Y’all, I have tried some dry white cakes in my day so know that this recipe is the ONE! It got that perfect moist and fluffy texture. I can’t get enough of how tender it is. Plus it is the perfect sponge for any frosting or buttercream you choose. It’s a hit boos!
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White Cake Ingredient Notes
- Cake Flour: If you only have all-purpose flour and cornstarch, you can make your own homemade cake flour.
- Leavening: Check dates for expiration on your baking powder and soda.
- Unsalted Butter: You can swap in salted butter and leave out the salt.
- Sour Cream: Plain Greek yogurt is also a good substitute.
- Whole Milk: Half-and-half also works. Don’t use skim.
How to Make White Cake
Step 1: Cream butter and sugar until light and fluffy. Then add in both extracts and egg whites.
Step 2: Mix in the milk and sour cream.
Step 3: Alternate adding the dry ingredients into the mixing bowl in three additions with the milk/sour cream mixture in two additions, starting and stopping with the dry ingredients. Mix on medium speed in between each addition until fully incorporated. Transfer to prepared pans and bake.
White Cake Recipe
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Equipment
Ingredients
- 3 cups cake flour 345 grams, sifted
- 2 tsp baking powder 7 grams
- 1/2 tsp baking soda
- 1 tsp kosher salt 2 grams
- 8 oz unsalted butter room temperature, 226 grams/ 2 sticks
- 2 cups granulated sugar 400 grams
- 2 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2/3 cup egg whites about 5 large egg whites/ 160 grams
- 3/4 cup sour cream room temperature, 180 grams
- 3/4 cup whole milk room temperature, 170 grams
Instructions
- At least 30 minutes before mixing, take the butter, eggs, milk and sour cream out of the refrigerator to come to room temperature. Separate the eggs. Measure out the rest of the ingredients.
- Position the oven rack to the center position. Preheat the oven to 350°F/175°C. Prepare your baking pan(s) with non-stick spray and parchment paper or with paper liners if making cupcakes.
To make the cake
- Sift together the cake flour, baking powder, and baking soda. Add the salt, whisk together, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the butter and sugar. Cream together on medium speed until very light and fluffy, about 5 minutes. Stop the mixer and scrape down the sides and bottom of the bowl halfway through mixing. The mixture should be very pale yellow after mixing.
- With the mixer running on medium/low speed add the vanilla and almond extracts. Next, slowly add in the egg whites while the mixer continues running. Scrape down the sides of the bowl periodically as you slowly incorporate the egg whites.
- Mix the milk and sour cream together. Alternate adding the dry ingredients into the bowl in three additions with the milk/sour cream mixture in two additions, starting and stopping with the dry ingredients. Mix on medium speed in between each addition until fully incorporated.
- Transfer the batter into the prepared pan(s). Bake at 350°F/175°C. A sheet cake will take about 35-45 minutes. Layer cakes will take 22-26 minutes, and cupcakes will take 18-25 minutes. Pull out of the oven when the cake is firm but springs back when gently pressed in on the center, or when a cake tester comes out mostly clean with just a few crumbs.
- Cool the cakes in their pan completely on a cooling rack before turning out of the pan and frosting.
- Store the cake covered in foil or plastic wrap at room temperature for up to 3 days.
Notes
Nutrition
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They’re Lovin’ It! Here’s what They’re Sayin’:
“THIS IS THE PERFECT WHITE CAKE. I have spent years trying to find a recipe to replicate the (probably-idealized) cakes I got from the local bakery for my birthday as a kid, and I never thought I’d find one this good. I actually teared up when I took my first bite. It’s tender, fluffy, flavorful–it truly is perfect.”
—BECCA
Recipe Tips
- Cream It Right: Be patient when you are creaming your butter and sugar together. In order to achieve a super light texture, you gotta put some time in until it’s pale and fluffy.
- Go Room Temp: Make sure you use softened butter, and room temp sour cream and milk so your batter ends up nice and smooth.
- Separate Properly: The key to a white cake is leaving the yolks behind boos. Make sure you separate your eggs well so you end up with a super bright white batter.
- Rotate Your Pans: Halfway through baking, rotate your pans halfway in the oven so they bake evenly on all sides.
Recipe Variations
- Caramel Vibes: Add caramel sauce in between layers and frost the whole cake with caramel frosting.
- Two Flavors: Add cocoa powder to half of your cake batter and swirl together before baking then go with a classic chocolate meringue buttercream or chocolate frosting to add a nice decadent contrast.
- Cream Cheese: Go with a delish cream cheese frosting to add some depth of flavor.
Recipe Help
Yup you can boos! Bake the cake layers a day or two in advance and store them tightly wrapped in plastic wrap at room temp.
Absolutely boos! You can pour the batter into a 9×13 inch sheet pan and bake for about 45 minutes if you want a sheet cake instead of a layer cake.
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I am able to use this recipe for a pound cake. I am actually looking for a white cake with guava filling recipe. Thank you
I personally wouldn’t use this recipe as a pound cake since it will not have the same heft or density as a pound cake. This cake is more of a light fluffy texture.
The finished cake had a beautiful texture and was well done. However, the flavor is overwhelmingly that of the almond extract – not vanilla. If I make it again, I’ll cut the almond extract to 1/2 tsp.
Thank you for the feedback, Lauren!
Hi Jocelyn
I love your recipes and expect this one will also be divine. I’m planning to make two batches of this cake for a friend’s birthday party, but I can’t get cake flour where I live in Europe. I’ve always used the rule to remove one tbsp flour per cup of AP flour to make it a substitute cake flour. Does that sound right to you?
Secondly, do you hunk this cake would pair well with a filling of lemon curd and a white chocolate buttercream frosting?
Many thanks!
THIS IS THE PERFECT WHITE CAKE. I have spent years trying to find a recipe to replicate the (probably-idealized) cakes I got from the local bakery for my birthday as a kid, and I never thought I’d find one this good. I actually teared up when I took my first bite. It’s tender, fluffy, flavorful–it truly is perfect. Now I’m going to have to try every other recipe on this site!
This cake is too beautiful to eat with all the fresh berry toppings. I’ll bake this for my hubby for V-day!
Such a gorgeous cake! Especially with all the fresh berries on top. I love that tender and airy texture.
Beautiful cake, turned out perfect and so moist! Can’t wait to make another cake!
Omg this cake is so unbelievably gorgeous!! I’ve always been intimidated by making a layered cake from scratch at home but you’ve inspired me to try!
Fantastic! Love this recipe! I am making it again for Valentine’s!