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 245 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. 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?

  4. 1099

    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. 1100

    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!

  6. 1102

    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. 1103

    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 :)

  8. 1104

    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!

  9. 1105

    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

  10. 1106

    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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