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.

White Cake Recipe | ©addapinch.com

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.

 

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.

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?

 

White Cake Recipe | ©addapinch.com

 

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.

4.4 from 254 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.
Author:
Serves: 12
Ingredients
  • 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
Instructions
  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.
Notes
- 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.
- If you live in a high altitude environment, you'll need to make sure to follow recommended baking adjustments for your altitude.

 

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

I thought I would copy this comment from The Pastry Life, comment #1062 to this area of the post as it might be helpful to you.

“Hi there, I am a pastry chef and have lots of knowledge of cakes, and why they do the funny things that they do. Let me start of by saying this cake is delicious, moist and fluffy! This is thanks to the seemingly large amount of sugar and fats, so do not reduce the amounts or make substitutions! If you’re that concerned about the healthiness of this cake, you should probably just avoid it.

This cake does not rise much, but that does not negatively affect its fluffiness. I followed the directions exactly, except for one very important step which I believe is why my cake is so fluffy inside and did not sink. Cream your butter, shortening and sugar altogether until very white and fluffy (about 4 minutes). After that, follow the instructions to a T. If you overbeat after adding the eggs, they will produce a tougher cake. Take extra care while rotating pans as to not deflate the cakes, and resist the urge to open your oven door to peek except when you need to rotate.

This cake does form a bit of a crust on top from the high egg and sugar content, which makes it more difficult to tell when it is done. Your best hint is your nose. If you can smell cake, then check it! If its not jiggly, take it out and scoop a little bit out of the middle to see if it’s done (you’re gonna cover it with frosting anyway). Don’t trust the toothpick-test!

Sorry for writing a novel, I just know how hard it is to make a great white cake and this recipe is probably the best I’ve had yet, so it made me sad to see how many people were disappointed by it due to their lack of pastry knowledge and proper method.”

 

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Comments

  1. 1166

    Elixaveh says

    Hi! Thanks so much for this recipe, I usually use it as a base for a rich chocolate ganache frosting to go on top, and it is absolutely wonderful!!

    I was thinking of making an ombré cake for a birthday, and I was wondering if you have ever tried dyeing this cake and your white buttercream frosting? I have Wilton’s blue and purple gel colouring. Thanks again!

  2. 1167

    Parrish Nored says

    I am planning to make this cake with your Strawberry Buttercream Icing for my husband’s birthday! Thank you for the recipe.

  3. 1169

    Benita says

    Mmm, this looks amazing! It’s impossible to find buttermilk where I live… What could I substitute it with? I was thinking maybe coconut milk although that would obviously change the flavour… Any suggestions?

    • 1170

      says

      You can make your own buttermilk substitute. Here are the directions on how I do it –> ” target=”_blank”>Buttermilk Substitute Recipe

  4. 1171

    says

    I made this for my husband’s first Father’s Day and WOW. Seriously, that is some CAKE. I loved the density of it and the flavor is out of this world!! He loved it! Thank you for sharing this recipe & for sharing some tips on proper baking methods! This is my new go-to cake for special occasions!

  5. 1173

    Breanna says

    I plan on making these along with your chocolate cake into cupcakes for my daughters first birthday Saturday. If i made them Thursday would they still be moist and delicious Saturday? I’m pairing them both up with your strawberry frosting.

    • 1174

      says

      Happy birthday to your daughter! Oh my goodness, those first birthdays are absolutely precious and I know you are just so excited! I believe they both should be just fine to bake them on Thursday for serving on Saturday. I would just be sure to store them under a cake dome or in another type of airtight container. Sending tons of happy birthday wishes her way for the weekend! xo

  6. 1175

    Josie Hall says

    Thanks for the recipe. I need to make a cake for a decorating class I am taking. So I asked my husband what kind of a cake I should make and he said a White fluffy cake. The only one I have made is angel food cake. I checked the website and found yours. I just took out of the oven. It came out beautiful. Nice and golden, no crust on the sides, did not sink in the middles. It feels fluffy because when I touch in the middle it bounces. I am so happy. Thank you so much. I haven’t tasted it yet, but the batter taste good so I am assuming it will taste good. Now I will try to find a filling that is good for the middle. I am thinking of a glaze with fresh strawberries. Not sure never done it. Thank you again it turned out great. One thing that I did was I put in the oven one at a time. I used a 2×9′ pan. I only did 2 and the rest I saved for tomorrow. don’t know if it will be good but will try it on some cake pops. Thanks again <3 :)

  7. 1176

    Leom says

    This is the best white cake ever! Made it for my wife’s event and everyone loved it. I iced it with a strawberry buttercream frosting. Delicious!

  8. 1177

    Deena says

    Hi Robyn,
    I made the best ever chocolate cake and for this birthday event coming up I want to try your white cake given all the great reviews.
    I was wondering if one can use all butter instead of butter and shortening?
    Someone else asked that question but I didn’t notice a reply.
    Also is the recipe you posted the updated version, showing 2 tsps of baking powder?.
    I want to use cake flour and would I use the same amount?
    I look forward to your reply as I am making it this Sunday March 15th/150 for my sister’s birthday, cheers! Deena

  9. 1178

    Nina McCallie says

    Hi Robyn!
    Does it matter if the 9 inch cake pans are 1 inch or 2 inches on the sides? Mine are only 1 inch and Im not sure if the recipe is a lot of batter that it could swell over the top of the pans when cooked? Thoughts?

    Thank you.

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