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 220 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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    • 934

      Crystal says

      I just made this recipe and used two 9 inch pans. I baked them for about 41 minutes but checked them after 30, 35, and 40 minutes. They came out perfect.

    • 935

      Anne Vanderwalde says

      Do Not use 2 9″ as it will overflow. I just tried it and it is a mess. will try to salvage the cake once it is cooked.

  1. 936


    Hi Robyn, what’s the difference if i use butter instead of shortening? Would it affect the results much? I live in Italy and its difficult to get some ingredients. Love love love your recipes by the way, thank you!

    • 937


      Hi Diana,
      The shortening causes a lighter texture and higher rise to the cake, but if not available to you, butter should work well.

  2. 938

    Linda says

    I made this cake two days ago for my son’s birthday. It was absolutely delicious. Mine looked more like yellow cake, but so what, it’s all about the taste. It was so good I only kept one piece and made my son take the rest home. I didn’t think I could control myself around it. The frosting was delicious too. Thanks for sharing. Next, I’ll be trying your apple cobbler.

  3. 940

    Miranda says

    This cake tastes delicious, but I’ve made it twice, and both times my centers have been concave. I’m using the magi strips. Maybe I should take them off so that the middle will rise more? I also split the recipe across a 6″, 8″ and 10″ cake pan. Could that be the issue? Otherwise, I’m following the instructions to a tee. Help!

    • 941

      Miranda says

      The top and sides of the cake also have a very crisp crust. I’m making this for a wedding on Saturday. Time is of the essence. Another possible issues may have been that I mixed it on medium on a kitchenaid mixer. Is that too fast? Also, I hit the pans on the counter before putting them in the oven. Could that have made a difference? Feedback appreciated!!

    • 942


      Hi Miranda,
      It would depend on the wattage of your Kitchenaid. Later models are very high powered and I usually stay between 1 and 3 when mixing my cakes. Higher than that tends to overmix the cake for me. I hope that helps!

    • 943


      Hi Miranda,
      I’ve never had to use the magic strips on the cake before and it bakes very level for me. I’m in Georgia and use White Lily flour, which is a soft, 100% winter wheat flour.

    • 944

      Miranda says

      Hi Robyn,
      I just mixed up a new batch. I took off the magi strips, mixed it by hand to ensure that I don’t overmix, and I used regular granulated sugar instead of superfine sugar. I’m using Swan’s Down Cake Flour. Do you see any problem with spreading it between differently sized cake pans? Specifically a 6″, 8″ and 10″ ? If so, how would you recommend using this recipe for a tiered cake?

    • 945

      Anne Vanderwalde says

      Hi Jen
      I am waiting for my cake to finish baking and I am noticing that my cakes are also concave in the center. I am hoping that corrects itself as it continues baking. I did not use magic strips and I have been baking for over 40 years so I have no idea why this is happening.

  4. 946

    Jayde George says

    Oh my gosh!!! My best friend and I made this cake for her daughters 1st birthday tomorrow. We baked it in a large rectangular pan and cut out a teddy bear. After eating the off cuts we are in love. This is the yummiest cake I have ever eaten. After years of baking cakes for people finally a cake that is moist and delicious. Thank you so much for sharing this recipe

    • 947

      Jayde George says

      We’re is South Australia so we had to adapt a few ingredients but still no issues. Can’t wait for the party tomorrow. If only I could share a photo with you.

  5. 949

    Anne Vanderwalde says

    Ok just salvaged cakes that should not have been in 2 9″ pans. Will definetly use 3 9″ next time. I also got the crispy outaide but do not care as I will be frosting the cake. It did however take just under 50 minutes to bake (for the center to rise fully) The taste is wonderful however as I took a piece off the side to test.(again this will be hidden by frosting) It,s my own birthday cake that I am baking so I can do what I want. Thank you Robyn

  6. 951

    Christina says

    I’ve made this as a cake and as cupcakes. Both turned out perfect. Now I’m wondering how to add a lemon flavor without using extracts. I was thinking lemon zest, but I am wondering if substituting any of the liquid with lemon juice would affect the integrity of the crumb?

  7. 953

    Jen says

    I am thinking of using this recipe in a piecake (A pie baked in a cake). I’ve done a piecake using a spice cake recipe with some success; but I have two questions about this recipe. 1. How high does it rise? I want to leave enough margin in the cake pan to make sure there is no spillage. 2. How thick is the batter?

    I love the sound of this recipe! I hope it works!

  8. 954

    Kam says

    I used this recipe to bake a birthday cake this weekend! I frosted with whipped cream and it tasted amazing, everyone loved it!!
    I used the whole recipe to fill a square 10″ cake tin, and baked for about 1 hour (triple lined the tin)
    I made two of these and cut each layer in 2 so in total had 4 layers for a massive cake!
    I also got crusty top and sides but i just trimmed all that off and frosted without s problem!
    Cant wait to use this recipe again for future birthday cakes! Soo glad i found the perfect white cake recipe for celebration cakes!! :) :) :)

  9. 955

    Mary says

    Oh this cake is good. I would say the one thing I would do different is to but about a half cup to a full cup less sugar. It’s way way to sweet but yummy.

  10. 957

    Kate Risher says

    Robyn, when did you change the instructions for beating the eggs? I swear I used this recipe in October last year with great success but I made 2 batches last night that totally flopped (very concave middle). I just wanted to know if maybe I was following the other instructions and that worked for me. Thanks!

  11. 958


    Hi, I would like to use this for one of a 3 tier Wedding Cake, I will be using fondant, which Tier should I use it for, is it strong enough for the middle Tier. Thank You Fran.

  12. 959

    MominGA says

    I like to make my kids birthday cakes and I usually make my recipes in 2 13×9 pans and make the equivalent to a quarter sheet cake. What, if anything, about this white cake recipe would I need to adjust to get it to work in the 2 13×9 pans? We always have a very large crowd so I can’t make round cakes as there is never enough to go around. Should I double this recipe and how long should I bake it? It sounds so delicious and I can’t wait to try it out!

  13. 960

    Christina says

    My mom wanted a white cake for her birthday and I used your recipe. The cake turned out amazing! It reminds me of a traditional wedding cake. My husband said it tasted like it was from a professional baker . Your recipe will be my new go to recipe for white cakes. Thanks for sharing!

  14. 962

    Kelly says

    Thanks for the amazing recipe! It really is the best ever. Made it for my sister’s 40th bday & all 14 relatives LOVED it. Thanks so much for sharing!

  15. 964


    I’m so sorry this didn’t work for you, Jenn. I know that had to be so frustrating. While I’ve, and others, have had great results using this recipe it doesn’t make it any better since it didn’t work for you, I’m sure. I hope your daughter has a wonderful birthday!

  16. 965

    Jennifer says

    I have to agree. I’m currently panicking beyond words. have one 10 inch in the oven and 30 minutes later, the middle is burnt and it’s in water bed mode…Tripled the recipe for my friends baby shower cake…I’ve completely exhausted my supplies and fear this is officially a bust. The batter is incredible, fingers crossed for some magical save:(


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