    I did get a sugary crust on the outside, which worried me at first, but once I let it cool and brushed it with violet flavoured peach schnapps, it slowly softened and incorporated beautifully into the cake. I tried to use this batter to create a zebra effect inside too, but this wasn’t quite as successful, although it might have come out if I had used a greater contrast in colours; the light marbling was still visible, mind. So, overall, a great tasting cake which has found its place in the ‘go back to’ recipe section. Love the blog too.


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