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.
Servings: 24
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 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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
