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.

White Cake Recipe | ©addapinch.com

I got so many emails and comments asking for “The Best White Cake Recipe” 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 “perfect,”  and my brother-in-law says this has to be his birthday cake every year!

It’s definitely the Best White Cake I’ve 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, you’ll 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 isn’t 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 Morton’s Kosher salt, fine sea salt, or table salt, you will only need half the amount of the salt called for in the recipe. 
  • 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.
White Cake Recipe | ©addapinch.com

Step-By-Step Instructions

Preheat the oven. Begin by preheating the oven to 350º 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 don’t 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. It’s perfect on this cake, but you can use any favorite frosting.

Other Delicious Frostings

Strawberry Buttercream Frosting,

Cream Cheese 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. Don’t 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!

Close photo of layers of white cake with white frosting.

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}

4.90 from 651 votes
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.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 24

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 350º 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. 
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. Don’t 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. 
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. 
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

Calories: 282kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 115mg | Potassium: 80mg | Fiber: 1g | Sugar: 26g | Vitamin A: 309IU | Calcium: 36mg | Iron: 1mg

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 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 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 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.”

Thanks for your detailed comment, The Pastry Life!

Here’s to good cake! Enjoy!
Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.90 from 651 votes (40 ratings without comment)

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Recipe Review




3,290 Comments

  1. Tasi says:

    This recipe has been updated since the last time I made it. I was going to cheat and use a box, but this is the cake that my son remembers, so this is the cake he’s going to get! I love that all the ingredients are so normal. lol No unsalted butter or cake flour. We use this as part of your Coconut Cake recipe.

  2. Marie says:

    How long would you bake two 6inch cakes? 

    1. Robyn Stone says:

      Hi Marie,
      I have not made this in two 6 inch cakes as the recipe is for three 9 inch cake pans. I hope you enjoy it. Thanks!

  3. Michelle says:

    Hi there–if I want to make just one round cake using this recipe, would I just set the serving size to “4” instead of the default “12?” I asked because when I change to 4 servings, the suggested amount of ingredients i.e. only 1 cup of flour seems light.

    Thanks!

    1. Robyn Stone says:

      Hi Michelle,
      I’ve not changed the recipe in this way and really don’t recommend doing so. It’s been tested repeatedly as written and you will get the best results following the exact recipe.
      You can always freeze the extra cake layer if you don’t need it now. Just cool according to the directions, wrap well in freezer wrap, store in airtight container. When ready to use the frozen cake layer, thaw completely in the refrigerator and frost once thawed.
      Also, there is a comment from a professional pastry chef who uses my recipe that may be helpful to you, along with the blog post which describes the recipe in detail.
      Enjoy! Hope this helps! Thanks! xo

  4. Ashley says:

    I am going to attempt this batter in a few days for cupcakes for my twins’ first birthday! Is there any reason to not add confetti candy for a funfetti batter? I’m so excited to give this a shot!

    1. Robyn Stone says:

      Hi Ashley!
      What an exciting and fun time for you!!!
      I’ve not made this particular cake recipe with funfetti candy, so I can’t say. Have you thought about topping the cake frosting with funfetti? Or mixing into the frosting itself?
      I always suggest doing a “test bake” if doing something different than the exact recipe especially for such a special event as this birthday!
      There are detailed tips in my blog post as well as a comment from a professional pastry chef who bakes my cake recipe that may be helpful to you as well.
      I hope this is a wonderful day for you all and that you enjoy the cake! Thanks! xo

    2. Cathy says:

      Can you use sour cream instead of buttermilk?

    3. Robyn Stone says:

      I’ve not used sour cream in this cake, Cathy. I advise using the ingredients in the recipe for the best (and tested) results. There is a comment shared from a professional pastry chef who bakes my cake with tips that may be helpful. I hope you enjoy the cake! thanks! xo

  5. Juli Braund-Allen says:

    Could this be made as a 9 x 13 sheet cake? If so, how long do you think to bake it? Thank you!

    1. Tiana says:

      Did you figure it out? I am also making it using a 9×13.

  6. Gina says:

    My son wants a blue and yellow cake for his birthday. I am wondering if you can put food coloring or gel in this cake without affecting the Outcome?

    1. Robyn Stone says:

      I’ve not used food coloring in this cake, Gina. You can always use those colors in your frosting decoration if you want to stick to the cake recipe. Enjoy! Thanks!

  7. Tara says:

    5 stars
    Hi, I’ve made this before using the 3 x 9” pans . Came out wonderful! Delicious & just as discribed .However, I’d like to make a 12”x16” pan . Will it work just as good ? Thanks 

  8. Sarah Mukavetz says:

    5 stars
    I just wanted to thank you for developing this recipe, and several other recipes, as well. I again made this cake for my daughters birthday this year. It was Gabrielle’s Golden Sweet 16th birthday on January 16th and this is the cake she requested (..again!) I also wanted to share with you that in 5th grade, she and I baked this cake for her favorite teacher. He said it was the best cake he’s ever had. This has become our go to recipe for cake in my family. This year the cake only lasted about 24 hours in our house. (Yes to all who read this IT IS that good!) I have also made the Southern Caramel Cake, that is my oldest sons and my youngest sons favorite cake, which they request yearly. Also, I have made the World’s Best Chocolate Cake and that is the cake my mom made for me on my birthday this year, as that one is definitely my favorite. My husband is wanting to learn how to bake a cake, so I am going to teach him pretty soon here. Which cake do you think would be an easy starter cake? He is a great baker, he has just never baked a cake, and wants to learn. Again, thank you for all your wonderful recipes!
     
    PS- I am so happy to see you have a cookbook available! 

  9. Liz says:

    5 stars
    Very yummy! I consider myself a fairly seasoned cake baker and I did have an oops on this- my batter was very airy. More like an angel food cake consistency than your normal basic cake. It threw me off a bit and I thought maybe I messed up somewhere. I did beat the butter and eggs and sugar until very fluffy as suggested so I’m guessing that is why. They rose beautifully, but I did have a hard time knowing when they were done. As I re read the comment from the pastry chef I see my mistake. I relied on the toothpick test and my tooth pick came out clean on all 3 cakes. But, I lost one of the cakes because it wasn’t completely done in the middle. It was close- probably only needed another 5min or so. So my cake came out 2 layer rather than 3. I wish I would’ve dug into each cake a little bit as suggested by the pastry chef before I took them out of the oven.

    My advice-don’t be alarmed by the strange consistency of the batter and really really check to make sure they are done all the way before removing them from the oven.

    1. Robyn Stone says:

      Thanks so much for your comment Liz! xo

  10. jackie says:

    5 stars
    Would you double this recipe to make  a half sheet cake?