This super moist white cake recipe from scratch is the best white cake I’ve ever had. It’s made with sour cream and has a deliciously soft texture. No more looking around for a homemade white cake that’s actually moist. It’s the perfect recipe for a wedding cake or a birthday cake.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
It’s an age old problem. How to get a moist white cake. You try recipe after recipe and either they taste like cornbread, the texture isn’t good, or it just isn’t moist enough. So, you end up just going for a box when you really wanted to make something with that ‘scratch wedding cake taste’.
You may have seen my Favorite Vanilla Bean Cake recipe on the blog. If not, go and check it out…it’s so moist and really tasty. It’s my favorite vanilla cake, hence the name, but I wanted to see if I could get a truly ‘white’ cake that I loved just as much and I wanted to get that wedding cake flavor.
Well I think I’ve done it. This cake is actually a white cake (I’d also consider it a vanilla cake) that is actually moist, AND it’s got that wedding cake taste.
LET’S TALK ABOUT SOME OF THE CAKE INGREDIENTS:
Egg whites: So, when trying to get a cake as white as possible, I wanted to use only egg whites. Generally, using only egg whites can tend to dry out a cake a bit, so you have to add a bit more moisture, which I’ve done as well.
Butter & Shortening: Now, I like a buttery taste to my cake, but in the effort to try and get a ‘whiter’ cake, I lessened the amount of butter and substituted the rest with shortening. If you want an all butter cake recipe (using no shortening), you’ll want to check out my vanilla cake recipe.
All purpose flour or cake flour: Another thing to note is that you can use either all purpose flour or cake flour for this recipe. The amounts will differ and that’s noted on the printable recipe below.
Here’s the deal though: Using cake flour will give you a whiter cake. I’m not a scientist or anything, but I think it’s because the cake flour seems to be more bleached than the all purpose. I could be wrong, but regardless, you’ll get a whiter cake using cake flour.
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Vanilla Extract: First it’s the vanilla. You can always use clear extract to make sure it’s not adding any additional color to the batter, but I tend to use regular vanilla because honestly, it’s just better. If you can get it, try to use vanilla paste/emulsion (or grab it here if my shop is sold out).
Almond emulsion: Second, I added in my favorite flavor booster…almond emulsion (or get it here if my shop is sold out). You’re using just a touch of it, so you won’t really get an ‘almond taste’. It just adds to the flavor. Seriously most people won’t even know you’ve added it in there…they’ll just know it tastes amazing.
Ok, if you just can’t stand the thought of adding it, or you don’t have any handy, then don’t worry, it’ll still taste good. Oh and the emulsion is much better than the extract. The extract just does not taste good to me.
Butter Extract: Lastly I added in a bit of butter flavoring. Since I’d replaced some of the butter with shortening, I wanted to add back in some flavor. Now, that part is optional, but it really seems to give it that wedding cake flavor.
The butter flavoring you can get at the grocery store is gross to me…now that’s just my opinion. I feel like Lorann’s Butter Emulsion tastes much better.
You’ll also want to check out my vanilla bean buttercream recipe…it goes perfectly with this cake, but if you’re looking for a bright white buttercream, you’ll want to check out that recipe here: Bright White Heat Stable Buttercream.
MIXING METHOD FOR THE WHITE CAKE:
You’ll be using the reverse creaming method when mixing this cake. I like using that because it helps preven over-mixing the cake batter (which can cause problems with the texture).
The reverse creaming method is just mixing the dry ingredients in one bowl and the liquid in another. Then you’ll slowly mix in the butter and shortening to the dry mixture and let it coat the flour.
You’ll then add the liquid in two parts, mixing in between. It’s really an easier way to mix a cake in my opinion.
TIPS AND FAQS FOR THE WHITE CAKE RECIPE:
No, you don’t want to do that. These do two different things.
It’s basically just fat. I use vegetable shortening like Crisco, not lard which is animal fat. This helps get the cake moist and I use this in place of most of the butter to keep the color as white as possible.
Because I like the taste of butter. You just can’t beat butter in a cake.
I don’t recommend doing that. It could get too warm and will heat up unevenly. That could mess with the texture of your cake. Just set the butter out on your counter and let it warm up to almost room temp. It’s ok if it’s a little cooler than room temp…you just don’t want it warm.
You can, but the cake won’t be as moist and the texture and taste may be a little different than the original recipe. If you can’t find sour cream, try using full fat yogurt (not the low fat kind).
No not really. Actually regular vanilla extract or vanilla bean emulsion (or paste) tastes better, but clear will help keep the cake white if that’s really an important factor for you.
No. Some people just don’t like almond taste, but I will tell you that if you haven’t tried it, you might actually like the small hint of it. A lot of people assume they won’t like it, but honestly I think it tastes different than what most people think it would taste like. And you’ll just be adding a touch of it, just enough to add a little flavor.
No, but I think it adds a little more butter flavor and that in combination with the vanilla and almond emulsion are what gives it that classic wedding cake taste.
I’ve got links just below the recipe card for the ones that I like to use.
Anymore questions? Just let me know. I’m happy to help.
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Items & Tools Used for this cake:
- Vanilla Bean Paste – in my shop OR here if I’m sold out
- Almond Emulsion – in my shop OR here if I’m sold out
- Butter Emulsion
- KitchenAid Hand Mixer
- 8″ Round Baking Pans
Video:
Ok, I won’t talk your head off anymore…let’s get straight to the recipe!
Note About How I Write Recipes: I write recipes using volume (cups) measurements because here in the U.S., this is what people are more familiar with and I don’t want anyone to feel intimidated when baking. For metric measurements, click the ‘metric’ button under the ingredients in the recipe card below. The weights are converted by a program, not me, and it’s just a best guess. Please note that because I develop recipes using volume measurements, I can’t guarantee that weighing the ingredients will produce the exact same results.
Recipe:
Moist White Cake
Ingredients
- 2 ½ cups all-purpose flour (or 2 ¾ cups cake flour – for an even whiter cake)
- 2 cups sugar
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ⅔ cup shortening
- ¼ cup butter (unsalted, room temp.)
- 1 cup sour cream (full fat)
- ½ cup milk (whole milk if you can get it)
- 2 teaspoon vanilla extract (can use clear extract)
- ½ teaspoon almond emulsion (optional)
- 1 teaspoon butter extract (or emulsion) (optional)
- 6 egg whites (large eggs)
Instructions
- Preheat the oven to 325 degrees.
- Grease and flour two 8 inch round (2 inch deep) cake pans. You could also use three 6 inch round pans.
- In a bowl, mix together the sour cream, milk, vanilla extract, almond emulsion, butter extract and egg whites.Whisk until smooth and set aside.
- In a large mixing bowl, add the flour, sugar, baking soda, baking powder and salt.Whisk together.
- Add the shortening and butter in chunks to the flour mixture.
- Mix until the flour is coated with the shortening and butter. The mixture will be crumbly.
- Add in half the liquid mixture and mix just until combined.
- Add in the last half of the liquid mixture and mix just until combined.
- Scrape down the sides of the bowl and then mix again, only for 10-15 seconds.You want to be careful not to over-beat the batter.
- Pour into the greased and floured cake pans and bake at 325 degrees for 45-50 minutes.
- Cool on a wire rack then cover with buttercream.
Notes
This cake can be frozen for up to a month if wrapped well in plastic wrap and foil. Nutritional values are an estimate. Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions. *This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Buttercream Recipe Links: Vanilla Bean Buttercream Recipe Bright White Heat Stable Buttercream Recipe
Nutrition
How to Share
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OTHER POSTS YOU MIGHT LIKE:
Shell
Can this cake be made in a Bundt pan
Kara
I’ve never actually tried baking this in a bundt pan, so I can’t promise it’ll turn out, but I think it might work okay though. Make sure to grease and flour the pan well and just keep an eye on it toward the end of the baking time as it may need to bake longer since the bundt pan is deeper.
Angel
Does it take the same about of time to bake the recipe in three 6” pans?
Kara
It may take a little less time since the batter might be a tiny bit less in each 6-inch pan. Just start watching it closely about 15 minutes before time.
Jen
Hi, I made this recipe exactly as listed with cake flour. I don’t feel like I over mixed, but my cake turned out dense and almost sponge like. It didn’t look at all like your pictures either texture wise. The flavor was nice though. Any idea why the texture of my cake turned out like it did?
Kara
Hi Jen, I understand. So, this has happened to me before and what I figured out is that egg whites are really particular especially when used with cake flour. When you add the liquid mixture to the flour mixture, make sure to only mix until just combined and try to do it at a lower speed. I’ve had it happen to me when I tried to hurry and mix it at a higher speed. Another thing I noticed is that using cake flour along with only egg whites can sometimes give you a spongier cake than all-purpose flour will. It seems like it’s just more sensitive to mixing. It’s like it’s easier for the eggs to become a little more dense when using cake flour…I’m not even sure of the science behind that, but I have noticed it. So, you can try two things if you make this again: Slow the speed down on the mixture once you add in the liquid ingredients, or next time you try it, make it with all-purpose flour. It won’t be quite as white, but it may lessen the chances of it getting rubbery on you. The texture will also have less chance of it being spongy in my experience. The amount for the all-purpose flour is in the recipe card and it’s a little less than the cake flour, since there is a slight difference. Let me know if you try it out again and how it worked for you.
Diane
The flavour on this was excellent. I used all the flavourings suggested and followed the directions to a tee. I ended up baking for an additional 5 minutes but it was so dense the texture was as if it was undercooked . The inside of the cake was fine with a nice firm crumb but the outside had no jump to it at all. Almost gummy. Disappointing since I thought The flavour was so good.
Kara
Hi Diane, hmmm…I’m just not sure what could have happened. In general, when a cake is gummy or very dense, it can happen when the batter is mixed too long. Scratch cakes are particular and it’s very easy to accidently mix them too long or at too high a speed. They really only need mixing until the ingredients are well combined, but the batter doesn’t have to be completely smooth. You may already know this, I just like to put this out there as it’s the #1 issue I see when cakes come out gummy or dense. If you try it again, try mixing for a little less time and see how it goes. I’ve also found if you use the all-purpose flour instead of the cake flour, it seems to be a slightly better texture. Hope this helps.
Diane
I mixed exactly as per the directions. I’m thinking that the liquids could have been mixed more before adding. Or even that my eggs hadn’t sat out long enough to reach room temperature although your recipe didn’t specify this.
I am going to try it again. I think it has great possibilities
Kara
Hmmm…that’s interesting. Yeah, it can’t hurt to let the cold ingredients come closer to room temperature. It’s not vital, but it definitely can’t hurt. You can also try mixing with the regular creaming method, however with that method, it’s actually really easy to over-mix the batter, but sometimes it does give you a fluffier cake. The regular creaming method is when you cream together the butter/shortening and the sugar for several minutes to make it light and fluffy, then alternately add in the dry and liquid ingredients. (The dry in three parts and the liquid in two. Start and end with the dry.) The only thing is that you have to be super careful not to mix the batter long at all when using this type of mixing method, which is why I like the reverse creaming method as it coats the flour first, so the gluten doesn’t seem to over-develop so easily. Either way, if you try it again, I’d love to know how it turns out!
Dawn
Hi,
Can I use a 13 × 9″ cake pan? Instead of the 3 round pans?
Kara
Hi Dawn, so this recipe will fill two, 8-inch round pans, three, 6-inch round pans or one, 13×9 inch pan. So yes, feel free to bake this in a 13×9 inch pan, just make sure to spray the pan with non-stick baking spray or grease it with vegetable shortening. The baking time will be about the same amount, but you can start checking it a little earlier (say 10 minutes or so) just to be safe. You definitely don’t want to over-bake a white cake or it can turn out dry, so watch it closely. Hope this helps.
Abigail Demarco
can you make this with cupcakes? i try and they just went flat!
Kara
So this cake uses the reverse creaming method and I’ve found when using that same mixing method for cupcakes, they will come out flatter than usual. What you could do, is to change the mixing method when using this recipe for cupcakes. Try using the regular creaming method. That’s when you cream together the butter/shortening and the sugar for several minutes to make it light and fluffy. Then alternately add in the dry and liquid ingredients. (The dry in three parts and the liquid in two. Start and end with the dry.) The only thing is that it’s easier to over-mix the batter when using this type of mixing method, which is why I like the reverse creaming method as it coats the flour first, so the gluten doesn’t seem to over-develop so easily. Anyway, if you try the regular creaming method, just be very careful not to mix long after each step. Only mix until it’s combined. Try that and see if it helps. Another trick I’ve found is to cover and place the batter into the fridge just for about 15-20 minutes or so and sometimes that helps the rise a little more in the middle. Sometimes that works and sometimes it doesn’t…no idea why though. Just don’t place it in the fridge for long as this batter does contain baking soda and it’ll stop working after a bit if not baked soon after it’s mixed in. Let me know if you try any of these suggestions out and if it worked for you!
Melvina Mclaren
Hi. This is my first time making this cake. Can I substitute egg whites with whole eggs?
Kara
That should be fine. If you use whole eggs, only use 3 though. Also, just now that using whole eggs, the cake won’t be as white.