The Best White Cake Recipe {Ever}
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This White Cake recipe is the perfect cake for so many celebrations! This Best White Cake is simple to make and is a moist, tender cake everyone loves.
I got so many emails and comments asking for โThe Best White Cake Recipeโ after I shared my The Best Chocolate Cake Recipe {Ever}.
I began creating this white cake recipe by taking some ideas from the best of some of my favorite family cake recipes. The final cake recipe is decidedly white and perfect for a birthday cake, anniversaries, and even weddings.
It quickly became a family favorite cake recipe. My son declared it as โperfect,โ and my brother-in-law says this has to be his birthday cake every year!
Itโs definitely the Best White Cake Iโve ever tasted!
I think you’ll agree when you try it, too!
Why This Is The Best White Cake Recipe Ever!
This easy homemade white cake recipe is the perfect combination of fluffy, soft, moist, and flavorful!
- Amazing flavor. Full of buttery, vanilla flavor.
- Sturdy yet tender cake. It is so moist, with a tender stick to your fork crumb. It holds together beautifully, making slicing and serving a breeze.
- Versatile recipe. This cake recipe works well as a layer cake, cupcakes, sheet cake, or even as a bundt cake.
- Favorite cake. Always a favorite recipe! This recipe makes the best cake for special occasions and is easy enough for a weeknight dessert. It is loved for so many special celebrations such as birthdays and anniversaries, and it even makes a delicious wedding cake.
Best White Cake Recipe
Ingredients and Substitutions
To bake this cake, youโll need these ingredients:
- butter – it is important to make sure that your butter is softened before you begin making this cake. You can use unsalted or salted butter in this recipe based on your preference.
- vegetable shortening – adds to the moisture and texture of this incredible cake.
- sugar – You’ll use granulated sugar
- eggs – While many white cake recipes use only egg whites, I decided after numerous rounds of testing that I preferred the flavor that the whole egg, including the egg yolks, lends to the cake. While the cake isnโt stark white, it is still white. Make sure to use large, room-temperature eggs before you begin.
- all-purpose flour – I use soft-winter-wheat-based all-purpose flour. In this instance, you can substitute with cake flour (or make your own cake flour with my easy tips!)
- baking powder
- salt – I use Diamond Crystal Kosher Salt. If you substitute with Mortonโs Kosher salt, fine sea salt, or table salt, you will only need half the amount of the salt called for in the recipe.ย
- whole milk – make sure the milk is at room temperature
- buttermilk – room temperature
- vanilla extract – I prefer the flavor of vanilla in my cake and use 2 teaspoons of vanilla extract. If you like the flavor of almonds in your white cake, you can use 1 teaspoon of vanilla extract and 1 teaspoon of almond extract. This will reduce the vanilla flavor in the cake, but it is a good balance between the two. Additionally, if you want as white of a cake as possible, use a clear vanilla extract.
Step-By-Step Instructions
Preheat the oven. Begin by preheating the oven to 350ยบ Fahrenheit.
Prepare cake pans. Prepare three 9-inch round cake pans with nonstick baking spray or coat well with shortening or butter and flour the pans, taking care to remove all excess flour.
Cream together the butter mixture. In a large mixing bowl (or the bowl of your stand mixer), cream together the 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. Mix together until light, fluffy, and white, about 4 minutes.
Next, add eggs (one at a time), making sure to fully incorporate each egg before adding another.
Whisk together the flour mixture. In another large mixing bowl, whisk together your add your dry ingredients (flour, baking powder, and salt).
Combine the milk mixture. Stir together the milk, buttermilk, and vanilla extract in a liquid measuring cup or mixing bowl.
Make the cake batter. Add a small amount of the dry ingredients (flour mixture) to the butter and shortening mixture, gently stirring after each addition. Then add a small amount of the milk mixture to the butter mixture and gently stir until just combined. Repeat alternating between adding small amounts of the dry mixture and the milk mixture to the butter mixture, just gently stirring until combined after the addition of each. Begin and end with the addition of the dry ingredients.
Final Stir and Scrape the Bowl. Gently stir all ingredients until well combined. Then, stop the mixer and scrape down the sides and bottom of the bowl, making sure that all ingredients are mixed well.
Distribute Cake Batter into Pans. Evenly distribute the cake batter between the three 9-inch cake pans and place the pans into the oven.
Bake the Cake. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Please donโt open and close the oven door a lot while the cake is baking, as the oven temperature drops each time the door is opened. You can follow my tips for how to tell when your cake is done.
Remove from Oven and Cool. Remove the cakes from the oven when done and allow them to cool slightly in cake pans for about 5 minutes. Then gently place the cake layers on a wire rack to finish cooling completely. This is important because cakes left in the cake pans for too long to cool may sweat, making it possible for them to stick to the pans.
Frost the Cake. Frost your cake with your preferred frosting.
White Cake Frosting Options
I used my fluffy white Vanilla Buttercream Frosting, which I doubled when I frosted the cake. Itโs perfect on this cake, but you can use any favorite frosting.
Other Delicious Frostings
Strawberry Buttercream Frosting,
Perfect Chocolate Buttercream Frosting
Best White Cake Success Tips!
1. Follow the recipe. Follow my recipe instructions exactly for mixing the cake to ensure success and make it as white as possible.
2. Use room temperature ingredients. Butter, eggs, milk, and buttermilk all should be at room temperature to ensure the best mixing into the cake batter. This makes for the best texture and soft crumb of the finished cake.
3. Prepare the cake pans. Prepare your cake pans with nonstick baking spray or coat well with shortening or butter and flour, taking care to remove all excess flour.
4. Mix the cake batter well but not too much. Cream the butter, shortening, and sugar until light and fluffy, about 3 to 5 minutes. Donโt overbeat when adding eggs and other ingredients. Just mix gently until incorporated well into the batter.
5. Cool the cake layers. Make sure you let the cake layers cool slightly for 5 minutes before removing the cake layers to a wire rack to cool completely. Set a timer!
How to Store and Freeze this Cake
To store. Store leftover cake at room temperature under a cake dome or covered with wrap for up to 3 days. Storing in the refrigerator tends to result in a dry cake.
To freeze. Let the cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze for up to 2 months.
To serve from frozen. Allow the cake layers to thaw in the refrigerator overnight. The next day, the layers are ready to fill and frost as desired.
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.
The Best White Cake Recipe {ever}
Equipment
Ingredients
- 1 cup (226 g) butter , softened
- 1/2 cup (92 g) shortening
- 3 cups (594 g) granulated sugar
- 5 large (250 g) eggs, room temperature
- 3 cups (360 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- 1/4 teaspoon (0.7 g) kosher salt
- 1/2 cup (113.5 g) whole milk, room temperature
- 1/2 cup (113.5 g) buttermilk, room temperature
- 2 teaspoons (9.4 g) vanilla extract
Instructions
- Prep. Preheat oven to 350ยบ F. Prepare three 9-inch round cake pans with nonstick baking spray, brush with homemade cake goop (pan release), or coated well with shortening or butter and floured, taking care to remove all excess flour.
- Cream together butter mixture. Cream together butter, shortening and sugar until light and fluffy with an electric mixer. Mix together for 4 minutes until light, fluffy and white. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
- Whisk together the flour mixture. Whisk together the flour, baking powder, and salt in a mixing bowl.
- Combine the milk mixture. Stir together the milk, buttermilk, and vanilla extract in a liquid measuring cup or bowl.
- Make the cake batter. Alternately add the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour mixture. Make sure to mix just until combined to prevent overmixing. Stop the mixer and scrape down the sides and the bottom of the bowl, making sure to have all ingredietns mixed well into the cake batter.
- Bake and cool the cake. 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.
- Frost and serve. Frost the cake as desired.
Notes
Best White Cake Recipe Success Tips!
1. Follow the recipe. Follow my recipe instructions exactly for mixing the cake to ensure success and make it as white as possible. 2. Use room temperature ingredients. Butter, eggs, milk, and buttermilk all should be at room temperature to ensure the best mixing into the cake batter. This makes for the best texture and soft crumb of the finished cake.ย 3. Prepare the cake pans. Prepare your cake pans with nonstick baking spray or coat well with shortening or butter and flour, taking care to remove all excess flour.ย 4. Mix the cake batter well but not too much. Cream the butter, shortening, and sugar until light and fluffy, about 3 to 5 minutes. Donโt overbeat when adding eggs and other ingredients. Just mix gently until incorporated well into the batter. 5. Cool the cake layers. Make sure you let the cake layers cool slightly for 5 minutes before removing the cake layers to a wire rack to cool completely. Set a timer!How to Store and Freeze this Cake
Make Ahead. This cake can easily be made ahead of serving. Bake and frost as desired and store at room temperature (or in the refrigerator based on the frosting used) under a cake dome or covered with wrap for up to 3 days.ย To store. Store leftover cake at room temperature (or in the refrigerator based on the frosting used) under a cake dome or covered with wrap for up to 3 days.ย To freeze. Let the cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze for up to 2 months. Allow the cake layers to thaw in the refrigerator overnight. The next day, the layers are ready to fill and frost as desired.General Recipe Notes:
- Cupcakes. This recipe makes approximately 24 cupcakes when the cupcake tin is filled more than 3/4 full. When filled 1/2 full, this recipe makes approximately 36 cupcakes. Bake for approximately 18 minutes.
- Original recipe. If you preferred the original white cake recipe (published in 2013), it used 1/2 teaspoon baking powder and 1 cup buttermilk with no whole milk.
- High Altitude. If you live in a high-altitude environment, you’ll need to make sure to follow recommended baking adjustments for your altitude.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Comment from a Pastry Chef
I shared this comment from The Pastry Life, comment #1062 to this area of the post as it might be helpful to you as you bake this cake.
“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 youโre 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 over beat 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 itโs done (youโre gonna cover it with frosting anyway). Donโt 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 Iโve 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.”
Thanks for your detailed comment, The Pastry Life!
Here’s to good cake! Enjoy!
Robyn xo
I finally found a white cake recipe I love! I must confess, I usually use a box mix since I haven’t had much luck with scratch recipes. I used an 11×14 pan though and think I overbaked just a tad. I took the advice of the chef that suggested cutting a little piece out of the center to be sure it was done. I think I baked nearly 40 minutes waiting for the center to become firm to the touch. I sliced the cake and layered with glazed strawberries, topped with whipped cream. Then repeated on top layer. OMG, the cake had a little crispness which was absolutely delicious. My daughter-in-law requested that I make it every year. Thanks for sharing. I can’t wait to make it again and I look forward to trying more of your cake recipes.
Hello I was wondering if I could just use 1 cup of buttermilk
Hi Carmella,
There are instructions at the bottom of the recipe if you prefer to use the one cup of buttermilk. Hope you enjoy it! Thanks!
This cake is perfect. I used it in a wedding cake and it was a big hit. As I was helping clean up I noticed there were no leftovers on the plates, which is a good sign. I have gotten so many compliments and I definitely think this is a keeper. I used 10, 8, and a 6 inch pan and this cake released easily. I followed directions exactly and used no substitutions. There was a small dome that settled after cooling but I made 3 tiers and the cake held up under fondant great. Love love love this cake, thanks for sharing this recipe.
Hi Heather!
I’m so honored that you used this as a wedding cake and it was enjoyed by everyone. It is definitely a special, beloved cake in my family and I’m so happy that you love it too! Your cake sounds so pretty! Thanks so much! xo
Curious – AP v cake flour?
Hi! I’m making a 10 inch and 8 inch two layer cakes. Can you tell me what adjustments you made for each of the sizes (10 & 8)? Thanks!!
I am so excited to try this recipe! How would I use it in a cake pan that is in the shape of the number 1 and probably somewhere close to being 9 by 13. Thanks! ๐
Hi,Robyn
Thank you for your recipe, I’m wondering if this recipe can go with the fondant to be covered the whole cake?
Thank you
I made this as cupcakes. Flavor and texture are fantastic, but pretty flat. I’m used to about a tsp. Of baking powder per cup of flour. Since there are 3 cups of flour, would 1 more tsp of baking powder make it rise better?
Hi Tamara,
I’m happy you liked the flavor of this recipe! I’ve not had a problem with the recipe being flat when I make it as written, so I am not sure what happened. Thanks!
Wondering if anyone has tried using 9×13 pan or little larger rectangular pan? I’d love to try this with whipped cream and strawberries.
Should i use cake flour? Im not a chef but Im going to try to make your cake for grandmas 90th birthday. Wish me luck!
Hi Brian,
You can certainly use cake flour. I personally love White Lily for it’s light texture. I hope you enjoy the cake! Wish your grandma a happy birthday! What a celebration!!! Thanks!
Hi Robyn, is this cake good for carving?
Thanks!
Lore
Hi Lorena,
I’ve never personally carved the cake, so can’t say for certain. Hope you enjoy it! Thanks!
Looks like another delicious recipe! One question – would it work with all butter instead of the butter/shortening combo? Thanks.
Hi Ella,
I don’t use all butter in this cake recipe. I hope you enjoy it! Thanks! xo