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 176 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. 781

    Lauren says

    Lauren says
    July 7, 2014 at 9:17 am

    I made this cake a few months ago, but i substituted the shortening for more butter, and used organic vanilla bean paste. Here are the results:

    *pros: *moist *delicious vanilla flavour *mostly fluffy
    *cons: *a bit dense *shorter layers

    Right when the cakes came out i put them in the freezer for 30 min, hoping it would be moist. It did turn out very moist, but was a bit dense. I want to make this cake again, but would REALLY like fluffier, lighter, and taller layers. Because shortening is unavailable to me, do you have any other substitutions? Do you think I could put half a cup of vegetable oil? Also, what if I used 3 whole eggs and 2 egg whites, or 2 eggs and 3 egg whites? Or all egg whites? How do you think it would come out?

    So sorry for all the questions, Robyn but please answer ASAP)

    I re posted it. Hopefully you will reply this time.

    • 783

      Anthony says

      This by far is the best recipe I’ve tried. I made two changes…well not so much a change but added favoring, but anyway, I added almond extract and tablespoon of lemon zest. Its crazy how much body this cake has a remains tender. Thank you so much!!

  2. 784

    Katie says

    Hi, I have a request from a family friend to make a white wedding cake for his birthday and I was considering using this recipe. Traditionally, wedding cake only uses the egg whites, and I know you said you tried it both ways but preferred the whole egg, but I want to make a cake as close to a wedding cake as possible, so how did it turn out when you only used the whites? Would you recommend beating them first and then folding them in? Also I noticed your recipe calls for all purpose flour, but would cake flour drastically change the outcome at all?
    Thanks in advance

    • 785

      Anthony says

      Honestly, if you trim the edges and scrape the bottoms the cake its pretty much white. In addition I used cake flour and it turned out great. I hope this helps.

  3. 786

    Anna Valdimarsd says

    This looks awesome and I will try this. You say 3, 9inch pans. Can you tell me how much batter this recipe makes in cups? TIA :D

  4. 788

    Marjorie says

    I bake cakes for Hospice and always looking for a nice and moist cake. I made a eight inch cake and a dozen cupcakes, as that is what I need this week. Was also great to get it all from one wonderful recipe. This is my new favorite cake.

  5. 789

    Lauren says

    Please answer me because this is the last time I will ask the same questions I have been asking since April, with no response. I need to make this cake tomorrow for a birthday, so please. ASAP.

    I made this cake a while ago, but used all butter instead of shortening, because it is unavailable to us here. The outcome was very moist, but also quite dense, and also pretty short layers. is there something else I can use that would give me lighter, fluffier layers, like using half a cup of vegetable oil, or something?
    If I used all egg whites, would that give me lighter, fluffier layers? How about 3 egg whites? 2? 1? 4? Would the cake taste bad?
    I read in another blog that if you put cake layers right out of the oven into the freezer for half an hour or more, it will be very moist. it was, but I think it made it more dense. What do you think of this, would you use it? Also, why were my layers short?

    Please answer ASAP

    • 790

      Mandy says

      Lauren, I think I can help answer some of your questions. I think all butter is fine since you didn’t have shortening. It just makes it whiter. If you omit the yolks, your cake may be dry.
      I always freeze my cakes before decorating as it makes the job a bit easier when making wedding cakes or sculpted cakes. I have never found that it affects how dense a cake is. This just looks like a dense cake from the picture.
      If you want a higher cake, you may want to double the batch so it rises over the top of your pan. You can then trim the excess off while it is still in your pan so it is flush with the top. That way you will get a perfectly even top.
      Hope this helps!

    • 791


      Hi Lauren,
      Thanks so much for your question. When I developed this recipe, I was looking for a cake recipe that would be sturdy and hold up to all sorts of decorating. I also wanted a cake recipe that the layers baked flat and did not dome, so that I didn’t have to trim the cake if I didn’t want to do so. The cake is not a fluffy white cake recipe for those reasons. If you use stiff beaten egg whites that you fold into the rest of the batter, that will make for a lighter cake. I hope that helps.

  6. 792

    Katie says

    Did anyone else end up with a hard crust around the edge? I’m considering trimming it but I’m worried it will disform the cake and lead to difficulties while assembling and frosting. For anyone who did end up with a crust, did you trim it off, if not was the crust noticeable or unsatisfactory while consuming the frosted cake?

    • 793

      Lauren says

      Hi Katie, I ended up with a crust, a while ago. I don’t know how it happens, but everyone seems to have it! I think it is because of the high sugar content. Although everyone seemed to love the cake, a lot asked me why it was a bit crispy on the edges. I think everyone left those parts, but it’s ok, since the inside was good. I don’t suggest trimming them, though. it might make the cake hard to work with.

  7. 794

    Nicola says

    Can I make this cake and use a regular buttercream frosting and then cover with fondant? will the fondant hold up? ummm.. I hope you do understand my question.

  8. 795

    Laura Perry says

    It has buttermilk, it has to be good! I’m always searching for a good white cake recipe. Thanks for sharing this. I’m trying it today!! :)

  9. 796

    Noreen says

    Hi There, can you tell me how to make a 9×13 in cake with this recipe? Can I get 2 layers out of 1 recipe? How long should it bake for? Thank you!


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