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} So of course I got busy writing and testing this recipe.

I began creating this cake recipe by taking some ideas from the best of some of my favorite family cake recipes. The final cake recipe here is decidedly white and perfect for birthdays, anniversaries, and even weddings. It’s definitely the Best White Cake I’ve ever tasted!

Best White Cake Recipe

My son declared this white cake recipe as “perfect” while Bart said, “Now, that’s cake.” From him, that’s really a compliment!

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, but I have to remember each June to make sure to bake this cake.

My white cake recipe results in a sturdy cake. It’s tender, yet moist and holds together well from cooling to frosting to slicing and serving. It just the best!

While many white cake recipes use only egg whites, I decided after lots of testing that I preferred the flavor that the whole egg lends to the cake. While the cake isn’t stark white, it is still white. It also helps to follow my exact recipe instructions for mixing the cake to ensure that the cake is white.

How to Bake The Best White Cake

To bake this cake, you’ll need these ingredients:

1 cup butter (or 2 sticks) softened
1/2 cup vegetable shortening
3 cups granulated sugar
5 large eggs at room temperature
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk, room temperature
1/2 cup buttermilk, room temperature
2 teaspoons vanilla extract

Preheat the ovens
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 butter and shortening
In a large mixing bowl or the bowl of your stand mixer, you will cream together butter and shortening until light and fluffy with an electric mixer or stand mixer.

Add sugar and eggs per instructions
Then slowly add sugar one cup at a time to the butter/shortening mixture, making sure to fully incorporate each cup before adding another. Next, add eggs one at a time, making sure to fully incorporate each egg before adding another.

Dry ingredients; Milks
Get a separate bowl for your dry ingredients and sift together flour, baking powder, and salt. Then in a measuring cup, pour milks and vanilla into the measuring cup and whisk together with a fork.

Next, alternately add a small amount of the dry ingredient mixture to butter and shortening mixture, gently stirring after each addition. Then add a small amount of the milk mixture to butter/shortening mixture and gently stir until just combined. Continue alternating between adding small amounts of the dry mixture to the the butter/shortening mixture with adding small amounts of the milk mixture to the butter/shortening mixture,  just gently stirring until combined after the addition of each. Make sure to 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 sides and bottom of bowl, making sure to that all ingredients are mixed well.

Distribute Cake Batter into Pans
Next, evenly distribute cake batter between the three 9 inch cake pans and place pans into 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.

Remove from Oven and Cool
Remove the cakes from the oven when done and allow 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 the too long to cool may sweat, making it possible for the cakes to stick to the pans.

Frost the Cake
Frost your cake with your preferred frosting. I’ve used a double recipe of my Classic Vanilla Buttercream here in these photos.

White Cake Recipe | ©addapinch.com

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 really use any favorite frosting.

Other Delicious Frostings

Strawberry Buttercream Frosting,

Cream Cheese Frosting,

Perfect Chocolate Buttercream Frosting

These are all delicious frostings for this cake!

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}

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.
4.43 from 690 votes

Review Recipe

Print Recipe

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 24
Course Dessert
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 cup (2 sticks) butter softened
  • 1/2 cup vegetable shortening
  • 3 cups granulated sugar
  • 5 large eggs room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk room temperature
  • 1/2 cup buttermilk room temperature
  • 2 teaspoons vanilla extract

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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 cake as desired.

Notes

Some people have had problems with the cake not rising. Try creaming the butter shortening, and sugar until light and fluffy, about 3 to 5 minutes. Don't over beat when adding eggs and other ingredients, just mix gently until incorporated well into batter.
-This recipe makes approximately 24 cupcakes when cupcake tin is filled more than 3/4 full. When filled 1/2 full, this recipe makes approximately 36 cupcakes. Bake approximately 18 minutes.
- If you preferred the original white cake recipe, it used 1/2 teaspoon baking powder and 1 cup buttermilk with no whole milk.
- If you live in a high altitude environment, you'll need to make sure to follow recommended baking adjustments for your altitude.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

 

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

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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3082 Comments Leave a comment or review

    1. Thanks for this recipe. Do you happen to know how many cups of batter this makes? I’m baking this for a birthday party and the client essentially wants a wedding cake. I have the pans and the amount of batter needed for each layer, but I don’t know how much this recipe yields as far as cups of batter are concerned. Thanks!

      1. Hi there!

        I can’t wait to try making this cake! My young grandson wants a blue colored birthday cake with blue frosting. What would you recommend to accomplish this – just add the desired amount of blue food coloring? Thank you!

  1. Hii…
    I have tried many white cake recipes with egg whites only but didnt get the best result. This is the best ever white cake.. Super texture.. So delicious.. So happy…..

  2. This cake is delicious! I’d given up on making white cake from scratch years ago, because every recipe I’ve tried leaves me disappointed. Tonight after a doctored cake mix disaster, I searched for a from-scratch recipe with ingredients I had on hand. Sweet woman, you saved the day! Not only is the ingredient list simple, so is the assembly process. Thank you for this wonderful recipe!

  3. This has become my goto white cake recipe. It’s great if you follow directions precisely. It does get slightly crusty on outside as noted. You may have preference to cut off or not – up to you and if baked right tastes good (even if as cake scraps).

    A note on doneness though. As noted that makes it hard to a tell when done. My suggestion is to use your ears. Before being done it will make a crackly type sound when you gently push on the top center. This is from uncooked batter. Cook a few minutes more and check again. Remove once that sound goes away and the cake is silent with gentle pushing (and as soon as it is done!).

    Also, this is for 3 short layers and baking time is reduced for that. When baking full layers, go by a baking guide on time. Also smack your pans and level as the batter is quite thick. If you do this well though, you can get pretty much perfectly level layers.

  4. I was wanting a cake that tasted like a traditional wedding cake tasted say circa 1980’s. I followed the recipe for the cake precisely. I used the vanilla cream frosting recipe as well to frost. Might I say, when I took that first taste; of this beautiful, delicious and well quite tall of a cake. Boom, I entered into a blissful, marvelous oasis for my tastebuds! Robyn, this IS the best white cake recipe EVER! I will be making this again. I will use it for Valentines Day. Thank you so much! Much appreciated!!

      1. Simply amazing. I used your vanilla buttercream to frost and covered with shredded coconut for Easter. Unbelievable texture and moistness. It’s one of those things where you know you can just buy a mix or just go to the bakery but you laugh to yourself and think “But WHYYYY when I can have THIS!!” ❤❤❤

  5. Hi, going to try and make a unicorn cake tonight and thought this recipe would be perfect. Just wondering if there is a reason whole milk is used or could I use 2%? Thanks.

  6. Any recommendations on making The Best White Cake recipe egg free? I successfully replace the egg with aquafaba in The Best Chocolate Cake ever, it comes out delicious and super moist, it is my absolute favorite! Unfortunately, it didn’t work well with the vanilla version. Thanks in advance.

    1. Hi your buttercream and chocolate cake recipes are my go to every time! I want To try this In cupcakes for my sisters going away party! Will butter flavor shortening work or should I buy Regular vegetable shortening??

      Thank you for all of your fantastic recipes!!

    1. You can freeze the layers, Laura. Allow the cakes to cool completely, wrap them well in plastic wrap and place each layer into a zip top freezer bag. Freeze the cake layers for up to one month. To frost the cake, simply remove from the freezer and allow to thaw in the refrigerator with wrapping intact. Then, frost the cake once it has completely thawed.

  7. I have made your Best Chocolate Cake using non-dairy milk and butter. It was heavenly! Can I do the same thing with this recipe? ( I will use the non-dairy milk to make homemade buttermilk)

    Any help would be appreciated.

    Thank you.

  8. This is the perfect cake recipe! I have been baking cakes for many years and I have tried so many cake recipes. My search stopped after this recipe! Even my mother in law has this as her go to recipe now. Thank you so much for sharing this recipe!

  9. Hi Robyn, I have to make a vanilla cake with vanilla frosting for a client. I’ve been researching different cakes and I’m interested in testing out your. I don’t usually use vegetable shortening as I’ve found it has so many artificial ingredients. Can I substitute the vegetable shortening by just using the same amount of butter? Which vegetable shortening do you use. Thanks for the help!

    1. The vegetable shortening I use is an organic one, Dana. If you cannot find it, you can always substitute the shortening with an equal amount of butter. The texture will be a little different with all butter. Hope this helps.

  10. Hello, I want to make this cake for a co-workers going away party. I have butter flavored shortening in the pantry, do you know what effect using it would have on the finished product?

  11. Robyn, I was wondering if I could make this and bake one layer at at time. I want to make a round cake (I usually make sheet or half sheet) and I want to do a check cake with Red Pink and White for Valentines. Do You know how the batter will hold up resting (not being cooked) for that long? also I would like to make 10″ because we will be about 20 friends. Should I double the recipe or triple? Thanks for the advice. Tracy ps I have been using your best ever chocolate cake every year for my brothers Birthday for about 30 to 40 and It is Magic.

  12. I know you have a gluten free version for your Best Ever Chocolate Cake (which is DEFINITELY the best ever!).
    Does it work to substitute Gluten free flour in this Best Ever white version also?
    Thank you
    Terri

  13. Does this use salted or unsalted butter?
    Do you recommend using your buttermilk substitute?
    Do you have a recommended whole milk substitute using 2% milk?
    Thanks

    1. I use salted butter, Chris. If you don’t have buttermilk, my buttermilk substitute works great with this recipe. I have not made this cake with 2% milk. Hope you enjoy the cake!

  14. My grand daughters wanted to make a cake when I was staying with them for a few days. We found this and they made it! It was a hit. I’m home and baking it today and they called that they are making it too! It is delicious!

    1. Isn’t it great that you and your granddaughters baked this together and then you are making it again on the same day! I’m so happy all of you loved the cake.

  15. Can I use 2 -8 inch pans for this White cake recipe? I tried your chocolate cake recipe and had more compliments!! Thank you.

  16. I have made this recipe twice and it is the best I have ever made.
    Once was an Orange buttercream layer cake. The second was a chocolate layer cake. These layers are moist and tasty. I will never make any other layer cake except this recipe.

  17. I’ve been baking cakes for years and had yet to find a recipe worth saving and making again! Not only was this cake recipe amazing but the chocolate and white buttercream were absolutely delicious and totally held their form and were awesome to decorate with!
    Thank you thank you!!!

  18. May I replace Butter Flavored Crisco Shortening for the Regular (White) Crisco shortening in this cake recipe? (I saw your comment regarding how butter will change the cake density, but I am not sure what the butter flavored Crisco will do).

    Thank you so much. I am going to try to make this cake for my birthday on this Friday. My late mother always made my birthday cake; this year I shall do it. I am trying to use what I have on hand so I do not have to go to the grocery.
    Thank you!

    1. Carrel Anne, Happy Birthday! I’m sorry but I have not used butter flavored Crisco in this cake so I’m not sure how it will affect the taste. If you decide to use it, let me know how it turns out.

  19. Hi Robyn, thanks for sharing this recipe. If I use a mixer to add in the eggs will the cake become too firm (re: the pastry chefs note) or should I add each one in by hand mixing? Thank you in advance!

  20. Was looking for a white cake recipe for a tiramisu cake that I love to make. All of the recipes for tiramisu cake that I have seen, call for a box white cake mix. I hate box cake mixes. I came across your recipe and decided to give it a try. All I can say is wow. It turned out fantastic. This recipe will stay in my repertoire of recipes that I love.

  21. For starters this was the first time I was making a white cake from scratch and was actually the 2nd cake I’ve ever made from scratch. I followed the recipe to a T except for milk/buttermilk; I used 1 cup soured milk that I made myself using 1 cup 2% and 1 tbsp vinegar and let sit until room temperature. This cake is amazing!!! Make sure to grease the pan well. Thanks for this recipe I’m excited to share this.

    1. Melanie, you can use the recipe as listed and bake in a rimmed sheet pan (known as a half sheet pan) which measures 18×13. It may take about 5 minutes less time to bake.

  22. Hi in England we use margarine oil or butter is shortening trex
    lard please I’m going to try this cake

  23. Most cakes are dry because the batter is mixed too long and the air dries out the flour. I saw this recipe and the way the flour was gently mixed in last and I knew it would be the best cake ever. I made it and it is. Thank you very much.

  24. Hi, I want to try this recipe out for my brother’s birthday cake. since it is both my dad’s and my brother’s birthday and they want two separate cakes I do not want a three-tiered cake. How can I make a single or two-tier so its not an overwhelming amount of cake leftover?

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