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 | ©

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 | ©


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.

4.3 from 248 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.
- 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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  1. 1095

    Heather says

    Can I make this into a chocolate cake? I need to make 12 vanilla and 12 chocolate cupcakes, would be way easier if I could just add some cocoa powder to half of that batter but I don’t know if that will work. Anyone know?

  2. 1096

    Bryan says

    What you have is actually technically a yellow cake. a yellow cake has the yolks included (hence the yellowish color) and a white cake has just the whites. That’s really the only difference between the two.

  3. 1098

    Dominique says

    Hi Robin,

    I tried this recipe and the top of the cake came out hard… I’m not sure where I went wrong. Any ideas? If it helps, I don’t have a stand mixer (my apt is too small and little storage), so I used a hand mixer. Would that make a difference? Maybe I didn’t mix the ingredients thoroughly…

    Also, how would I reduce the recipe to make just 2 layers?

    • 1099

      Holly Harris says

      Hi, Dominique. I have a small cake holder, so I need to reduce to 2 layers also. The only thing we can do, I suppose, is to multiply each amount in the recipe by 0.66 (0r 0.67, some might say), which isn’t impossible, just impractical. How do we get 3.3 eggs? :) I make a lot of sheet cakes for birthdays, so I’m thinking about making this whole recipe and dividing the batter between two 9×13″ rectangular pans (frost/decorate one; freeze one for later. I could just as well make 3 rounds and use 2, freeze one. lol!). Those options may be our best bets. Open to suggestions!

  4. 1100

    Kristen says

    Have made this cake 3 times. It’s the best cake we have ever eaten! No more buying expensive cakes for taste now I can make it at home and it’s even more delicious! I don’t put quite as much sugar in the frosting (only about half) and I add a little more heavy whipping cream. So it’s more creamy and not super sweet. But I have done it both ways and both are amazing!! My only issue was actually frosting the cake and decorating it lol! After a few try’s I have learned that a “crumb coat” is absolutely necessary for a flawless finish. You frost the cake to cover all of the crumbs (and holes, cracks, etc) only a light coat and then put it in the fridge for 15 minutes. When you take the cake out the frosting will have hardened a little and you can frost it once more super easy and it will look amazing now! I was amazed how simple it was to frost after doing a crumb coat. Amazing recipe will bake this for many years thanks!!

  5. 1101

    Mary Kidwell says

    Absolutely the best white cake! However, we only had one teaspoon of pure vanilla extract, so I had my daughter add a teaspoon of almond extract. Wasn’t sure, but I will make the same again as it was fabulous! We made mini cakes to give to neighbors and they loved it too!
    Thanks for sharing!

    • 1102

      Holly Harris says

      Mary, I’m so glad you posted that! I love almond extract & wondered would it mess up this recipe. Thanks so much! (I once used Wilton vanilla, almond, AND butter extracts in a white cake AND the frosting. So far, that’s the best cake I’ve ever made. Have to try this one, though!)

  6. 1104

    Lindsay says

    I only need to make half of this recipe…how can i halve the amount of eggs?? any tips on how to halve this recipe to perfection?

  7. 1107

    Brittney says

    While looking for a white cake I came across yours, it looks great! Just one question, can I substitute the shortening and if I can what would you suggest to use to maintain the same overall texture, fluff, flavor, etc? Thanks, Brittney

  8. 1108

    Wanda says

    Hi Robyn,

    I used this cake recipe for my daughter’s wedding cake and it was enjoyed by all. I also used the recipe for cupcakes which also was a hit and none left. Thank you so much for sharing such a wonderful recipe.

  9. 1111

    Michaela says

    A bit confused with the wording in step three “Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.” Could anyone please rephrase for me so its a bit more straightforward, I want to do it perfectly so don’t want to risk any guesses

    • 1112

      Tianna says

      That means you add dry ingredients, the vanilla mixture, dry ingredients, the vanilla mixture, and dry ingredients. This alternates the two so you don’t overmix and it begins and ends with the dry mixture

    • 1113

      Holly Harris says

      Hi Michaela! Ok, you have your butter, sugar, & eggs mixed in a mixing bowl. Then you have the dry mix: flour, baking powder & salt sifted together. Then you have the wet mix: milks and extract. Mixing all the while (unless you need to stop while adding stuff) – First, add about 1/3 of dry stuff to butter/sugar/egg mixture. Mix well. Then add about 1/2 the milk mix. Mix well. Continuing like that & scraping down the sides as needed
      : add another 1/3 of dry; then milk mix; finally, dry mix. Hope I didn’t make that more confusing! (I probably explained it into the ground; sorry!)

  10. 1114

    Michelle Dell says

    Hi! I have tried this recipe again and again, and every time I do, I get rave reviews!!!!! I was just wandering if there was a way to make the cupcakes bake up with a dome instead of flat? When I make these into cupcakes, they never dome like your chocolate cupcake recipe does. Any help would be greatly appreciated! Thank you!

  11. 1115

    Shelley says

    Hi, I’m looking to make a marble cake and I was wondering if I could marble your best ever white cake recipe with the best ever chocolate cake recipie together?

  12. 1117

    kelly says

    hi there!
    I made your best ever chocolate cake and it turned out perfect. for this one I am wanting to make a cake and put kit kats around the outside. I am just wondering with all 3 tiers and buttercream how many cms is this cake?
    would it be worth only making two of the cakes?

  13. 1118

    Pia says


    Followed this recipe step for step to make cupcakes and the flavour is amazing but my cupcakes collapsed! I live in Calgary and I know high altitudes can have an effect but I’m not sure what adjustments should be made to account for it?

    Any help would be greatly appreciated!!

  14. 1121

    Isabela says

    This is definitely the BEST white cake EVER!!!! Thank you so much for this recipe it is now my family’s favorite!!!

  15. 1122


    Hi Robyn!

    I normally do not leave comments but after having such enormous success with your recipe, I was compelled to. This might sound cliche but honest to God, I suck at baking. My failure rate is probably a 90%, but with your recipe I was able to successfully produce a quality cake that actually had structure for a change. Although the cake browned a little too much, it was so light and fluffy inside. The guests I served it to loved it and gave me endless compliments. However, the cake was a little too sweet for my taste buds. Will decreasing the amount of sugar compromise the integrity and structure of the cake? Please let me know. Also, the accompanying white buttercream recipe and the technique you described also gave me fantastic results. Even though I didn’t use clear vanilla extract the frosting came out luscious and white. Thanks so much for these wonderful recipes.


  16. 1123

    Sunshine says

    I really would like to try this recipe and also your Best chocolate cake ever recipe but I’m going to be using a 12×12 (2 in. thick) cake pan. What changes do I need make?

  17. 1124

    Lenora says

    Hi there! I was wondering, can you use this recipe as the foundation for your strawberry cake recipe? Or is there a reason you went with your yellow cake recipe instead? Thx & God bless

    • 1125


      Hi Lenora,
      You absolutely can use it as a base instead of the yellow cake. We just preferred the yellow cake flavor in the strawberry cake over the white, but it may just be perfect for you! I hope you love it! xo

  18. 1129

    illy says

    Hi. I am keen to try this recipe.

    In my country we dont get sticks of butter so how many grams is 1 stick of butter.

    Also what can i substiture the shortening for as we dnt get it here. More butter??

  19. 1131

    Allison says

    Hi Robyn,

    I came across your cake recipe and it looks amazing however I don’t cook with shortening ever anymore so if I were to use all butter would it change the consistency of this cake?



    • 1132


      Hi Allison,
      You can use all butter and it will slightly change the texture of the cake. You could also use coconut oil in place of the shortening if you prefer.

      • 1133

        Marci says

        I could not leave a regular comment. It was filtered as spam. But, I have searched high and low and considered all types of white cake recipes. I have never made one before but when I do, I want to get it as “white” as possible. I saw a few other recipes that added cream of tarter to the egg whites and created peaks before folding into mixture. Would you recommend that method along with your recipe or not? And why? Hope to make this soon! Thanks for all your help!

  20. 1134

    Anita says

    Hi all ,

    Really like the sound of this cake and plan on making it this weekend.

    what exactly is a cup in grams/Kilograms

    I’ll be using a scale to measure out my ingredients as i’m not sure of what a cup actually means. Cups come in different shapes and sizes.

    Can someone please Help


  21. 1135

    Hannah says

    Could I do this for a sheet cake instead of round pans? If so, what size would I need? I would be fine with using two pans even. Any reply helps!

  22. 1136

    LeeLee930 says

    Hi there! This recipe looks amazing and I want to use it to make my son’s 4th birthday cake this weekend. I plan on using a 9×13 pan. Can you please suggest cooking times and any modifications that I may need to make?


  23. 1138

    Cindy Malaterre says

    I love this recipe, I am now teaching my.grandchildren to make.this cake. I think this is the first cake I have ever made from scratch and we all enjoy eating this cake at every holiday and birthday. Today is my grandson Jesses birthday and I rereading the recipe before we start again many thanks from Turtle Mountains

    • 1139


      Happy birthday to your grandson! I am so glad you love this cake as much as we do and love that you are sharing it with your grandchildren! What wonderful memories they will have!!! xo

  24. 1140

    nikki says

    The recipe does not specify the number of eggs needed. Could someone please clarify this for me?

  25. 1143

    Stephanie Lowman says

    Oh good grief was this good! I made it exactly as posted and my husband and daughter looked up to heaven when they tried it. I made cupcakes for our eight year old’s end of school picnic. I plan to frost them with chocolate butter cream frosting. This really IS the best! Thank you for posting it.

  26. 1145

    Kim says

    I am so thrilled to have found this recipe. I have tried A LOT of white cake recipes looking for the perfect one. This one is it! It is fluffy and flavourful. The outside is hard which is great for decorating. The best part was how easy it was to make. No fussing over ingredients or egg whites. Thank you for posting this.

  27. 1146

    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 :)

  28. 1147

    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!

  29. 1148

    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

  30. 1149

    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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