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.

4.3 from 240 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

 

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.

subscribe

Subscribe by email and never miss another post by Add A Pinch!

Comments

  1. 1010

    Molly says

    This white cake is truly the best ever! It was a hit with everyone. My question is, can I make this in the form of a sheet cake? I need a cake for 40 to 50 people and would love to serve this one.

        • 1013

          says

          Hi Stacey, I make this recipe in my 17-3/4 x 12-7/8 x 1 rimmed sheet pan frequently at the same measurements given in the recipe. Depending on the height of your pan, I wouldn’t think you would need to increase the amount of the recipe.

      • 1017

        kylee christiansen says

        Hey I’m wanting to make this cake into two sheet cakes 9×13 ish. It’s for my 2 year old birthday tomorrow. I’m nervous on measuring it out even between two pans an will gel food coloring effect the process? Sorry such random questions

  2. 1018

    Regina Hernandez says

    Hi,
    I tried this recipe and it was wonderful. The directions were clear and exact. Will be making this more often. I was wondering if there are measurements for a 3 tier wedding cake? Thanks :)

  3. 1019

    Miranda says

    Hi Robyn! I made your best white cake {ever} recipe tonight and it was delicious. My family kept eating the batter and was calling it “crack cake”. But when I baked it, it sunk it the middle and has a brown crust on it, and rather than fluffy, it has more of a consistency of corn bread. Don’t get me wrong, it tasted great, but there’s no way I’ll be able to frost it and serve it. I’m making a birthday cake for the 2 year old that nanny and I really want it to work! I did the required amount if baking powder but I guess maybe I did mix it too fast. I would love to use your recipe because it is so delicious, but I want to be able to frost it. Please help me!!! I would appreciate it so much!!

    • 1020

      says

      Hi Miranda,
      I’m so glad you loved the taste of the cake. I hate that you had problems with it. Let’s see if we can figure out what could have happened. Here are a couple of questions: do you live at a high altitude, if so did you make any adjustments for the altitude where you live? what is the age of your baking powder, is it fresh (like within the last couple of months)? Let’s start with these two and work from there.

  4. 1022

    Neha says

    Hello, I have used this lovely recipes many times and people LOVE it. Thank you so much for sharing it with me. I was wondering if you have any tips for halfing the recipe to make 12 cupcakes? Will it work if I just half everything in the ingredient section? Could you suggest an approximate baking time for cupcakes? Thank you so much!!

  5. 1023

    Gail says

    Thank you so much for your fabulous cake recipes. My family and work colleagues are always so happy when I arrive with a cake or cupcakes using your recipes. I would like to ask if you have ever tried substituting coconut oil for the vegetable shortening. The oil is solidified and has very little of a coconut taste, not sure if it would work as a substitute?? Any feedback would be greatly appreciated!
    Thanks again for a great website!

  6. 1024

    Brigitte says

    Hello! i wanted to try your recipe for my daughter’s 1st birthday but need to make a 2 tiered round cake that could feed up to 30 people. I was going to buy 2 10in round pans, how would i adjust the recipe to accomodate the 10in pans?

    thank you in advance,

  7. 1025

    Mintie says

    Hi Robyn,
    What can I substitute the shortening with so it’s a bit more healthy but doesn’t largely affect the results? I’d like to try making this recipe as cupcakes.

    Thanks!

    • 1026

      says

      Hi Mintie,
      While I’ve not tried it personally and can’t tell you from personal experience, some have substituted coconut oil for the shortening with success.

  8. 1029

    Ashley Potoroka says

    I made a test run for my son’s 1st birthday (36 cupcakes) it was easy to follow, and easy to make. My boyfriend loved the batter, and was crazy about the cake. I am not a cake person, and I could have had a few myself. So delicious, will never look for another white cake recipe again. Thank you so much for sharing from your family to ours!

  9. 1031

    Kate says

    I’m sure this has been asked before but I didn’t look through the comments.. My question is, are the two sticks of butter salted or unsalted? because I see where you add salt to the recipe, so I’m assuming it is unsalted butter.. Thank you

    • 1032

      says

      Hi Kate,
      I generally use salted butter, but know that professional bakers recommend unsalted. So, with that said, you can use whichever you personally prefer.

  10. 1033

    Amy says

    Hi there, I’m about to bake this cake as an engagement cake..I’m in Australia and I’ve googled the substitute’s or “Aussie names” for some of your ingredients, I’m just wondering about the oven….is this 350f with a fan forced oven? My oven is fan forced, if this is not the temperature for fan forced, what would you suggest?

    Thanks in advance! Amy

  11. 1034

    says

    forgive me if this has already been asked, but have you ever used cake flour instead of the all-purpose flour? do you think it would work to substitute cake flour instead, or will it not hold up as well?

    • 1035

      says

      Hi LeAna,
      I use White Lily flour, which is a lighter, soft wheat flour. I do think using cake flour would work wonderfully for this cake.

  12. 1038

    saylee says

    Hi I wanted to know if we can halve the recipe to make 12 cupcakes? Also can i just increase the butter instead of shortening? btw i have made your choclate cupcakes and they are the best. Thanks!

  13. 1039

    Emma says

    I made this in the pans you suggested and cooked for 30min and still ended up with almost wet looking cake? The knife is clean, but it’s a very soggy looking cake…not light and fluffy? Help!

  14. 1041

    Odelle Smith (U.K.) says

    Great site & recipes with easy to follow instructions, many thanks for post…
    Can I use all butter for this recipe please? Any advice would be welcome.
    Much appreciated,
    Odelle Smith. ( U.K.)

  15. 1042

    Cheniece Robinson says

    This cake tasted great! It was a little sweet, so i’ll cut back on the sugar next time. Also, I’ve read that others have had their cake sink in. Mine did that too, but the cake a delicious regardless! I used this great buttercream icing recipe and that took away from the denseness. Very yummy~

  16. 1043

    Willow says

    Hi Robyn,
    Just wondering if your recipe can be colored? For instance I’m making a purple ombre one for my sisters birthday and need five different shades of purple and love vibrant colors because she is a vibrant and wonderful sister. T.I.A!

  17. 1045

    Khadija Shafique says

    Can I use a substitute for shortening I don’t have it I have to make this now due to extreme emergency I loved this recipe :-) :-) :-) :-) :-) :-) want a quick reply

  18. 1047

    Robin says

    Disaster! These cupcakes completely sunk in the middle and flooded over the liner. I cannot even use them.

  19. 1048

    Brooke Hall says

    Hi! Could you substitute more butter for the shortening? I am making this for an anniversary cake. Sounds delicious!

    Thanks!

  20. 1049

    Jace says

    I might just be stupid. I followed the instructions exactly. I popped my cakes ito the oven and the 30 minute timer went off, the top of the cake is browning but when i pulled out the oven rack to see the whole cake just jiggled. its still entirely liquid. I don’t know what i did D:

  21. 1050

    Jackie says

    I’m going to make this for my son’s birthday this weekend, but I want to do it in 4 layers instead of 3 (he’s having a ninja turtle party and each layer will be a different color). What should the cooking time be for 4 layers instead of 3? And would the temp change any? Also, does this recipe on this page include the updates?

  22. 1051

    Bev says

    Help! I just made this cake recipe because I am looking for a great while cake recipe for making cup cakes for my daughters wedding. So I made cupcakes but they did not rise??? I am a seasoned baker and am baffled. The texture is lovely and the flavour is great but they didn’t rise. What could be the problem? Bummer….but not willing to give up yet!

    • 1052

      says

      Hi Bev,
      I’m sorry it didn’t rise for you! You might want to try using cake flour in place of the all-purpose as the all-purpose flour that I use is a southern all-purpose flour made of soft winter wheat, which does make it a finer, lighter flour. Please let me know how that works for you and you are always welcome to email me, if you’d like as well. xo

  23. 1053

    sawsan salameh says

    Hey robyn. I want to try your best white cake recipe
    and need to make in in a 13x 9 cake pans. if i need to do 3 layers how can i adjust the amounts and time of baking.. i hope i get a reply fast as i want to make it tomorrow.
    thanks alot

  24. 1055

    Debora Thomas says

    My son wanted a white cake for his son’s first birthday and I found this recipe saying it was the best ever so I thought Ok, I’ll make this one. Well I’m not sure what happened I had it in the oven for 40 minutes and it’s still runny, overflowed all over the oven and then sank. I’ve been baking for years and bake all three of my Grandkids cakes every year and have my son’s for over 29 years and this is a first for me. I’m so bummed out I want to cry…any ideas what the heck happened?

    • 1056

      says

      I am so, so sorry it gave you problems, Debora. I’ve not had it overflow and sink, but again, I hate that it did that for you.

  25. 1057

    Rochelle says

    First I just want to say this cake is amazing, so good.
    I have just one question. My sister in law is lactose intolerant. Is there any I can substitute for the whole milk?

  26. 1058

    ThePastryLife says

    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.

  27. 1059

    Samara-Faith Ewins says

    i was wondering if i could make this into a chocolate cake? just take out some flour and add cocoa?

  28. 1060

    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 :)

  29. 1061

    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!

  30. 1062

    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

  31. 1063

    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.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: