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.

White Cake Recipe | ©


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.


White Cake Recipe | ©


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 200 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.


  1. 852

    Shannon A. says

    Made this yesterday using a square pan and oval pan to create a Spider-Man cake. I ended up having to cook the square pan one for 10 extra minutes and the oval for 20 extra minutes because the centers weren’t done. They taste wonderful and held up great to frosting, my question is, it came out a bit dry. I’m thinking it was because I had to add to the cook time. These were just the practice cakes. I’m making 3 of these cakes this weekend for my two boy’s birthday party. Any advice as to what I should do to keep it more moist?

    • 853

      Lauren says

      Does this cake need to be stored in the fridge? Also, If I want to us 8″ x 1.25″ round pans would I need to use 4? Thanks

    • 854

      rika says

      I made this for my son’s bday too and had to bake it longer. I used a lot bigger pan and the bottom burned because the middle wasn’t done. I also used a round pan and it was dry as well. I happen to make cupcakes with the extra batter and didn’t over bake them because I took it out even though my toothpick wasn’t clean.
      They were the lightest cupcakes ever and not overly sweet.
      I would love to know the trick of not over baking as well!

  2. 855

    Decio Andrade says

    I baked cupcakes with recipe. the first ones came out burnt, (crusty) the second ones I shut the oven off, before they were totally done and gave it a few more, just with the remaining heat, Took them off lighter, they came out very nice. Next time, I will put less sugar, too much of it causes the crust and burning. Good recipe, I believe has to be yet worked on due to oven differences, as well as location, sea level etc. Also I did not turn on convection, It would probably accelerate baking or cause it not to cook evenly. I will try it again.

  3. 857

    Ashley says

    I love this recipe! I use it to make cake-pops because the density is just right and the taste is soooo buttery. It’s easy to make and it tastes so good when I dip them in a chocolate.


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